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Rosemary-Roasted Cherry Tomatoes

Rosemary-Roasted Cherry Tomatoes

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.

Southern Living NOVEMBER 2005

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 29%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 7.6g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 161mg
  • Calcium: 12mg

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Rosemary-Roasted Cherry Tomatoes recipe