Roasted Tomatoes with Rosemary


4-5 cloves garlic, chopped
3 Tablespoons fresh rosemary, chopped
¼ - ½ cup olive oil
Kosher salt and pepper to taste
4 pints cherry tomatoes or grape tomatoes (I like to mix red and yellow tomatoes)

Preheat oven to 350 degrees. In a medium bowl, combine the garlic, rosemary, olive oil, salt and pepper. Add the tomatoes and toss. Pour into a baking dish or on a jelly roll pan. Roast uncovered for 30 to 40 minutes. Serve warm.

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