Rosemary-Roasted Cherry Tomatoes

recipe
Fragrant rosemary boosts the flavor of these juicy tomatoes. If you can't find cherry tomatoes, winter tomatoes, such as Roma, are a terrific substitute.

Yield:

Makes 4 servings (serving size: 3/4 cup)

Recipe from

Recipe Time

Prep: 5 Minutes
Bake: 15 Minutes

Nutritional Information

Calories 44
Caloriesfromfat 29 %
Fat 1.6 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 1.4 g
Carbohydrate 7.6 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 161 mg
Calcium 12 mg

Ingredients

2 pints cherry tomatoes
1 teaspoon olive oil
1 1/2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray

Preparation

Combine first 6 ingredients in a zip-top plastic freezer bag. Gently shake until tomatoes are well coated. Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.

Bake at 425°, stirring occasionally, 15 minutes or until tomatoes begin to burst.

Note:

Nicole McGlaughlin, Mount Pleasant, South Carolina,

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note