Roasted Cherries Food

ROASTED CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees F.
• Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.

ROASTED CHERRIES

Steps:

• Preheat the oven to 400°F.
• Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRIES

Steps:

• Note from the website: 'The cherries are roasted whole but can be pitted before serving, which is recommended if you are feeding those too young or too old to deal with the pits. (Don't pit them beforehand, or you'll release too many juices.)' However, CG stresses and highly recommends not serving the dessert to children. Furthermore, I would treat this dessert as more appropriate for adults and serve *only* to adults to avoid any problems and an emergency visit to the dentist. I can't imagine having to pit these *after* they've roasted. My two cents.
• Preheat oven to 450°.
• Place the whole cherries in a small roasting pan (I used an 8-inch cast iron skillet) sprinkle on the sugar, salt and pepper.
• Place pan or skillet in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.
• Remove from the oven, pour the brandy over and return for another 5 minutes and roast until the juices start to bubble up.
• Remove from the oven and let cool slightly before serving. Can be cooled completely and reheated gently on the stove top. (If you're removing the pits, do this before reheating.).
• Yield is estimated.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

ROASTED CHERRY TOMATOES

Steps:

• Heat oven to 400°F.
• Combine all the ingredients except the basil in a roasting pan.
• Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
• Carefully transfer the tomatoes to a bowl and set aside.
• Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
• Toss the tomatoes with the basil.
• Drizzle some of the thickened balsamic sauce on each serving.

ROASTED CHERRIES WITH TOFU "PANNA COTTA"

Steps:

• Preheat oven to 375 degrees. Toss cherries with honey and lemon juice on a rimmed baking sheet. Roast, stirring once, until just beginning to caramelize, 15 to 20 minutes. Remove from oven and stir in raspberries.
• Meanwhile, set a steamer basket in a saucepan containing 1 inch water; bring to a boil. Place tofu in basket, cover, and steam until heated through, about 8 minutes. Divide tofu among bowls and top with cherries and a drizzle of honey.