- 1 pound cherry tomatoes, I used yellow pear, sungolds, and sweet 100’s
- 1/4 Teaspoon sea salt
- 1 Tablespoon olive oil
- 1 small clove garlic, peeled and thinly sliced
- 1 Teaspoon roughly chopped fresh rosemary
- Preheat the oven to 425ºF.
- Wash and de-stem the cherry tomatoes.
- In a 9″ pie plate, toss the cherry tomatoes with the rest of the ingredients.
- Place in the oven and roast for 10 minutes, or until the tomatoes just begin to spilt.
- Enjoy hot, warm, or cold out of the fridge!