You will need
1 punnet red vine tomatoes
1 punnet yellow vine tomatoes
100 g baby Rosa tomatoes
¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette
Ina Paarman’s Rosemary & Olive Seasoning
½ cup (125 ml) Kalamata olives
sprigs of thyme
The tomatoes look so pretty on the vine, but be careful when placing them in the ovenproof dish before roasting. We did not pip the olives but the choice is yours. Any leftover tomatoes can be frozen and recycled in a tomato bredie or pasta dish.
Method
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Oil an ovenproof serving dish. Arrange all the tomatoes in the dish keeping them on the vine. Drizzle with Balsamic Vinaigrette. Season with Rosemary & Olive Seasoning. Top with olives and thyme.
Roast for 15 – 20 minutes. Serve warm or at room temperature.
