Easy to prepare, this roasted tomato recipe only takes 20 minutes total to create.
Bite-sized and juicy, these roasted tomatoes are a delicious appetizer or side dish to add to your serving table.
Instead of using fresh parsley, you may want to experiment with other fresh herbs, such as oregano, rosemary, basil, chives or a combination.
A personal favorite of ours is the combination of basil and garlic.
Prep 5 min. Cook 15 min.
3 lb. cherry tomatoes (red & yellow)
3 Tbsp. olive oil
Salt and pepper
1/4 cup chopped fresh parsley
Makes 8 servings
Healthy substitutes: Make with extra-virgin olive oil
Preheat oven to 450 degrees Fahrenheit. Place tomatoes on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Gently shake baking sheet back and forth a few times to coat.
Bake, shaking pan once or twice, until tomatoes softened but are not falling apart, 10-15 min. Sprinkle with parsley while tomatoes are still warm. Spoon into a bowl and pour in any juices that accumulated on baking sheet. Serve warm.