Tuesday, November 27, 2012

Roasted Cherry Tomatoes

Roasted Tomatoes are a perfect addition to salads and main dishes. The texture and robust flavors add a huge taste boost without the calories. Thursday I'll add these tomatoes to Watercress Spring Salad (this won't be any ordinary salad!).

Roasted Cherry Tomatoes

1 container of cherry tomatoes (about 1 ½ cups)
2 cloves minced garlic
1 ½ Tbsp basil
½ tsp salt
spray olive oil (if you do not have spray oil, use about 1 Tbsp olive oil)
pinch of black pepper
Preheat the oven to 400 F.

Slice the cherry tomatoes in halves. Line the tomatoes on a baking sheet covered with tinfoil. Mince the garlic and spread evenly over the tomatoes. Sprinkle the basil, salt, and pepper over the tomatoes and spray your olive oil coating each tomato with a very thin layer. I like to use spray oil for roasting as it will evenly distribute your oil and lets us use much less oil meaning less calories but not less taste.

Pop your tomatoes into the oven. Cook at 400F for about 5-8 minutes then you'll want to broil quickly to get a nice 'grilled' taste. I pull them out once you see a little browning. Keep a close eye on your tomatoes as they can roast up quite quickly.