Roasted Summer Cherry Tomatoes |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From my Low Carb cookbook Ingredients:
12 ounces cherry tomatoes |
2 tablespoons olive oil |
1/4 cup fresh basil, snipped |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 tablespoon garlic, minced |
Directions:
1. Line a baking pan with foil.
2. Wash tomatoes; remove and discard stems.
3. Pat dry with paper towels.
4. Pour the olive oil into the prepared pan. Roll tomatoes in oil to coat.
5. Sprinkle with snipped basil, salt, pepper and garlic.
6. Bake in a 425* oven for 5 minutes or until skins begin to split, stirring once.
7. If desired, sprinkle with additional basil.
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