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Prep Time: 6 Minutes Cook Time: 13 Minutes |
Ready In: 19 Minutes Servings: 6 |
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I found this recipe in a Weight Watchers magazine. I changed it up a bit because I didn't have fresh herbs. Was still delicious. If you use the fresh herbs use 1 tablespoon. The original also had 1 tablespoon fresh parsley and not the dried cilantro that I used. Ingredients:
2 pints grape tomatoes |
1 teaspoon dried basil |
1 teaspoon dried cilantro |
2 teaspoons olive oil |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Combine all ingredients in a large bowl and tranfer to a large rimmed baking sheet.
3. Bake at 425 degrees for 13 minutes or until tomato skins pop and tomatoes begin to lose their shape. Can stir after 8 minutes, but I didn't.
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