Roasted Cherry Tomatoes

[migration] empty title 435 Author: Canadian Living Credits: [migration] empty title 435

This delicious dish from our September issue "Harvest Table" collection of 10 fall vegetable recipes highlights the real and robust flavour of in-season tomatoes. Provolone, mozzarella or bocconcini cheese works equally well instead of the goat cheese topping.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2004

Ingredients

  • 4 cups cherry tomatoes halved
  • 3 minced cloves of garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon each of salt and pepper
  • 1/3 cup fresh bread crumbs
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon minced fresh dill

Method

In 10-cup (2.5 L) gratin dish or 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, salt and pepper. Sprinkle with bread crumbs; dot with cheese.

Roast in 400°F (200°C) oven until tender and wrinkled, about 45 minutes. Sprinkle with dill.

Nutritional facts <b>Per serving:</b> about

  • Sodium 229 mg
  • Protein 4 g
  • Calories 136.0
  • Total fat 10 g
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Cherry Tomatoes

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