Roasted vine tomatoes
Serves: 4
![Roasted vine tomatoes](/uploads/media/720x770/02/7732-Roasted-vine-tomatoes.jpg?v=1-0)
Recipe photograph by Kris Kirkham
Roasted vine tomatoes
Recipe by Elinor Hill
Use a disposable oven tray, or layer up a few pieces of foil and scrunch into a “boat” for the tomatoes to sit in
Serves: 4
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Nutritional information (per serving)
Calories
89Kcal
Fat
8gr
Saturates
1gr
Carbs
3gr
Sugars
3gr
Fibre
1gr
Protein
0gr
Salt
0.3gr
![Elinor Hill](/uploads/media/100x100/00/7520-Elinor-Hill-86.jpg?v=1-0)
Elinor Hill
Food blogger Elinor Hill, aka the Beach Hut Cook, loves to rustle up cocktails and family feasts by the seaside.
See more of Elinor Hill’s recipes
![Elinor Hill](/uploads/media/100x100/00/7520-Elinor-Hill-86.jpg?v=1-0)
Elinor Hill
Food blogger Elinor Hill, aka the Beach Hut Cook, loves to rustle up cocktails and family feasts by the seaside.
See more of Elinor Hill’s recipes
Ingredients
- 2 x 180g packs vine tomatoes
- 3 tbsp olive oil
- sea salt flakes
Step by step
- Put the tomatoes, still on the vine, onto the tray or into the foil parcel. Drizzle over the oil and season with flaky sea salt and freshly ground black pepper.
- Place to one side of the barbecue, where it’s a little cooler, or under a medium grill, and cook for 15-20 minutes. They will soften, just start to burst and release some of their juices. Spoon over the oil and juices to serve.