Best Mediterranean Roasted Vine Tomatoes (Easy & Cheffy!)
This recipe is the perfect way to take those vine tomatoes from drab to fab! If you like the flavors of the GREEK ISLANDS, this is it! These roasted vine tomatoes are SO VERSATILE and go with almost anything, plus keeping them on the vine makes the plate look totally “cheffy” and impressive!
They add a juicy, sweet/sour pop of flavor to my Air Fryer Pork Schnitzel that cuts right through the crispy breading or served next to Crusty Country Bread!
🌟 Ingredient Notes
✅ FRESH Vine Tomatoes – Keep them ON THE VINE for that fancy restaurant look.
✅ Olive Oil – Don’t be stingy; we want a generous amount.
✅ Rosemary Sprigs, Marjoram, Thyme – The Mediterranean power!
✅Garlic – Use fresh, jarred or even powdered.
✅ Salt & Pepper – To bring out all the natural flavors of course
✅ Lemon – just a splash of it
But wait…. the ingredients above are what I use for my usual recipe to make these roasted tomatoes. But today, I used ‘Antipasto’.
I had this on hand because I was making Grilled Mediterranean Pork Chops. So I didn’t want to use all the oil this mix was packed in, so it worked perfectly to use it with the tomatoes!
How to Make These Tomatoes
- Get your oven and settle those rinsed, dry tomatoes into a lined or greased baking dish.
- Drizzle them with oil and SHOWER them with salt, pepper, garlic, and those other herbs mentioned above.
- Slide them into the oven for about 30–35 minutes. You’re looking for the skins to SOFTEN, WRINKLE, and SPLIT open.
- Carefully move them to a plate (keep them on the vine if you’re feeling fancy!) and don’t forget to keep those PAN JUICES and a squeeze of lemon over the top!
💡 Salty Pot’s Handy Hint
If you find a Mediterranean “antipasto” mix at the store, use the oil from the package to roast these!
If you want to use the actual contents (like feta or olives), add them AFTER the tomatoes come out of the oven so the cheese doesn’t just melt into a puddle from the heat. If you can’t find a mix, just use the ingredients listed above and it will still be INCREDIBLE!
Serving Tips for Roasted Vine Tomatoes
- These pair AWESOMELY with grilled fish, pork souvlaki, or even grilled ribs.
- Keeping them on the vine makes the plate look “cheffy” and impressive for guests!
- Leftover tomatoes? Remove the vine, mash them up and serve them warm over buttery toasted baguette slices. Try serving them over a bowl of cottage cheese, they’re scrumptious!
- Those pan juices?? Drizzle them over cooked rice, mashed potatoes or even steamed veggies. That’s flavor GOLD my friend!
FAQ for Roasted Vine Tomatoes
You can make this dish without the skins, but it’s an extra step or two. You’ll need to BLANCH the tomatoes in boiling water for a few seconds so the skins fall right off. I have a simple tutorial on How to Peel Tomatoes if you want to take a peek!
Honestly, the vine doesn’t add flavor; it’s just for those “cheffy” aesthetics! If it bothers you, PULL THEM OFF, they might roll around the pan, but it’s not a big deal.
So the tomatoes I used were a cocktail sized tomato, still attached to the vine. Avoid HUGE tomatoes for this. The flavor isn’t the same and they take FOREVER to cook. Save those for your sandwiches!
❄️ Can I Freeze These?
YES and NO.
- The Best Way: Freeze them fresh (on or off the vine) with NO oil or seasonings. When you’re ready, put them in the dish frozen, add your oil/herbs, and roast – just add extra time!
- The “Don’t Do It” Way: I do NOT recommend freezing them after they are cooked. When they thaw, they let go of too much water and you lose all that delicious flavor.
Ok, so there you have it, folks! I hope when you make these awesomely easy and delicious Mediterranean roasted vine tomatoes, you’ll let me know what you thought of them! Did you change the recipe at all? Let me hear about it!!
And, as always, thank you SO much for stopping by The Salty Pot today, and I really hope you have a fantastic day!!
~Joanne
Mediterranean Roasted Vine Tomatoes
Sweet small tomatoes still on the vine are roasted with mediterranean flavors until they become lusciously soft, delicious and juicy!
Ingredients
- 12 oz vine-ripened tomatoes
- 2 tbsp Mediterranean flavored oil (SEE NOTES!)
- 2 sprigs fresh rosemary
- splash of lemon juice
- as desired, salt and pepper
Instructions
- Preheat the oven to 350
- Rinse tomatoes while still on the vine, and pat dry.
- Place them into a 9 x 7 baking dish lined with parchment paper for easy cleanup (or grease the pan).
- Drizzle with the oil and sprinkle with the salt and pepper.
- Remove the rosemary leaves from the stem and sprinkle on and around the tomatoes
- Roast in the oven for 30 - 35 minutes or until the tomatoes' skin has softened, wrinkled and split open.
- To serve, carefully pick up the tomatoes with a serving spatula to keep them attached to the vine for a pretty presentation. Drizzle any pan juices over the tomatoes along with a few drops of lemon juice per serving!
- Enjoy!
Notes
Cooks notes:
1. Use tomatoes that are as fresh as you can find for the best flavor results. That being said, if you have some tomatoes that are slightly soft but with no blemishes or funky parts, feel free to use them up. Never waste food! The flavor will still be very nice!
2. The Meditteranean oil I used was simply from a package of antipasto mix packed in oil that I bought. If you don't have that on hand, using a good olive oil, salt and pepper with a drizzle of lemon juice will do just fine! Heck.. even just oil, salt and pepper will do as well! (I do recommend using the fresh herbs though!)
3. My tomatoes were the cocktail size. So they were bigger than regular cherry tomatoes but much smaller than a roma variety. They would be about the size of a baby plum. By all means, use cherry tomatoes or larger tomatoes if that's all you have on hand. Just don't use those big honkin' beefeater tomatoes the size of a child's head... they're just too big. LOL - Just keep in mind the cooking time, according to the size of the tomato you use.
4. I highly recommend lining the pan with parchment paper for easy cleanup!
Nutrition Information:
Yield: 2 Serving Size: 6ozAmount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 156mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 2g
***DON’T FORGET TO PIN THIS MEDITERRANEAN ROASTED VINE TOMATOES RECIPE TO YOUR FAVORITE PINTEREST BOARD TO SAVE FOR LATER!***
