PORK TENDERLOIN STEAKS WITH ROASTED TOMATO RELISH
Toss charred tomatoes, garlic and scallions with a quick vinaigrette and spoon over seared pork.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Position an oven rack 5-to-6-inches from the heat source and preheat the broiler. Line a rimmed baking sheet with foil.
- Toss the garlic, tomatoes and scallions on the baking sheet with 1 tablespoon of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10 to 12 minutes. Set aside to cool.
- Slice the pork tenderloin on the bias into 4 long "steaks" and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot but not smoking. Put the pork steaks in the skillet and cook, flipping once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
- While the pork rests, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the vinegar, Worcestershire sauce and remaining 1?4 cup oil. Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices.
FRESH CHERRY TOMATO RELISH
Here's the idea: we take the liquid produced by marinating fresh cherry tomatoes in salt, pepper and vinegar, and strain it into a pan. We then take this already delicious juice, and make it even more so by reducing it over heat. This intensified liquid is poured back into the tomatoes and we have a great fresh tomato relish that we can use to top grilled meat, chicken, or fish.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 50m
Yield 1
Number Of Ingredients 5
Steps:
- Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend and juice accumulates, about 30 minutes.
- Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 5.4 g, Fat 5.3 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 407.3 mg
ROSEMARY MARLIN WITH ROASTED CORN AND TOMATO RELISH
Steps:
- To make the marinade, place 1/2 cup olive oil and 1 sprig of rosemary into a resealable plastic bag. Add the marlin steaks, seal the bag, and turn gently to evenly coat the fish. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C).
- Pour 1/4 cup olive oil into an oven-safe 10 inch skillet. Stir in the onion, cherry tomatoes, corn kernels, garlic, 1 sprig of rosemary, and kosher salt.
- Place skillet in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.
- Preheat an outdoor grill for high heat. Lightly oil grate, and set 4 inches from the heat.
- Place the fish on the preheated grill, and season with salt and pepper to taste. Cook, turning once, until fish is opaque and flakes easily with a fork, about 5 minutes each side depending on thickness. Place the fish on a serving platter, and top with corn and tomato relish
Nutrition Facts : Calories 1238.8 calories, Carbohydrate 28.2 g, Cholesterol 181.6 mg, Fat 88.2 g, Fiber 4.6 g, Protein 82.5 g, SaturatedFat 16.8 g, Sodium 1638.6 mg, Sugar 5.2 g
ROASTED TOMATO AND BASIL RELISH
A simple, zesty relish that makes a quick and delicious appetizer when served with toasted bread rounds or crackers (even tortilla chips!). It's also nice accompanying roast chicken or fish.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Combine all ingredients in 1-quart casserole.
- Bake until tomatoes are soft, about 30 minutes.
- Season to taste.
- Cool to room temperature before serving.
Nutrition Facts : Calories 112, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 102, Carbohydrate 5.7, Fiber 1.6, Sugar 3.1, Protein 3.7
CHICKEN WITH ROASTED TOMATO SCALLION RELISH
Offer plenty of crusty bread for scooping up the garlicky tomato relish paired with these juicy chicken breasts.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Position an oven rack 5 -to -6 inches from the broiler unit, and preheat the broiler. Line a rimmed baking sheet with foil. Toss the tomatoes, scallions and garlic on the baking sheet with 1 tablespoon oil until coated. Sprinkle with salt and pepper.
- Broil until the vegetables are charred, flipping once, 10 to 12 minutes. Transfer to a cutting board to cool slightly. Switch the oven to bake at 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until the chicken just cooked through, 10 to 12 minutes.
- While the chicken cooks, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1?4 cup oil, the vinegar, and the Worcestershire. Season with salt and pepper. Serve the chicken with the relish and toasted bread.
ROASTED CORN AND TOMATO RELISH
I made a similar recipe from a Cooking Light magazine several years ago. Over time it has evolved into my own. It is really nice for a summertime barbecue or just an anytime side dish.
Provided by Melanie B.
Categories Corn
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Soak cleaned corn in a bowl of water for approximately 30 minutes.
- Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
- Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.
Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 0.6, Sodium 357, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 4.6
FENNEL, ROASTED TOMATO, AND BASIL RELISH
Serve with grilled shrimp, fish, or pork.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
- In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.
Nutrition Facts : Calories 78 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 56 g
ROAST TOMATO RELISH
This roast tomato relish is good to make in the summer months when there is a glut of beautiful, different coloured tomatoes, red, orange, yellow and black, not forgetting those green ones that will not ripen.
Provided by mtc
Categories Recipes
Number Of Ingredients 11
Steps:
- HowToStep
- Dissolve the sugar in the vinegar and add the bay leaf . Bring to the boil, tip in the tomatoes and their roasting juices and bubble vigorously until you have a nice thick relish. Stir often to prevent sticking to the base of the pan. Allow to cool a little then stir in the chopped gherkins and spoon into sterilised jars. Seal with vinegar-proof lids. Small Kilner type jars are ideal.
- https://makeitscotch.com/recipe/roast-tomato-relish/
- https://makeitscotch.com/wp-content/uploads/2019/10/Roast-Tomato-Relish.jpg
ROASTED TOMATO AND BASIL RELISH
Provided by Jan Okun
Categories Condiment/Spread Cheese Herb Tomato Bake Low Carb Quick & Easy Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.
ROASTED GRAPE TOMATO, ORANGE, AND BASIL RELISH
Provided by Jeanne Thiel Kelley
Categories Fruit Juice Garlic Tomato Side Roast Vegetarian Quick & Easy Orange Basil Summer Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Toss tomatoes, oil, garlic, and cumin seeds in 13x9x2-inch glass baking dish. Roast until tomatoes are slightly wrinkled and softened, about 13 minutes. Cool slightly. Mix in orange juice and orange peel. Season to taste with salt and pepper. Transfer relish to small bowl. do ahead Can be made 1 day ahead; chill. Bring to room temperature before serving. Stir in basil and serve.
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- Place the halved tomatoes - cut-side down - in a single layer in an oiled roasting pan. Sprinkle with the diced onions, thyme, salt and pepper to taste. Drizzle with the oil. Roast for 45 minutes or until the tomatoes are soft. Cool a little.
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- In a parchment lined sheet tray, layer bottom with sliced shallots. Place salmon skin side down over shallots. (If your salmon is skinned, place it skinned side down over shallots). Brush on oil and sprinkle salt, pepper and oregano over fish. Place a second piece of parchment paper over salmon, pressing parchment onto salmon surface.
- Bake for 8 minutes and remove top parchment. Bake for an additional 6-9 minutes depending on the thickness of the salmon filets. They should be just cooked through.
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ROASTED TOMATO RELISH WITH THYME RECIPE | MYRECIPES
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Servings 1Calories 61 per serving
- Place the tomatoes, cut sides down, on a foil-lined baking sheet. Brush with 1 tablespoon oil; sprinkle with pepper. Bake at 350° for 50 minutes. Wrap shallots in foil; add to baking sheet. Bake an additional 40 minutes or until tomatoes are lightly charred and shallots are soft. Cool 10 minutes.
- Chop tomatoes and shallots; place in a medium bowl. Add remaining 1 tablespoon oil, vinegar, and remaining ingredients to bowl; toss well.
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From letsdishrecipes.com
4.8/5 (4)Total Time 50 minsCategory Sauces, Condiments & PreservesCalories 46 per serving
- Cook for 40-45 minutes, or until the vegetables are tender and slightly charred. Remove from oven and cool to room temperature.
TOMATO, RED ONION AND ROASTED RED PEPPER RELISH RECIPE ...
From cooksinfo.com
Category Relish, SaucesTotal Time 35 minsEstimated Reading Time 2 mins
- Wash the red pepper; roast it on a baking sheet in the oven for 5 minutes; then turn it over and roast for another 5 minutes. Take the pepper out of the oven (you can turn your oven off now), and put into a paper bag or a heavy duty plastic bag for 20 minutes to let it sweat. The skin should be easy to peel at this point. Get the skin off, then cut in half and remove the stem, core and seeds, and discard those. Chop the roasted pepper up into thin slices, and cut those in half.
- While the pepper is sweating, you can work on the onion. Peel the onion, and slice it. Fry the onion in 1 tablespoon of the oil over medium-low heat until the onion softens.
- Remove the onion from the pan and put it in a medium-sized bowl and set aside. Add the remaining 1 tablespoon of oil to the pan, along with your chopped red pepper and chopped tomato. Add the vinegar and red pepper flakes (if using), and let simmer over medium-low heat for about 5 minutes until all moisture has evaporated. Stir it a few times. Then remove from the heat, and stir the red onion in. Season to taste with salt and pepper, and transfer to a bowl for serving.
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From weightwatchers.com
Cuisine ItalianTotal Time 50 minsServings 9
- Preheat oven to 180°C. Lightly spray a small baking dish with oil. Place the tomatoes in the prepared dish. Lightly spray the tomatoes with oil. Roast for 15 minutes or until tomatoes are soft and lightly golden.
- Heat oil in a small saucepan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic, ginger and mustard seeds and cook, stirring, for 1 minute or until fragrant.
- Add vinegar and bring to the boil. Boil, uncovered, for 1-2 minutes or until vinegar reduces by half. Stir in paprika, stevia and roasted tomatoes and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 12-15 minutes or until relish is thickened. Cool. Serve.
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From loveasfood.com
Servings 6Total Time 40 minsCategory Vegetarian
- Set the oven to 425 degrees F. Add slices of red cabbage to a baking sheet, using two baking sheets if needed. Drizzle olive oil and balsamic vinegar over the top. Using a pastry brush, evenly brush the oil and vinegar on each cabbage slice. Sprinkle salt and pepper on each slice. Roast cabbage for 30 minutes, or until the cabbage is tender and browned.
- While the cabbage roasts, prepare the relish. In a medium bowl, combine all relish ingredients and fold together with a rubber scraper. Taste and add more seasoning if needed.
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