Roasted Grape Tomatoes and Garlic in Olive Oil Recipe

Roasted Grape Tomatoes and Garlic in Olive Oil

5.0

(1,194)

4 Reviews

The pronounced flavors of olio novello transform roasted grape tomatoes, which can be served as an antipasto with toasted ciabatta or as a sauce with fish or chicken.

Melissa Rubel Jacobson

Updated on July 12, 2024

Roasted Grape Tomatoes and Garlic in Olive Oil — Photo:
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Sue Mitchell

Active Time:

10 mins

Total Time:

1 hr

Servings:

Roasting grape tomatoes intensifies their flavor and concentrates their sweetness. Here, they're seasoned and roasted with crushed garlic, then marinated in herb-infused olive oil for even more depth of flavor.

Frequently Asked Questions

What is novello olive oil?

Pressed and released in time for the holidays, "new oil" olive oil — called olio novello or olio nuovo in Italian — is vibrantly green, robust, and incredibly fresh-tasting. It's made from early harvest olives and left unfiltered, so it appears cloudy and takes on an almost pulp-like consistency.
Are cherry and grape tomatoes the same?

Cherry and grape tomatoes can be used interchangeably in most recipes, but the two do have some distinct differences. Cherry tomatoes are round and tend to be larger than oblong-shaped grape tomatoes. Aesthetics aside, grape tomatoes have thicker skins; meatier, less juicy flesh; and are a bit less sweet than cherry tomatoes. Consequently, grape tomatoes have a longer shelf life.

Note from the Food & Wine Test Kitchen

Though olio novello lends an extraordinary flavor to this simple tomato dish, it's a seasonal, in-demand ingredient that can be difficult to source. High-quality extra-virgin olive oil can also be used with delicious results.

Make ahead

The infused oil can be stored in the refrigerator for up to three days. Bring to room temperature before serving.

Cook Mode (Keep screen awake)

Ingredients

2 pints grape tomatoes
6 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2/3 cup plus 1 tablespoon olive oil, preferably olio novello or olio nuovo, divided
Kosher salt
Freshly ground black pepper
1 sprig fresh rosemary
1 sprig fresh oregano
8 (3/4-inch) slices of ciabatta

Directions

Preheat the oven to 400°F. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper, and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes.
Reduce the oven temperature to 350°F. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt, and serve.

Originally appeared: December 2006