I was making the toddler’s lunch when I realized I had a pint of cherry tomatoes that were getting a bit overripe. I don’t know about you, but I can’t eat cherry tomatoes once they get all “wrinkly”. For some reason, they gross me out! So I decided to make a little evening snack.
Boy am I glad I did. So simple, yet SO delicious. Plus you get a healthy oil in paired with tomatoes which is said to be a powerful combo!
- 1 tsp olive oil (5g)
- 1 pint cherry/grape tomatoes
- Kosher Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Basil or Italian Seasoning
- 1 tbsp Parmesan Cheese (5g)
Preheat the oven to 425 degrees.
In a small roasting or pyrex dish add the oil and swirl around a bit. Add the tomatoes and toss to coat. Sprinkle with spices and cheese.
Roast for about 18 minutes shaking once.
Transfer to a bowl making sure to get all the toasted spices and cheese. Allow to cool for a few minutes.
Here’s a little before and after cooking shot.
|Servings||Amt per Serving|
|120||7g||4g||old: 2||new: 3|