Oven Baked Tomatoes Food

BAKED TOMATOES OREGANO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
• Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
• Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

OVEN-ROASTED TOMATOES

Steps:

• Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt., Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature., Store in an airtight container in the refrigerator for up to 1 week.Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.

BASIL BAKED TOMATOES

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

OVEN-DRIED TOMATOES

Steps:

• Pre-heat the oven to 225° F.
• Cut the tomatoes in half, add fresh garlic, olive oil, basil, oregano and salt and pepper to taste.
• Spread them out on a parchment-lined cookie sheet and place in the oven.
• Bake for one hour, then turn off the oven and allow the tomatoes to sit overnight in the warmth of the oven.

BAKED TOMATO SLICES

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.

BAKED TOMATOES

Steps:

• 1. Preheat the oven to 250°F. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
• 2. Raise the oven temperature to 350°F on convection heat or to 375°F in an oven without convection heat.
• 3. Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 1 cup of crumbs and reserve any extra for another use.
• 4. Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
• 5. Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
• 6. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

PARMESAN OVEN BAKED TOMATOES

Steps:

• Preheat oven to 400°F.
• Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
• In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
• Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
• Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don't become mushy.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

OVEN-BAKED COD WITH TOMATOES

Steps:

• Recipe by: St. Louis Post-Dispatch 3/3/97 Preheat oven to 350 degrees. Rinse fish under cold water; pat dry on paper towels. Place fish in a 13-by-9-inch baking dish oiled with some of the olive oil. Put tomatoes, onion and garlic over fish. Sprinkle with parsley, tarragon, and salt and pepper to taste. Drizzle remaining oil over fillets. Bake, uncovered, until fish almost flakes easily, about 20 minutes. Yield: 4 servings. Here is an easy recipe using cod, adapted from the Chicago Tribune Cookbook. NOTE: Made this 4/18/97. I was out of canned tomatoes so I sliced 3 medium sized, very ripe fresh tomatoes. Also, I only had .89 lb. of cod. I had to bake this for about 40 minutes, the last 20 @ 400 degrees. I think it may have been because I had so much density on top of the fish, with the sliced tomatoes and not much fluid since they werent canned. It is a very good recipe. f.j. Sent to me by "Jack C. Elvis" so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

OVEN FRIED GREEN TOMATOES

Steps:

• Preheat oven to 400°
• Prepare a rimmed baking sheet by spraying with cooking spray, or lining with parchment paper
• In a small bowl, combine beaten eggs and lemon juice
• Put the flour Into another small bowl
• In a larger bowl, whisk together the panko, parmesan cheese, basil, oregano, thyme, salt & pepper.
• Cut tomatoes into 1/4 inch slices
• One by one, dredge each slice in flour, shaking off excess
• Dip each flour-dredged tomato slice in the beaten egg mixture
• Put the flour and egg coated tomato slice in the panko mixture, turning and pressing to coat with crumbs.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425 degrees F. For plum tomatoes, slice the tomatoes in half lengthwise. For cherry tomatoes, leave whole.
• Lay tomatoes out onto an un-greased baking sheet. Drizzle with olive oil and sprinkle garlic cloves throughout. Season with sugar and salt and toss to coat. Spread out into a single layer.
• Roast in the preheated oven for 15 to 20 minutes for cherry tomatoes, and 35 to 40 minutes for plum tomatoes.

BAKED TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Arrange tomato halves, cut side up, on a parchment or Silpat lined baking sheet.
• In a small bowl, whisk together olive oil and minced garlic. Use a small spoon to evenly drizzle oil, rosemary, and garlic over tomatoes then sprinkle with salt and pepper.
• Top with a Parmesan.
• Bake in preheated oven for 10 minutes or until cheese is completely melted and golden.

OVEN ROASTED CANNED TOMATOES

Steps:

• Preheat the oven to 300*F. Spread out the tomatoes in a large shallow pan (a sheet pan is ideal) and sprinkle with the other ingredients, turning to coat them with oil. Bake 2 1/4 to 2 1/2 hours, basting and turning the tomatoes several times. They're done when their color deepens to dark scarlet and they taste mellow and very rich. Don't let them brown, and don't allow the garlic to brown, it'll turn bitter.
• Transfer the tomatoes and their oil to a glass or china bowl. Let them mellow at room temperature up to 6 hours. The flavors will ripen in this time.
• Refrigerate the tomatoes up to 4 days, or freeze up to 3 months. Serve the tomatoes at room temperature, or tossed with hot pasta.

ROASTED TOMATOES

Steps:

• Preheat oven to 450°F.
• Wash tomatoes and cut in half (if they're large tomatoes, cut into quarters).
• Toss tomatoes with remaining ingredients.
• Place in a rimmed baking pan or dish. Roast 10-20 minutes or to desired doneness.

OVEN-BAKED TOMATOES

Steps:

• Preheat broiler to high.
• Cut away core of each tomato. Bring quantity of water to a boil. Add tomatoes and let stand about 30 seconds or slightly longer until skin can be pulled away easily.
• Cut each tomato lengthwise in half and set aside. Place each tomato, round side down, on clean cloth. Pull up edges of cloth to make bag to enclose each tomato half, one at a time, evenly. Squeeze bag gently to extract most of liquid and shape into balls.
• Arrange each tomato ball, round side up, in one layer in baking dish. Sprinkle with salt and pepper. Blend oil and rosemary and brush the tomatoes with mixture. Place under the broiler for 3 to 5 minutes.

BAKED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
• Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

OVEN-BAKED SEA BREAM AND POTATOES

Steps:

• Dice the tomatoes
• Bring water in a pot to boil, in the meantime prepare the potatoes
• Cut the potatoes to about 1/4-inch thick, toss into the hot water to boil for on high heat for 8 minutes, or until almost soft enough for you to piece through without difficulty. While that boils, prepare the infused oil.
• Heat a saucepan on medium heat then add in the olive oil, toss in the cloves of garlic, and let infuse for about 2 minutes. (The oil should not reach the smoking point and the garlic should not brown). If the garlic starts to brown, take them out, reduce the heat and put 2 fresh garlic cloves until the 2 minutes are through.
• Preheat the oven to 220°C/428°F
• Pour 1/4 of the infused olive oil onto the baking dish
• Drain the potatoes and lay them flat in the baking dish. If there are any leftovers with no space to lay them, you can put them against the sides of the dish
• Evenly spread 1/2 of the diced tomatoes, black peppercorns, and parsley over the potatoes. Sprinkle some salt, not too much as you will also salt the fish
• Lay the fish fillet on a kitchen paper towel and press to soak in excess water. Transfer them over the potatoes, lay them side by side, skin side down.
• Top the fish with the leftover: tomatoes, peppercorns, parsley. Pour in the wine and finish by pouring the infused oil evenly over the fish.
• Bake in the middle oven rack, If during the 30 minutes baking the fish looks a little dry, scoop some of the juices settled on the potatoes to drizzle over the fish.
• After 30 minutes, melt a knob of butter over the fish then put it back in the oven for browning. Take it out after 5 minutes.
• Once the fish is out of the oven, squeeze some fresh lemon on it and serve.

BAKED COD WITH TOMATO AND POTATOES

Steps:

• Preheat the oven to 180ºC (350ºF).
• On a baking dish, put the sliced onion, the peeled tomato cut into small pieces, the potatoes cut into cubes, the cod cut into pieces, the peeled garlic, salt, pepper, paprika, white wine and olive oil. Bake until golden, about 1 hour. Occasionally, drizzle the cod and the potatoes with the sauce.
• Turn off the oven and serve.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.