Show Subscription Form




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

Roasted Grape Tomatoes Recipe

Publisher Photo
“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

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT