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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 97.5
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.5 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.2 g

View full nutritional breakdown of ROASTED GRAPE TOMATOES WITH ROSEMARY AND GARLIC calories by ingredient
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ROASTED GRAPE TOMATOES WITH ROSEMARY AND GARLIC

Submitted by: CHUCKLES0719
ROASTED GRAPE TOMATOES WITH ROSEMARY AND GARLIC

Introduction

http://thethriftygourmet.com/2010/01/roast
ed-grape/ Every so often, I forget that I have grape tomatoes in the refrigerator and then when I remember and check them out, they no longer look cute enough for a salad. When that happens, I roast them with garlic and rosemary. This has turned out to be a great way to salvage any tomatoes before their skin starts to shrivel. Hot, I find these roasted tomatoes to be a nice complement to grilled fish or chicken, but I also eat them at room temperature with bread. Sometimes, I store leftovers in a small container and cover with olive oil. This holds up well in the fridge for a week.
http://thethriftygourmet.com/2010/01/roast
ed-grape/ Every so often, I forget that I have grape tomatoes in the refrigerator and then when I remember and check them out, they no longer look cute enough for a salad. When that happens, I roast them with garlic and rosemary. This has turned out to be a great way to salvage any tomatoes before their skin starts to shrivel. Hot, I find these roasted tomatoes to be a nice complement to grilled fish or chicken, but I also eat them at room temperature with bread. Sometimes, I store leftovers in a small container and cover with olive oil. This holds up well in the fridge for a week.

Number of Servings: 4

Ingredients

    1 container (1 lb) grape tomatoes
    3 garlic cloves smashed
    2 tablespoon extra virgin olive oil
    1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
    1 teaspoon Splenda
    Sea salt and freshly ground black pepper

Directions

Preheat the oven to 450░F.
1) Place the tomatoes in a glass-baking dish.
2) Add the garlic, olive oil, salt, sugar, rosemary and fresh cracked pepper.
3) Toss to coat evenly.
4) Roast for approximately 10 minutes until tomatoes start to burst.
5) Add a basil chiffonade if you wish.

Enjoy hot or at room temperature.

Serving Size:áMakes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHUCKLES0719.






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