Makes four 1-cup portions
8 cups grape tomatoes, washed
4 large fresh garlic cloves, sliced
1/4 cup coconut oil, melted
2 tsp. sea salt
1 tsp. freshly ground black pepper
8 springs fresh rosemary
Preheat oven to 400F. Place tomatoes and garlic in a large baking pan in one layer. Drizzle with oil, evenly and sprinkle with salt/pepper. Mix.
Roast for 20 minutes, stirring once. Add rosemary, stir, and return to the oven for 10 minutes. Serve hot or at room temperature as a side dish, or over spiralized zucchini “pasta” or atop fish. Good mixed in with eggs too!