Ina Garten Roasted Vine Tomatoes

Ina Garten roasted vine tomatoes are an easy side dish made with cherry tomatoes on the vine, olive oil and fleur de sel, ready in 25 minutes. They make an easy few-ingredient summer side for dinner parties, Sunday dinner or cookouts, and it's all done on one pan.

Roast the tomatoes just until a few start to split, because that is the moment they turn sweet and tender while still holding their shape. Leave them in the oven too long and they collapse into a watery mess on the pan.

Ina Garten came up with this as a fast vegetable for dinner parties, and she roasts the tomatoes right on the vine so they look beautiful. The fleur de sel at the end gives each bite a light crunch, which regular salt in the oven can't do.

Source: Cooking for Jeffrey (2016)

Ina Garten Roasted Vine Tomatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

90

kcal

Cherry tomatoes roast on their stems until they turn tender, sweet and just starting to burst. A finish of fleur de sel and fresh basil makes the glossy, jammy tomatoes taste bright.

Ingredients

• 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
  

Directions

• Preheat the oven: Preheat the oven to 350°F so it is fully hot when the tomatoes go in. That way they roast evenly from the first minute.
• Arrange the tomatoes: Place 12 stems of cherry tomatoes on the vine (3 to 4 pounds), plus any that fall off, on a sheet pan. Spread them out in a single layer so they roast instead of steam.
• Oil and season: Rub or brush the tomatoes gently with good olive oil, then sprinkle generously with kosher salt and freshly ground black pepper. Go easy with the brush, since the skins are delicate and split quickly.
• Roast the tomatoes: Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Check them at 10 minutes, because ripe cherry tomatoes can go from great to collapsed fast.
• Garnish and serve: Sprinkle the tomatoes with julienned fresh basil leaves, if using, and a pinch of fleur de sel. Then serve them on the stem, hot or warm, straight from the pan.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone pastry brush, Reynolds unbleached parchment paper, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use tomatoes that are not on the vine?

Yes, loose cherry or grape tomatoes work the same way, so just toss them with the oil, salt and pepper on the sheet pan. You lose the pretty stems, but the flavor is just as sweet.

How long do roasted vine tomatoes keep?

They taste best the day you make them, while the skins are still taut and the tomatoes are warm. Leftovers keep in the fridge for a couple of days and work well chopped into pasta or spooned over toast.

Can I roast them ahead for a dinner party?

Because they take only 10 to 15 minutes, I would roast them right before serving so they stay glossy and intact. You can oil and season them on the pan an hour ahead, then slide them into the oven when the guests arrive.

What if I don't have fleur de sel?

Flaky sea salt such as Maldon is the closest swap, since it also adds a bit of crunch at the end. Regular kosher salt works too, but use a lighter hand because it dissolves fast and tastes saltier.

What is the most common mistake with this recipe?

Overcrowding the pan and roasting too long are the two big ones. Tomatoes piled on top of each other steam and turn mushy, so give them space and pull the pan as soon as a few skins split.