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: 87kcal
Ingredients
- 1 pint cherry tomatoes sliced in half
- 2 tablespoons oil
- 1 tablespoon balsamic vinegar or sub with honey or maple syrup
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: 87kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 14mg | Potassium: 262mg | Fiber: 1g | Sugar: 4g | Vitamin A: 578IU | Vitamin C: 27mg | Calcium: 14mg | Iron: 1mg
