Roasted Cherry Tomatoes
79kcal
Equipment
- a Baking Sheet (big enough to put the tomatoes in a single layer)
- a small baking brush
Ingredients
- 24 oz fresh cherry tomatoes (on the vine or whole)
- ¼ cup extra virgin olive oil
- 6 garlic cloves (minced)
- ¾ teaspoon Italian herb seasoning (see notes) (or 1 ¼ teaspoons fresh thyme and ½ teaspoon minced oregano)
- ½ teaspoon kosher salt
- black pepper (to taste)
- 4 small pinches of sugar ( about 1/16 teaspoon)
Method
- Preheat the oven to 300°F. In a bowl, mix extra virgin olive oil with herbs, garlic, salt, sugar, and black pepper.
- Give the tomatoes a small puncture using a sharp knife. Place the tomatoes on a baking sheet then drizzle with the oil mixture. Use a small brush to apply some of the oil mixtures onto the tomatoes to ensure they are fully coated.
- Roast the tomatoes for 45 minutes or until tender and juicy. Stir and gently coat the tomatoes with the sauce before serving.
Nutrition
Calories79kcalCarbohydrates4gProtein1gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium155mgPotassium197mgFiber1gSugar2gVitamin A419IUVitamin C20mgCalcium17mgIron1mg
Notes
- Italian Seasoning. I often make this recipe using my favorite McCormick Italian Herb Seasoning Grinder but a combination of fresh thyme, oregano, and/or rosemary will work as well and are featured in this recipe.
- Cooking Alternative. If you are running out of time and don't care much about bursting tomatoes, feel free to increase the heat to 400°F. When you do this, the tomatoes will be ready in about 20 minutes and still taste as good as slow-roasted tomatoes.
- Seasoning. You can season these cherry tomatoes with your favorite herbs, fresh or dried.
- Garnishing. You can serve these tomatoes with fresh basil or thyme leaves.
- Storage. Transfer the leftover to an airtight container. Properly stored, it can last 3-5 days in the fridge or 3 months in the freezer.