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Roasted Olive Oil Tomatoes
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Roasted Olive Oil Tomatoes

Servings 8 people

Ingredients

  • 4 cups cherry tomatoes preferably multicolored
  • 4 thyme sprigs
  • 1/2 tsp coriander seeds
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 head garlic
  • 1/4 cup extra-virgin olive oil or camelina oil
  • 1 Tbsp red wine vinegar
  • 1 cup bocconcini mini mozzarella pearls
  • Freshly cracked black pepper

Instructions

  • Preheat oven to 350 F. In casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt, and red pepper flakes. Snuggle in halved garlic bulb, cut-side down. Drizzle with olive oil or camelina oil.
  • Roast tomatoes, tossing once, until very tender, about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with black pepper.

Notes

Per serving: 111 calories; 2 g protein; 10 g total fat (3 g sat. fat); 4 g total carbohydrates
(2 g sugars, 1 g fiber); 151 mg sodium