Garlic Roasted Cherry Tomatoes

THE NOVICE CHEF(10)
The M Network: "I love the way you roasted them. I love making th…" Read More
5Ingredients
35Minutes
90Calories

Ingredients

US|METRIC
  • 20 ounces cherry tomatoes (halved)
  • 6 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons cracked black pepper (fresh)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    90Calories
    Sodium25% DV610mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs2% DV7g
    Fiber8% DV2g
    Calories90Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium610mg25%
    Potassium350mg10%
    Protein2g4%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A25%
    Vitamin C35%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    The M Network 2 months ago
    I love the way you roasted them. I love making this with some warm bread and making soup
    Erica Linden a year ago
    Quick & easy. I made these tonight to toss in with pasta. Saved half to add to quinoa & chicken for lunch during the week.
    Nikki G. a year ago
    Easy and simple to make. Tastes great!
    Chase a year ago
    Great. I turned up the oven at the end to 450 to better carmelize the tomatoes
    Carrie Mamabear a year ago
    No joke about just eating them with a fork over the kitchen sink when they’re done. I used Italian herb olive oil from Napa Valley Olive Oil Mfg and they were to die for. Making more now.
    Siman a year ago
    Delicious and easy! I’ll do it again
    Jennine S. 2 years ago
    Yum! i'm just learning about the amazingness of cherry tomatoes! This turned out great... I added some balsamic vinegar and some grated parmesan (cheese can only make things better!). I don't know how much of a difference it did or didn't make, but the olive oil i used I had previously infused with garlic just to have on hand. thanks for sharing this recipe!
    Chris Everett 2 years ago
    Very tasty. Will definitely do it again!
    Alysa Woods 2 years ago
    I have to make A LOT of these because they are so good there's never enough
    Corrine M. 3 years ago
    so easy! i throw these on pasta, on salad, eat them just as they are as a side with chicken and rice!

    PlanShop