Here’s an easy, quick and versatile recipe for Roasted Grape Tomatoes. The tomatoes can be used in an appetizer, as a base in a tomato sauce or even served as a side dish.Jump to Recipe Print Recipe
This post is more about photography than it is about the 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. If you’re only interested in the recipe, scroll down to near the bottom of the post. There you’ll find a recipe for roasted tomatoes as well as ideas on how to incorporate them into your menu.
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).
What to do with Roasted Grape Tomatoes
Now, let’s talk about the recipe for these Roasted Grape Tomatoes. It’s such an easy and quick recipe. Feel free to use cherry or grape tomatoes for this recipe, either will work just fine. You can add herbs and or garlic to the tomatoes before roasting and 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 cook the remainder of your meal.
The roasted tomatoes can be used as a topping for crostini. Toast some slices of baguette, spread them with a bit of goat cheese (or cheese of your choosing) and top them with the tomatoes. Add a sprinkling of herbs, either basil, oregano or thyme would be delicious. You can also use the roasted tomatoes as base for a pasta sauce. And the most simple way to use them would be to serve them as a side dish, you can sprinkle a bit of Feta cheese on them to make them extra special. Don’t forget to freeze any leftovers to use in your next tomato sauce.
If you make this recipe be sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
- 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.