Blistered Tomatoes With Herbs Food

BLISTERED TOMATOES WITH HERBS

Blistered Tomatoes with Herbs image

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

Ingredients

2 pints whole cherry tomatoes
½ cup fresh sage leaves
6 sprigs fresh thyme, leaves removed
6 sprigs fresh oregano, leaves removed
½ cup olive oil
Salt and cracked black pepper to taste
Reynolds Wrap® Aluminum Foil

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 TOMATOES IN THE SNOW

Blistered Tomatoes in the Snow image

Provided by Daphne Brogdon

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons canola or vegetable oil
3 cups grape or pear tomatoes (preferably a mix of yellow and red), washed and dried
4 cloves garlic, sliced thin
4 ounces French feta or 3 ounces Greek feta, crumbled
1 teaspoon dried oregano
Pinch cayenne
Salt and fresh ground pepper
Salt and fresh ground pepper
2 tablespoons chicken broth

Steps:

Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve.

HERB AND TOMATO POLENTA

Herb and Tomato Polenta image

Provided by Katie Lee Biegel

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, plus more for drizzling
1 pint grape tomatoes
1 clove garlic, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 tablespoons unsalted butter
Cooked Polenta, recipe follows
1/4 to 1/2 cup milk, as needed
Zest of 1 lemon
4 to 6 leaves fresh basil, torn
Pinch of baking soda
Kosher salt
1 1/2 cups medium-grind stone-ground cornmeal

Steps:

Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.

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