• Bethany Klug

Roasted Summer Cherry Tomatoes


Roasted Summer Cherry Tomatoes Recipe 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 mniutes. Serve hot or at room temperature as a side dish, or over zucchini spiralized pasta or atop fish. Good mixed in with eggs too!


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