Herb-Roasted Cherry Tomatoes

Prep: 5 min.

Cook: 15 min.

Serves: 8

Cost per serving: $3.06

3 lb. cherry tomatoes (red and yellow)

3 Tbsp. olive oil

Salt and pepper

1/4 cup chopped fresh parsley

1. Preheat oven to 450°F. Place tomatoes on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Shake baking sheet back and forth a few times to coat tomatoes with oil, salt and pepper.

2. Bake, shaking pan once or twice, until tomatoes are softened but not falling apart, 10 to 15 minutes. Sprinkle with parsley while tomatoes are still warm. Spoon into a bowl and pour in any juices that have accumulated in bottom of pan, and serve.

PER SERVING: 76 Cal., 6g Fat (1g Sat.), 0mg Chol., 2g Fiber, 2g Pro., 6g Carb., 24mg Sod.

Kitchen tips:

Try another flavor. Instead of fresh parsley, experiment with other fresh herbs, such as rosemary, basil, chives or a combination.

Cool off. This dish would also be tasty at room temperature.

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