Roasted Roma Tomatoes Recipes

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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

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.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES



Amazingly Sweet Slow-Roasted Tomatoes image

These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.

Provided by Martha Rose Shulman

Time 3h

Yield Serves 4 as a snack, side dish or sauce.

Number Of Ingredients 4

1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 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

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 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 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 TOMATOES



Roasted Tomatoes image

We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

12 plum tomatoes (about 3 pounds)
1/4 teaspoon sugar
Coarse salt and freshly ground pepper
2 tablespoons fresh thyme leaves
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle lightly with oil.
  • Roast until tomatoes have started to shrivel and caramelize, about 2 1/2 hours. Remove from oven; let cool until ready to use, up to 5 days.

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Top Asked Questions

What is a roasted Roma tomato?
Also called roasted plum tomatoes, roasted roma tomatoes are especially tasty. Buy roma tomatoes that are similar size to ensure they cook evenly. You can roast romas in halves and enjoy them as is or sliced up for salads, soups, and more. Photo by Elizabeth Laseter. Preheat oven to 400°F . Remove the core from each tomato with a paring knife.
How do you make tomatoes in the oven?
Directions. 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...
How to make Roma tomatoes with thyme?
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 thyme).
How do you add garlic to Roma tomatoes?
I then cut some garlic cloves in half and dropped them onto the roma tomatoe. I also put some garlic slivers into the tomatoes. I added a handful of fresh chopped basil, little rock salt, fresh black pepper. I drizzled a little olive oil over the tomatoes and baked at 400 degrees for 25 minutes.

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