This post is more about photography than it is about a recipe. Not because this incredibly simple recipe for Roasted Grape Tomatoes isn’t delicious, because it really is. It’s because as I was shooting the pictures for this post, I thought it would be fun for me to experiment shooting at a higher ISO than I usually do. Ever since I started taking pictures of food, I’ve essentially shot at the lowest ISO possible. This time, maybe because this was such a simple recipe, I thought it would be a good time to play around a bit.
These grape tomatoes were shot at an ISO of 2000 ( f/5.6), I normally shoot at an ISO of 200. I thought the grain in the photo made for an interesting effect, especially in the picture below, the one with the tomatoes dressed in oil and balsamic vinegar (that particular one was shot at an ISO of 2500, f/7.1).
In this next picture, the sun was beginning to set, notice the streaks of sunshine hitting the pan and the tomatoes, normally I would avoid that in a food picture, but since taking my food photography workshop and actually playing around with light, I’m starting to see it as a rather beautiful effect (ISO 2000, f/5.6).
Now, let’s talk about the recipe for these Roasted Grape Tomatoes. It’s such an easy and versatile recipe. You can feel free to add herbs and or garlic to the tomatoes before roasting, if you don’t like balsamic vinegar you can leave it out. It’s quick to prepare and can be put in the oven while you prepare the remainder of your meal. You can use the tomatoes as a topping for crostini (don’t forget to add your favourite cheese and herb), as a base for a pasta sauce, or as a side (maybe with some Feta cheese sprinkled on) to a roasted main. If you have any left over you can freeze the remainder, it would be best used in a sauce.
Roasted Grape Tomatoes
- 4 cups grape tomatoes
- 3 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 3/4 tsp. salt
- 1/2 tsp. pepper
Position a rack in the center of the oven and pre-heat the oven to 425°F.
Rinse the grape tomatoes, place them on a baking sheet, add olive oil, balsamic vinegar, salt and pepper. Toss them well to make sure the tomatoes are well coated.
Bake in the oven for 20 minutes, stirring once after 10 minutes. Tomatoes are ready when they burst and become caramelized.