ROASTED HEIRLOOM TOMATOES WITH FETA AND HERBS
Lightly roasted tomatoes and feta cheese, topped with a balsamic glaze and fresh herbs.
Provided by Jennifer
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425F.
- Slice tomatoes and arrange in a mostly single layer in a 9x13-inch pan, slightly overlapping here and there. Halve the cherry tomatoes and scatter them about in between the slices (I like to keep them seed-side up). Slice feta into about three 1/2-inch slices and tuck them between the tomato slices, then scatter some crumbled feta over-top. Drizzle the the olive oil, season well with salt and pepper and if you like, a pinch of sugar (to bring out the sweetness in the tomatoes).
- Roast the tomatoes in the preheated oven for about 20 minutes, or just until the tomatoes have released their liquid, but are still holding their shape and colour. Remove from the oven and let stand a few minutes. Spoon off and discard the liquid in the pan (if you want to serve from the pan) or using a slotted, flat spatula, carefully transfer the tomatoes and feta to a serving platter. *At this point, you can serve the tomatoes while they are still warm, but I think they are nicest at about room temperature, if you want to let them stand to cool further.
- When ready to serve, drizzle with balsamic glaze and sprinkle with chopped herbs.
Nutrition Facts : Calories 82 kcal, Carbohydrate 6 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 169 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ROASTED TOMATO SAUCE RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.
- Core the tomatoes and cut into 1-inch chunks.
- Toss the tomatoes in a large bowl with the oil, garlic, onion, Italian seasoning, salt, and pepper.
- Arrange the tomatoes in a single layer on a large rimmed baking sheet. Roast until the tomatoes become tender, aromatic, and begin to shrivel, about 1 hour.
- Put the tomatoes through a food mill. This will remove the skins and most of the seeds to make a smooth sauce. If you don't have a food mill, process the mixture in a blender or food processor to your liking.
- Transfer the tomato mixture to a large saucepan. Add the basil, the tomato paste, and red pepper flakes, if using. Bring the sauce to a simmer over medium heat. Reduce the heat to low and continue to simmer until the sauce is slightly reduced and thickened, about 10 minutes.
- If serving with pasta, prepare the pasta according to package directions. Toss the hot drained pasta with the sauce. Serve with garlic bread, if desired.
Nutrition Facts : Calories 115 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 222 mg, Sugar 7 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
OVEN ROASTED TOMATO SAUCE
I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.
Provided by C.C619
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven 400°f.
- Slice tomatoes in half, set aside.
- Pour the olive oil onto a large baking sheet and spread it around the sheet.
- Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
- Place the tomatoes cut side down onto the baking sheet.
- Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
- Allow to cool.
- Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
- Reheat sauce if using immediately.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 1, Sodium 593.4, Carbohydrate 10.5, Fiber 2.9, Sugar 6.5, Protein 2.2
HEIRLOOM TOMATO SAUCE
This basic tomato sauce recipe is as easy as it gets, and it's a wonderful way to use frozen tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add tomatoes and butter; cook, stirring, until butter has melted. Season with salt, pepper, and crushed red-pepper flakes. Let cook until sauce has thickened, 25 to 30 minutes.
PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
ROASTED WHOLE TOMATO SAUCE
This is what you've been waiting for: A sauce that can be made with fresh or frozen tomatoes that doesn't require any peeling or seeding--you don't even need to cut them up! Just toss the whole tomatoes in a pot with some onion, garlic and seasonings and let your oven do all the work. Cooking the vegetables low and slow breaks everything down to a rich flavorful base. A quick hit with a blender makes the sauce rich and smooth, without adding a bit of cream. It's so delicious you'd never guess how easy it is.
Provided by Food Network Kitchen
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
- Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
- While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
- Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.
ROASTED HEIRLOOM TOMATO SAUCE
The tomatoes are starting to come in - we had our first Black from Tula & Super Snow Whites today for breakfast (oh happy dance!). In a couple of weeks I'll be able to use this recipe for some awesome summer sauces. Roasting tomatoes makes for concentrating their essential flavors & brings out the natural sweetness (works for super market maters too). Found in The Seattle Times, a recipe from Kevin Schmitz, chef at the Marketplace Kitchen in Great Barrington, Mass.
Provided by Busters friend
Categories < 4 Hours
Time 1h45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees.
- Wash the tomatoes, cut out the tough stem ends, then cut the tomatoes in half. With a teaspoon, scoop out the seeds into a bowl and set aside. Place the halved tomatoes in a roasting pan or other baking dish that will hold them in a single layer, cut side up.
- Chop 6 cloves of the garlic and scatter them evenly over the tomatoes. Sprinkle on the thyme leaves, then drizzle 1/2 cup of the oil on top. Roast for 30 to 40 minutes, or until the tomatoes are very soft.
- Let the tomatoes cool to lukewarm. Pass them through a food mill, using the small holes, or rub them through a mesh strainer to remove the skins and any remaining seeds.
- In a large stainless-steel or enamel pan over medium, warm the remaining 1/2 cup of oil and stir in the onions. Chop the remaining garlic and stir into the onions. Let the mixture sweat gently for 8 to 10 minutes, or until the onions are translucent.
- Add the wine, then raise the heat and simmer for 15 minutes, or until the liquid has reduced by half.
- Add the strained tomato pulp. Place a sieve over the pan and pour the bowl of strained seeds into it so the juice runs into the tomato and onion mixture.
- Stir in the basil and 1 teaspoon of salt. Bring to a boil and simmer for about 20 to 25 minutes, stirring often to prevent sticking. When the sauce is thick, taste and season with salt and pepper. Remove and discard the basil leaves. Serve hot.
Nutrition Facts : Calories 724.3, Fat 55.2, SaturatedFat 7.8, Sodium 39.3, Carbohydrate 36.4, Fiber 8.1, Sugar 19.6, Protein 6.4
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- Place all the ingredients in a large ceramic baking dish and stir to combine. Season with salt and pepper. Roast in the preheated oven for 45 minutes, stirring half way through.
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- Place the tomatoes in a food processor and process until coarsely chopped. For a more textured sauce, crush the tomatoes by hand.
- Heat a large heavy-bottomed pot at medium-high heat. Add the olive oil and garlic and sauté for about 30 seconds to 1 minute until the garlic softens, but don’t let it brown. Add the tomatoes and reserved tomato juice and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium to medium-low and simmer uncovered for 40 minutes to 1 hour (depending on how watery your heirlooms are) until the sauce has thickened and the tomatoes separate from the olive oil, stirring from time to time. Add the basil leaves, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted, stirring continuously. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.
- Cook’s note 2: If making several batches of the recipe, decrease the olive oil by a third and increase the cooking time to about 30 minutes for each additional portion.Example: If you multiply the recipe 3 times, use 9 lbs tomatoes, 2/3 cup oil and simmer the sauce for 1 hour and 40 minutes to 2 hours. All other ingredients in the recipe can be multiplied exactly 3 times. Last but not least, you’ll need to increase the heat as it’ll take more heat to keep a good simmer going with this much sauce.
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