Roasted Cherry Tomato Triscuit Cups Recipe 445

ROASTED CHERRY TOMATO TRISCUIT CUPS RECIPE - (4.4/5)

Roasted Cherry Tomato Triscuit Cups Recipe - (4.4/5) image

Provided by Jarr315

Number Of Ingredients 13

Ingredients

24 Triscuit Rosemary and Olive Oil Crackers (from one 9 ounce box)
1 tablespoons extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Roasted Cherry Tomatoes (recipe follows)
24 tiny sprigs fresh thyme, optional for serving
Roasted Cherry Tomato Sauce
24 cherry tomatoes, (from 10.5 ounce package)
2 cloves garlic smashed
2 tablespoons olive oil
1 1/2 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon brown sugar
1/4 teaspoon coarse salt

Steps:

1. Preheat oven to 400°. Fill a 9-by-13-inch pan halfway with warm water. Add Triscuit Crackers in 2 batches and soak, turning twice until just soft, about 2 minutes, no more than 3 minutes. Oil two 12 cup (or one 24 cup) mini muffin tins and press a softened Triscuit into each cup, pressing and molding any cracks together. Sprinkle each with cheese. Bake until firm and slightly more golden, about 25 minutes. 2. Fill each cup with a roasted cherry tomato, and drizzle a little sauce over top of each one. Serve garnished with thyme, if desired. Serve immediately. Tomatoes: 1. Preheat oven to 325º. Arrange tomatoes and garlic in a non-reactive 9x5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt. Drizzle over tomatoes and garlic. 2. Bake until tomatoes are wilted and caramelized, about 40-45 minutes. Let cool. Store cooled tomatoes and juices in an airtight container in refrigerator for up to 5 days.

PAN ROASTED CHERRY TOMATOES

Pan Roasted Cherry Tomatoes image

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

Ingredients

1 tablespoon extra virgin olive oil
4 cups cherry tomatoes, halved
1 garlic clove, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 pinch sugar
1 pinch red pepper flakes
2 green onions, sliced
2 teaspoons balsamic vinegar

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

Roasted Cherry Tomatoes image

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

Ingredients

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

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

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