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Roasted Grape Tomatoes Recipe
Roasted Grape Tomatoes Recipe photo by Taste of Home

Roasted Grape Tomatoes Recipe

Read Reviews (4)
5 4
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“Everyone loves this mouthwatering starter with just a few ingredients. We appreciate that it’s a fast, simple way to use up extra tomatoes from our garden.” —Linda Green, Ardmore, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound grape tomatoes
  • 1 tablespoon minced fresh parsley
  • Assorted crackers and Gouda cheese slices

Nutritional Facts

1/4 cup (calculated without crackers and cheese) equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large bowl, whisk the first six ingredients. Add tomatoes; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with parsley.
  2. Bake, uncovered, at 375° for 12-14 minutes or until softened, stirring occasionally. Serve with crackers and cheese. Yield: 4 cups.
Originally published as Roasted Grape Tomatoes in Simple & Delicious June/July 2011, p37

Nutritional Facts

1/4 cup (calculated without crackers and cheese) equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Reviews for Roasted Grape Tomatoes(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Jul. 20, 2012

I have made this reciepe a bunch of times!! I love it just as a side dish and have made it both in the oven and on the grill!

MY REVIEW
Reviewed Jan. 2, 2012

Excellent! I mixed these tomatoes in with my fettucine carbonara instead of using it on crackers. I agree that it needed more baking time than stated in the directions, however. I cooked them for about 30 minutes.

MY REVIEW
Reviewed Sep. 3, 2011

I love this recipe! It was delicious!! Super easy to make. Maybe my favorite recipe I've ever made from this magazine and I've made a lot.

I used olive oil instead of canola oil. I served it with Olive Oil and Rosemary Crackers, Herb and Garlic Brie cheese and Prosciutto.

MY REVIEW
Reviewed Jul. 11, 2011

This is a wonderful appetizer!!! It took a bit longer to bake than stated in the recipe, but it was well worth the wait. Very tasty!

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