Time: 25 min.
Complexity: easily
Servings: 6

Roasted cherry tomatoes on the vine look stunning and can be served as a side dish even at a festive dinner. They're also delicious, as roasting intensifies the tomatoes' flavor. When roasting, be careful not to let them burst or separate from the vines. A little olive oil, coarse flaky salt, and fresh basil will perfectly enhance their sweet flavor and aroma. In just a few minutes, you'll have a delicious Mediterranean-style appetizer ready without any fuss.

Ingredients:

• 12 bunches cherry tomatoes (1.3 - 1.8 kg)
• Olive oil
• Fresh basil leaves, cut into strips, for serving (optional)
• Fleur-de-sel

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cherry tomatoes, salt fleur de sel, basil

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Place the tomatoes on the vines (plus any fallen tomatoes) on a baking sheet. Rub or lightly brush them with olive oil and sprinkle generously with coarse salt and black pepper.
Step 3
• Roast for 10-15 minutes, until the tomatoes are soft and beginning to burst slightly. Sprinkle with basil, if using, flaky salt, and serve hot or warm on the sprigs.

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