Roasted Cherry Tomatoes
- 1 of 1 In a large bowl, combine 3 tbsp extra-virgin olive oil, 3 cloves minced garlic, 1 tsp kosher salt, 1/2 tsp dried oregano, a pinch of freshly ground black pepper and 3 pints cherry tomatoes; toss to coat tomatoes. Spread out on a roasting pan and roast at 425 degrees until tomatoes start to shrivel and blister, 12 to 15 minutes. Transfer tomatoes, their juices and any bits that are stuck to pan to a rigid container with a tight-fitting lid. Refrigerate for up to 1 week. To freeze, label and date quart-size resealable freezer bags. Turn the top inside out and spoon tomatoes into bag. Squeeze bag to release any air and seal. Tomatoes will keep, frozen, for up to 2 months.
Servings Per Recipe:
Per Serving: 5 g Fat, total, 70 kcal cal., 260 mg sodium, 2 g pro., 2 g sugar, 2 g fiber, 11 g carb., 1 g sat. fat