Roasted Cherry Tomatoes with Olives and Fleur de Sel

Having been inspired by Kristin's article,  The Good Life, What It Means Live To and Eat Well in 2014, I am now eating better; my portions are healthier and smaller. Roasted Cherry Tomatoes with Olives and Fleur de Sel are delicious served as a tapas or perfect as a side dish to serve with fish. They are easy to make and the flavors of the Nicoise olives and rosemary wonderfully complement the tomatoes.

                                           Roasted Cherry Tomatoes
                                         with Olives and Fleur de Sel
                                                     adapted from
                                                           Salt
                                       cooking with the world's favorite
                                                       seasoning

Ingredients

1 sprig fresh rosemary
1 lb.  cherry tomatoes
1/2 cup pitted Nicoise olives
Cracked black pepper and fleur de sel

Directions
Preheat the oven to 375 degrees F.

Run your fingers down the rosemary sprig, tearing the leaves off as you go. It will yield about 2 tablespoons of leaves.

In a bowl toss together the rosemary, tomatoes and olives. Season with cracked black pepper.

Pour the tomato mixture onto a non stick  baking sheet or pan. Roast in the preheated oven for 10 minutes, until the tomatoes have some color and have softened. Remove from the oven and shake the pan. Set aside to cool for a few minutes.

Put the tomatoes in a bowl, sprinkle with the fleur de sel and serve.

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