Roasted Vine Tomatoes

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 6 servings
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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 F.
  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.