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
Recipe from Cooking For Jeffrey: A Barefoot Contessa Cookbook . Copyright © 2016 by Ina Garten. By arrangement with Clarkson/Potter, A Division of Random House, LLC.
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