Oven Roasted Tomatoes

This past weekend, we went camping at Lake Wellington for my birthday celebration with some dear friends. The campsite {as it’s name gives away} happens to be positioned alongside of a gorgeous lake.

We brought our fishing poles, but to our dismay, it was catch & release only. Which is pretty rotten when you consider that collectively {mainly the kids} we caught upwards of TEN FISH, and despite the scaly creature’s small proportions, it was still pretty cool. Especially if we got to eat the fresh catch.

My friends 2 year old daughter and I fishing the day away.

Isn’t this photograph just phenomenal? You can see more of my friends work at her website Tyler B Photography. Her work is truly amazing.

Anywho, this inspired me to create a meal fashioned around this delicious aquatic animal.

There are endless possibilities when it comes to cooking fish, but I decided to go with the all American classic – baked salmon, paired with a roasted veggie {I chose the illustrious grape tomato} and a brown/wild rice combination. I’ll discuss a recipe for the fish later, but for now, these plump, little red gems are the highlight of this post. They are low calorie, have ENORMOUS amounts of anti-oxidants, and according to a study I found here, can actually burn fat with their anti-inflammatory properties {these aid in making your fat burning hormones work more effectively}.

SO, here’s what you’ll need:

2 Cups Ripe Cherry Tomatoes

Minced Garlic {I’ll leave the amounts up to you :)}

Minced Basil



Olive Oil

Spray Oil

11X7 Baking Dish {or any dish of similar volume}

Preheat your oven to 400 degrees, and spray the bottom and sides of the baking dish with a layer of spray oil. Toss the grape tomatoes in, and drizzle every so slightly with olive oil. “Sprinkle” the garlic & basil over the dish, trying to get it evenly spread {I used about a tablespoon, but depending on your taste, use less or more}.

These little tubes make life easier!

Salt and pepper the whole thing to taste, and give it a quick stir, making sure everything is coated.

Pop in the oven for about 45 minutes, or until the skin starts trying to pull away from the tomatoes, then put your oven on broil for 2 minutes – no more.

Serve up with some wild rice and baked salmon {maybe a tossed salad, if you’re really hungry ;)}, and you have a scrummy & healthy Summer meal! It truly is a cinch, and you can put whatever spices or other herbs that are your taste to make it your own.


*Statistics are approximate and can be calculated on www.recipes.sparkpeople.com

 4 Servings
Amount Per Serving
  Calories 50.0
  Total Fat 3.7 g
  Saturated Fat 0.5 g
  Polyunsaturated Fat 0.4 g
  Monounsaturated Fat 2.5 g
  Cholesterol 0.0 mg
  Sodium 1,170.0 mg
  Potassium 182.2 mg
  Total Carbohydrate 4.5 g
  Dietary Fiber 1.0 g
  Sugars 0.0 g
  Protein 0.8 g
  Vitamin A 9.7 %
  Vitamin B-12 0.0 %
  Vitamin B-6 4.4 %
  Vitamin C 13.8 %
  Vitamin D 0.0 %
  Vitamin E 3.5 %
  Calcium 1.1 %
  Copper 3.5 %
  Folate 2.9 %
  Iron 3.1 %
  Magnesium 2.5 %
  Manganese 7.5 %
  Niacin 2.5 %
  Pantothenic Acid     2.0 %
  Phosphorus     2.2 %
  Riboflavin 2.3 %
  Selenium 0.9 %
  Thiamin 3.3 %
  Zinc 0.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

9 thoughts on “Oven Roasted Tomatoes

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