Roasted Vine Tomatoes Recipe
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.
Servings: 3 Servings
Calories: 112kcal
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: 1g | Calories: 112kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 293mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 0.5mg