Rosemary Roasted Cherry Tomatoes 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 POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

ROASTED CHERRY TOMATOES WITH BALSAMIC VINEGAR

Steps:

• Preheat your oven to 425 degrees F.
• Place the tomatoes in a medium bowl. Add the remaining ingredients and stir to coat.
• Transfer the tomatoes to a small, 1-quart baking dish.
• Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
• Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.

SLOW-COOKED CHERRY TOMATOES WITH CORIANDER AND ROSEMARY

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40-50 minutes. Let cool slightly, then add vinegar and toss to coat.

BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO

Steps:

• Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
• Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
• Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
• Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
• Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

OVEN-BAKED BALSAMIC CHERRY TOMATOES WITH ROSEMARY

Steps:

• Chop the needles from 2 of the 3 rosemary sprigs. Leave the thrid one intact.
• Combine all the ingredients in a suitable oven-proof dish (I'm sorry, I forgot to measure mine).
• Gently mix so that everything is evenly distributed.
• Bake at 200 °C/ 400°F in the preheated oven for 20-30 minutes.

ROSEMARY-ROASTED CHERRY TOMATOES

Steps:

• Combine first 6 ingredients in a zip-lock plastic freezer bag.
• Gently shake until tomatoes are well coated.
• Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
• Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.

PICKLED CHERRY TOMATOES

Steps:

• Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
• Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
• Pack tomatoes in hot sterilized jars (two pints or four 1-cup jelly). Add one half of garlic half way and the other clove on top.
• Ladle vinegar over tomatoes to 1/4 inch line. Add a rosemary sprig to each jar.
• If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
• Process jars in a boiling water canner for 10 minutes starting your timer as soon as you put the jars in. Leaving them longer will cause the tomatoes to pop.
• If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.