Roasted Cherry Tomatoes

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Easy and good! For those who are getting "mushy" tomatoes, you are cooking them for too long of a time period. If you cut the cooking time you will avoid this issue.

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I add a bit of aged balsamic vinegar to the tomatoes and toss to coat prior to roasting. After roasting, I allow these to cool and then peel off the tough skins. An extra step I find to be worth the effort. The texture is vastly improved. These keep quite well as leftovers, too. I simply re-warm in the microwave at serving time. Sweet and delicious.

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This recipe was so simple and really turned out fabulous. I was a little skeptical about the texture as previous reviewers had noted, but it wasn't even an issue. The sweetness of the tomatoes is really intensed with the heat of the oven. I will definitely be making this again!

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I had never had Roasted Cherry Tomatoes until I went to Venice, Italy two weeks ago. The Hotel where I was staying had them on their Breakfast Buffet each morning and I so looked forward to having them! Yes, the texture is different due to being roasted, but the natural sugars released from this makes them outstanding. I was so glad when I got back from my trip to find this recipe! Thanks Ina, you have taken me back to Venice again!!!!!

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This was the first time that I've ever tried plain roasted tomatoes. But I must say that they were surprising good. Thanks Ina!

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So easy and delicious and were a nice accompaniment to grilled eggplant. Definitely a keeper!

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Almost every one of Ina's recipes that I have tried have been over-the-top wonderful. These fell way short. I thought they would be great based on the reviews and my previous success with roasting most veggies. However, although the tomatoes were sweet, the texture was wrong. Mushy flesh and tough skins. What a waste of beautiful homegrown cherry tomatoes. We threw the leftovers out.

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I made these for a dinner party last night. I used home grown cherry tomatoes. YUMMY! They were delicious. Everyone loved them. I used the leftovers and juices on top of enlish muffins and under my eggs benedict this morning.

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I used this recipe for a Holiday Party where I served ravioli stuffed with spinach and ricotta cheese topped with Pesto Sauce. I used the little larger Compari tomatoes which turned out to be a perfect texture and taste. It also gave the pasta dish a warm holiday look because of the green pesto sauce and the red tomatoes. Great recipe.

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Wow, this dish was wonderful. Could not be easier to make, and is such an impressive side dish. The basil really makes this dish, it adds such "depth of flavor". We actually put the tomatoes on bread and had little roasted tomato sandwiches. Next time we'll probably try toasting the bread and having bruschetta. This dish is easy, wonderful, and quite a crowd pleaser - you gatta try it.