Roasted Vine Tomatoes

2014-04-26
  • Yield : 6 servings
  • Cook Time : 5m
  • Ready In : 20m
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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

Method

Step 1

Preheat the oven to 350 degrees F.

Step 2

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.

Step 3

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.

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