Wednesday, January 23, 2013


Ya know; sometimes the simplest dishes are my favorite.  Roasted Grape Tomatoes is one of those dishes.  I'm gonna call it, minimal effort for maximum flavor.  Roasting the tomatoes gives the tomatoes a richer, deeper and sweeter tomato flavor, that doesn’t even compare to a raw tomato. 
This is one dish that everyone should have in their repertoire, because it’s so gosh darned easy to make and totally versatile.  I like to use Campari tomatoes when I serve this for a side dish; it goes great with poultry, beef, pork, ham and seafood.  I use the smaller grape or cherry tomatoes, to toss into pasta, or to serve over fish, shrimp, or scallops.  When I made the  tomato dish this particular day, it was to use as a condiment on a Greek Minute Steak Sandwich, which turned out amazingly good (look for it soon)!  Roasted Grape Tomatoes would be great on a burger; even as an appetizer on crostada or crostini.  See, I told you, you need to know this recipe, look at everything you can do with it!

Here's what you do.

Pre heat the oven to 375 degrees.

A Pyrex pie plate is the perfect size to roast a pint of tomatoes.  To the tomatoes add a couple of cloves of sliced garlic and a tablespoon of fresh thyme.  Oregano would also be yummy.

Drizzle about a tablespoon of extra virgin olive oil over the tomatoes.

Season with about 1/4 teaspoon each of salt and pepper.

Roast in a hot oven for 15 to 20 minutes, just until the skins of the tomatoes begin to burst.
I removed the garlic from the tomatoes because it had released its flavor into the oil and juices; you can leave the garlic if you choose.  Roasted Grape Tomatoes can be served at any temperature, with a multitude of uses.


Serves 2-4
1              pint      Grape, cherry, or Campari tomatoes
2              cloves   Garlic, sliced
1              Tbsp.     Fresh thyme
1              Tbsp.     Olive oil
¼             tsp.       Salt
¼             tsp.       Pepper

  1.        Pre heat oven to 375 degrees.
  2.       Toss all the ingredients together in Pyrex pie plate, or an 8 x 8 baking dish; be sure the tomatoes are well coated.
  3.       Roast in the hot oven for 15 to 20 minutes, until the skin on the tomatoes begins to burst.

The tomatoes taste great at any temperature.  Serve Roasted Grape Tomatoes as a side dish, a condiment in a sandwich or burger, toss them into pasta, pour the tomatoes over fish, serve over crostada, or crostini.

*Note, the Campari tomatoes work great for a side dish, but are too large to work well as a condiment, stick with the cherry or grape tomatoes.


  1. mmmm! I can practically smell the garlic roasting in the oven! These tomatoes look fantastic!

  2. These are so sweet! Not had grape tomatoes before.

  3. This sounds easy, amazing and so Italian! Wonderful blog you have! I love your taste in food =).

  4. Hi Kari, look simple and delightful. Thanks for sharing the recipe.
    Best regards.

  5. hmmm... I have some garlic cloves I roasted a few days ago in the fridge needing to be used. I'm thinking I could toss them into this recipe! I might be making this tonight!