Who does not like these cuties? So when my friend Lisa called to check if I wanted the cherry tomatoes from her garden, I said yes without a second thought. I did not want to treat them like regular tomatoes and cook them the normal way. So the final decision was to roast them with a burst of spices and garlic of course. I have used Italian seasoning, but you can use any combo of spices or just stick with salt and pepper.
The roasting brings out the juices and garlic intensifies the flavor. You will start gobbling them as soon as they are out of the oven. We had some as is and tossed the rest with pasta. It hardly took time to put together, so these are perfect for week nights as well. Off to the recipe.
Oven roasted cherry tomatoes.
- tomatoes - 2 cups - cherry tomatoes - halved
- olive oil - 2 tsp
- garlic - 3 cloves - minced / crushed
- salt - to taste
- pepper - to taste
- italian seasoning - 1/2 tsp
Halve the tomatoes and toss with olive oil, garlic, salt, pepper and Italian seasoning.
Place in a parchment lined baking sheet and bake in a preheated 350F oven for about 30 minutes until the tomatoes look shriveled.
Toss with pasta or eat as is.
2 years ago: Red Bell Pepper Chutney
1. Halve the tomatoes and take in a bowl.2. Add oil, garlic, salt, pepper and Italian seasoning.3. Toss to combine.4. Place in a parchment lined baking sheet and bake in a preheated 350F oven for about 30 minutes until the tomatoes look shriveled.
5. Out the oven.
Pretty tomatoes .