This simple side dish by Karen Mordechai of Sunday Suppers is a quick and delicious addition to any meal.
What You Need
Original recipe yields 1 serving
2 pints cherry tomatoes, whole
1/2 cup sage leaves
6 sprigs thyme, deleafed
6 sprigs fresh oregano
1/2 cup olive oil
sea salt and cracked black pepper
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.
Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.
Reynolds Kitchens Tip
Line your baking sheet with Reynolds Wrap® Aluminum Foil for perfectly roasted tomatoes with no stuck-on mess to scrub later.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.