Pumpkin Baked With Tomatoes And Rosemary Recipes

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

ROSEMARY CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
• Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
• Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.

BAKED TOMATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees
• Cut the tomatoes in half lengthwise.
• Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

TOMATO AND ROSEMARY PASTA

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.

ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
• Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

PORK CHOPS WITH ROASTED SHALLOT, TOMATO, AND ROSEMARY RELISH

Steps:

• Preheat an oven to 400 degrees F.
• Place the shallots in a baking pan. Season with salt and black pepper and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven and let cool. Chop coarsely.
• In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
• Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
• Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.

PORK CHOPS BAKED ON TOMATO AND ROSEMARY POTATOES

Steps:

• Preheat the oven to 400°F Season the chops on both sides with some salt and pepper. Heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. Set aside on a plate.
• For the potaotes: Put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer.
• Add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. This will depend on your potatoes.
• Spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning.
• Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes.
• Overlap the pork chops on top of the potatoes and return them to the oven for a further 20-25 minutes, until the potatoes are tender and the chops are cooked through.

BASIL BAKED TOMATOES

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

GARLIC-ROSEMARY BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.