Baked Cherry Tomatoes With Garlic Food

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

SWEET ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 170C/fan 150C/gas 5. In a roasting tin or ceramic dish, layer the halved cherry tomatoes in a single layer, cut side up.
• Slip the garlic slivers neatly into the tomato halves, amongst the tomato seeds. Make sure they are tucked well in so they cook inside the tomatoes, rather than risk overcooking outside the tomatoes. Drizzle with the olive oil and sprinkle over the balsamic vinegar, seasoning well with the salt and pepper.
• Roast in the oven for 45 minutes, checking to ensure they do not burn. Reduce heat if they char too quickly. They should come out soft and slightly charred on the edges.
• Either serve immediately with crusty bread to mop up the delicious garlicy juices or leave until cool and serve later. The longer they stand, the more intensified the flavour. Perfect as a starter with a green crispy salad on the side.

ROASTED TOMATOES WITH GARLIC

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.

BAKED CHERRY TOMATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

GARLIC ROASTED CHERRY TOMATOES RECIPE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
• Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
• Eat immediately standing over the sink with a kitchen fork...or on top of your favorite pasta, pizza, or even grilled chicken breasts!

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

GRILLED CHERRY TOMATOES WITH GARLIC

Steps:

• Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato.
• Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
• Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through.
• To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
• Place the cherry tomatoes in a single layer on the sheet pan.
• In a small bowl, mix together the olive oil, garlic, Italian seasoning, salt and pepper.
• Drizzle the oil mixture over the tomatoes and toss to coat evenly.
• Bake for 25 minutes. Sprinkle the fresh herbs over the top, then serve.

ROASTED ASPARAGUS AND CHERRY TOMATOES WITH GARLIC AND PARMESAN RECIPE

Steps:

• Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper, or grease it thoroughly with additional olive oil or non-stick cooking spray.
• Place your asparagus and cherry tomatoes on the baking sheet, then drizzle with the olive oil. Season with salt & pepper, then sprinkle the minced garlic and Parmesan cheese directly over your asparagus and cherry tomatoes.
• Roast in your preheated oven for 12-15 minutes, or until the asparagus has reached your desired level of tenderness. Serve immediately.

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING

Steps:

• Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
• Add tomatoes, turn to coat with oil.
• Sprinkle with salt and pepper.
• Top with parsley and cheese.
• Preheat oven to 400.
• Bake tomatoes just until plump and shiny but not split, about 10 minutes.
• Preheat broiler.
• Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
• Serve hot or warm.

23 BEST WAYS TO COOK WITH CHERRY TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cherry tomato recipe in 30 minutes or less!

ROASTED TOMATOES

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
• GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you've got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight.
• TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING

Steps:

• Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
• Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.

GARLIC SHRIMP WITH CHERRY TOMATOES

Steps:

• Wash a gently dry the shelled and deveined shrimp.
• Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add lemon juice and garlic and saute until garlic is fragrant. Add the shrimp, coating them completely with the oil mixture. Season with salt and pepper, to taste.
• Cook shrimp until opaque throughout, about 3 to 4 minutes. Place tomatoes in the skillet and heat through. Divide between plates. Serve.

CHERRY TOMATOES WITH ROASTED GARLIC FILLING

Steps:

• In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325°F. oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled. Squeeze the pulp from the cloves into a bowl and let it cool. Mash the pulp until it is smooth (there should be about 1/4 cup purée.)
• Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright. Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells. Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes.
• In a bowl whisk together the cream cheese, the lemon juice, the garlic purée, and salt and pepper to taste until the filling is smooth. Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells. Garnish the filled shells with basil.