Roasted Grape Tomatoes

Submitted by Tracy K

"These tiny tomatoes give a burst of concentrated tomato flavor to just about anything... pizza, salads, pasta sauces, as an accompaniment to roasted meat or fish, or just plain, hot out of the oven... I can eat them like popcorn! I especially like them atop a salad of spring greens with warmed goat cheese... Divine! And since these little tomatoes are available year round, it's a great way to enjoy tomatoes even in the winter."

 

• Ready In: 1hr 5mins
• Ingredients: 5
• Serves: 2-3

ingredients

• 1 pint grape tomatoes (I like to use both red and yellow tomatoes, you can also use cherry tomatoes)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• freshly ground black pepper
• 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil

directions

1. Heat oven to 250-275.
2. Toss all ingredients in bowl, stirring to coat.
3. Line baking sheet with parchment or foil.
4. Spread tomatoes in single layer on baking sheet.
5. Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.

Reviews

[Yogi8]

I agree, these have a GREAT flavor. I top crakers with these and a little parmesan and heat. I made them with cherry tomatoes arranged on a baking sheet, then sprinkled them with sea salt, garlic, and a little sugar.

 

[City_Gurl]

These were really good! The only reason they lost one star was because I found them a little bit salty - I'm not a big fan of salt so next time I will cut it down to 1 tsp as opposed to 2. I used sea salt and dried basil roasted them at 275 for just over an hour,,,,then I tossed them with some bow-tie pasta, sprinkled with some parmesan (sp) cheese and WALLA!!!! YUMMY!!!!

 

[Bev I Am]

These little grape tomatoes were delicious, Tracy! I made your recipe precisely as you instructed roasting at 250 degrees for 90 minutes, which gave me plenty of time to complete fixing the rest of the meal. Thanks for a wonderful recipe!

 

[Lisa1]

These are absolutely wonderful! I will make these again and again.

 

[La Dilettante]

Mine are just out of the oven...oh, yes, indeed, they are goooood. Will serve them to Italian club atop goat cheese bruscette. Grazie, Tracy!