Best Roasted Roma Tomatoes Recipes

ROASTED ROMA TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
• Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

ROASTED ROMA TOMATOES AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
• Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

ROASTED ROMA TOMATOES

Steps:

• Preheat oven to 400°F Line a baking sheet with foil, and coat lightly with some of the olive oil.
• In a small bowl, combine the remaining olive oil, garlic, basil, crushed red pepper, salt, and black pepper.
• Place tomatoes cut-side up on the baking sheet. Brush with the olive oil mixture.
• Bake 25-30 minutes, or until the tomatoes have softened and are sizzling, with the edges slightly charred. Serve hot.

ROASTED ROMA TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Place all ingredients in a large bowl; mix to combine. Spread tomato mixture evenly in a large baking dish and transfer to oven. Bake for 15 to 20 minutes and mash, using the back of a spoon or a potato masher. Return to oven and continue to bake until soft and juicy, 15 to 25 minutes more.

STRIPED BASS WITH HERB-ROASTED ROMA TOMATOES, BUTTERED CORN AND ASPARAGUS

Steps:

• Preheat oven to 275 degrees. Trim tops of Roma tomatoes with small paring knife, then halve each tomato lengthwise and place halves on a rack on top of a baking sheet. Slice garlic clove paper thin, and place two slivers on top of each tomato halve. Sprinkle top of each tomato halve with thyme leaves, salt and pepper. Bake for 25-30 minutes, or until tomatoes just begin to shrivel and you can easily remove the skin. Loosely cover with aluminum foil to stay warm and set aside. In a medium skillet, sautee corn kernels over moderate heat in 1 Tbsp butter and 1 Tbsp oil for 2 to 3 minutes. Add asparagus and half the lemon zest to skillet, and season with salt and pepper. Add chicken stock and continue cooking for an additional 4 to 5 minutes or asparagus begins to soften. Remove from heat and whisk 1 Tbsp butter into sauce to thicken. Score skin of each piece of bass two or three times, taking care to avoid cutting into the flesh of the fish itself. Season each piece on both sides with salt and pepper. Heal 1 Tbsp oil in a cast iron skillet large enough to hold all six pieces of bass without crowding. Sautee bass, skin side down, until skin begins to crisp, about 3 to 4 minutes. Don't worry if the pieces of fish begin to curl off of the pan when you start off, you can gently press the pieces with a fish spatula to crisp the skin evenly. Reduce heat to medium and add 2 Tbsp butter and two sprigs of thyme to the pan. Using a spoon, continually baste each piece of fish with the butter for 1 minute. Drizzle each piece with a little lemon juice, carefully flip fish and remove from heat. To plate: Place asparagus onto plate, then stack one roasted tomato halve and three pieces of bass, skin side up, one on top of the next. Place two roma tomato halves on either side of stack, and spoon corn over tomatoes. Spoon sauce from corn and asparagus over fish and serve immediately.

BRAISED AND ROASTED ROMA TOMATOES WITH GREEN ZEBRA GAZPACHO AND GRILLED SHARP CHEDDAR

Steps:

• To prepare the roasted Roma tomatoes, place tomatoes cut side down in small saute pan. Add the remaining ingredients and place over medium high heat on the stove. Simmer for 5 to 6 minutes while basting the tomatoes with the vinegar and oil. Hold at room temperature until assembling dish.
• Prepare the yellow Roma tomatoes in a small pan and, add the extra-virgin olive oil, balsamic vinegar, water, lemon juice, and allow to simmer over medium heat for a few minutes. Add the grape and pear tomatoes and continue to cook for 2 more minutes. Remove from the stove and allow to cool for 2 to 3 minutes. Next, gently remove the skins from the tomatoes, and hold at room temperature until ready to serve.
• To prepare gazpacho, combine all ingredients in a large mixing bowl. Allow to marinate for 1 to 2 hours. Add marinade to blender and blend until smooth. Refrigerate until ready to serve.
• Assemble 4 cheese sandwiches. Place a slice of yellow plum tomato on the top slice of bread of each of sandwich. Using a cookie cutter cut the sandwich into a disk or favorite shape. Add butter to hot pan, and place one of the sandwiches tomato side down and cook until golden brown. Press the sandwich with a spatula to allow the tomato slice to inlay into the bread. Repeat process for all four sandwiches.
• To assemble: In chilled individual bowls ladle 4 ounces of green gazpacho. Place a piece of yellow Roma tomato in the center of the bowl and a balsamic roasted red Roma tomato on top. Place 2 small yellow and red tomatoes in the gazpacho and put the grilled cheese on top of the Roma tomatoes in the center of the bowl. Garnish with fresh herbs such as basil, parsley, or chives.

ROASTED ROMA TOMATOES ON TOAST

Steps:

• TOMATOES:.
• Cut tomatoes in half lengthwise.
• Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 inches higher than tomatoes).
• In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, crushed red pepper flakes(if usng) and ginger.
• Bring to a boil over high heat, stirring often.
• Pour over tomatoes.
• Roast in a 400°F oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching.
• Use hot, warm, or at room temperature.
• ASSEMBLY:.
• Spread lemon cheese equally on oiled sides of the olive-oil toast slices.
• Set on plates and cover equally with arugula leaves.
• Spoon tomatoes and juices equally onto toast slices.
• Add salt to taste.
• LEMON CHEESE:.
• In a food processor or bowl, combine cream cheese (at room temperature), fresh chèvre (goat cheese), milk, and grated lemon peel.
• Whirl or beat with a mixer on medium-high speed until blended.
• OLIVE OIL TOAST:.
• Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 inches thick) in a single layer in a shallow 10- by 15-inch pan.
• Bake in a 375°F oven until lightly browned on the bottom, 5 to 6 minutes.
• Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil.
• Continue baking until golden brown and crisp, 6 to 8 minutes longer.
• Use warm, or let cool on a rack.

ROASTED ROMA TOMATOES ON TOAST

Steps:

• 1. Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). 2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. 3. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. 4. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. 5. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. 6. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.