New This Month

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
  • Garlic
  • Salt and pepper


  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.


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