One of the appetizers brought to my son’s party was a lovely tray of veggies and dip. There ended up being a little left and those extra carrots and celery will make it into lunch boxes this week – easy peasy. But what about those cherry tomatoes? Not a one of them was touched, poor things.
Well I couldn’t just let them go to waste. We throw out entirely too much food and it is a practice we’re aiming to stop. So I present you Roasted Cherry Tomatoes.
I wish you could be in my kitchen right now. These smell heavenly, like a fine Italian restaurant. They are equally delicious and would be tasty over chicken, fish, or pasta. Yum!
Roasted Cherry Tomatoes
1 cup cherry tomatoes
1 tsp olive oil
1/4 teaspoon chopped garlic
1/4 teaspoon Italian seasoning
Salt and pepper to taste
Preheat oven to 450 degrees. In a small bowl combine oil, garlic, and Italian seasoning. Add tomatoes with salt and pepper to taste and stir to coat. Place on a foil lined baking sheet and roast for 10 minutes. Enjoy!