Herb Roasted Olives Tomatoes Recipes
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.
HERB-ROASTED OLIVES & TOMATOES
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
ROASTED TOMATOES WITH HERBS PRESERVED IN OLIVE OIL
An explosion of flavors. That's the best way to describe how it feels to put one of these roasted tomatoes in your mouth. Can be used to almost everything from salads, kebab to crostinis. I have not specified any quantities in this recipe. Just take all the tomatoes you have and add as much chopped herbs that you want. It can't go wrong.
Provided by Tomas Andersson
Number Of Ingredients 9
Steps:
- Preheat the oven to 230ºF / 110ºC.
- Cut the tomatoes in halves. Place them on the baking sheet with parchment paper, top side up. Drizzle some olive oil and sprinkle plenty of herbs and some flake salt over all tomatoes.
- Roast the tomatoes for 2 - 3 hours depending on size and how much you want to dehydrate them. Open the oven lid now and then to get rid of some moisture.
- Let them cool for 10 to 15 minutes.
- Transfer the tomatoes to a sterilized glass jar. Mix with sliced garlic and more herbs. Top of with olive oil. Seal jar and store in the refrigerator.
- Roast a slice of sourdough bread. Load some marinated tomatoes on the slice together with some Feta cheese. Drizzle some of the oil from the tomatoes. Garnish with a sprig of rosemary, or whatever you have available.
HERB ROASTED TOMATOES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 14m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to broil.
- In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.
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