Oven Roasted Grape Tomatoes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
• Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

Steps:

• Heat oven to 250-275.
• Toss all ingredients in bowl, stirring to coat.
• Line baking sheet with parchment or foil.
• Spread tomatoes in single layer on baking sheet.
• Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with thyme or oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes. Serve with crackers or crostini.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Steps:

• In a large bowl, whisk the first six ingredients. Add tomatoes; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Sprinkle with parsley., Bake, uncovered, at 375° for 12-14 minutes or until softened, stirring occasionally. Serve with crackers and cheese.

Steps:

• Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.
• In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes.
• When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.

Steps:

• Preheat oven to 400*F.
• In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
• Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
• Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
• Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
• Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.