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Monday, May 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Mary Jane Fields
  • 3 pints grape tomatoes
  • 11?2 TBS chopped fresh or 1 tsp. dried rosemary
  • 11?2 TBS olive oil
  • 1?4 tsp. salt
  • 1?4 tsp. ground pepper
  • Rosemary sprig
Preheat oven to 375 degrees.
Combine the tomatoes, chopped rosemary, olive oil, salt and pepper; toss gently to coat. Place tomatoes in a single layer in a shallow roasting pan. Bake for 7-8 minutes or until tomato skins are blistered and start to pop, stirring once. Garnish with rosemary sprig before serving. Oregano, basil or other Italian herbs may be substituted for the chopped rosemary.

from Southern Living Half-Hour Hostess
(This recipe was contributed as part of a "Cook of the Week" feature.)

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