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Home » Picnic Sides

How to Make Roasted Vine Tomatoes

Published: Mar 12, 2024 by Kate O'Malley · This post may contain affiliate links. See end of article for more information · Leave a Comment


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No matter the season, roasted vine tomatoes are a picnic champion. 

Let’s face it, even though summer is the season for gorgeous homegrown tomatoes, vine tomatoes are available all year round.

Roasted tomatoes with garlic and herbs on a baking sheet.
Jump to:
  • Ways to Use Roasted Tomatoes
  • Recipe Variations and Substitutions
  • Step by Step Instructions
  • Recipe FAQs
  • Expert Tips
  • Related Recipes 
  • Roasted Vine Tomatoes Recipe

Ways to Use Roasted Tomatoes

While these sweet little gems make a lovely addition to salads and sandwiches as they are, roasting them takes them to a whole different level. 

Much like grilled or roasted peppers, I love having roasted vine tomatoes on hand in the fridge. They are so easy to make, bursting with concentrated flavor, and have many uses, especially as picnic food. 

Let’s look at the myriad of ways roasted vine tomatoes will jazz up your picnic food. 

  • Add them to salads for a delicious flavor boost: They are especially great in make-ahead salads that do well after soaking in acidic juices. Some salad ideas are Herbed Cous Cous and Tofu Salad. They make a great addition to pasta salad recipes, as the juices impart loads of flavor into the pasta when allowed to sit. Try it with my Arugula and Chickpea Pasta Salad or Pesto Orzo Salad.
  • Add them To Sandwiches: I use them in my Roast Beef Sandwich for the added flavor. They also make a great addition to a Mediterranean Veggie sandwich or Pesto Caprese Sandwich as an alternative to fresh tomatoes.
  • Whip them up into a picnic soup or a sauce. You can also use them to make a Mexican Salsa Roja Sauce instead of blackening Roma tomatoes on a griddle; the flavor will be just as good.

Recipe Variations and Substitutions

Optional Addition of Garlic: I include whole garlic cloves (unpeeled) to roast with the tomatoes. You don’t have to add it, or you can add an herb of your choice, such as fresh thyme, during the roasting process. 

I find adding the garlic imparts great flavor during the cooking, and the roasted garlic makes a great addition to salad dressings, like my Broccoli Potato Salad with Roast Garlic Vinaigrette, squeezed and spread over bread with the roasted tomatoes or even peeled and tossed through salad. 

Add Balsamic: If you want sweet and sticky roasted tomatoes, drizzle with a little balsamic vinegar, along with the olive oil and salt, before roasting.

Tomato Varieties: You can experiment with different tomato varieties, such as plum or cherry tomatoes on the vine. If possible, I prefer a slightly larger vine tomato to the tiny sweet cherry tomatoes—something like a vine plum tomato. I find they roast better and hold on to the vine better after cooking. They also have a more robust flavor. 

Step by Step Instructions

I have used plum vine tomatoes, but this recipe applies to any kind of tomatoes. Cooking times will vary for the larger tomatoes. 

Step 1: Preheat your oven to 375℉

Step 2: Wash the tomatoes carefully and keep them on the vine.

Tomatoes and garlic on a baking sheet.

Step 3: Add the tomatoes and garlic cloves (if you choose to use garlic) to a baking tray

Drizzle with olive oil and sprinkle with sea salt.

Roasted tomatoes and garlic on a baking sheet.

Step 4: Roast for around 20 minutes or until the tomatoes look shrunken and soft and the skin starts to crack. Cooking time will vary depending on the size of your tomatoes.

If roasting with garlic, ensure the garlic cloves – still in their skin are soft in the centre.

A bowl of roasted tomatoes and garlic.

Step 5: Remove the tomatoes and garlic from the oven and carefully transfer them to a serving dish or an airtight container until ready to use. Do not drop the tomatoes from the vine unless you want to remove them before serving.

When transferring to an airtight container, pour the tomato juices from the bottom of the pan into the container with the tomatoes.

Recipe FAQs

How Long Will Cooked Tomatoes Keep in the Fridge

Stored in an airtight container, I recommend using your roasted tomatoes within 5 days. If you want to keep them longer, preserve them in a sterilized jar covered in olive oil. They should last up to two weeks in the fridge.
If you preserve them and have included garlic as per the recipe, remove the garlic before preserving them. It may contaminate them and lessen their shelf life.

Expert Tips

Drain the Juices: After roasting, there will be juices in the pan. Make sure you retain these juices. The tomato juices make a flavorful addition to salad dressings or can be added to a dish with a splash of olive oil and balsamic as a bread dipper.

Freezing Roasted Tomatoes: If you have made a big batch, you can freeze them. They won’t retain the same texture but will hold all their flavor. Great for adding to dips, sauces, frittatas, etc.

Simply remove them from the vine, spread them out on a cookie sheet, and freeze them so they don’t stick together. Once frozen, you can transfer them to a zip lock bag or store them in a container with baking paper separating the layers. 

Related Recipes 

  • Roast beef sandwich cut in half with slow roasted tomatoes.
    Roast Beef Sandwich with Slow Roasted Tomatoes
  • A Caprese baguette sandwich with pesto, tomatoes and basil on a plate.
    Pesto Caprese Sandwich
  • Roasted red peppers on a kitchen countertop, with some on a plate and others in a jar.
    How to Make Roasted Red Peppers
  • A vegetable Mediterranean sandwich is sitting on a cutting board next to chips.
    Mediterranean Veggie Sandwich

Did you try these Roasted Vine Tomatoes? 

Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.

Roasted tomatoes and garlic on a baking sheet.

Roasted Vine Tomatoes Recipe

Kate O’Malley
Full of flavor, simple to make, and a versatile addition to so many picnic recipes. Add roasted vine tomatoes to salads, sandwiches, mezze plates, and more– the list is endless.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 3 Servings
Calories 112 kcal

Ingredients
  

  • 12 ounces vine tomatoes. - More or less depending on your needs.
  • 2 tablespoons Extra Virgin Olive Oil
  • Kosher or flaky sea salt
  • 6-8 whole garlic cloves - skin on *optional

Instructions
 

  • Preheat your oven to 375℉
  • Wash the tomatoes being careful to keep them on the vine.
  • Add the tomatoes and garlic cloves (if you choose to use garlic) to a baking tray
  • Drizzle with olive oil and sprinkle with salt.
  • Roast for around 20 minutes or until the tomatoes look shrunken and soft and you can see the skin starting to crack. Cooking time will vary depending on the size of your tomatoes.
  • Make sure the garlic cloves – still in their skin are soft in the centre.
  • Remove from the oven and carefully transfer the tomatoes and garlic to an airtight container until ready to use. Try not to drop the tomatoes from the vine unless you plan on removing them before serving.
  • When transferring to an airtight container, pour the tomatoes juices from the bottom of the pan in the container with the tomatoes.

Notes

The tomato juices make a flavourful addition to salad dressings or add to a dish with a splash of olive oil and balsamic as a bread dipper.
Roasted tomatoes will keep in the fridge for up to five days stored in an airtight container. They can also be frozen.

Nutrition

Serving: 1gCalories: 112kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 7mgPotassium: 293mgFiber: 1gSugar: 3gVitamin A: 945IUVitamin C: 17mgCalcium: 22mgIron: 0.5mg
Tried this recipe?Mention @picniclifestyle or leave a comment below.

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About Kate O'Malley

Picnic enthusiast, passionate cook, and the creative force behind Picnic Lifestyle. With a globe-trotting background and a keen eye for local ingredients, she's mastered the art of crafting delectable picnics and portable feasts (especially for long travel days). Kate's passion for al fresco dining comes alive in this guide, curating perfect picnics for every occasion.

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