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Bougie Girl on a Budget

Roasted Garlic Heirloom Baby Tomatoes

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Oh my these little babies are heaven!  I never thought by roasting tomatoes I’d be eating them off of the pan by the spoonful!

I have a ridiculous amount of baby tomato varieties in my garden right now, we’ve been trying to eat them raw but can’t seem to keep up.  Since I roast just about every other vegetable I thought why not try baby tomatoes also? These are perfect by the spoonful but also would be delicious spooned over other roasted vegetables, chicken, as a bruschetta topping, on a pizza or zoodles (or noodles!) So many uses for these delicious gems.

 

The best part? Any variety of little tomatoes work well! I had three different varieties in my garden so did a blend, but basic red cherry tomatoes from the grocery store would work just as well.

This is a very easy recipe:

All you need for this recipe are 4 cups of little tomatoes, olive oil, pepper, salt and garlic!  I cut the larger baby tomatoes in half (cut side up) and left the really little ones whole.

Line a baking sheet with parchment paper, spread the tomatoes evenly on the pan, and drizzle with olive oil.  Sprinkle the tomatoes with pepper, salt and garlic.

I’m baking these on my food prep day so have my rosemary Parmesan baby zucchini getting prepped at the same time.

 

Bake for 40 minutes at 375.  Check after 30 minutes for readiness in case the tomato variety you select ends up cooking faster 🙂

Dig in and enjoy!!

Print

Roasted Garlic Heirloom Baby Tomatoes


Course Side Dish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 4 c baby tomatoes mixed or cherry
  • 2 T extra virgin olive oil
  • 3/4 t ground black pepper
  • 3/4 t sea salt
  • 6 t minced garlic

Instructions

  1. Preheat oven to 375.

    Cut larger tomatoes in half, the really little ones can stay whole.

  2. Place tomatoes on a parchment lined baking sheet and drizzle with olive oil. 

  3. Sprinkle with the black pepper, salt and garlic.

  4. Bake 40 minutes until starting to brown and tomato liquid on the bottom of the pan is starting to thicken.

September 16, 2017 8:05 pm JenandMadi 1 Comment Filed Under: RECIPES

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  1. Garlic Parmesan Roasted Zucchini - Whole Lotta Yum says:
    December 20, 2019 at 5:21 pm

    […] I was making this dish on a day of food prep and also made these delicious garlic baby roasted tomatoes! […]

    Reply

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Hi friends! If you have expensive tastes but don’t have the funds to go with it, let’s be BFF’s! Get inspired with tons of ideas for your first place, the need to always be celebrating, trends, aesthetically pleasing decor, and how to live your best boujee life on a budget!! XOXO, Madi

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