Oven Roasted Tomatoes On Crackers Food

ROASTED TOMATOES

Steps:

• Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
• Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
• Bake for 1 hour 45 minutes to 2 1/2 hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences.
• Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

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-DRIED TOMATOES

Steps:

• Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.

OVEN ROASTED TOMATOES ON CRACKERS

Steps:

• Sprinkle the tomatoes with sugar and salt then mix the tomatoes with dressing and place cut side up onto a baking or lamington tray.
• Cook for 20 minutes at 160°C, or until the tomatoes are soft and slightly shrivelled.
• Set aside tomatoes to cool slightly.
• Combine Philadelphia cheese, basil, mayonnaise and cheddar spread until smooth.
• Spread cracker's with the cheese spread mixture and then place with 3-4 tomatoes on top of each spread cracker.

OVEN-ROASTED TOMATOES

Steps:

• For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
• For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
• Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.

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.

OVEN-ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Place tomatoes in a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail, 70 to 80 minutes, rotating pan halfway through. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.

OVEN ROASTED TOMATOES

Steps:

• Preheat the oven to 350ºF.
• Cut the tomatoes in half lengthwise and remove the seeds.
• Drizzle with olive oil and lightly salt; toss to coat.
• Place on baking sheets lined with parchment paper, cut side up*.
• Bake in oven until skin is wrinkled and juices have been mostly absorbed, but flesh is still moist. Flesh should be soft to the touch. This will take appox 1-2 hours at 350ºF, depending on the size of the tomatoes.
• Remove from oven and set aside to cool.
• *If skins are NOT to be used in dish, roast the tomatoes cut side DOWN and remove skins after roasting and tomatoes are slightly cooled.
• If you want the "charred" flavor of the tomato in the dish, roast cut side DOWN and leave the skins on after roasting.

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.

OVEN ROASTED TOMATOES WITH BASIL AND BACON

Steps:

• Preheat oven to 180°C
• Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.
• Drizzle lightly with olive oil.
• Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.

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.