Roasted Tomatoes on the Vine
Ripe cherry tomatoes from the garden become spreadable when roasted.
Source: Martha Stewart Living, August 2001
- Tomatoes on the vine
- Olive oil
- Peasant bread
- Salt and pepper
Take tomatoes on the vine, coat with olive oil, and place in an ovenproof dish in the oven at 375 degrees. Roast 8 to 10 minutes, until skins begin to pucker. While tomatoes are roasting, toast peasant bread rubbed with garlic and drizzled with olive oil. With a butter knife, split the warm tomatoes and smear onto the peasant bread, and season with salt and pepper.