Broiledtomatoeswitholivesandgarlic Recipes

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ROASTED TOMATOES WITH GARLIC



Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

BAKED TOMATOES



Baked Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

BROILED TOMATOES WITH OLIVES AND GARLIC



Broiled Tomatoes with Olives and Garlic image

Categories     Garlic     Olive     Tomato     Side     Broil     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Summer     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

2 medium vine-ripened tomatoes (about 3/4 pound)
3 Kalamata or other brine-cured black olives
1 large garlic clove
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat broiler.
  • Cut tomatoes into 1/2-inch-thick slices. Oil a shallow baking pan large enough to hold tomatoes in one layer and arrange tomatoes in pan.
  • Pit olives and chop fine with garlic. In a small bowl stir together olive mixture, oil, salt, and pepper. Brush tomatoes evenly with mixture and broil about 3 inches from heat 8 minutes, or until bubbling.

GARLIC AND HERB BROILED TOMATOES



Garlic and Herb Broiled Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

4 plum tomatoes
1 cup plain bread crumbs
1/3 cup grated Parmigiano-Reggiano
1 teaspoon chopped fresh thyme leaves
1 clove garlic, finely minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat broiler to medium high.
  • Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown

CANNED WHOLE TOMATOES WITH BASIL AND GARLIC



Canned Whole Tomatoes With Basil and Garlic image

Every culture has added their own flavoring touch such as the Italians with their garlic and basil.I like to can the Roma Tomatoes because of their size, but any variety will do just fine in this recipe.

Provided by Timothy H.

Categories     Vegetable

Time 30m

Yield 4 quarts

Number Of Ingredients 6

12 lbs roma tomatoes
16 whole garlic cloves
8 tablespoons lemon juice
4 teaspoons salt
8 fresh basil leaves
4 teaspoons louisiana hot sauce

Steps:

  • Place 4 quart jars or 8 pints along with the two-piece caps in hot, soapy water. Rinse well and drain. Heat jars and lids in simmering water (180 degrees) and allow them to stand there until ready to use.
  • Select fresh Roma Tomatoes at their peak of quality. Use firm tomatoes, free of cracks and spots. Remove the stem and using a paring knife make a small "X" cut through the skin on the top of the tomato. Place large stock pot on the stove filled with water and bring to a rolling boil. Place the tomatoes in a wire basket and lower them into the boiling water. Blanch tomatoes 30 to 60 seconds or until the skin at the top of the tomato starts to peel away from the "X" mark carved into the top. Dip the tomatoes immediately into cold water to stop the cooking process. Once again using the paring knife, slip the skins off the tomatoes beginning at the "X" mark and leave the Roma Tomatoes whole. Place the peeled tomatoes into another large sauce pot adding just enough water to cover by one inch. Bring the water to a rolling boil and cook tomatoes 5 minutes. While tomatoes are cooking, remove the canning jars from the hot water along with the lids and place on a towel. Add 2 tablespoons of lemon juice in each jar. Carefully pack the hot tomatoes into the jar placing 2 Basil leaves and 4 cloves of garlic into each jar at alternating levels for eye appeal. Carefully ladle the hot cooking liquid over the tomatoes leaving one half inch of head space. Top with 1 teaspoon each of salt and Hot Sauce.
  • Move the jar gently to remove any air bubbles that may have formed around the tomatoes. Repeat two or three times. Screw down the lid and rim firmly onto the jar and place in a simmering water bath for approximately 45 minutes. Remove from hot water and set aside to cool. Once cool, check lids for proper sealing, label and store in a cool, dark place.

Nutrition Facts : Calories 270.5, Fat 2.9, SaturatedFat 0.4, Sodium 2520.2, Carbohydrate 59.2, Fiber 16.7, Sugar 36.8, Protein 12.9

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

BROILED TOMATO SAUCE WITH ROASTED GARLIC



Broiled Tomato Sauce with Roasted Garlic image

Categories     Sauce     Garlic     Tomato     Roast     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 5

2 medium heads garlic, separated into cloves, unpeeled
1/4 cup olive oil
4 pounds plum tomatoes, halved lengthwise
1 tablespoon red wine vinegar
2 teaspoons honey

Steps:

  • Preheat oven to 350°F. Combine garlic and oil in small glass baking dish. Cover with foil and bake until garlic is very tender, about 40 minutes. Using slotted spoon, transfer garlic to work surface; reserve garlic oil. Peel garlic cloves.
  • Preheat broiler. Line 2 rimmed baking sheets with foil. Brush foil with some of reserved garlic oil. Arrange tomatoes, cut side down, on prepared sheets. Working in batches, broil tomatoes until skins are slightly charred, watching closely to avoid burning, about 10 minutes. Cool. Remove tomato skins and discard. Place tomatoes and any juices from baking sheets in processor. Add garlic, vinegar, honey and any remaining garlic oil. Puree sauce until smooth. Transfer to bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)

MASHED POTATOES WITH GARLIC-OLIVE OIL



Mashed Potatoes with Garlic-Olive Oil image

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. - Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 10

4 pounds red potatoes, quartered
1/2 cup olive oil
2 garlic cloves
2/3 cup heavy whipping cream
1/4 cup butter, softened
2 teaspoons salt
1/2 teaspoon pepper
2/3 to 3/4 cup 2% milk
3 green onions, chopped
3/4 cup grated Parmesan cheese, optional

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.

Nutrition Facts : Calories 299 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 533mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

FOUR-CHEESE BROILED TOMATO SLICES



Four-Cheese Broiled Tomato Slices image

My husband loves this recipe. It's a wonderful use for my garden tomatoes! -Jen Low, Buffalo, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 20 appetizers.

Number Of Ingredients 8

1/2 cup grated Parmesan and Romano cheese blend
1/2 cup shredded part-skim mozzarella cheese
1/2 cup ricotta cheese
1/2 cup mayonnaise
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon minced garlic
4 large tomatoes

Steps:

  • In a small bowl, combine the first seven ingredients. Cut each tomato into five slices. Spread each with 1 tablespoon cheese mixture. , Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.

Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 222mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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