Oven Roasted Tomatoes With Basil And Bacon Food

ROAST COD WITH BACON, TOMATOES AND BASIL

Steps:

• Drizzle a roasting tin with a little oil and add the cod steaks, skin-side down. Cut the rashers of streaky bacon into small pieces and scatter over the fish with the mini plum tomatoes. Season and add a splash of balsamic vinegar over each cod steak.
• Bake in a preheated oven at 200°C/fan180°C/gas 6 for 10-12 minutes. Scatter with a handful fresh basil leaves to serve.

AWESOME ROASTED TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
• For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
• Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.

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.

OVEN ROASTED GRAPE TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
• Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN

Steps:

• Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
• Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
• Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
• Serve with extra basil, parmesan, and fresh ground black pepper on top.

CRACK TOMATOES {THE BEST OVEN ROASTED TOMATOES}

Steps:

• Cut tomatoes in half.
• Combine oil, ranch seasoning powder, garlic, salt, pepper, and red pepper flakes.
• Toss tomatoes in mixture.
• Spread onto large rimmed baking sheet.
• Roast in 375°F oven for 20-25 minutes.
• Move tomatoes to a bowl. Toss with chopped basil, crumbled feta cheese, and chives.

OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH

Steps:

• Preheat oven to 425 degrees F.
• In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil.
• Roast for 15 minutes. Remove from oven, gently stir.
• Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven.
• Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings.
• Spoon over fish in equal portions.

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.

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.

OVEN ROASTED TOMATOES WITH GARLIC AND ANCHOVIES

Steps:

• Set oven to 400�°F.
• Grease a 13x9-inch baking dish.
• Slice the tomatoes in half lengthwise and then cut each half into three wedges, then arrange the tomatoes in a single layer in the baking dish.
• Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper.
• Drizzle with olive oil.
• Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes).
• Serve with more olive oil on the side.

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.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.