Roasted Summer Cherry Tomatoes

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!

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