ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
- In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
- In a small bowl mix together the bread crumbs and Gorgonzola cheese.
- Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
- Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
ROASTED JULIET TOMATOES WITH GARLIC AND HERBS RECIPE - (4.1/5)
Provided by rmulleni
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F. Layer your Juliet tomatoes to cover the bottom of your roasting pan. Sprinkle the remaining ingredients over the entire layer of tomatoes. Bake for approx. 45 minutes stirring at least once.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
HERB ROASTED TOMATOES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 14m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to broil.
- In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.
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4.9/5 (9)Category SidesCuisine ItalianTotal Time 50 mins
- Half tomatoes and place in a medium-size bowl. Sprinkle with ½ teaspoon salt and stir gently, then transfer tomatoes to a strainer and let drain for 30 minutes (this will help release some of the moisture from the tomatoes which will help them roast quicker). After 30 minutes, pat off any excess moisture with paper towels and return tomatoes to bowl.
- Combine balsamic vinegar, olive oil, Italian seasoning, garlic salt, pepper, and red pepper flakes in a small bowl. Drizzle over tomatoes and stir gently to combine. Transfer tomatoes to the prepared sheet pan. (Be sure to scrape all the good spice/oil mixture onto the sheet pan with the tomatoes.)
- Place pan in preheated oven and roast tomatoes at 400 degrees for 30-35 minutes without stirring (or until most of the moisture has evaporated), then remove from oven. Sprinkle with fresh herbs. Use immediately or store until ready to use in an airtight container. If not using right away, drizzle a little more olive oil over tomatoes before storing. Roasted tomatoes are delicious on pizzas, in pasta, sandwiches, salads, omelets, etc.
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