Roasted Vine-Ripened Cherry Tomatoes

There’s definitely something about about vine-ripened tomatoes that’s appealing. For me, they are sweeter than normal tomatoes and have a taste that connects them to the earth. And, if you’re a lover of them like me, this Roasted Vine-Ripened Cherry Tomato recipe is just for you. You’ll love the way they pop in your mouth and ooze with succulent flavour. They are perfect when served with anything creamy. The natural, sweet acidity of the tomato, cuts through any richness and enhances the flavours. Whether it’s breakfast, lunch or dinner, this Roasted Vine-Ripened Cherry Tomato recipe will add a real touch of class to any meal you serve. Nothing could be simpler yet impressive at that same time.

Ingredients

• Vine-ripened Cherry Tomatoes on the truss
• Garlic
• Balsamic vinegar
• Olive oil
• Fresh Parsley or Basil
• Salt & Cracked Pepper

This recipe is so easy it’s a cheat sheet in itself.

Print Recipe

Roasted Vine-Ripened Cherry Tomatoes

Dinner, Lunch, Breakfast – Continental, Fusion

By Mrs Robinson – Serves: 4-6

Prep Time: 5 minutes – Cooking Time: 30-40 minutes – Total Time: 45

Whether it's breakfast, lunch or dinner, this Roasted Vine-Ripened Cherry Tomato recipe will add a real touch of class to any meal you serve. It's very easy to make, and seriously delicious.

Ingredients

• 800g Vine-ripened Cherry Tomatoes on the truss
• 1 Whole Garlic Clove
• A dash of Balsamic vinegar
• A dash of Olive oil
• Fresh Parsley or Basil
• Salt & Cracked Pepper

Instructions

Pre-heat your oven to 200° Celcious

Tomato Preparation

1

Add the tomatoes to a flat based baking tray

2

Cut the top of the head of the garlic off and add to the tray

3

Shred the herbs over

4

Season with salt and cracked pepper

5

Drizzle with Balsamic and Olive Oil

6

Toss together to coat evenly

7

Place in the oven and bake for 30-40 minutes until roasted and still plump

8

Serve on the truss

9

Note: The addition of the garlic adds a subtle earthiness to the flavours while cooking. You can use the roasted garlic to add to any sauce you may be serving with your meal. Simply squeeze the heads and the garlic will pop out ready to be be mashed into your sauce.

Notes

This recipe can also be made without trussed tomatoes, but tomatoes on the truss look so impressive when plated.