A tasty way to use a batch of the cherry tomatoes from our garden.
Roasted Cherry Tomatoes with garlic & rosemary
About 10 ounces cherry tomatoes, halved or leave small ones whole
3 garlic cloves, minced
1 or 2 sprigs fresh rosemary
1 to 2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt
1 teaspoons fresh cracked black pepper
1 teaspoons fresh cracked black pepper
- Preheat oven to 375°F.
- Arrange tomatoes, garlic and rosemary on baking sheet. Drizzle with olive oil, stir and spread out tomatoes in an even layer on tray. Season with salt and pepper.
- Bake for about 20 minutes or until tomatoes are soft and start to caramelize.
Recipe without photos . . . Roasted Cherry Tomatoes with garlic & rosemary
About 10 ounces cherry tomatoes, halved or leave small ones whole
3 garlic cloves, minced
1 or 2 sprigs fresh rosemary
1 to 2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt
1 teaspoons fresh cracked black pepper
- Preheat oven to 375°F.
- Arrange tomatoes, garlic and rosemary on baking sheet. Drizzle with olive oil, stir and spread out tomatoes in an even layer on tray. Season with salt and pepper.
- Bake for about 20 minutes or until tomatoes are soft and start to caramelize.
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