WARM ROASTED TOMATOES AND FETA
A delicious roasted tomatoes and feta is a great tomato side dish, especially with winter tomatoes. Nice for the buffet table, too!
Provided by Jennifer
Categories Side Dish
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F (180° C). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
- Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
- Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.
Nutrition Facts : Calories 189 kcal, Carbohydrate 8 g, Protein 4 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 323 mg, Sugar 7 g, ServingSize 1 serving
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.
WINTER SALAD WITH ROASTED CHERRY TOMATOES
Vine-ripened tomatoes are roasted to intensify their flavor, and then tossed with lettuce, endive, walnuts and Pecorino Romano.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place tomatoes on a rimmed baking sheet. Add 2 tablespoons oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary, and toss. Roast until tomatoes are soft and beginning to collapse, 20 to 25 minutes. Transfer all but 4 tomatoes to a small bowl. With the back of a spoon, gently crush remaining 4 tomatoes on baking sheet. Separate skins from pulp, and discard skins and rosemary.
- Scrape tomato pulp and liquid into a bowl. Add remaining 2 tablespoons vinegar. Add remaining 1/4 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Combine lettuce, endive, and walnuts in a large bowl. Toss with 1/4 cup of the tomato vinaigrette. Top with reserved tomatoes and cheese. Drizzle with remaining dressing. Serve immediately.
ISRAELI COUSCOUS SALAD WITH ROASTED CHERRY TOMATOES
This salad has a delightful depth of flavor with roasted cherry tomatoes, fresh herbs and whole grains. This is a filling salad that could be a vegetarian meal, or could be served alongside a grilled skewer of shrimp or chicken for a light summertime meal.
Provided by CookinDiva
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preparation: Roast tomatoes and garlic as follows. Cut cherry tomatoes in half and place CUT SIDE UP on a roaster pan that has been sprayed with non-stick spray. Toss in UNpeeled cloves of garlic. Roast in 400 degree oven for 20 minutes or until you see bits of brown around the pan. No need to turn. Hint - you are roasting with the cut side up to allow more liquid to evaporate from the tomatoes.
- Meanwhile, cook Israeli couscous according to package directions. Another grain could be substituted, such as bulgar or barley. You should have about 3 cups cooked. Allow to cool slightly before combining. Hint - you can toss in 1 T. olive oil to keep it from sticking until you are ready to toss the salad.
- Make dressing: combine olive oil, vinegar, soft insides of roasted garlic, and salt and pepper to taste. Whisk together.
- Assembly: Combine couscous, olives, edamame beans, parsley and basil with dressing. Gently toss and serve at room temperature, or refrigerate.
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