Roasted Cherry Tomatoes
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 87 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 296 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 13% |
| vit C | 28% |
| folate | 4% |
-
4 cups (1 L) cherry tomatoes, halved
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) balsamic vinegar
1/2 tsp (2 mL) each salt and dried basil
pinch hot pepper flakes
Preparation:
In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, olive oil, balsamic vinegar, salt, dried basil and hot pepper flakes.
Roast in 400°F (200°C) oven until shrivelled, about 25 minutes.
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