< Back to RecipesIngredients
1 pint cherry or grape tomatoes, halved
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon sea salt
3 tablespoons shredded mozzarella
1 tablespoon grated Parmesan
Directions
Preheat the oven to 400ºF; line a baking sheet with parchment.
Place the tomatoes in a bowl. Add the oil, oregano, garlic powder and salt; gently toss to combine. Spread the tomatoes out on the baking sheet, turning them all cut sides up. Drizzle the tomatoes with the oil left behind in the bowl.
Roast the tomatoes until they’re very tender and lightly caramelized, and have collapsed, 30 to 33 minutes. Remove from the oven and sprinkle with both cheese. Return the baking sheet to the oven and bake until the cheese has melted, about 5 minutes longer. Serve hot.
Tips
These are delicious right out of the oven, but they’re also luscious cold (who doesn’t love cold pizza?). Let cool, transfer to a container, cover and refrigerate.
Make a double or triple batch of these and serve them at a party, either on spoons or with crackers or flatbreads.
Nutritional facts (per serving)
125
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Calories
10g
Fat
4g
Protein
7g
carbohydrates
2g
fiber
411mg
sodium
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