Oven-Roasted Cherry Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Wash the cherry tomatoes.

Cut the cherry tomatoes in half using a pairing knife and toss them into a work bowl.

Add a good bit of kosher salt and a lot of black pepper to the bowl.

Drizzle extra virgin olive oil over the tomatoes and give them a quick stir.

Dump the tomatoes onto a sheet pan, making sure not to crowd them to avoid steaming.

Rip fresh rosemary and toss it over the tomatoes, leaving the big stems behind.

Place the sheet pan in a 375°F oven for about 25 minutes.

Remove the roasted cherry tomatoes from the oven, noting the caramelization.

Scrape the tomatoes off the sheet pan into a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens