Tomatoes Roasted with Rosemary and Lemon
Bring vibrant flavor to your table with these irresistible Tomatoes Roasted with Rosemary and Lemon. This simple yet elegant recipe showcases the natural sweetness of cherry tomatoes, enhanced with the earthy aroma of fresh rosemary, the bright zest of lemon, and the warmth of roasted garlic. Drizzled with extra virgin olive oil and seasoned perfectly with sea salt and black pepper, these tomatoes are slow-roasted to perfection, resulting in a delightfully caramelized, blistered finish. With just 10 minutes of prep and 25 minutes of cooking, this dish is as easy as it is delicious. Perfect as a side dish, a pasta or salad topping, or even as a bruschetta base, these roasted tomatoes are a versatile addition to any meal. Whether you're looking for a quick weeknight side or a show-stopping addition to your next dinner party, this recipe delivers bold, Mediterranean-inspired flavors in every bite.
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Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary sprigs
- 3 cloves garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Rinse the cherry tomatoes and pat them dry with a clean kitchen towel.
Place the tomatoes in a large mixing bowl and drizzle with the olive oil.
Peel the garlic cloves and either thinly slice them or crush them with the flat side of a knife. Add the garlic to the bowl with the tomatoes.
Tear the rosemary sprigs into smaller pieces and add them to the bowl.
Add the lemon zest, sea salt, and black pepper to the tomato mixture. Toss everything together until the tomatoes are evenly coated in the oil and seasonings.
Spread the tomato mixture in an even layer on the prepared baking sheet, ensuring the tomatoes are not overcrowded.
Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft, slightly blistered, and caramelized at the edges.
Remove the baking sheet from the oven and drizzle the lemon juice over the roasted tomatoes while they are still hot.
Serve immediately as a side dish or use as a topping for pasta, salads, or toasted bread. Optionally, garnish with fresh rosemary for extra aroma.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
