Herb Roasted Olives Tomatoes Food

HERB-ROASTED OLIVES & TOMATOES

Herb-Roasted Olives & Tomatoes image

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

GARLIC AND HERB TOMATOES

Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

HERB ROASTED TOMATOES

Herb Roasted Tomatoes image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 14m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1 1/2 teaspoons coarsely ground black pepper
1 tablespoon salt
3 tablespoons extra-virgin olive oil
8 Roma tomatoes, halved and seeded
1 cup grated Parmesan

Steps:

Preheat the oven to broil.
In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.

CHICKEN AND MASHED POTATOES WITH HERB-ROASTED TOMATOES AND OLIVE BROTH

Chicken and Mashed Potatoes with Herb-Roasted Tomatoes and Olive Broth image

Provided by Stephen Gontram

Categories Chicken Herb Olive Potato Tomato Roast Sauté Spinach Fall Healthy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

Herb-roasted tomatoes
9 large plum tomatoes, halved lengthwise
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
Olive Broth
4 tablespoons olive oil
2 cups chopped onion
1 1/2 cups chopped fresh fennel bulb
3 1/2 cups low-salt chicken broth
1 cup (packed) finely chopped fresh spinach
1 cup chopped Kalamata olives (about 4 1/2 ounces)
6 boneless chicken breast halves with skin
Garlic Mashed Potatoes with Chives

Steps:

For herb-roasted tomatoes:
Preheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes. Sprinkle with remaining herbs.
Meanwhile, prepare olive broth:
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm.
Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and sauté until chicken is cooked through, about 4 minutes longer.
Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate.

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