Roasttomatosalad Recipes
ROASTED TOMATO SALAD
This roasted tomato salad combines roasted and fresh tomatoes with cucumber, feta and basil for as summery salad that's so flavorful and refreshing.
Provided by Brittany Mullins
Categories Salad
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
- Cut tomatoes in half and place 1 pound in a bowl, set aside.
- Gently toss the other pound of tomatoes in a bowl with the olive oil, maple syrup, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
- Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
- Gently toss roasted tomatoes, fresh tomatoes, cucumber, feta cheese, onion, vinegar and basil in large bowl. Sprinkle with sea salt and ground pepper to taste.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 264 kcal, Sugar 11 g, Sodium 525 mg, Fat 19 g, SaturatedFat 5 g, Carbohydrate 17 g, Fiber 3 g, Protein 5 g, Cholesterol 16 mg, UnsaturatedFat 11 g
ROASTED TOMATO SALAD
Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available. Serve warm with a green salad and crusty bread, to mop up the juices. It can also be served as an accompaniment to any meal. Variations: Serve with sliced mozzarella cheese or a barbecued steak. Purée this salad in a blender to make a sauce to toss into pasta. Cover and store in the fridge for 3-4 days or freeze for up to 1 month.
Provided by English_Rose
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
- Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.
- Roast for 25-30 minutes.
- Stir well half-way through cooking, spooning over the juices.
- When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.
- Scatter over the basil and pour any juices over the top.
Nutrition Facts : Calories 100.8, Fat 4.9, SaturatedFat 0.7, Sodium 11.6, Carbohydrate 13.8, Fiber 3.1, Sugar 7.3, Protein 2.3
ROASTED TOMATO SALAD
A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
- Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
- Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
- Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
- Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
- To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
- Have some nice crusty bread on the side.
- Scatter over more basil and the black olives.
SLOW-ROASTED TOMATILLOS AND TOMATOES
This is a tasty tomato side dish you can cook alongside roast chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer. Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. To store, cover and refrigerate, up to 3 days.
ROAST TOMATOES
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
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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