Roasted Roma Tomatoes On Toast Recipes

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ROASTED ROMA TOMATOES



Roasted Roma Tomatoes image

Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.

Provided by WendyWendy

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 8

8 roma (plum) tomatoes, cut in half and seeds removed
¼ cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
½ cup crumbled feta cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
  • Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g

ROASTED ROMA TOMATOES ON TOAST



Roasted Roma Tomatoes on Toast image

Make the lemon cheese and olive-oil toast while the tomatoes are roasting. However, if you choose you can make the tomatoes through the roasting stage and make the lemon cheese up to 2 days ahead. Bring to room temperature before serving. First appeared in Sunset Magazine, 2003. It makes 8 appetizer servings or 4 main dish servings.

Provided by Manami

Categories     Lemon

Time 1h50m

Yield 8 appetizers, 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs roma tomatoes, rinsed and cored (8 equal size)
1 (8 ounce) onions, peeled and finely chopped
3/4 cup balsamic vinegar
1/2 cup firmly packed brown sugar or 1/2 cup Splenda granular, substitute sugar
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh ginger
1 pinch crushed red pepper flakes
2 cups arugula leaves, stemmed, rinsed, and drained
salt
fresh ground black pepper
8 slices sourdough bread (1/2-inch thick) or 8 slices ciabatta (1/2-inch thick)
2 tablespoons olive oil
1/3 cup cream cheese
1/3 cup packed fresh chevre cheese (goat cheese)
2 tablespoons milk
1 teaspoon grated lemon peel

Steps:

  • TOMATOES:.
  • Cut tomatoes in half lengthwise.
  • Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 inches higher than tomatoes).
  • In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, crushed red pepper flakes(if usng) and ginger.
  • Bring to a boil over high heat, stirring often.
  • Pour over tomatoes.
  • Roast in a 400°F oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching.
  • Use hot, warm, or at room temperature.
  • ASSEMBLY:.
  • Spread lemon cheese equally on oiled sides of the olive-oil toast slices.
  • Set on plates and cover equally with arugula leaves.
  • Spoon tomatoes and juices equally onto toast slices.
  • Add salt to taste.
  • LEMON CHEESE:.
  • In a food processor or bowl, combine cream cheese (at room temperature), fresh chèvre (goat cheese), milk, and grated lemon peel.
  • Whirl or beat with a mixer on medium-high speed until blended.
  • OLIVE OIL TOAST:.
  • Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 inches thick) in a single layer in a shallow 10- by 15-inch pan.
  • Bake in a 375°F oven until lightly browned on the bottom, 5 to 6 minutes.
  • Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil.
  • Continue baking until golden brown and crisp, 6 to 8 minutes longer.
  • Use warm, or let cool on a rack.

ROASTED ROMA TOMATOES ON TOAST



ROASTED ROMA TOMATOES ON TOAST image

Categories     Tomato     Appetizer     Roast

Yield 16 pieces

Number Of Ingredients 11

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
1 onion (about 8 oz.), peeled and finely chopped $
3/4 cup balsamic vinegar
1/2 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh ginger
Arugula
1/3 cup cream cheese (at room temperature),
1/3 cup packed fresh chèvre (goat cheese),
2 tablespoons milk
1 teaspoon grated lemon peel

Steps:

  • 1. Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). 2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. 3. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. 4. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. 5. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. 6. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

AWESOME ROASTED TOMATOES



Awesome Roasted Tomatoes image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 Roma tomatoes, halved
1/4 cup olive oil
2 cloves garlic, finely chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Fresh basil leaves, for garnish
Fresh oregano leaves, for garnish
1/4 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 tablespoons fresh oregano leaves and tender stems
1 tablespoon capers
Juice of 1 lemon
Kosher salt and freshly ground black pepper

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 TOMATOES



Roasted Tomatoes image

Provided by Ina Garten

Categories     appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

ROASTED ROMA TOMATOES



Roasted Roma Tomatoes image

Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 6 cups

Number Of Ingredients 6

8 cups Roma or plum tomatoes, halved
1/2 cup sugar
2 tablespoons salt
1/2 cup olive oil
1 tablespoon freshly ground black pepper
1/2 cup chopped garlic

Steps:

  • Preheat oven to 375 degrees.
  • Place all ingredients in a large bowl; mix to combine. Spread tomato mixture evenly in a large baking dish and transfer to oven. Bake for 15 to 20 minutes and mash, using the back of a spoon or a potato masher. Return to oven and continue to bake until soft and juicy, 15 to 25 minutes more.

ROASTED TOMATOES AND WHIPPED FETA ON TOAST



Roasted Tomatoes and Whipped Feta on Toast image

I love putting roasted tomatoes on toast with whipped feta, and it's the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it'll have too much liquid in it to set up properly. If you're really strapped for time, you can substitute fresh ricotta for the feta, but it's not going to make your tomatoes pop quite as much.

Provided by Amanda Cohen

Categories     dinner, lunch, finger foods, appetizer

Time 1h20m

Yield 5 to 6 large toasts

Number Of Ingredients 10

8 ounces feta cheese
6 tablespoons heavy cream
1 loaf of your favorite bread (about 1 pound)
Zest of 1 grapefruit, plus 1 tablespoon grapefruit juice
1/2 tablespoon tomato oil, from roasted tomatoes (see recipe)
1 garlic clove, finely chopped
2 cups wild arugula or torn chicory
1/2 cup torn parsley or mint
4 cups roasted tomatoes, roughly chopped if large (see recipe)
Salt and pepper to taste

Steps:

  • Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
  • Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
  • Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
  • In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
  • Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 9 grams, TransFat 0 grams

MAKE-AHEAD ROASTED ROMA TOMATO SAUCE



Make-Ahead Roasted Roma Tomato Sauce image

Enjoy rich, summery tomato flavor all year round with this recipe for easy and versatile roasted Roma tomato sauce. This sauce is the star ingredient in some of the best weeknight dinners-enchiladas, chili and sloppy joes, to name a few-so keep a big batch in your freezer and you'll always have an easy way to dinner!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h40m

Yield 32

Number Of Ingredients 6

24 plum (Roma) tomatoes, stem end trimmed off, halved lengthwise
1/4 cup olive oil
1 tablespoon salt
1/2 teaspoon crushed red pepper flakes
2 large onions, peeled and thickly sliced (3/4 inch)
2 bulbs garlic, root end sliced off

Steps:

  • Heat oven to 425°F. Line 2 rimmed cookie sheets with foil. Spray each with cooking spray.
  • In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange cut side up in one layer, tightly packed in rows, on pans. Transfer onions, without separating into rings, to pan. Press cut side of garlic into the oil, and place on pan. Scrape remaining oil mixture onto onions.
  • Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on edges and onions have browned.
  • Squeeze garlic cloves from skins, and place in blender. Working in batches, add tomatoes, onions and pan juices to blender. Blend until smooth, starting low then working up to high speed, 30 to 60 seconds. Transfer to large glass or stainless steel bowl. Repeat with remaining tomatoes, onions, garlic and pan juices.
  • Cover loosely with plastic wrap, and refrigerate about 30 minutes or until lukewarm. Transfer in 1-cup portions to freezer containers or 1-quart resealable freezer plastic bags. (If using freezer bags, squeeze out excess air before sealing. Lay bag flat on cookie sheet, and freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in microwave on Medium (50%) 3 to 5 minutes or until completely thawed, then use immediately.

Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 3 g, TransFat 0 g

ROASTED ROMA TOMATOES



Roasted Roma Tomatoes image

Make and share this Roasted Roma Tomatoes recipe from Food.com.

Provided by periwinklejenn

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
4 garlic cloves, minced
1/4 cup fresh basil, chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lbs roma tomatoes, halved lengthwise

Steps:

  • Preheat oven to 400°F Line a baking sheet with foil, and coat lightly with some of the olive oil.
  • In a small bowl, combine the remaining olive oil, garlic, basil, crushed red pepper, salt, and black pepper.
  • Place tomatoes cut-side up on the baking sheet. Brush with the olive oil mixture.
  • Bake 25-30 minutes, or until the tomatoes have softened and are sizzling, with the edges slightly charred. Serve hot.

ROASTED-GARLIC TOAST WITH TOMATO



Roasted-Garlic Toast with Tomato image

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 6

4 slices rustic bread, such as boule
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground pepper
8 teaspoons mashed Garlic Confit (from 1 head)
4 small tomatoes, such as Campari, thinly sliced
1/4 cup lightly packed parsley leaves

Steps:

  • Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

ROASTED ROMA TOMATOES AND GARLIC



Roasted Roma Tomatoes and Garlic image

I make this recipe as a side dish for homemade macaroni and cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into spaghetti sauce!

Provided by Ali

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 4

Number Of Ingredients 5

8 roma (plum) tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
¼ cup chopped fresh basil leaves
salt and pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
  • Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

Nutrition Facts : Calories 155.7 calories, Carbohydrate 7.9 g, Fat 13.8 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 8.1 mg, Sugar 3.4 g

ROAST TOMATOES



Roast tomatoes image

Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h10m

Yield Serves 4

Number Of Ingredients 5

10 large vine tomatoes, halved
4 garlic cloves, sliced
½ bunch thyme
3 tbsp balsamic vinegar
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

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From tastykitchen.com


EASY ROASTED TOMATOES RECIPE- COOKING MADE HEALTHY
2020-08-12 Slice the fresh tomatoes in half lengthwise and remove the seeds. The easiest way to seed tomatoes is to use a very small spoon (¼ of a teaspoon works best) and simply scoop out the seeds. Once the tomatoes are seeded toss them with the extra virgin olive oil and seasoning. Make sure the tomatoes are evenly coated.
From cookingmadehealthy.com


17 BEST ROMA TOMATO RECIPES - TOP RECIPES
2021-11-02 13. Roasted Tomato Basil Soup. As far as recipes using Roma tomatoes go, this one is the definition of healthy comfort food. Fresh tomatoes, garlic, carrots, onions, basil, and thyme provide the perfect combination of tasty veggies. Add in a little cayenne pepper for spice, half-and-half for creaminess, and orzo rice for heartiness.
From topteenrecipes.com


SLOW ROASTED ROMA TOMATO RIGATONI - SUNSHINE AND SAVORY
Directions. Preheat oven to 275 degrees. Cut tomatoes into 8 pieces each and place on a sheet pan. Drizzle olive oil, balsamic vinegar, kosher salt and pepper over tomatoes. Place in oven to roast for 2 hours. While pasta boils, add olive oil and wine to a sauté pan. Add grated parmesan and juice of one lemon.
From sunshineandsavory.com


OVEN ROASTED ROMA TOMATOES RECIPE | CDKITCHEN.COM
Heat oven to 300 degrees F. Slice Roma tomatoes in half lengthwise, gently remove the seeds with your fingers and lightly brush the cut tops of the tomatoes with olive oil. Place the tomatoes, cut side up, in a single layer on a cookie sheet that has been lined with non-stick foil. In a small bowl, mix remaining ingredients (except the optional ...
From cdkitchen.com


ROASTED TOMATO AVOCADO TOAST - THE WHOLE SERVING
2016-04-28 Roast the tomatoes 15 to 20 minutes. While the tomatoes are roasting, cut avocados in half, remove pit, and scoop the flesh into a medium bowl. Add the lime juice and mash the avocados with the back of a fork until the desired texture is reached. Toast the bread in a toaster or in the oven. Spread the avocado mash over the toast, place slices ...
From thewholeserving.com


VINED ROASTED TOMATOES ON TOAST - BUTTER AND THINGS
Preheat your oven to 350 degrees. In a cast iron skillet place the cleaned strawberry vined tomatoes, garlic cloves (not peeled), basil and avocado oil. Make sure you coat the tomatoes and garlic with the avocado oil. Salt and pepper to taste. Once the oven is heated place the cast iron skillet and roast for 45 minutes.
From butterandthings.com


HOW TO ROAST TOMATOES IN THE OVEN FOR SAUCE OR TOPPINGS
2020-08-25 Roast at 350°F for 45-60 min for soft tomatoes with some browning. Single layers of well spaced tomatoes will take only 20-30 minutes. Roast at 450°F for 25 min for more charring and less liquidy tomatoes. Roast at 250°F for 4 hours for tomatoes that are almost like sundried tomatoes.
From gettystewart.com


PARMESAN GARLIC ROASTED TOMATOES | THE RECIPE CRITIC
2020-08-26 Preheat oven to 400 degrees. Slice the tomatoes in half or about ½ inch in thickness. In a medium sized bowl add the tomatoes, olive oil, Italian seasoning, garlic and Parmesan Cheese. Toss to coat. On a baking sheet or 9x13 inch pan, place the tomatoes in a …
From therecipecritic.com


9 WAYS TO USE ROASTED TOMATOES | FOOD & WINE
6. Open-Face Sandwiches. For a fun spin on the French croque-monsieur, toasted bread is topped with creamy béchamel sauce, roasted heirloom tomatoes, Gruyère cheese and spicy homemade pickled ...
From foodandwine.com


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