Roasted Tomatoes With Garlic Thyme And Olive Oil Food
QUICK OVEN ROASTED TOMATOES RECIPE
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving
ROASTED ASPARAGUS AND TOMATOES
I found this recipe in an old magazine that was just laying around on my coffee table and it looked good so I decided to make it for Easter. What an absolutely awesome dish! Even the asparagus haters loved it. This recipe can be prepared ahead of time and reheated or served at room temperature. It is excellent served with roast lamb.
Provided by Irmgard
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
- Cut the tomatoes in half and toss to combine with the olive oil mixture.
- Spread the tomatoes in a roasting pan and place in the oven.
- Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
- Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.
Nutrition Facts : Calories 90.7, Fat 5, SaturatedFat 0.7, Sodium 220.2, Carbohydrate 9.9, Fiber 3.9, Sugar 4.4, Protein 4.4
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