Roasted Olive Oil Tomatoes
  • 4cups cherry tomatoespreferably multicolored
  • 4 thyme sprigs
  • 1/2tsp coriander seeds
  • 1/2tsp salt
  • 1/2tsp crushed red pepper flakes
  • 1/2head garlic
  • 1/4cup extra-virgin olive oil or camelina oil
  • 1Tbsp red wine vinegar
  • 1cup bocconcini mini mozzarella pearls
  • Freshly cracked black pepper
  1. Preheat oven to 350 F. In casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt, and red pepper flakes. Snuggle in halved garlic bulb, cut-side down. Drizzle with olive oil or camelina oil.
  2. Roast tomatoes, tossing once, until very tender, about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with black pepper.
Recipe Notes

Per serving: 111 calories; 2 g protein; 10 g total fat (3 g sat. fat); 4 g total carbohydrates
(2 g sugars, 1 g fiber); 151 mg sodium