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Recipe courtesy of Ina Garten

From: Food Network Magazine

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Total:: 25 min
Active:: 10 min

Yield:: 6 servings

Level:: Easy

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 to 350 degrees F.

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.

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.

Photograph by Ryan Dausch

My Private Notes

Name: Roasted Vine Tomatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
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