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Roasted Cherry Tomatoes With Orange And Cardamom Recipe

Cookstr
Course: Side Dish
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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 Roasted Cherry Tomatoes With Orange And Cardamom

Photo by: Johnny Miller

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

Editor's Note

Nutritional information is based on 6 servings.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

51kcal (3%)
75mg (3%)
5g
1g
4g (6%)
0g
0g (2%)
2g
0g
0mg (0%)
3g
1g
12mg
245mg
42mcg RAE (1%)
13mg (22%)
14mg (1%)
0mg (2%)

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