Roasted Grape Tomatoes

5.0(24)

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.

by Tracy K·published 2002-04-24

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Low Protein

Servings

(2–3)

Total time

1h 5m

prep 5 min

Calories / serving

206 kcal

Ingredients (5)

serves

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

Instructions (5 steps)

01Heat oven to 250-275.
02Toss all ingredients in bowl, stirring to coat.
03Line baking sheet with parchment or foil.
04Spread tomatoes in single layer on baking sheet.
05Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.

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Rich recipe — supports nutrition-aware planning.