Baked Cherry Tomatoes with Garlic

These were ok, but the garlic was overpowering. I cut each of the 4 cloves into 7 very thin slices, which was perfect because there were 28 tomatoes in my pint. Even though it was thinly sliced, the garlic came out pretty raw and the tomatoes were overdone and mushy. Not a very ideal mix. I ended up removing the garlic before eating. The slivers of garlic would definitely need to be partially cooked first, but then that just becomes tedious. I probably wouldn't bother making this again.

I really wanted to like these, but the skin came out weird for me.

These were delicious! That little sliver of garlic does so much for the tomato! They are simple and yum! Thanks!

Love it! I used a little minced garlic, Italian parsley, truffle oil, feta cheese, salt and pepper. I just took a little chuck of feta and stuffed it in every tomato. Very tasty!

Excellent recipe. So very simple. I did change the recipe a bit. I used some of my home grown cherry tomatoes from my garden and split them in half. I then used minced garlic and topped each half. I sprinkled salt and course ground pepper on all and drizzled with olive oil. I added a photo to the one already displayed.

I used only 1-tbsp. of olive oil and did not use any salt. The recipe was well-written, the item tasted great, and it had a great presentation. This has become a low-fat, family favorite and is very easy to prepare and set out when friends visit, too.