TOMATOES ON THE VINE RECIPES RECIPES

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GRILLED TOMATOES ON THE VINE RECIPE | MYRECIPES



Grilled Tomatoes on the Vine Recipe | MyRecipes image

From vine to grill to table, a heap of fresh tomatoes makes the perfect summer tag along to any summer cookout menu. You can use heirloom tomatoes on the grill, if you prefer. To do this, be sure to use a grill basket or fine grill grate. It will make it much easier to work with the tomatoes.

Provided by MyRecipes

Total Time 15 minutes

Yield Serves 8 (serving size: 1/2 cup)

Number Of Ingredients 6

2 pounds cherry tomatoes on the vine
2 teaspoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon torn basil, thyme, or oregano leaves or 1 rosemary sprig
Coarse sea salt

Steps:

  • Heat grill to medium (350°F to 450°F). Place tomatoes (attached to vine) in the center of an 18- x 18-inch piece of heavy-duty aluminum foil. Drizzle with olive oil, and sprinkle with salt and pepper. Sprinkle with desired herb. Seal foil to make a packet.
  • Grill tomatoes, covered, 10 minutes; open packet slightly, and grill until tomatoes soften and are heated through, 5 to 10 minutes. Sprinkle with sea salt, and serve.

ROASTED TOMATOES ON THE VINE RECIPE | MARTHA STEWART



Roasted Tomatoes on the Vine Recipe | Martha Stewart image

Ripe cherry tomatoes from the garden become spreadable when roasted.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

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

Steps:

  • 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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ROASTED TOMATOES ON THE VINE RECIPE | MARTHA STEWART
roasted tomatoes on the vine recipe | martha stewart image
Ripe cherry tomatoes from the garden become spreadable when roasted.
From marthastewart.com
Reviews 0
Category Appetizers
  • 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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