Cherry Tomatoes With Roasted Garlic Filling Recipes

GARLIC ROASTED CHERRY TOMATOES RECIPE

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!

CHERRY TOMATOES WITH ROASTED GARLIC FILLING

Steps:

• In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325°F. oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled. Squeeze the pulp from the cloves into a bowl and let it cool. Mash the pulp until it is smooth (there should be about 1/4 cup purée.)
• Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright. Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells. Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes.
• In a bowl whisk together the cream cheese, the lemon juice, the garlic purée, and salt and pepper to taste until the filling is smooth. Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells. Garnish the filled shells with basil.

OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE

Steps:

• Preheat oven to 400 degrees.
• Pour olive oil in the bottom of a 13x9" baking dish.
• Add tomatoes and stir around until all tomatoes are covered.
• Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
• Bake tomatoes for about 8-10 minutes.
• Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
• Serve immediately.

BAKED CHERRY TOMATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

GRILLED CHERRY TOMATOES WITH GARLIC

Steps:

• Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato.
• Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
• Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through.
• To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.

ROASTED GARLIC & GREEN ONION FILLED CHERRY TOMATOES

Steps:

• Remove outer husk of garlic head, cut off top with stem so that tops of bulbs are exposed. Place on aluminum foil, drizzle with olive oil and salt and pepper. Close aluminum foil packet and place in 325F preheated oven for 45-60 minute When bulb is soft, remove from oven and allow to cool.
• Wash tomatoes. Cut a tiny sliver off of the bottom of each one, just to ensure they stand up (be careful not to pierce the tomato). Cut off top of each tomato and clean out insides. If you have time you can sprinkle the insides with salt and place upside down on a rack to drain, but it's not necessary.
• In a bowl, combine cream cheese, green onions or chives (or any other herb that goes well with roasted garlic) and lemon juice. Take roasted heaad of garlic and squeeze paste from bulbs directly into bowl. Mix well (I use the whisk attachment on a stand mixer, gets it blended nicely in no time).
• Use the piping bag to fill each tomato. Garnish as desired (sweet paprika and chives shown in picture). Note: if storing overnight in fridge, you may want to remove the cheese a few minutes before filling the tomatoes to soften it up and make it easier to squeeze out with the piping bag; however, I found that there was still a lot of condensation which dripped on the plate and tomato, so I wrapped a paper towel around the tip to catch any dripping.

ROASTED TOMATOES WITH GARLIC

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.