If vegetables were ever in a parade, tomatoes would be the marching band, color guard and the festival queen! This recipe elevates the humble grape tomato to its rightful position of peerless distinctive taste. Don’t be fooled by the simplicity of this recipe; the burst of flavor these tomatoes leave in your mouth is what sweet dreams are made of. I’ve divided the recipe into four generous portions – anything less would be a tease.
Roasted Summer Grape Tomatoes
If vegetables were ever in a parade, tomatoes would be the marching band, color guard and the festival queen! This recipe elevates the humble grape tomato to its rightful position of peerless distinctive taste. Don’t be fooled by the simplicity of this recipe; the burst of flavor these tomatoes leave in your mouth is what sweet dreams are made of. I’ve divided the recipe into four generous portions - anything less would be a tease.
Created by: Johanna Burani - EatGoodCarbs.com
Cuisine: Italian
Recipe type: Vegetable Side Dish
Serves: 4
Ingredients
- 8 cups (1.2 kg) grape tomatoes, washed
- 4 large fresh garlic cloves, sliced
- ¼ cup (60 ml) extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- approx. 8 3” (7.5 cm.) sprigs fresh rosemary
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 Celsius)
- Place the tomatoes and the garlic in a large baking pan (tomatoes should lay flat in one layer). Pour over them the oil and sprinkle the salt and pepper. Mix.
- Roast for 20 minutes, stirring once.
- Add the rosemary, stir, and return to the oven for 10 minutes. Serve hot or at room temperature.
Notes
These tomatoes may be served as a side vegetable dish or over pasta or fish or mixed in with eggs.
Nutrition Information
Serving size: 1 cup Calories: 217 (908 Joules) Fat: 14g Saturated fat: 2g Carbohydrates: 19g Fiber: 4g Protein: 4g Cholesterol: 0mg