Best Roasted Vine Tomatoes Recipes

ROASTED VINE TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
• Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.

PAN ROASTED MEDITERRANEAN CHICKEN WITH BACON & VINE TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• Toss the chicken breasts in 1/4 cup olive oil to coat well.
• Loosen the skin carefully from the breast, and stuff 1 tablespoon of Olive Grove rub under each breast.
• Roll the white meat over any excess rub.
• Place an oven-proof frying pan over high heat and add remaining 1/4 cup of olive oil and the diced pancetta or bacon.
• Fry until crisp and browned, then put to one side on kitchen towel to drain the oil.
• Return the pan to a high heat and add the butter. When the butter begins to brown, add the breasts skin-side down.
• When nicely golden, turn and brown the other side. This will take approximately one minute per side.
• Remove from heat.
• Deglaze the pan with the white wine and add back the pancetta or bacon.
• Arrange the tomatoes around the chicken breasts. Sprinkle sugar over the tomatoes and toss gently to coat in pan juices. Season with salt and pepper and bake in the oven for around 10 minutes or until chicken is cooked through.

ROASTED TOMATOES ON THE VINE

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.