Ingredients
Scale
- 2 pints cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the halved cherry tomatoes, olive oil, salt, black pepper, garlic powder, and red pepper flakes. Toss until the tomatoes are well coated.
- Spread the seasoned tomatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
- Remove the tomatoes from the oven and let them cool for about 10 minutes.
- In a mixing bowl, combine the roasted tomatoes, red onion, cilantro, and lime juice. Stir gently to combine.
- Taste and adjust seasoning if necessary, adding more salt or lime juice as desired.
- Serve immediately with tortilla chips, or refrigerate for up to 2 days to let the flavors meld.
Notes
- For a smoky flavor, add 1/2 teaspoon of smoked paprika to the tomato mixture before roasting.
- Substitute fresh basil for cilantro for a different herb profile, or mix both for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg