ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
- In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
- In a small bowl mix together the bread crumbs and Gorgonzola cheese.
- Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
- Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
SLOW-ROASTED TOMATOES
Categories Garlic Tomato Side Roast Vegetarian Dinner Fall Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Preheat oven to 200°F.
- Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
SLOW-COOKED TOMATOES
This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish, Supper
Time 3h
Number Of Ingredients 6
Steps:
- Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.
OVEN ROASTED TOMATOES WITH GARLIC AND ANCHOVIES
This is a wonderful flavorful easy side dish to serve to guests for a dinner party. You can use any amount of garlic desired, since my family is garlic-lovers I have even gone so far as to use a whole bulb (about 10-12 cloves). Make certain to use only firm plum tomatoes only for this, regular tomatoes will not work and will become watery. If you find that your tomatoes are very juicy, I would suggest to remove just a small amount of the pulp and seeds from the inside with a small spoon from the tomatoes before roasting, although it is really not necessary.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400�°F.
- Grease a 13x9-inch baking dish.
- Slice the tomatoes in half lengthwise and then cut each half into three wedges, then arrange the tomatoes in a single layer in the baking dish.
- Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper.
- Drizzle with olive oil.
- Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes).
- Serve with more olive oil on the side.
SLOW-ROASTED HEIRLOOM TOMATOES WITH FRESH THYME
Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''
Provided by William Norwich
Categories project, appetizer, side dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
- Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
- Bake the tomatoes for 2 1/2 to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 3 grams
SLOW-ROASTED TOMATOES
Provided by Florence Fabricant
Categories weekday, side dish
Time 3h30m
Yield About 5 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Take a sheet pan large enough to hold tomatoes in a single layer and line it with parchment paper. Arrange tomatoes, cut side up, in pan.
- Heat oil in heavy skillet. Add onion and cook over low heat until tender but not brown. Stir in garlic, cook a few minutes longer, and then remove from heat.
- Scatter onion and garlic over tomatoes along with pepper flakes, basil, sugar and salt. Place in oven and roast uncovered about 3 hours, until tomatoes are cooked but hold their shapes. Allow tomatoes to cool, slip off skins, then use in recipes or freeze in containers for future use.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 932 milligrams, Sugar 11 grams
SLOW-BAKED TOMATOES WITH GARLIC AND MINT
Make and share this Slow-Baked Tomatoes With Garlic and Mint recipe from Food.com.
Provided by smcsf11
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Wash and drain tomatoes well. Pat dry with paper towels.
- In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper.
- Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.
- Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings.
Nutrition Facts : Calories 99.4, Fat 9.2, SaturatedFat 1.3, Sodium 441, Carbohydrate 4.4, Fiber 1.1, Sugar 2.3, Protein 0.9
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
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5/5 (37)Calories 178 per servingTotal Time 1 hr
- In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper.
- Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.
- Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings.
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