Garlic Roasted Grape Tomatoes In Olive Oil

1. 1

   Preheat oven to 400*F.

2. 2

   In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.

3. 3

   Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.

4. 4

   Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.

5. 5

   Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.

6. 6

   Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.