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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (173g) Recipe makes 2 servings |
||
| Calories 210 | ||
| Calories from Fat 186 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.8g | 31% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 885mg | 36% | |
| Potassium 340mg | 9% | |
| Total Carbohydrate 7.0g | 2% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 0.0g | ||
| Protein 1.3g | 2% | |
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Ingredients
- 1 pint grape tomatoes (I like to use both red and yellow tomatoes, you can also use cherry tomatoes)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt or sea salt
- freshly ground black pepper
- 2 tablespoons fresh basil, chopped or 2 teaspoon dried basil
Directions
1
Heat oven to 250-275.2
Toss all ingredients in bowl, stirring to coat.3
Line baking sheet with parchment or foil.4
Spread tomatoes in single layer on baking sheet.5
Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.
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Featured Reviews for This Recipe
From: Liza at Recipezaar
On Sep 9, 2008
AWESOME! Wouldn't change a thing. Tossed them with freshly made pesto and penne and they were to die for. This will be a go to recipe for tomatoes (especially in the winter) for sure. Thank you!
From: Tamaretta
On Nov 20, 2007
These were outstanding! I sprayed mine with garlic olive oil, sprinkled with salt and fresh basil. Since I made (and ate) almost two pounds, I am sure I have exceeded my Vitamin C requirement--maybe for the week! Thanks for posting!
From: Bev
On Apr 15, 2003
These little grape tomatoes were delicious, Tracy! I made your recipe precisely as you instructed roasting at 250 degrees for 90 minutes, which gave me plenty of time to complete fixing the rest of the meal. Thanks for a wonderful recipe!
From: City_Gurl
On Oct 18, 2003
These were really good! The only reason they lost one star was because I found them a little bit salty - I'm not a big fan of salt so next time I will cut it down to 1 tsp as opposed to 2. I used sea salt and dried basil roasted them at 275 for just over an hour,,,,then I tossed them with some bow-tie pasta, sprinkled with some parmesan (sp) cheese and WALLA!!!! YUMMY!!!!
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