These on the vine roasted tomatoes are packed full of flavor and the perfect use for all your summer tomatoes. Perfectly roasted and great on salads, thrown in pasta, or just eaten plain. So simple and easy to make!
It’s tomato time! I know some people are not a fan of tomatoes (aka: my best friend Jessica) but today it’s all about the tomatoes! These babies are crazy easy to make and the PERFECT use for the overflowing amount of tomatoes you’re gonna see in your garden soon. Well, if you have a garden. I don’t have a garden. I barely have a hard yet alone the space to be planting a garden.
This is the life of a townhouse owner.
You can easily eat these on the vine roasted tomatoes plain but I threw them into some pasta and used some of them on a salad as well. But, not just any salad. A baby arugula salad with burrata. Hands up for burrata! It’s the cheese of the summer and I won’t apologize for loving it.
For real. It’s the best.
AND look and how pretty they look all roasted up. I love the way their skin gets all blistered and they pop open. Seriously, summer tomatoes are straight up natures candy. So sweet and juicy. I know a lot of people don’t like plain tomatoes and for that I’m sorry. This post will do no good for you BUT keep it in mind for the tomato lovers in your life. There are always tomato lovers in your life even if you aren’t one of them.
Ohhhhhhh and want to hear my favorite way to enjoy these tomatoes? I mean, when I’m not eating them burrata. I toast sourdough bread, spread it with whole milk ricotta cheese, top it with roasted tomatoes and then sprinkle with kosher salt and pepper. It’s 100% love at first bite.
Looking for even more tomato recipes?
- Ricotta Tomato Toast
- Heirloom Tomato Tart
- Sun Dried Tomato Chicken Burgers
- Slow Roasted Cherry Tomatoes
- Grilled Sourdough Panzanella Salad
- Savory Tomato Cobbler
- 2 pounds of on the vine tomatoes
- Olive oil
- Kosher salt
- Black pepper
- Preheat your oven to 350 degrees F.
- In a 9x13 baking dish add your tomatoes.
- Drizzle them lightly with olive oil and season with the desired amount of kosher salt and black pepper.
- Roast for about 35 minutes or until the skin is cracked and the tomatoes are soft. Keep in mind the size of your tomatoes will depend on how long they cook. If you're cooking larger tomatoes they will cook longer and if your use cherry tomatoes they will cook up faster.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 84mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.