KNOXVILLE, Tenn — Roasted Cherry Tomatoes
Prepared by Joy McCabe
16 ounces cherry or grape tomatoes, cut in half
2 tablespoons olive oil
5 cloves minced garlic
1/2 teaspoon Cavender’s All Purpose Greek Seasoning
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh herbs such as parsley, basil, or thyme
Nonstick cooking spray
Preheat oven to 400 degrees. Coat a rimmed baking sheet pan with cooking spray.
In a medium bowl, toss together tomatoes, garlic, olive oil, seasoning, salt, and pepper. Place the cherry tomatoes in a single layer on the sheet pan.
Bake for 20-25 minutes, or until tomatoes are soft and very fragrant. Sprinkle the fresh herbs over the top, then serve while still warm.
There’s something special about roasting tomatoes that brings out great flavor. This recipe is perfect on its own as a side dish, but there are so many more different uses. These tomatoes are delicious served over pasta, tossed with mozzarella balls, or as a topping to grilled chicken breasts or fish.