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Rosemary-Roasted Cherry Tomatoes

Prep time 5 mins
Bake time 15 mins
Yield Makes 4 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

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