Rosemary Roasted Cherry Tomatoes Recipes

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ROSEMARY-ROASTED CHERRY TOMATOES



Rosemary-Roasted Cherry Tomatoes image

The rosemary in this recipe really boosts the flavor of the tomatoes. If you can't find cherry tomatoes, winter tomatoes, such as Roma are a good substitute.

Provided by Juenessa

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 pints cherry tomatoes
1 teaspoon olive oil
1 1/2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable oil cooking spray

Steps:

  • Combine first 6 ingredients in a zip-lock plastic freezer bag.
  • Gently shake until tomatoes are well coated.
  • Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
  • Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.

Nutrition Facts : Calories 39.7, Fat 1.4, SaturatedFat 0.2, Sodium 153.2, Carbohydrate 6.5, Fiber 1.9, Sugar 3.9, Protein 1.4

OVEN-BAKED BALSAMIC CHERRY TOMATOES WITH ROSEMARY



Oven-Baked Balsamic Cherry Tomatoes With Rosemary image

We made this recipe for my mum's bday buffet and it was so beautiful and so tasty that I just had to share it here. It makes for a wonderful side dish or appetiser that looks beautiful and tastes great! The original recipe comes from the German Women's magazine "Brigitte". I hope youll enjoy it!

Provided by Lalaloula

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 6

1 kg cherry tomatoes, halved
3 sprigs rosemary
1 -2 tablespoon brown sugar
2 -3 tablespoons aceto balsamico (dark balsamic vinegar)
4 -6 tablespoons olive oil
2 teaspoons coarse sea salt

Steps:

  • Chop the needles from 2 of the 3 rosemary sprigs. Leave the thrid one intact.
  • Combine all the ingredients in a suitable oven-proof dish (I'm sorry, I forgot to measure mine).
  • Gently mix so that everything is evenly distributed.
  • Bake at 200 °C/ 400°F in the preheated oven for 20-30 minutes.

SLOW-COOKED CHERRY TOMATOES WITH CORIANDER AND ROSEMARY



Slow-Cooked Cherry Tomatoes with Coriander and Rosemary image

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Tomato     Condiment     Coriander     Rosemary     Garlic     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 7

1 1/2 lb. ripe cherry tomatoes
1/2 head of garlic
2 sprigs rosemary
1/2 cup extra-virgin olive oil
3/4 tsp. coriander seeds
3/4 tsp. kosher salt
1 Tbsp. red wine vinegar

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
  • Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40-50 minutes. Let cool slightly, then add vinegar and toss to coat.

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