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Roasted Cherry Tomatoes
Sometimes I swap out the honey with balsamic vinegar, or I add both in and remove the salt. It will depend somewhat on how sweet your tomatoes are, so remove the honey if the tomatoes are in season, or exceptionally sweet.
Servings:
4
servings
Calories:
99
kcal
Ingredients
1
pint
cherry tomatoes
sliced in half
2
tablespoons
oil
1
tablespoon
honey
or maple syrup
1/4
teaspoon
salt
US Customary
-
Metric
Instructions
Preheat your oven to 400°F (200°C or gas mark 6).
Place all the ingredients in a bowl and toss to coat the tomatoes.
Prepare a baking sheet with parchment paper or non-stick mat and spread the tomatoes across the baking sheet.
Bake for 25 minutes or until the tomatoes are beginning to caramelize but not burn.
Cool and store sealed in the refrigerator for a week or so.
Nutrition
Calories:
99
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
159
mg
|
Potassium:
258
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
578
IU
|
Vitamin C:
27
mg
|
Calcium:
13
mg
|
Iron:
1
mg