ROASTED TOMATOES
Provided by David Tanis
Categories weekday, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place tomatoes cut side up in a low-sided baking dish. Season to taste with salt, cumin and paprika. Drizzle with olive oil.
- Roast in a 400-degree oven for 20 to 25 minutes, until softened and sizzling. Brown lightly under broiler if desired. Serve hot or at room temperature. May be reheated.
CUMIN ROAST PEPPERS & TOMATOES
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
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
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
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
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
AWESOME ROASTED TOMATOES
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
- For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
- Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.
RICE AND TOMATOES WITH CUMIN
I made this up when I had some rice and tomatoes left over. It turned out better then the dish I made the rice for -- I used a mix of wild and Jasmine rice, but any rice would do. Time does not include cooking rice.
Provided by John W Wenzelburger
Categories Rice
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain Tomatoes and mix with rice.
- Add Cumin to taste and mix well.
- Nuke in microwave until all ingredients are at serving temperature.
Nutrition Facts : Calories 141.7, Fat 0.6, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 30.8, Fiber 1.6, Sugar 2.6, Protein 3.2
CUMIN ROASTED POTATOES
I found this recipe in Cook's Country. There are a couple of others similar already on 'Zaar, but this adds a few extra flavors.
Provided by Chris Reynolds
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients, except the potatoes.
- Arrange the potatoes on a baking sheet that has been sprayed with Pam.
- Spoon the oil mixture over the potatoes, tossing to coat well.
- Bake at 500 degrees for 20 minutes or until done.
Nutrition Facts : Calories 175.3, Fat 3.7, SaturatedFat 0.5, Sodium 302.9, Carbohydrate 32.8, Fiber 4.2, Sugar 1.5, Protein 3.9
GREEN BEANS WITH ROASTED TOMATOES AND CUMIN
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
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
CUMIN POTATOES AND TOMATOES
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
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.
ROASTED TOMATO SALSA I
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g
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GREEN BEANS WITH ROASTED TOMATOES AND CUMIN RECIPE | MYRECIPES
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- Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut sides up, over onion. Combine thyme, cumin, salt, black pepper, and red pepper; sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375° for 40 minutes or until onion is browned and tomatoes are tender. Cool. Place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. Stir in vinegar.
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