Rosemary-Roasted Cherry Tomatoes

Ingredients

• 2 pints cherry tomatoes 
• 1.5 teaspoons rosemary fresh chopped
• 2  garlic cloves minced
• 1 teaspoon olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Combine first 6 ingredients in a zip-top plastic freezer bag. Gently shake until tomatoes are well coated.
2. Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
3. Bake at 425, stirring occasionally, 15 minutes or until tomatoes begin to burst.