Rosemary is our ingredient of the season. Sometimes we drink it, sometimes we spray it and other times we bake with it. Oh, and sometimes we water it too.
Roasted Rosemary Tomatoes are a great addition to any meal! Seriously, they’re the best. The rosemary skewers also make presentation a breeze, which is why I used mine as a cheese plate accompaniment.
Packed full of flavor, but not overpowering, roasted rosemary tomatoes are delicious in couscous, quinoa and lettuce salads. They also make a yummy topping for crackers and melba toast paired with some crumbles of cheese. Roasted rosemary tomatoes are especially delicious in fettuccine alfredo, pasta primavera and margarita pizza or as a dinner side. Enough about how they taste, let’s talk about how roasted rosemary tomatoes are prepared.
- Grape tomatoes
- Rosemary sprigs
- 1 Tbsp olive oil
- Salt & pepper
- Wash & dry the tomatoes and rosemary sprigs.
- Preheat the oven to 375°
- Drizzle olive oil on a glass baking dish.
- Using a chopstick or skewer, poke a hole through each grape tomato.
- Gently put the tomatoes onto the rosemary sprigs and arrange them on the glass dish.
- Drizzle remaining olive oil over the top of the tomatoes. Sprinkle with salt and pepper.
- Bake for 30-45 minutes until the tomatoes are golden brown and slightly shriveled.
Roasted rosemary tomato skewers are an easy way to add fresh flavor, dress up your dishes and impress your guests. I always make twice as many as necessary because they’re SO GOOD on their own. K and I cleared this plate in three minutes! What are you planning on eating with your roasted rosemary tomatoes?