Pan-Roasted Tomatoes with Herbs

Prep: 2 minutes; Cook: 4 minutes; Other: 5 minutes

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 66%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.7g
  • Carbohydrate: 3.1g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 149mg
  • Calcium: 10mg

Ingredients

  • 2 teaspoons olive oil, divided
  • 1 pint multicolored grape tomatoes
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper

Preparation

  1. 1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes; cook 3 to 4 minutes or until tomatoes begin to blister. Remove from heat; stir in 1 teaspoon oil and remaining ingredients, tossing gently to combine. Let stand 5 minutes.
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