Rosemary-Roasted Cherry Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The rosemary in this recipe really boosts the flavor of the tomatoes. If you can't find cherry tomatoes, winter tomatoes, such as Roma are a good 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 oil cooking spray |
Directions:
1. Combine first 6 ingredients in a zip-lock plastic freezer bag.
2. Gently shake until tomatoes are well coated.
3. Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
4. Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.
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