ITEM OF THE WEEK: Grape Tomatoes

So small and cute, grape tomatoes make the perfect snack. These tiny fruit are believed to be of southeast Asian origin, shaped similarly to the oval plum tomatoes but having the small size and sweetness of cherry tomatoes. Don’t be fooled by their size though, they pack a powerful punch in the nutrient department. Grape tomatoes are full of fiber, and chock-full of vitamin-C a water-soluble vitamin that is not stored in your body, so it’s imperative to get it in your daily diet. Vitamin-C aids in wound healing, forms protein required for skin cell formation and keeps your immune system healthy all while helping to rid your body of damaging free radicals that destroy healthy cells. As with most other red and orange colored fruit and vegetable, grape tomatoes are rich sources of a vitamin-A compound called lycopene, a powerful phytochemical that has antioxidant properties which helps your body clean out damaging free radicals that destroy healthy cells - much like vitamin-C.
 

Ingredients

  • 3 cups grape tomatoes
  • 3 garlic cloves, peeled
  • 3 tablespoons (olive) oil
  • 2 teaspoons (kosher) salt
  • 1 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.

Place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes.

When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.