Roasted Cherry Tomatoes (THM-FP, Gluten-Free)

I planted ONE cherry tomato plant this year. Neither of us like raw tomatoes, so putting them in a salad was out of the question. I had to use them somehow, so here is what I came up with.

These little tomatoes burst with an Italian fresh flavor! This is a great summer side dish for when you have extra little tomatoes hanging around.

Sorry my measurements aren’t exact here, but I didn’t bother to weigh my tomatoes before I cooked them! Don’t forget to read the notes after the recipe for some pointers.

Roasted Cherry Tomatoes:

1 tsp olive oil

Two to three handfuls cherry tomatoes (I used about 20)

Dash of salt and pepper

2 cloves garlic, minced

½ tsp -1 tsp of dried rosemary (feel free to use fresh)

Sprinkle parmesan cheese

Heat the oil in a skillet for a minute, and then put the tomatoes in the skillet.

Sprinkle the garlic over the tomatoes, and then stir around really well.

Add a pinch or two of salt, and crack some black pepper over the tomatoes.

Throw in the rosemary, and cook on the stove top over medium high for about five minutes.

Stir well every minute or so.

Place in an oven preheated to 350 degrees for 15 minutes.


-These tomatoes will explode if you pop a whole one into your mouth, which is normally a good thing. They will erupt hot lava if you don’t let them cool enough! I know from experience here! So let them cool for a few minutes and test one before you recklessly start tossing ‘em in your mouth.

-I used an iron skillet to make the transition from the stovetop to oven work out well. If you don’t have an oven safe skillet, I’m sure they would be fine finishing up on the stovetop.

-The parmesan crispies left in the bottom of the skillet are amazing. Don’t throw them out. Eat them. Yum!!

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