Roasted Cherry Tomatoes

By Nigella Lawson

Published January 6, 2004

Total Time
40 minutes
Rating
4(120)
Comments
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Featured in: AT MY TABLE; A New Year's Antidote For the Holiday Heavies

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Ingredients

Yield:4 to 6 servings

  • 8 ounces cherry tomatoes, halved

  • Scant teaspoon kosher salt

  • 1 teaspoon olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

1 gram carbs; 13 calories; 1 gram monosaturated fat; 1 gram fat; 90 milligrams sodium; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Position an oven rack in lower third of oven, and heat oven to 350 degrees. Line a jelly-roll pan or a baking sheet with foil. Place tomatoes on foil, cut side up.

  2. Step 2

    Sprinkle tomatoes with salt and oil, and bake 30 minutes. Remove from heat and allow to come to room temperature before serving.

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Ratings

4 out of 5
120 user ratings
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Comments

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C Kenner

Divine simplicity. Great with grilled steak. Will try adding a dash of red pepper flakes and some garlic next time.

Lin

Garlic? A little basil? Maybe the tiniest bit of sugar if the tomatoes aren't very sweet?

Avi

Terrific!

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