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 CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
CARAMELIZED TOMATO TARTE TATIN
This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert. But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
- Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
- In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
- Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
- Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 19 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED CHERRY TOMATO TARTINES
Yield makes 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F. In a medium bowl, toss the tomatoes with the garlic, oil, and herbs; season with salt and pepper.
- Transfer the tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until the tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
- Reduce the oven heat to 400°F. Toast the bread on a baking sheet in the middle of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
- Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among the toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.
ROASTED CHERRY-TOMATO TARTINES
Red and golden cherry tomatoes are skillet roasted until just blackenedand bursting. Their juices intensify the flavor of this Mediterranean-inspired picnic fare.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a medium bowl, toss tomatoes with garlic, oil, and herbs; season with salt and pepper.
- Transfer tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
- Reduce oven heat to 400 degrees. Toast bread on a baking sheet in middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
- Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.
ROASTED CHERRY TOMATOES
Provided by Tyler Florence
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
SLOW-ROAST TOMATO TATIN
Make a savoury tarte tatin with sweet and sour-slow cooked tomatoes on a crisp puff pastry base
Provided by Sarah Cook
Categories Buffet, Lunch, Main course, Starter
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won't all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down - cram them in as they will shrink a little and you don't want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season.
- Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry - this will help the steam to escape.
- Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.
Nutrition Facts : Calories 307 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
PAN ROASTED CHERRY TOMATOES
A perfect side (from Canadian Living) when tomatoes are in season without turning on your oven! I made it last night using Juliette tomatoes from my freezer and recipe #38293 Italian Seasoning. It was quick, easy and very good - I'm sure that it will be even better when the new tomato crop is available!
Provided by CountryLady
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.
- Stir in balsamic vinegar and serve.
Nutrition Facts : Calories 62.9, Fat 3.7, SaturatedFat 0.5, Sodium 154.8, Carbohydrate 7.1, Fiber 2, Sugar 4.5, Protein 1.5
SWEET ROASTED CHERRY TOMATOES
An amazing way to intensify the flavours of a tomato glut. A pile of soft and sticky tomatoes with a concentrated tomatoey flavour and a hint of garlic and balsamic vinegar.
Provided by mizzy999
Time 1h
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 170C/fan 150C/gas 5. In a roasting tin or ceramic dish, layer the halved cherry tomatoes in a single layer, cut side up.
- Slip the garlic slivers neatly into the tomato halves, amongst the tomato seeds. Make sure they are tucked well in so they cook inside the tomatoes, rather than risk overcooking outside the tomatoes. Drizzle with the olive oil and sprinkle over the balsamic vinegar, seasoning well with the salt and pepper.
- Roast in the oven for 45 minutes, checking to ensure they do not burn. Reduce heat if they char too quickly. They should come out soft and slightly charred on the edges.
- Either serve immediately with crusty bread to mop up the delicious garlicy juices or leave until cool and serve later. The longer they stand, the more intensified the flavour. Perfect as a starter with a green crispy salad on the side.
ROASTED CHERRY TOMATOES
Make and share this Roasted Cherry Tomatoes recipe from Food.com.
Provided by Skeeter
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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ROASTED CHERRY TOMATO TART WITH HERBED RICOTTA - FROM …
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4.6/5 (92)Total Time 1 hrCategory Quiches And TartsCalories 538 per serving
- Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2-inch to 1-inch. (Correct to a square as needed).
- Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through. Brush the crust with the beaten egg.
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- Roasted Tomato Bruschetta. Photo Credit: getonmyplate.com. This Roasted Tomato Bruschetta is a little slice of heaven! Crusty bread is topped with creamy ricotta, then piled high with delicious, super sweet roasted tomatoes and finished off with fresh basil and a generous drizzle of balsamic glaze.
- Pasta Salad with Roasted Tomatoes. This delicious Pasta Salad with Roasted Tomatoes is a perfect light pasta salad for summer BBQ’s and get togethers! Slow roasted tomatoes are combined with pasta, olives and fresh basil.
- Late Summer Risotto with Roasted Tomatoes, Corn and Figs. Photo Credit: www.howsweeteats.com. This risotto combines roasted tomatoes, corn, figs, fresh basil and Parmesan cheese for the most delicious explosion of summer flavors!
- Homemade Roasted Tomato Basil Soup. Photo Credit: www.ambitiouskitchen.com. This homemade tomato basil soup recipe made with roasted fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess.
- Roasted Tomato Caprese Salad - Grateful Prayer. Photo Credit: gratefulprayerthankfulheart.com. This roasted tomato recipe is fantastic as a light meal with crusty bread or served as an appetizer for a summer party!
- Whipped Herb Goat Cheese with Roasted Tomatoes and Homemade Flatbreads. Photo Credit: bakedbree.com. Whipped Herb Goat Cheese with Roasted Tomatoes and Shallots with Homemade Flatbreads is an easy and elegant appetizer and delicious side dish for any occasion.
- Roasted Tomato and Ricotta Bread. Photo Credit: www.thelittleepicurean.com. A simple and delicious appetizer or fun starter to wow your guests at your next dinner party!
- Roasted Tomato Pizza Sauce. Photo Credit: lovelylittlekitchen.com. Use up your ripe tomatoes and make this amazing homemade roasted tomato pizza sauce! You'll never go back to the jarred stuff again!
- Easy Roasted Tomato & Sausage Pasta | The Best Italian Dinner Recipe. Photo Credit: www.blessthismessplease.com. This Roasted Tomato & Sausage Pasta recipe is the easiest comfort food you will ever make, and it tastes wonderful!
- Roasted Tomato BLAT - Like Mother, Like Daughter. Photo Credit: lmld.org. Your favorite BLT just got better with the addition of avocado and roasted tomatoes!!
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