ROASTED CHERRY TOMATOES
Make and share this Roasted Cherry Tomatoes recipe from Food.com.
Provided by Skeeter
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine all the ingredients except the basil in a roasting pan.
- Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
- Carefully transfer the tomatoes to a bowl and set aside.
- Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
- Toss the tomatoes with the basil.
- Drizzle some of the thickened balsamic sauce on each serving.
ROASTED CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
- Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
ROASTED CHERRY TOMATOES
Provided by Tyler Florence
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 400 degrees F.
- Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.
ROASTED CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
SLOW-ROASTED CHERRY TOMATOES WITH BASIL OIL
When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata. You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won't have to use much more olive oil to coat the tomatoes. This gorgeous emerald-colored oil is a condiment that you can keep in your refrigerator for up to a week. Keep it in a squeeze bottle, and drizzle it over tomatoes, fish, chicken or other vegetables. It looks beautiful on a white plate, and a little goes a long way.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h10m
Yield Serves 8 to 10 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
- Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.
- Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 0 grams
PAN ROASTED CHERRY TOMATOES
A perfect side (from Canadian Living) when tomatoes are in season without turning on your oven! I made it last night using Juliette tomatoes from my freezer and recipe #38293 Italian Seasoning. It was quick, easy and very good - I'm sure that it will be even better when the new tomato crop is available!
Provided by CountryLady
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.
- Stir in balsamic vinegar and serve.
Nutrition Facts : Calories 62.9, Fat 3.7, SaturatedFat 0.5, Sodium 154.8, Carbohydrate 7.1, Fiber 2, Sugar 4.5, Protein 1.5
ROASTED CHERRY TOMATOES
Provided by Nigella Lawson
Categories easy, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Position an oven rack in lower third of oven, and heat oven to 350 degrees. Line a jelly-roll pan or a baking sheet with foil. Place tomatoes on foil, cut side up.
- Sprinkle tomatoes with salt and oil, and bake 30 minutes. Remove from heat and allow to come to room temperature before serving.
Nutrition Facts : @context http, Calories 13, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 90 milligrams, Sugar 1 gram
OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Pour olive oil in the bottom of a 13x9" baking dish.
- Add tomatoes and stir around until all tomatoes are covered.
- Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
- Bake tomatoes for about 8-10 minutes.
- Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
- Serve immediately.
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.
SWEET ROASTED CHERRY TOMATOES
An amazing way to intensify the flavours of a tomato glut. A pile of soft and sticky tomatoes with a concentrated tomatoey flavour and a hint of garlic and balsamic vinegar.
Provided by mizzy999
Time 1h
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 170C/fan 150C/gas 5. In a roasting tin or ceramic dish, layer the halved cherry tomatoes in a single layer, cut side up.
- Slip the garlic slivers neatly into the tomato halves, amongst the tomato seeds. Make sure they are tucked well in so they cook inside the tomatoes, rather than risk overcooking outside the tomatoes. Drizzle with the olive oil and sprinkle over the balsamic vinegar, seasoning well with the salt and pepper.
- Roast in the oven for 45 minutes, checking to ensure they do not burn. Reduce heat if they char too quickly. They should come out soft and slightly charred on the edges.
- Either serve immediately with crusty bread to mop up the delicious garlicy juices or leave until cool and serve later. The longer they stand, the more intensified the flavour. Perfect as a starter with a green crispy salad on the side.
ROASTED CHERRY TOMATOES WITH ANGEL HAIR
This is something I threw together one day when I was faced with an abundance of fresh cherry tomatoes and basil from my garden. Delish!
Provided by It's A New Day
Categories Main Dish Recipes Pasta
Time 59m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
- Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
- Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 39.8 g, Cholesterol 4.4 mg, Fat 10.6 g, Fiber 4.7 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 283.4 mg, Sugar 1.3 g
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