Cumin Roast Peppers Tomatoes Recipes

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CUMIN ROAST PEPPERS & TOMATOES



Cumin roast peppers & tomatoes image

Roasting brings out the best in lots of veg, but peppers have to top the list

Provided by Jane Hornby

Categories     Buffet, Dinner, Lunch, Side dish, Vegetable

Time 40m

Number Of Ingredients 5

4 red peppers , deseeded and cut into large chunks
3 tbsp olive oil
2 x 300g packs cherry tomato on the vine (or use smallish tomatoes and halve them)
1 tsp cumin seed
100g fat green olive

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.

Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.81 milligram of sodium

CUMIN ROASTED TOMATOES



Cumin Roasted Tomatoes image

Roast sweet cherry tomatoes with smoky cumin for a no-fuss side dish that's ready in just a little over half an hour.

Provided by Inspired Taste

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 5

2 pints (4 cups) cherry tomatoes
2 cloves garlic, sliced
1 teaspoon ground cumin
2 tablespoons olive oil
Dash salt and pepper

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.

Nutrition Facts : ServingSize 1 Serving

CUMIN-TOMATO RELISH



Cumin-Tomato Relish image

Provided by Mark Bittman

Categories     dinner, easy, condiments

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 teaspoons cumin seeds, or 1 1/2 teaspoons ground cumin
1 1/2 pounds plum or other tomatoes, cored and roughly chopped
1/2 red bell pepper, seeded, stemmed and minced (optional)
1 tablespoon minced onion
Salt and cayenne pepper to taste
Juice of one lime
2 tablespoons chopped cilantro

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.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 12 grams

ROASTED PEPPERS WITH TOMATOES



Roasted Peppers with Tomatoes image

Provided by Sheila Lukins

Categories     Garlic     Tomato     Appetizer     Side     Roast     Bell Pepper     Summer     Healthy     Capers     Parade

Number Of Ingredients 8

3 each red and yellow bell peppers, stemmed, seeded and halved lengthwise
1/4 cup extra-virgin olive oil
3 cloves of garlic, thinly sliced
24 ripe red cherry or pear tomatoes, stemmed
24 ripe yellow cherry or pear tomatoes, stemmed
2 to 3 tablespoons drained tiny capers
1 to 2 tablespoons fresh thyme
Coarse salt and freshly ground black pepper, to taste

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



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

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.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

CUMIN POTATOES AND TOMATOES



Cumin Potatoes and Tomatoes image

This well-flavored dish nicely accompanies roasted fowl or meats. I would describe the flavor as mildly Middle-Eastern. NOTE: 600 g potatoes equals about 8 medium potatoes, and it is best if you can use potatoes of roughly equal size. If you must use large potatoes, quarter them.

Provided by FlemishMinx

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

600 g potatoes, peeled and sliced in half (see above note)
1 large onion, thinly sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 tablespoons olive oil
400 g canned crushed tomatoes
300 ml water
sea salt
pepper

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



Shakshuka With Red Peppers and Cumin image

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

Provided by Yotam Ottolenghi

Categories     Egg     Tomato     Breakfast     Brunch     Vegetarian     Kid-Friendly     Yogurt     Lunch     Buffet     Healthy     Low Cholesterol     Quick and Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2 to 4

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons Pilpelchuma or harissa
2 teaspoons tomato paste
2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
4 large free-range eggs, plus 4 egg yolks
1/2 cup / 120 g labneh or thick yogurt
Salt

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



Green Beans With Roasted Tomatoes and Cumin image

Make and share this Green Beans With Roasted Tomatoes and Cumin recipe from Food.com.

Provided by FloridaGrl

Categories     Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups sliced red onions
1 garlic clove, sliced
cooking spray
4 large tomatoes, peeled and halved (about 2 lbs.)
1 teaspoon fresh thyme, chopped
1 teaspoon cumin seed, lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon balsamic vinegar
1 1/2 lbs green beans, trimmed
1 tablespoon olive oil

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.

Nutrition Facts : Calories 76.4, Fat 2.1, SaturatedFat 0.3, Sodium 156.8, Carbohydrate 14, Fiber 4.6, Sugar 5.3, Protein 2.8

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES



Crispy Spiced Chickpeas With Peppers and Tomatoes image

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

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.

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Top Asked Questions

How to cook tomatoes and peppers in the oven?
Wrap peppers in foil; let stand 10 minutes. Peel; cut into 1/2-inch strips. Preheat oven to 400°. Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl.
How do you cook peppers in the oven with garlic?
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.
How do you make the best hot peppers and salsa?
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.
How to make the best chili peppers?
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.

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