HERB ROASTED TOMATOES
Herb Roasted Tomatoes - easiest and best roasted tomatoes recipe ever, with Italian seasoning and herb. A perfect side dish for every occasion.
Provided by Rasa Malaysia
Categories American Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C).
- Arrange the tomatoes on a sheet pan or cookie sheet. Drizzle the olive oil on the tomatoes, follow by some salt and ground black pepper. Sprinkle the tomatoes with the Italian seasoning.
- Roast in the oven for 20 minutes. Serve warm.
Nutrition Facts : Calories 62 calories, Carbohydrate 7 grams carbohydrates, Fat 3 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, ServingSize 4 people, Sodium 18 milligrams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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.
ROASTED CHERRY TOMATO AND FRESH HERB BREAD
Categories Bread Herb Tomato Appetizer Bake Christmas Cocktail Party Vinegar Winter Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 25 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.
CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE
Provided by Soa Davies
Categories Chicken Herb Poultry Tomato Vegetable Roast Kid-Friendly Quick & Easy Low Cal Dinner Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
- Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
- Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
- Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
BLISTERED TOMATOES WITH HERBS
This simple side dish by Karen Mordechai of Sunday Suppers is a quick and delicious addition to any meal.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
- Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.
- Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 8 g, Fat 27.8 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 53 mg
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 CHERRY TOMATOES WITH HERBS
Top toasted rustic bread slices with this roasted cherry tomatoes appetizer.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Put tomatoes, herbs, oil, salt, and pepper into a large bowl; toss to combine. Spread mixture on a rimmed baking sheet.
- Roast until tomatoes begin to collapse, 35 to 45 minutes. Let cool completely.
ROAST TOMATO AND HERB SAUCE
This can be used in its original state on a pizza or in a soup or pureed to be used in tomato based recipes such as chilli con carne, bolognese sauce, tomato chicken curry etc.
Provided by bearnaise
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all the ingredients in a roasting tin in a medium oven (temp 190)
- Leave for half an hour or until it all looks molten red and smells lovely and tomatoey - do not let it brown
- Puree if desired, removing the hard herbs like bayleaf and rosemary first, personally I can't bear to liquidise it and eat it like it is!
- If you are not using it immediately, let it cool then freeze it. You can use a breadknife to carve pieces off and then put it back in the freezer if you don't want to use it all at once
- This can be used with my chilli con carne recipe
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ROASTED TOMATOES WITH GARLIC AND HERBS RECIPE
From myrecipes.com
Servings 8Calories 86 per servingTotal Time 1 hr
- Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.
- Preheat oven to 425ºF. Mist a baking dish with cooking spray, then arrange tomato halves, cut side up, in a single layer in dish.
- In a small bowl, combine herbs, shallot and garlic. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Drizzle with oil.
- Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.
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