Friday, July 1, 2011

Janice's Roasted Cherry Tomatoes with Parmesan

We are lucky enough to live in a climate that has two tomato seasons! The first is in full swing and we had so many cherry tomatoes, I did not think we'd be able to make salads fast enough to handle them. So, I searched about and found several recipes for roasted tomatoes, took the "best of" parts of each recipe, added a couple changes of my own and made the best ever hot tomato side dish!

The nutrition facts can be found at Calorie Count!

Roasted Cherry Tomatoes with Parmesan

Four Large Servings


3 C cherry tomatoes (or two bags of those nice vine on cherry tomatoes)
6 garlic cloves
2 T parsley
2 T basil
2 T olive oil
1 lemon, juiced
fresh cracked black pepper
sea salt
1/3 C Parmesan


Preheat oven to 350 degrees.

Peel and slice the garlic cloves (feel free to increase or reduce the amount to your taste), rinse and rough chop the parsley and basil.

Place cherry tomatoes in a medium sized bowl with the garlic, parsley, basil, 2 T olive oil (increase or decrease depending on how many tomatoes you use), squish in the juice from one whole lemon, add a twist or two of fresh cracked black pepper and sea salt. Stir until the tomatoes are well coated.

Pour the entire thing into a casserole dish. Top with Parmesan.

Roast in the oven for approximately 30 minutes or just til the tomatoes begin to burst and the cheese browns beautifully.


This dish can be served hot, warm, room temperature, or chilled as you prefer! It's simple, very low calorie, and company pleasing!

1 comment:

  1. Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
    I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!


    Mike @TheIronYou