ROSEMARY ROASTED CHERRY TOMATOES

We love to read Southern Living Magazine. It makes us think of mint juleps, grits (just another way of saying mamaliga), okra (not our favorite veggie) and pies pies and more pies.

Here is a recipe for Rosemary Roasted Cherry Tomatoes- try it, you will like it!


Prep: 5 min., Bake: 15 min.

Fragrant rosemary boosts the flavor of these juicy tomatoes. If you can’t find cherry tomatoes, winter tomatoes, such as Roma, are a terrific substitute.

2 pints cherry tomatoes
1 teaspoon olive oil
1 1/2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray

Combine first 6 ingredients in a zip-top plastic freezer bag. Gently shake until tomatoes are well coated. Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.

Bake at 425, stirring occasionally, 15 minutes or until tomatoes begin to burst.

Yield: Makes 4 servings (serving size: 3/4 cup)

CALORIES 44(29% from fat); FAT 1.6g (sat 0.2g,mono 0.9g,poly 0.3g); PROTEIN 1.4g; CHOLESTEROL 0.0mg; CALCIUM 12mg; SODIUM 161mg; FIBER 1.7g; IRON 0.7mg; CARBOHYDRATE 7.6g

Posted on June 23, 2006 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Kosher Kitchen, Kosher Recipes, Uncategorized

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