Roasted Cherry Tomatoes

I’m trying to watch the Next Food Network Star right now, but my dog keeps on whining. His friend is at the vet getting stitched up because he doesn’t like getting a hair cut from Ben. Guess, we’ll just have to go and get him a hair cut at one of the pet places from now on.  Anyways, I love Food Network Star. I’m really liking team Alton. He has a lot of unique people on his team. The one with the interesting hair cut I like so far, sorry I don’t really know his name. I don’t think I’d ever qualify for that show, because I’m not good with coming up with my own recipes. There’s thousands of recipes out there, and who needs 10 different versions of chicken pot pie? That’s why I like to search for most of my recipes.

These tomatoes are slow roasted in the oven, giving them a sweet taste. No oil needed to roast these either so they’re very low in points. You can season them with whatever spices you like too. They almost taste like candy. I’ve roasted other vegetables in the oven before, like carrots, onions, and potatoes. Onions are my favorite because they come out tasting very sweet, kind of like these.

Points Plus: For 2 cups of cherry tomatoes it’s 2 points. That’s not bad for all those tomatoes.

Roasted Cherry Tomatoes

1 pint of cherry tomatoes, cut in half
1 tablespoon of brown sugar


Cut cherry tomatoes in half and place them in a casserole dish or on a sheet pan. Sprinkle with salt, pepper, and
sugar. Roast in the oven at 400 degrees for 40 minutes.

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  1. H says

    This looks good, did you eat them by themselves or put them on top of something? I am gonna have to try this one!

  2. jgisvold says

    No, just ate them the way they were. You could put them on top of spaghetti noodles or bread.

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