Ripe, colorful, sweet cherry tomatoes. Fresh, strong, pungent garlic. One of the things I miss about living in Victoria is the massive rosemary bush in my garden. That thing had a mind of its own and would mutate every time it rained. I would regularly cut it, post an ad on Craigslist and give bags of it away. Fresh rosemary all year round … I miss that and I’m looking forward to the day I can have an out of control rosemary bush again. Among other things! I love this recipe because it uses all fresh ingredients but it’s also so versatile. It can be used in pretty much anything. I often use it in casseroles, like a spaghetti squash casserole. It’s great as a simple addition to pasta or you can puree the tomatoes and garlic together and add them to a basic marinara. There is a face-punch of flavor, no matter how you use it. But fair warning: your house will smell irresistible!
2 pints Cherry Tomatoes – Halved
1-2 heads Garlic – Peeled
6-10 sprigs Rosemary – Fresh
2 tbsp Olive Oil
-Preheat oven to 250°F
-Halve the tomatoes length wise, peel the garlic and halve the big cloves. Lay parchment paper on a baking sheet and spread the ingredients out evenly, turning the tomatoes halved side up. Lay rosemary sprigs over top and sprinkle with olive oil.
-Roast for 1.5-2 hours, checking to make sure they aren’t burning. I always get a couple caramelized garlic cloves out of it.
-Remove from oven and use as desired.
Weight Watchers Points per serving – 3
Calories – 104.8
Fibre – 2.4g
Sodium – 1.9mg
Carbohydrates – 9.9g
Protein – 2.1g