New This Month

Roasted Tomatoes on the Vine

Ripe cherry tomatoes from the garden become spreadable when roasted.

Source: Martha Stewart Living, August 2001

Ingredients

  • Tomatoes on the vine
  • Olive oil
  • Peasant bread
  • Garlic
  • Salt and pepper

Directions

  1. 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.

Reviews

Be the first to comment!