Garlic Roasted Grape Tomatoes In Olive Oil

1. Preheat oven to 400*F.

2. In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.

3. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.

4. Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.

5. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.

6. Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	13.5 g
Energy	119.34 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1027 g
Calcium, Ca	0.135 mg
Fatty acids, total saturated 22:0	0.0174 g
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Sodium, Na	0.27 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1694 g
Total lipid (fat)	13.5 g
Fatty acids, total saturated 16:0	1.5241 g
Choline, total	0.0405 mg
Fatty acids, total saturated 18:0	0.2637 g
Fatty acids, total saturated 18:1 undifferentiated	9.6213 g
Betaine	0.0135 mg
Iron, Fe	0.0756 mg
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 18:2 undifferentiated	1.3179 g
Fatty acids, total polyunsaturated	1.4206 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Vitamin K (phylloquinone)	8.127 g
Fatty acids, total saturated	1.8641 g
Fatty acids, total monounsaturated	9.8497 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	1.9372 mg
Potassium, K	0.135 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.66 cup	119.34	0	13.5
Rosemary	1 sprig	0	0	0
Oregano	1 sprig	0	0	0
black pepper	0	0	0	0
Garlic Clove	6	0	0	0
kosher salt	0	0	0	0
grape tomato	2 pints	0	0	0
red pepper flake	0.75 teaspoon	0	0	0