Yield: 4 servings
Garlic Roasted Cherry Tomatoes
These 25-minute roasted cherry tomatoes with garlic, olive oil, and black pepper make the perfect quick and healthy appetizer for the week.
Ingredients
- 2 (10 oz containers) cherry tomatoes, halved
- 6 large garlic cloves, minced
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon kosher salt
- 2 teaspoons freshly cracked black pepper
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Instructions
- Preheat oven to 375°F. Prepare a baking sheet with parchment paper for easy clean up.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to prepared baking sheet and spread into an even layer.
- Bake for 20 to 25 minutes, until tomatoes are soft and very fragrant.
- Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!
Video
Notes
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep them away from heat and sunlight when on the counter for reheating or serving.
Reheat: To reheat them, microwave them for up to 30 seconds or until warm. You can also heat them in a pan over medium-low heat for 5-6 minutes.
Line the tray. To make sure nothing sticks to the tray as you roast the tomatoes, line it with parchment paper or a silicone baking mat.
Leave them whole. Roasting whole cherry tomatoes makes for an easier, quicker version of this recipe that’ll literally make them explode with flavor when you bite into them.
Add thyme. Sprinkling 3-4 thyme sprigs on top before placing the tomatoes in the oven will infuse this easy appetizer with a nice herbiness.
Don’t overcrowd them. Especially if you’re making a large batch or are using a small baking tray, it’s important not to overcrowd the tomatoes so they can caramelize. You might have to roast in batches but it’s so worth it.
Nutrition
Serving: 1serving, Calories: 70kcal, Carbohydrates: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 530mg