Roasted Cherry Tomatoes with garlic & rosemary

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

1. Preheat oven to 375°F.
2. 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. 
   
3. 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

1. Preheat oven to 375°F.
2. 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. 
3. Bake for about 20 minutes or until tomatoes are soft and start to caramelize.