Roasted Vine Tomatoes2014-04-26
- Yield : 6 servings
- Cook Time : 5m
- Ready In : 20m
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- 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
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.