Michael Graydon + Nikole Herriott
Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 pints cherry tomatoes
A few sprigs thyme or rosemary
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Preparation
Preheat oven to 450°. Toss cherry tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 125
