ROASTED SLICED TOMATOES
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.
SLICED TOMATOES WITH LEMON THYME
Sliced tomatoes are strewn with thyme for a simple salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 4
Steps:
- Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top, and let stand for at least 20 minutes before serving.
TOMATOES WITH LEMON THYME
This is so simple that it is almost an embarrassment to post as a recipe. I snagged the idea from the August 2007 Martha Stewart Living, and loved the combination of the herb and the fresh tomatoes. She suggests that placing this salad in the sun for 20 minutes before serving will help the individual flavors meld. That is one thing that you wouldn't want to do with potato salad. LOL (Cook time is the time for flavors to meld.)
Provided by Ms B.
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter.
- Season with salt and pepper.
- Drizzle with olive oil.
- Sprinkle with lemon thyme leaves.
- Lay lemon thyme sprigs over the top for garnish.
- Let stand for at least 20 minutes prior to serving.
Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.9, Fiber 2.4, Sugar 5.2, Protein 1.8
PRESERVED TOMATOES WITH LEMON THYME
Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
- Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
- Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
- Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.
SLICED TOMATOES WITH LEMON THYME
This is a fantastic recipe for your different varieties of tomatoes, red, yellow, orange, purple, striped, black, and the list goes on - just have fun with it.
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Thinly slice tomatoes (If using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top and let stand for at least 20 minutes before serving.
Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.9, Fiber 2.4, Sugar 5.2, Protein 1.8
BAKED TOMATOES WITH HAZELNUT BREAD CRUMBS
Provided by Ruth Cousineau
Categories Tomato Side Bake Vegetarian Quick & Easy Dinner Summer Healthy Hazelnut Potluck Breadcrumbs Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish.
- Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F.
- Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes.
- Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme.
SLOW-ROASTED HEIRLOOM TOMATOES WITH FRESH THYME
Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''
Provided by William Norwich
Categories project, appetizer, side dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
- Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
- Bake the tomatoes for 2 1/2 to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 3 grams
BAKED TOMATO SLICES
A delicious way to top leftover pasta!
Provided by Laura
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
- Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
- Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g
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