Cumin Roast Peppers Tomatoes Recipes

CUMIN ROAST PEPPERS & TOMATOES

Steps:

• Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
• Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.

CUMIN ROASTED TOMATOES

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
• In large bowl, toss all ingredients. Spread tomatoes in single layer on cookie sheet.
• Roast 25 to 30 minutes or until tomatoes begin to split and brown.

CUMIN-TOMATO RELISH

Steps:

• If you're using cumin seeds, place them in a small skillet and toast over medium heat, shaking the pan occasionally, just a minute or two, until they are fragrant. Finely grind all but 1/2 teaspoon.
• Combine the ground cumin, the tomatoes, the optional pepper, the onion, the salt, the cayenne and the lime juice; taste and adjust seasoning if necessary. Just before serving, toss with the cilantro and reserved cumin seeds.

ROASTED PEPPERS WITH TOMATOES

Steps:

• 1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
• 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
• 3. To serve, arrange the peppers on a platter in alternating colors.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

CUMIN POTATOES AND TOMATOES

Steps:

• Pre-heat oven to 200°C.
• In a large mixing bowl, mix (with your hands) the potatoes, onion, cumin, cinnamon, oil, salt and pepper.
• Spread this mixture evenly in a baking dish (I use a 20 cm by 26 cm).
• Pour the crushed tomatoes and any juices over the potatoes.
• Pour water into the pan.
• Cover with foil and bake for 45 minutes.
• After this time, reduce oven temperature to 180°C, remove foil and bake an additional 30 minutes until the potatoes are tender and the sauce has thickened.

SHAKSHUKA WITH RED PEPPERS AND CUMIN

Steps:

• Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
• Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

GREEN BEANS WITH ROASTED TOMATOES AND CUMIN

Steps:

• Preheat oven to 375°F.
• Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut side up over onion. Combine thyme,cumin,salt, black pepper, and red pepper and sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375F for 40 minutes or until onions are browned and tomatoes are tender. Cool.
• Place mixture in a food processor and pulse 6 times until mixture is slightly chunky. Stir in vinegar.
• Cook beans in boiling water in a medium saucepan for 7 minutes or until just tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until throughly heated.
• Serving size: 3/4 cup.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

Steps:

• Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
• In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
• On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
• Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
• While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
• Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.