Blistered Tomatoes With Herbs Recipes

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BLISTERED TOMATOES IN THE SNOW



Blistered Tomatoes in the Snow image

Provided by Daphne Brogdon

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons canola or vegetable oil
3 cups grape or pear tomatoes (preferably a mix of yellow and red), washed and dried
4 cloves garlic, sliced thin
4 ounces French feta or 3 ounces Greek feta, crumbled
1 teaspoon dried oregano
Pinch cayenne
Salt and fresh ground pepper
Salt and fresh ground pepper
2 tablespoons chicken broth

Steps:

  • Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve.

BLISTERED TOMATOES WITH HERBS



Blistered Tomatoes with Herbs image

This simple side dish by Karen Mordechai of Sunday Suppers is a quick and delicious addition to any meal.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 7

2 pints whole cherry tomatoes
½ cup fresh sage leaves
6 sprigs fresh thyme, leaves removed
6 sprigs fresh oregano, leaves removed
½ cup olive oil
Salt and cracked black pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
  • Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.
  • Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 8 g, Fat 27.8 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 53 mg

GARLIC AND HERB TOMATOES



Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

BLISTERED TOMATOES WITH HERBS



BLISTERED TOMATOES WITH HERBS image

Categories     Thyme     Tomato

Number Of Ingredients 8

2 pints whole cherry tomatoes
1/2 cup fresh sage leaves
6 sprigs fresh thyme, leaves removed
6 sprigs fresh oregano, leaves removed
1/2 cup olive oil
1 recipe (to taste) salt
1 recipe (to taste) cracked black pepper
1 sheet - aluminum foil (e.g. Reynolds Wrap)

Steps:

  • Preheat oven to 400 degrees F. Line a rimmed baking sheet aluminum foil. Place cherry tomatoes on the prepared baking sheet.
  • Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper.
  • Roast for 30 minutes or until tomatoes blister.
  • Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano.
  • Season with salt and pepper to taste and serve.
  • Note: Line your baking sheet with aluminum foil for perfectly roasted tomatoes with no stuck-on mess to scrub later.

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