Bread Dipping Oil With Roasted Cherry Tomato And Garlic Recipes

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GARLIC ROASTED CHERRY TOMATOES RECIPE



Garlic Roasted Cherry Tomatoes Recipe image

Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten!

Provided by Jessica

Categories     30 Min or Less

Time 25m

Number Of Ingredients 5

2 (10 oz) containers cherry tomatoes, halved
6 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons fresh cracked black pepper

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
  • Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
  • Eat immediately standing over the sink with a kitchen fork...or on top of your favorite pasta, pizza, or even grilled chicken breasts!

Nutrition Facts : Calories 70 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 530 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BREAD DIPPING OIL WITH ROASTED CHERRY TOMATO AND GARLIC



Bread dipping oil with roasted cherry tomato and garlic image

Who wouldn't want to dip crusty bread in roasted cherry tomato and garlic oil? This delicious bread dip will replace your conventional bread dipping oil! The essence of tomato and garlic is captured in velvety olive oil - Perfect appetizer for any occasion!

Provided by George

Categories     Appetizer

Time 5m

Number Of Ingredients 4

1/3 cup slow-roasted cherry tomatoes in olive oil
Pinch of red pepper flakes
Salt and pepper to taste (I used 1/4 teaspoon of salt and pepper each)
Your favorite bread of choice (I used baguette)

Steps:

  • Mix everything in a shallow dish.
  • Serve with your favorite bread of choice.

GARLIC ROASTED TOMATO SPREAD



Garlic Roasted Tomato Spread image

These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.

Provided by Allrecipes

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 3h15m

Yield 8

Number Of Ingredients 6

2 pounds Roma tomatoes, halved lengthwise
½ cup olive oil
1 clove garlic, crushed
1 tablespoon dried oregano
1 teaspoon white sugar
1 teaspoon salt

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
  • Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
  • Transfer tomato mixture to a blender or food processor; puree until smooth.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 296.8 mg, Sugar 3.5 g

ROASTED CHERRY TOMATO AND FRESH HERB BREAD



Roasted Cherry Tomato and Fresh Herb Bread image

Categories     Bread     Herb     Tomato     Appetizer     Bake     Christmas     Cocktail Party     Vinegar     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 25 servings

Number Of Ingredients 9

2 pounds (6 cups) very small cherry tomatoes, halved
1/4 cup olive oil
4 shallots, minced
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh marjoram
2 1-pound ciabatta breads, halved horizontally
Additional olive oil
Additional chopped marjoram

Steps:

  • Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.

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