Roasted Vine Tomatoes

These simple ingredients and techniques let the natural flavors sing.

Cherry tomatoes make for a festive dinner-party side when popped in the oven and served on the vine.

Level: Easy
Serves: 6


  • 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


  1. Preheat the oven to 350 degrees.
  2. Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
  3. Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.

153 cal, 12 g fat (2 g saturated), 2 g protein, 10 g carb, 7 g sugar, 3 g fiber, 527 mg sodium, 0 mg cholesterol per serving

Recipe reprinted from COOKING FOR JEFFREY: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. To be published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Randon House LLC on October 25, 2016.

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