ROASTED TOMATOES
These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.
Provided by Cookie and Kate
Categories Side dish
Time 2h
Number Of Ingredients 3
Steps:
- Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
- Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
- Bake for 1 hour 45 minutes to 2 1/2 hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences.
- Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.
Nutrition Facts : ServingSize 1/2 cup, Calories 47 calories, Sugar 3.9 g, Sodium 152.8 mg, Fat 2.6 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 5.8 g, Fiber 1.8 g, Protein 1.3 g, Cholesterol 0 mg
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
ROASTED TOMATOES WITH STILTON
This recipe for is simply fabulous!
Provided by RecipeGirl.com (via Bon Appetit)
Categories Side Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Cut the tomatoes lengthwise in half; remove the seeds and membranes. Place the tomatoes cut-side-down, on a platter; let drain for 15 minutes. In a large bowl, mix the pepper, salt, and rosemary. Add 6 tablespoons olive oil and garlic and whisk to blend. Add the tomato halves and toss to coat. Let them marinate for 15 minutes.
- Position a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with parchment paper.
- Arrange the tomato halves, cut side up, on the prepared baking sheet. Drizzle any oil mixture remaining in the bowl over the tomatoes. Roast until the tomatoes are slightly softened and browned on the bottoms and around the edges, about 65 minutes.
- Arrange the tomatoes on a platter and sprinkle with the crumbled cheese. Tuck watercress in between the tomatoes. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 199 kcal, Carbohydrate 6 g, Protein 4 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 424 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 13 g
QUICK OVEN ROASTED TOMATOES RECIPE
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving
ROASTED TOMATOES & RED ONIONS
Try a mix of smallish tomatoes such as baby plum, cherry and pomodorino. This recipe works well as a side for eggy and cheesy dishes!
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.
ROASTED TOMATOES WITH STILTON
Steps:
- Cut tomatoes lengthwise in half, remove seeds and membranes. Place tomatoes, cut side down, on platter; let drain 15 minutes.
- Mix pepper, salt, and rosemary in large bowl. Add 6 tablespoons olive oil and garlic and whisk to blend. Add tomato halves and toss to coat. Let marinate 15 minutes.
- Position rack in center of oven and preheat to 375 F. Brush large rimmed baking sheet with remaining 2 tablespoons olive oil. Arrange tomato halves, cut side up, on prepared baking sheet. Drizzle any oil mixture remaining in bowl over tomatoes. Roast until tomatoes are slightly softened and browned on bottoms and around edges, about 65 minutes.
- Arrange tomatoes on platter; sprinkle with crumbled cheese. Tuck watercress in between tomatoes. Serve warm or at room temperature.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON
Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!
Provided by Baked Therapy
Categories One Dish Meal
Time 1h5m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 400º.
- On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
- salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
- put the tomatoes on the tray as well, salt and pepper them too.
- Drizzle more oil lightly over the veggies.
- Put in oven for approximately 40 minutes.
- turn the eggplant over and stir tomatoes halfway through.
- You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
- Remove from oven and set to side.
- 10 minutes before removing vegetables from oven, boil water to cook your pasta.
- Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
- add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
- Drain the pasta, reserving about 1 cup of pasta water.
- Cut the eggplant into strips.
- Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
- remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
- Enjoy!
- If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
- Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love