Roasted grape tomatoes are a quick and easy side dish that is full of vibrant color and vitamin C.

Prep Time: 10 minutes
Roasted Grape Tomatoes: a quick and easy side dish full of vibrant color and vitamin C. | www.savortheflavour.com
Christmas, Thanksgiving, Veggie Side Dishes

Roasted Grape Tomatoes

Roasted grape tomatoes is a simple side dish with a lot of flair.   It looks stunning and tastes amazing, so it’s a great choice to serve when company comes.  Since I’m a huge fan of tomatoes, I personally don’t need to wait for a special day to make this recipe.  This dish comes together with minimal time and effort.

Roasted Grape Tomatoes: a quick and easy side dish full of vibrant color and vitamin C. | www.savortheflavour.com

I love the color these grape tomatoes bring to your plate. When I was a child, my Mom would frequently strive to serve us a very colorful supper.  If you agree, that supper plates look better with splashes of bright color, add this roasted grape tomato salad to your go-to side dishes when you want a flavorful vegetable side.

Roasted Grape Tomatoes: a quick and easy side dish full of vibrant color and vitamin C. | www.savortheflavour.com

Print
Roasted Grape Tomatoes: a quick and easy side dish full of vibrant color and vitamin C. | www.savortheflavour.com

Roasted Grape Tomatoes


  • Author: Brooke
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

Roasted grape tomatoes are a quick and easy side dish that is full of vibrant color and vitamin C.


Ingredients

  • 2 pints grape tomatoes, halved
  • 1 teaspoon olive oil
  • 7-8 medium garlic cloves, whole
  • 1 1/2 teaspoon chopped fresh rosemary
  • sprinkle of salt
  • sprinkle of pepper
  • 1/8 cup fresh chives, chopped small
  • 1 tablespoon Parmesan cheese, freshly grated

Instructions

  1. Preheat the oven to 450 F.  Line a cookie sheet with parchment paper.
  2. Rinse and halve the grape tomatoes.
  3. Peel 7 or 8 garlic cloves and slice off their ends.
  4. Rinse and chop the fresh rosemary.
  5. In a medium bowl, toss the tomatoes and garlic, with the olive oil and fresh rosemary.
  6. Spread the mixture evenly on the cookie sheet and sprinkle with salt and pepper.
  7. Roast the tomatoes until they start to collapse and are browned slightly, about 20 to 22 minutes.  Make sure to stir the tomatoes after 10 minutes of cooking.
  8. Rinse and finely chop 1/8 cup of chives.
  9. Before serving, toss with the finely chopped chives and sprinkle with freshly grated Parmesan cheese.  Serve warm.

Notes

  • Using parchment paper helps keep your cookie sheet cleaner.

Save

Save

Save

Save

Save

Save

Save

Leave a Reply

Your email address will not be published. Required fields are marked *