QUICK ROASTED TOMATOES
Quick and easy oven roasted tomatoes recipe, made with simple ingredients, requiring only 1 pan and 20 minutes. These baked tomatoes are loaded with parmesan cheese, garlic and herbs.
Provided by Abeer
Categories Appetizer Main Course Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Slice the tomatoes and pat them dry with paper towels.
- Place them on a baking tray, that's been sprayed with oil.
- Top off each tomato slice with cheese, oregano, garlic powder, salt, pepper, red chili flakes.
- Drizzle a bit of olive oil over all the tomatoes.
- Bake at 400 degrees for about 10-15 minutes or until the cheese has fully melted.
- Garnish with parsley and enjoy!
Nutrition Facts : Calories 43 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving
OVEN-ROASTED GRAPE TOMATOES RECIPE
Need a clever way to dish up a refrigerator full of grape or cherry tomatoes? We've made a seriously tasty dish with our oven-roasted grape tomatoes recipe!
Provided by Cheryl Najafi
Time 17m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees and spray a 9" x 13" casserole dish with non-stick cooking spray.
- Rinse the tomatoes under cool water, pat dry with a kitchen towel then set aside.
- While the oven is heating combine oil, garlic, sugar and balsamic vinegar in a medium-sized bowl. Add the tomatoes and stir to coat them in the sauce.
- Transfer the tomatoes to the casserole dish and bake for 10-12 minutes, stirring occasionally. Remove them from the oven when the skins break and the juices begin to caramelize.
- Sprinkle with fresh chopped basil, coarse salt and freshly cracked pepper then serve immediately.
Nutrition Facts : Calories 49 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 0.4 g, Sodium 103 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
QUICK OVEN ROASTED TOMATOES RECIPE
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 8
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.
Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving
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.
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
OVEN-ROASTED TOMATOES
I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. -Julie Gomez, Downey, California
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 16 servings (4 cups).
Number Of Ingredients 4
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.
Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
OVEN-ROASTED TOMATOES
Make and share this Oven-Roasted Tomatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 275°.
- Spread the sliced tomatoes on a small foil-lined baking sheet (it is fine if they overlap).
- Season with salt, then drizzle or spoon half the balsamic vinegar over the tomatoes.
- Bake for 20 minutes, then drizzle the remaining vinegar over the tomatoes; cook for 20 more minutes.
- Transfer to a small bowl.
- Keep the tomatoes, covered, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 44.3, Fat 0.5, SaturatedFat 0.1, Sodium 593.7, Carbohydrate 9.6, Fiber 3, Sugar 6.5, Protein 2.2
ROASTED TOMATOES
Provided by David Tanis
Categories weekday, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place tomatoes cut side up in a low-sided baking dish. Season to taste with salt, cumin and paprika. Drizzle with olive oil.
- Roast in a 400-degree oven for 20 to 25 minutes, until softened and sizzling. Brown lightly under broiler if desired. Serve hot or at room temperature. May be reheated.
ROASTED CHERRY TOMATOES
You can make Easy Oven Roasted Tomatoes using either plum tomatoes or cherry tomatoes. Quick and easy oven roasted tomatoes add flavor to any meal!
Provided by Rachel Farnsworth
Categories Side
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 281 kcal, Carbohydrate 21 g, Protein 4 g, Fat 21 g, SaturatedFat 2 g, Sodium 341 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
OVEN ROASTED TOMATOES
I was afraid we were not going to have enough of these to make the piadinas, because I kept eating them off of the baking sheet!! They are perfect, and cherry tomatoes will work for this also. The yield is a guess. **NOTE: I have made these with cherry tomatoes here at home and found that the temp of the oven should be 275º-300ºF. At 350ºF they will burn because they are so much smaller.
Provided by SkinnyMinnie
Categories Vegetable
Time 2h10m
Yield 2 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 163.4, Fat 1.8, SaturatedFat 0.4, Sodium 45.4, Carbohydrate 35.6, Fiber 10.9, Sugar 23.9, Protein 8
ROASTED TOMATOES
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
- GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you've got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight.
- TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.
Nutrition Facts : Calories 42 calories, Fat 1.8 g fat, SaturatedFat 0.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 5.6 g carbohydrate, Sugar 4.6 g sugar, Sodium 0.3 g salt, Fiber 1.6 g fibre
OVEN ROASTED TOMATOES
Slow roasted tomatoes, delicious for using in a variety of dishes! Put them in soups or stews, use in pasta, or bend up for an amazing sauce. There are not exact quantities listed in the recipe because this method works great with any quantity and is very easy to eyeball!
Provided by Sara Wells
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Line rimmed cookie sheets with parchment or foil for easy clean up.
- Remove cores from tomatoes and cut in half. You want all of your pieces similar in size. If you're using small tomatoes, just cut them in half. Anything larger, quarter them. If using cherry or grape tomatoes, I like to leave those whole and put them on their own baking sheet.
- As you cut tomatoes, use clean hands to gently remove excess pulp and place tomatoes on rimmed baking sheet in a big pile.
- Drizzle tomatoes generously with olive oil, enough to coat everything well. Sprinkle with salt and pepper. Sprinkle 4-5 minced garlic cloves on top.Toss together so everything is coated.
- Arrange tomatoes in a single layer, skins down, on your sheet. I try to make sure most of the garlic is on top of the tomatoes and not on the baking sheet. Your tomatoes should be in a single layer, if they are not, pull out another pan and use 2 so you can spread them out!
- Place pan in oven and cook for about 2.5 hours. Important note about baking time: all ovens are different and tomatoes will vary on baking time due to a variety of factors (size, amount of pulp removed, desired level of doneness etc). I suggest setting your timer for 1.5 hours and taking a peek through the oven window about every 30 minutes from then on, until they are finished. Small tomatoes will be done early, larger pieces take closer to 2.5- 3 hours. I personally like my tomatoes to get a little chewy and browned so I leave them in longer. Up to you!
OVEN-ROASTED TOMATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 2 1/2 quarts
Number Of Ingredients 12
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.
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OVEN-ROASTED TOMATOES RECIPE - LEITE'S CULINARIA
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5/5 (2)Total Time 1 hr 30 minsCategory SidesCalories 55 per serving
- Slice the cherry tomatoes in half and the larger tomatoes into slices 1/3- to 1/2-inch thick. Place the tomatoes on the baking sheet and drizzle with the olive oil, gently turning and sliding and rubbing the tomatoes around in the oil to coat them on all sides. Sprinkle with the salt and, if desired, the sugar.
- Bake for roughly 1 hour to 1 1/4 hours, until the tomatoes look a little wrinkled and sticky and are starting to brown on the bottoms but still have some moisture left in them. Remove the parchment and the tomatoes from the baking sheet and let cool on a wire rack while you try not to inhale all of them, one after another.
THE BEST ROASTED TOMATOES | FOODIECRUSH.COM
From foodiecrush.com
4.3/5 (38)Total Time 45 minsCategory Side DishCalories 151 per serving
- If using cherry or cocktail tomatoes, you can leave the tomatoes whole. For plum or romas, I first stem the tomatoes, then slice them in half lengthwise. Remove the seeds by gently squeezing them out (if you feel like it), or remove with a spoon.
- Lay the tomatoes, cut side up if cut in half, in a single layer on a baking sheet lined with foil. For cocktail, roma, or plum tomatoes, roast at 400°F for 40-50 minutes or until the skin softens and begins to burst. For cherry tomatoes, roast for 15-20 minutes.
- Discard the herbs and slice, chop or add whole to salads, grains, or rice; mash and spread on toasted crostini; or add the garlic and tomatoes to a blender and whiz until smooth for an easy pasta sauce.
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Reviews 6User Interaction Count 6Servings 5Author Farm Flavor
- Lay tomatoes on a sheet pan. Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown.
9 WAYS TO USE ROASTED TOMATOES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Crêpes. Brie Crêpe Melts with Roasted Tomatoes and Herb-Buttermilk Sauce. These savory crêpes feature melted brie cheese topped with warm roasted cherry tomatoes and frisée.
- Risotto. Quinoa Risotto with Lemon and Roasted Tomatoes. F&W Best New Chef 2011 Ricardo Zarate puts a Peruvian spin on risotto, using quinoa in place of rice.
- Hummus. Roasted Tomato-Basil Hummus. This fast dip has all the flavors of classic pizza sauce.
- Tartlets. Tomato Tartlets. These fantastic bite-size tarts are filled with fresh ricotta and topped with oven-roasted tomatoes. HD-201401-r-roasted-green-tomato-and-smoked-cheddar-tarts.jpg.
- Open-Face Sandwiches. Roasted Tomato Croques with Pickled Peppers. For a fun spin on the French croque-monsieur, toasted bread is topped with creamy béchamel sauce, roasted heirloom tomatoes, Gruyère cheese and spicy homemade pickled peppers.
- Soup. Roasted Green Tomato Basil Soup in Sourdough. This beautiful vegetarian soup combines tart green tomatoes with basil and thyme.
- Bruschetta. Red, White and Blue Food for Fourth of July. Peak-season tomatoes make all the difference in this simple bruschetta from cookbook author Susan Spungen.
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OVEN-ROASTED TOMATOES RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Servings 4Cuisine Italian RecipesEstimated Reading Time 50 secs
- The best tip for roasting tomatoes is to eye up your favourite roasting or baking tray and buy as many tomatoes as it takes to fill it. Halve them top to bottom and scoop out the seeds with a spoon and discard, leaving a hollow bowl of tomato flesh.
- Lay these close together, cut side up, and give them a pretty generous glug of olive oil, a scant sprinkling of sugar and a little more generous pinch of salt. You could also add a herb such as thyme or oregano.
- Preheat the oven to 140°C/fan120°C/gas 1 and cook the tomatoes for 2 hours or so. If you have an old-fashioned oven with a pilot light, you could leave the tomatoes in the oven overnight. The tomatoes are ready when they look wrinkly and a little dry.
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From loveandlemons.com
5/5 (14)Category ComponentServings 6Total Time 2 hrs 10 mins
- Place the cherry tomatoes cut side up on the baking sheet and drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme, if using.
- Roast the tomatoes until they’re well shriveled around the edges, 2 to 3 hours. The time will vary depending on the size and water content of your tomatoes.
OVEN ROASTED TOMATOES - SKINNYTASTE
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Reviews 42Servings 7Cuisine AmericanTotal Time 50 mins
- Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.
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- If using normal sized tomatoes, halve or quarter. If using cherry or grape tomatoes, leave whole.
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OVEN-ROASTED TOMATOES - GOOD HOUSEKEEPING
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