Name: Roasted Vine Tomatoes
Cook time: 5 min
Total time: 20 min
Ingredients: 12 stems cherry tomatoes on the vine (3 to 4 pounds); Good olive oil; Kosher salt and freshly ground black pepper; Julienned fresh basil leaves, for garnish (optional); Fleur de sel

Roasted Vine Tomatoes

stems cherry tomatoes on the vine (3 to 4 pounds)

Good olive oil

salt and black pepper

basil leaves,

Fleur de sel

Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.

Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.

I use this receipt to do my cherry tomatoes for sauce. I blend it all in my vitamin and freeze! Great roasted for sauce to freeze!

I wanted a recipe for cherry tomatoes with the stems on and tried this one. They were perfect. I practically had to stop my guests from fighting each other to get to them. We had them on fresh baked sourdough and they were amazing.

Being an absolute true tomato lover, I make theses all the time. So easy to add as a side with steak, chicken or on the plate with a salad.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/027/0274/0274523

Ina shows how easy it is to roast cherry tomatoes on the vine for a quick addition to any meal.

Roasted Vine Tomatoes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 6

Author : Ina Garten

Ingredients

Instructions

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