Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
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Roasted Cherry Tomatoes With Orange And Cardamom
Cookbook
An unusual set of seasonings, but the tomatoes seem to enjoy them. I do too.
Yield : Serves 4 to 6
Ingredients
- 2 pints stemmed cherry tomatoes (ample 4 cups)
- 1½ tablespoons olive oil
- ¼ teaspoon kosher salt, or to taste
- 5 strips orange zest, each ¼ inch wide and 3 inches long
- 5 cloves garlic, smashed, peeled, and each cut lengthwise into 4 pieces
- 10 cardamom pods, hit with the flat of a knife to liberate about 2 teaspoons seeds
Directions
Heat the oven to 500°F with a rack in the center.
Put the tomatoes into a shallow 9-x-13-inch roasting pan. Add the olive oil and roll the tomatoes in it until thoroughly coated. Sprinkle with salt. Roast for 10 minutes. Shake the pan to turn the tomatoes around. Add the orange zest, garlic, and cardamom seeds around the tomatoes so that they are resting on the pan. Roast for 15 minutes.
© 2011 Barbara Kafka
Note from Cookstr's Editors
Nutritional information is based on 6 servings.
Nutritional Information
Nutrients per serving
51 kcal
75 mg
5 g
1 g
4 g
0 g
0 g
2 g
0 g
0 mg
3 g
1 g
12 mg
245 mg
1 % daily value
22 % daily value
1 % daily value
2 % daily value
