Roasted Tomatoes Red Onions Recipes

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ROASTED RED ONIONS



Roasted Red Onions image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0

Steps:

  • Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS



Oven Roasted Red Snapper Fillets with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 32

Essence, recipe follows
12 thin slices lemon, seeds removed
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, optional
Chiffonade fresh basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (recommended: Romanita tomatoes)
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired
1/2 cup julienned sweet onions
1/4 cup pitted and sliced kalamata olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 (4 to 6-ounce) skin-on red snapper fillets
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium chicken broth, or chicken stock
1/2 teaspoon salt
2 tablespoons thinly sliced green onions, optional
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
  • Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
  • Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.

ROASTED TOMATOES & RED ONIONS



Roasted tomatoes & red onions image

Try a mix of smallish tomatoes such as baby plum, cherry and pomodorino. This recipe works well as a side for eggy and cheesy dishes!

Provided by Good Food team

Categories     Side dish

Time 20m

Number Of Ingredients 5

2 red onions , halved and sliced
500g mixed small tomato , such as baby plum, cherry and pomodorino
olive oil
3 garlic cloves , bashed
3 thyme sprigs

Steps:

  • Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

SLICED TOMATOES AND RED ONION



Sliced Tomatoes and Red Onion image

In late summer, a fine side is a salad with tomatoes from the garden and a few slices of onion.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

1 1/2 pounds heirloom tomatoes (any combination), sliced 1/2 inch thick
1/2 small red onion, sliced 1/8 inch thick
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper

Steps:

  • Arrange tomatoes and onion on a platter. Drizzle with oil, and season with salt and pepper.

ROASTED TOMATOES, RED ONION AND GARLIC



Roasted Tomatoes, Red Onion and Garlic image

Make and share this Roasted Tomatoes, Red Onion and Garlic recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 whole garlic head
4 -5 large ripe tomatoes
2 medium red onions
vegetable oil cooking spray
salt
1 small seeded finely chopped fresh jalapeno pepper (or crushed chilli flakes)
1/4-1/2 teaspoon ground coriander
3 -4 tablespoons extra virgin olive oil
parsley, finely chopped

Steps:

  • First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
  • Set aside.
  • cut 1/4 inch slices of tomatoes.
  • cut thin- 1/8 inch slices of red onion.
  • spray 9x 13 oven dish with veggie spray.
  • Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
  • Sprinkle with salt to taste.
  • Sprinkle, evenly, jalapeno or chilli flakes.
  • Sprinkle evenly, preroasted garlic cloves.
  • Whisk together coriander and olive oil.
  • Drizzle evenly over all.
  • Sprinkle with parsley.
  • Bake in 350 degree oven for 20-25 minutes .

ROASTED PEPPERS WITH TOMATOES



Roasted Peppers with Tomatoes image

Provided by Sheila Lukins

Categories     Garlic     Tomato     Appetizer     Side     Roast     Bell Pepper     Summer     Healthy     Capers     Parade

Number Of Ingredients 8

3 each red and yellow bell peppers, stemmed, seeded and halved lengthwise
1/4 cup extra-virgin olive oil
3 cloves of garlic, thinly sliced
24 ripe red cherry or pear tomatoes, stemmed
24 ripe yellow cherry or pear tomatoes, stemmed
2 to 3 tablespoons drained tiny capers
1 to 2 tablespoons fresh thyme
Coarse salt and freshly ground black pepper, to taste

Steps:

  • 1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
  • 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
  • 3. To serve, arrange the peppers on a platter in alternating colors.

TOMATO-ONION CASSEROLE



Tomato-Onion Casserole image

If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 4

4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices
1 large or 2 medium red onions (about 1 pound), cut crosswise into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 2 g, Protein 1 g

TOMATO AND RED ONION SAUCE



Tomato and Red Onion Sauce image

This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup.

Provided by MADAMEMIMI

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

1 pound cherry tomatoes
1 red onion, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh red chile pepper
1 teaspoon crushed garlic
1 pinch Italian seasoning
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 4.2 mg, Sugar 0.9 g

ROASTED TOMATO, PEPPER, AND RED ONION SOUP



Roasted Tomato, Pepper, and Red Onion Soup image

This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !

Provided by FlemishMinx

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/4 lbs ripe tomatoes
1 red onion
1 red bell pepper
3 cups vegetable stock (or 3 cups water plus 1/2 vegetable bouillon cube)
1 tablespoon olive oil
4 -8 sprigs fresh sage
salt and pepper

Steps:

  • Wash and halve the tomatoes.
  • Halve the pepper, removing the core and seeds.
  • Cut the onion in quarters.
  • Place the vegetables and two sprigs of sage on a large bake pan.
  • Sprinkle with the olive oil.
  • Bake for 30 minutes in the oven at 400 degrees.
  • Remove the vegetables from the oven and place them in an ovenproof dish.
  • Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
  • Allow the vegetables to cool.
  • Puree with a handblender.
  • Reheat in a pan on the stove when ready to serve.
  • Garnish with chopped sage.

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