Roasted Tomatoes on the Vine 3 Ways

These roasted tomatoes recipe is a great way to use up all the tomatoes you have harvested. It is so versatile that you can use it in many different ways. These are just a few that I suggest, but Im sure you can think of more ways to use it.

This season I grew cherry tomatoes in a pot and I was surprised how much fruit I harvested. In the past I have tried growing tomatoes but they always succumbed to powdery mildew or wilt. But that didn’t stop me from trying. I noticed I had more luck with small varieties such as Sweet 100, Patio, mini heirloom, Sungold, and Yellow Pear.

Have you tried roasting fresh tomatoes? Well, let me tell you its so delicious! The flavor gets sweeter and robust. Of course, there is nothing better than using freshly picked summer tomatoes. I leave them on the vine because it looks good for presentation.

As for flavorings, I add garlic, olive oil, and season it well with salt and freshly ground pepper. Simple as that, you don’t need anything else. When ready to serve, sprinkle chopped fresh basil on top.

roasted tomatoes

After roasting the tomatoes, I use it as a spread or dip for toasted/grilled baguette slices. This is a great appetizer or side dish, especially when you are entertaining.

When I broil salmon, I spoon the roasted tomatoes with its juices on top with chopped basil and it is divine! I can eat this everyday and I won’t get tired of it. This can also be used with any grilled meat, fish or vegetables.

And for pasta? This roasted tomatoes is the best pasta sauce ever! Just boil the pasta according to package direction until al dente. Then drain the pasta and add the roasted tomatoes with its juices. Top it with chopped fresh basil and grated parmiggiano cheese and voila! Easy summer dinner.

Roasted Tomatoes on the Vine 3 Ways

Servings 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 3 bunches cherry tomatoes on the vine or Campari, grape, mini heirloom
  • 5 garlic cloves chopped
  • extra virgin olive oil
  • salt and freshly ground pepper to taste
  • 1 bunch fresh basil
  • 1 parmiggiano reggiano cheese
  • 1 French baguette
  • ½ lb spaghetti pasta


  • Preheat oven to 400ºF. Wash tomatoes and dry with paper towel. Place tomatoes and garlic in a baking dish. Drizzle it with olive oil and season with salt and freshly ground pepper. Roast it in the oven for 30 minutes. The tomatoes should start to soften and wrinkle a bit. When ready to serve sprinkle chopped basil on the top.
  • For spread or dip: Serve roasted tomatoes with toasted/grilled baguette slices. This will be great for appetizer or side dish. (Optional - add grated parmiggiano and mozarella cheese at the last minute of roasting for a cheesy spread)
  • For topping over broiled salmon or any grilled meat or fish or vegetables: Top broiled salmon with some roasted tomatoes with its juices. Then sprinkle it with chopped fresh basil on top.
  • For pasta sauce: Boil pasta according to package instruction until al dente. Drain pasta and transfer onto a plate. Add roasted tomatoes with its juices over pasta. Sprinkle chopped basil and grated parmiggiano cheese on top. Drizzle with a bit more olive oil. Perfect summer dinner!
Author: Elizabeth Segal
Course: Sides
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