Roasted Tomatoes On The Vine Recipes

ROASTED VINE TOMATOES

Roasted Vine Tomatoes image

Provided by Ina Garten

Time 25m

Yield 6 servings

Number Of Ingredients 5

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

Steps:

Preheat the oven to 350 degrees F.
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.

ROASTED TOMATOES ON THE VINE

Roasted Tomatoes on the Vine image

Ripe cherry tomatoes from the garden become spreadable when roasted.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 5

Ingredients

Tomatoes on the vine
Olive oil
Peasant bread
Garlic
Salt and pepper

Steps:

Take tomatoes on the vine, coat with olive oil, and place in an ovenproof dish in the oven at 375 degrees. Roast 8 to 10 minutes, until skins begin to pucker. While tomatoes are roasting, toast peasant bread rubbed with garlic and drizzled with olive oil. With a butter knife, split the warm tomatoes and smear onto the peasant bread, and season with salt and pepper.

ROASTED TOMATOES AND MUSHROOMS

Roasted Tomatoes and Mushrooms image

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 5

Ingredients

2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

ROASTED VINE TOMATOES

Roasted Vine Tomatoes image

This easy to make tomato dish can perfectly compliment any meal!Click here to watch how to make this recipe.

Provided by Ina Garten

Categories Easy,herbs,quick and easy,Roast,side,tomatoes,vegetables,vegetarian

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

4 pounds cherry tomatoes, on vine (12 stems)
Good olive oil
Kosher salt and freshly ground black pepper
Julienned fresh basil leaves, for garnish (optional)
Fleur de sel

Steps:

Preheat the oven to 350 degrees F.
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.

ROASTED VINE TOMATOES

Roasted Vine Tomatoes image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

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

Steps:

Preheat the oven to 350 degrees F.
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.

VINE-ROASTED TOMATOES

Vine-Roasted Tomatoes image

Make and share this Vine-Roasted Tomatoes recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 small tomatoes, on the vine
2 teaspoons thyme leaves, finely chopped
3 garlic cloves, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
olive oil, for drizzling

Steps:

Preheat the oven to 400°F Keeping the tomatoes on the vine, divide them into sets of three. Using a sharp knife, make a small incision in each tomato.
In a small bowl, combine the thyme, garlic, salt and ground black pepper. Using the blade of a knife, insert a little of this mixture into each slash of the tomatoes.
Place the tomatoes in a roasting tray, just big enough to hold all the tomatoes. Drizzle the olive oil over the tomatoes and roast for 20-30 minutes, until the tomatoes have softened. Serve warm.

Nutrition Facts : Calories 53.2, Fat 0.6, SaturatedFat 0.1, Sodium 159.5, Carbohydrate 11.6, Fiber 3.4, Sugar 7.2, Protein 2.6

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