Wednesday, May 20, 2015
Garlic Roasted Cherry Tomatoes
This is the second time I made this recipe. The first time I cooked them I left them in a little longer and they were "well" done. I blamed it on the electric oven in Florida that I'm not use to. The excuse sounded good but I knew the next time I made this I was gonna keep on eye on them.
I know they don't look roasted but they came out perfect for me.
Recipe adapted from The Novice Chef
2 10 ounce containers cherry or grape tomatoes- cut in half
6 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
2 teaspoon black pepper
Preheat oven to 375 degrees F/ 190 C
I cut the cherry tomatoes using Rachael Ray's Way.
Once the tomatoes are cut toss in a medium size bowl with the olive oil, minced garlic and the salt and pepper.
Add the tomatoes to a baking sheet in a even layer and place in the 375 degree oven for 20- 25 minutes.
You will know when they are done by the very fragrant aroma and boy do they smell good.
If you played around with spices, you could easily make these to suit a Mexican dish, a Greek dish, a Middle-Eastern dish....
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