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Here’s an easy and versatile recipe for Roasted Grape Tomatoes. They’re quick to prepare and can be put in the oven while you make the remainder of your meal.
This post is more about photography than it is 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 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 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, though it would be best used in a sauce.
Ingredients
- 4 cups grape tomatoes
- 3 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 3/4 tsp. salt
- 1/2 tsp. pepper
Instructions
- 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.
Nutrition
Noel Williams ...www.klassicportraits.com...www.photopincher.com says
June 10, 2015 at 1:14 AMVery interesting post. I like the pictures and the recipe. You have a great thing going on here. Thanks a lot for allowing me to comment. Keep those recipes coming.
Sweet and Savoury Pursuits says
June 11, 2015 at 1:40 AMThanks for stopping by and commenting Noel!
Sandhya says
April 11, 2015 at 5:28 PMThese look so yummy! You have a great blog!
Sweet and Savoury Pursuits says
April 11, 2015 at 7:54 PMThank you!
coconutcraze says
April 6, 2015 at 12:00 PMIt is interesting to know about changing the ISO setting. Lovely photos! Great to find an inspiration here to meddle with my camera!
Sweet and Savoury Pursuits says
April 6, 2015 at 6:34 PMThank you!
Lili says
April 4, 2015 at 3:16 PMThank you for the recipe (I followed a Rachel Khoo one once that was similar but with seeds from a vanilla pod stirred into the olive oil – quite nice)! Your tomatoes look lovely and I really appreciate the Interesting photo explanations! The light on those in the pan is beautiful!! Thank you! You’re also making me think about photography… 🙂
Sweet and Savoury Pursuits says
April 4, 2015 at 10:20 PMVanilla, that’s interesting. Thank you, I’m sure someone with more knowledge could explain better, but it’s just where I’m at with photography, I look forward to learning more.
Lili says
April 5, 2015 at 5:01 PMHi Fida, look forward to learning more about photography too from you! 🙂
Sweet and Savoury Pursuits says
April 5, 2015 at 7:23 PMThank you Lili :)!
Julie is Hostess At Heart says
April 3, 2015 at 5:40 PMI would be popping these like candy! Perfect for some bruschetta!
Sweet and Savoury Pursuits says
April 4, 2015 at 7:04 AMHi, yes this would be perfect for bruschetta!
The Chunky Chef says
April 3, 2015 at 3:20 PMOh my those look so fantastic!! Great photos as well 🙂
Sweet and Savoury Pursuits says
April 4, 2015 at 6:51 AMThank you!
Abbi Gabasa says
April 3, 2015 at 1:33 PMThese look great! I wish I had a camera to take my food pictures with, but my Nikon is currently unavailable and now taking pics with my phone. My Szechuan eggplant food blog picture does not give its deliciousness justice! Any tips? Can u check it out and let me know what u think?
Sweet and Savoury Pursuits says
April 4, 2015 at 6:59 AMHi Abby, I’m not an expert but will take a look I’ll get back to you
Abbi Gabasa says
April 4, 2015 at 7:02 AMAwesome thank you!
Sweet and Savoury Pursuits says
April 4, 2015 at 10:38 PMHi Abbi, took a look, I think it’s just a simple matter of changing the settings on your phone for your camera app. It just looks a bit yellowish. You have a great site!
Jess says
April 3, 2015 at 11:24 AMI really need to fiddle around more with my camera. Most of the time I’m in such a hurryh to try and finish my photo shoots that I just choose a setting that works for me and the food and just get a move on.
Thanks for sharing this with us at FF this week 🙂
Sweet and Savoury Pursuits says
April 4, 2015 at 6:50 AMMy biggest challenge is taking the pictures when I’m hungry, I can’t wait to dig in!
Zoale.com says
April 3, 2015 at 10:34 AMGreat photos! Keep on experimenting 🙂 This is a lovely recipe, and I just happen to have grape tomatoes in my fridge. Seems like a perfect lunch with a chunk of good cheese and crusty bread!
Sweet and Savoury Pursuits says
April 3, 2015 at 10:37 AMThank you! Yes it would make a perfect lunch, I had it for dinner with some goat cheese, yum 🙂