Teresa's Recipes
Oregano and Garlic Roasted Tomatoes
Imagine biting into a succulent, warm cherry tomato, bursting with a symphony of savory flavors. This recipe for Oregano and Garlic Roasted Tomatoes does just that; it transforms humble tomatoes into a vibrant, aromatic side dish. Roasting accentuates the natural sweetness of tomatoes, while garlic and oregano lend a Mediterranean flair. This versatile dish can be served as a standalone side, tossed into salads, or used to elevate your favorite pasta.
Ingredients
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 1 teaspoon Dried oregano
- 3 cloves, minced Garlic
- 2 tablespoons, extra virgin Olive oil
- 1 lb, washed Cherry tomatoes
Dietary Notes
- Servings: 4
- Dish Type: Side
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 100
- Fat: 7g
- Carbs: 8g
- Protein: 2g
- Sodium: 300mg
- Sugar: 4g
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine cherry tomatoes, extra virgin olive oil, minced garlic, dried oregano, salt, and freshly ground black pepper. Toss until the tomatoes are evenly coated.
- Spread the coated tomatoes in a single layer on a baking sheet, ensuring they are not overcrowded to allow even roasting.
- Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized, stirring once halfway through the roasting process.
- Remove the tomatoes from the oven and allow them to cool for a few minutes before serving.
- Serve these deliciously roasted tomatoes as a side dish, or toss them into salads or pasta for added flavor.
Tips
- For an added kick, sprinkle in some red pepper flakes before roasting. This dish pairs well with grilled fish or chicken. It's also perfect for adding a punch of flavor to a Caprese salad or a Margherita pizza.