Roasted Cherry Tomato Triscuit Cups Recipe 445 Food

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

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.

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.

ROASTED CHERRY TOMATO TRISCUIT CUPS RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 400°. Fill a 9-by-13-inch pan halfway with warm water. Add Triscuit Crackers in 2 batches and soak, turning twice until just soft, about 2 minutes, no more than 3 minutes. Oil two 12 cup (or one 24 cup) mini muffin tins and press a softened Triscuit into each cup, pressing and molding any cracks together. Sprinkle each with cheese. Bake until firm and slightly more golden, about 25 minutes. 2. Fill each cup with a roasted cherry tomato, and drizzle a little sauce over top of each one. Serve garnished with thyme, if desired. Serve immediately. Tomatoes: 1. Preheat oven to 325º. Arrange tomatoes and garlic in a non-reactive 9x5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt. Drizzle over tomatoes and garlic. 2. Bake until tomatoes are wilted and caramelized, about 40-45 minutes. Let cool. Store cooled tomatoes and juices in an airtight container in refrigerator for up to 5 days.

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.

SWEET ROASTED CHERRY TOMATOES

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

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.