- 20 ounces cherry tomatoes (halved)
- 6 garlic cloves (minced)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons cracked black pepper (fresh)
|Calories90Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Erica Linden 4 months 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. 6 months ago
Easy and simple to make. Tastes great!
Chase 7 months ago
Great. I turned up the oven at the end to 450 to better carmelize the tomatoes
Carrie Mamabear 7 months 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 8 months ago
Delicious and easy! I’ll do it again
Jennine S. a year 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. 2 years ago
so easy! i throw these on pasta, on salad, eat them just as they are as a side with chicken and rice!