TOMATO*****Roasted Grape or Cherry Tomatoes and Garlic in Olive Oil

By Unblond1

Serve on toasted bread slices or pasta or puff pastry. Bring to room temperature before using.

Ingredients

• 16 SERVINGS of 1 tablespoon each
• 2 pints of cherry or grape tomatoes
• 4 cloves garlic, slivered
• 1/4 tsp. crushed red pepper
• 1/2 cup EVOO
• 1/4 cup whole basil leaves, optional
• 1 sprig each fresh rosemary, thyme and oregano

Details

Servings 16

Preparation

Step 1

* *Preheat* the oven to 400°. In a bowl, *toss* the tomatoes with the garlic, crushed red pepper, optional basil leaves, thyme, rosemary and the olive oil and season lightly with salt and pepper. (Don't skimp on the basil unless Dan will be eating it - it gets crispy while roasting and is wonderful!) *Put* the tomatoes in a roasting pan (lined with parchment paper or foil) or large glass dish with blue lid. *Roast* the tomatoes for about 40 minutes, until they burst and their skins begin to shrivel, stirring once halfway through. Make sure you cook them until ALL of the skins have popped, removing the done ones if you have to. Otherwise, they are difficult to serve as they must be crushed first.

* *Let* cool slightly and *place* in a large glass jar. *Pour* over the remaining oil and *nestle* the herb sprigs into the tomatoes, if desired. *Cover* and refrigerate.

These keep forever in the fridge and are a great topping for bruschetta. Drizzle each serving with a bit of the oil/juice from the jar.

*NUTRITION:* Per Tablespoon (calorie count includes oil)

Nutrition Facts - 16 Servings

Amount Per Serving
Calories 68.9
Total Fat 7.1 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 3.5 mg
Potassium 85.7 mg
Total Carbohydrate 2.0 g
Dietary Fiber 0.4 g
Sugars 0.0 g
Protein 0.4 g