Roasted Whole Cherry Tomatoes

  • 2 pints cherry tomatoes, stems removed
  • 2 Tbsp coconut oil, butter, or other nutrient dense cooking fat
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp fresh herb-basil, tarragon, oregano, thyme, rosemary, sage, or cilantro leaves
  1. Preheat the oven to 425°F.
  2. In a 9 x 13″ dish, combine the tomatoes, and butter and toss to coat. Shake the pan until the tomatoes fall into a single layer.
  3. Roast for about 20 minutes, until the tomatoes begin to burst their skins, shaking the pan occasionally for even cooking.
  4. Transfer the tomatoes to a serving bowl. Season with salt & pepper to taste.
  5. Drizzle the vinegar over the tomatoes and sprinkle with the herbs. Toss gently. Serve warm.