Blistered Tomatoes In The Snow Food
BLISTERED TOMATOES WITH HERBS
This simple side dish by Karen Mordechai of Sunday Suppers is a quick and delicious addition to any meal.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
- Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.
- Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 8 g, Fat 27.8 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 53 mg
BLISTERED CHERRY TOMATOES WITH PARMESAN YOGURT AND TOASTED BREAD
Cherry tomatoes are slowly cooked in olive oil until almost bursting and then served with a slather of Parmesan-yogurt on toasted bread.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat the broiler.
- Put the tomatoes in a large, cold skillet with the oil, garlic, thyme, 3/4 teaspoon salt and a few grinds of pepper. Cook over medium heat until the tomato skins have just burst, about 20 minutes.
- Brush the bread with oil from the skillet and toast under the broiler, turning until golden on both sides, about 1 minute.
- Stir together the yogurt, Parmesan and capers if using. Season with salt and a few grind of pepper.
- Slather the toasts with the Parmesan-yogurt and top with the tomatoes and a few grinds of pepper.
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