I was so excited to grow my own tomatoes this year – knowing they were completely pesticide free, and hand-grown meant so much! I’ve never had the space to have a garden before, so being able to grow so many this summer has been the perfect way to get me eating more vegetables.

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One of the reasons I love tomatoes is that they are an amazing source of vitamin C and iron, and are the most potent carotenoid antioxidant!

I find tomatoes absolutely delicious, and while I can eat them raw like grapes, I love to cook with them and try out recipes. I add these roasted tomatoes to ground beef, spaghetti squash, and salads!

Garlic & Rosemary Roasted Tomatoes

Serves 4

Nutrition per serving:

Calories: 64

Carbs: 4g

Fat: 5g

Protein: 1g

Ingredients:

  • 2 c. cherry/grape tomatoes
  • 1.5 tbsp. extra virgin olive oil
  • 2 tbsp. rosemary (dried or fresh)
  • 1 tbsp. minced garlic
  • Salt & Pepper to taste

Directions:

  1. Preheat oven to 375F
  2. Line baking sheet with parchment paper
  3. Cut tomatoes into halves, placing into a large bowl
  4. Add EVOO, rosemary, garlic, salt, pepper, and any other spices you may want
  5. Mix together well
  6. Pour mixture onto a baking sheet
  7. Bake for 30 minutes
  8. Enjoy topped on pasta, spaghetti squash, as a side, whatever your imagination brings you
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