Baby Tomatoes on the Vine

Ruthi Davis Ruthi Davis
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Every Shabbos recipe is exclusive for Shabbos, from challah and fish to soup, chicken, and everything else. There are many kabbalistic reasons behind the foods we serve at Shabbos seudos. Somehow, we don’t tire of it. Though we are Ashkenaz, I enjoy
making Moroccan fish using a recipe I got from a Sephardi friend, and lately we introduced grilled tomatoes on the vine with oregano. It’s really nice on sourdough.

1h 20m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb No Refined Sugar Paleo Vegan Passover Parve

Directions

  1. Wash the tomatoes well, keeping them attached to the stem. Place them on a disposable grill pan. Sprinkle generously with olive oil, salt, black pepper, and lots of oregano. Let marinate for 20 minutes.

  2. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  3. Bake uncovered for 45–60 minutes.

  4. Make it as close to Shabbos as possible and serve alongside the challah and dips. Enjoy!

Credits

Description:
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree

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1 Comment

Katz •

We have been doing this but we always add a chilli pepper and a bunch of garlics, yum yum yum