Recipe courtesy of Ina Garten
From:
Food Network Magazine
Roasted Vine Tomatoes
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 939 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 939 mg
Ingredients
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.
