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