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Roasted Cherry Tomatoes


Submitted by Sarah Fritschner


  • 2 lb cherry tomatoes
  • 2 Tbsp olive oil
  • 2 Tbsp capers (or chopped kalamata olives)
  • 1 tsp salt



Heat oven to 400°. Put tomatoes on a baking sheet with a shallow rim—they should be in one layer. Drizzle with olive oil, sprinkle with capers and salt. Stir. Bake for 10 minutes. Remove from oven and stir again. Bake 10 minutes more. Serves 8. Leftovers are great in green salad or mixed with pasta.

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