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“Everyone loves this mouthwatering starter with just a few ingredients. We appreciate that it’s a fast, simple way to use up extra tomatoes from our garden.” —Linda Green, Ardmore, Oklahoma
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Nutritional Facts 1/4 cup (calculated without crackers and cheese) equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 5 g carbohydrate, trace fiber, trace protein.
Originally published as Roasted Grape Tomatoes in Simple & Delicious June/July 2011, p37
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Reviewed on Jan. 02, 2012 by FLSteph
Excellent! I mixed these tomatoes in with my fettucine carbonara instead of using it on crackers. I agree that it needed more baking time than stated in the directions, however. I cooked them for about 30 minutes.
Reviewed on Sep. 03, 2011 by Kelli Pritts
I love this recipe! It was delicious!! Super easy to make. Maybe my favorite recipe I've ever made from this magazine and I've made a lot.I used olive oil instead of canola oil. I served it with Olive Oil and Rosemary Crackers, Herb and Garlic Brie cheese and Prosciutto.
I love this recipe! It was delicious!! Super easy to make. Maybe my favorite recipe I've ever made from this magazine and I've made a lot.
I used olive oil instead of canola oil. I served it with Olive Oil and Rosemary Crackers, Herb and Garlic Brie cheese and Prosciutto.
Reviewed on Jul. 11, 2011 by jmps3
This is a wonderful appetizer!!! It took a bit longer to bake than stated in the recipe, but it was well worth the wait. Very tasty!
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