Rosemary-Roasted Cherry Tomatoes - cooking recipe

Ingredients

2 pints cherry tomatoes
1 teaspoon olive oil
1 1/2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable oil cooking spray

Preparation

Combine first 6 ingredients in a zip-lock plastic freezer bag.
Gently shake until tomatoes are well coated.
Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.