ROASTED VINE TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
- Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.
SLOW-COOKED VINE TOMATOES WITH GARLIC
Enjoy slow-cooked vine tomatoes with garlic as a summer side dish. Woody herbs like thyme, rosemary or bay can also be added to flavour the oil
Provided by Janine Ratcliffe
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat the oven to 150C/130C fan/gas 2. Put the tomatoes and garlic in a baking dish that provides a snug fit. Season well. Pour over the olive oil and cover with foil. Bake for 1¼ hrs, then squash the garlic and stir into the oil. Eat warm with crusty bread. Will keep in an airtight container in the fridge for up to two weeks. Leave to cool first.
Nutrition Facts : Calories 358 calories, Fat 38 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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
ROASTED VINE TOMATOES
Provided by Ina Garten
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
- Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel and serve on the stem hot or warm.
ROAST BEEF WITH SLOW-COOKED TOMATOES AND GARLIC
No, this is not made in a slow cooker. It is just roasted slowly so the flavors deepen and blend. It is defintely for the garlic lovers out there! The most time-consuming part is peeling the garlic. You won't believe what a heavenly aroma will be wafting from your kitchen. From Real Simple Magazine October 2007.
Provided by JackieOhNo
Categories Roast Beef
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Season the beef with 1 t. salt and 1/2 t. pepper and place in a large roasting pan.
- In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 t. salt, and 1/4 t. pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125F).
- Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
Nutrition Facts : Calories 577.4, Fat 38, SaturatedFat 12.3, Cholesterol 138.3, Sodium 674.8, Carbohydrate 8.6, Fiber 1.2, Sugar 0.1, Protein 48.6
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
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- Drizzle the olive oil generously all over the tomatoes and toss the tomatoes a little to distribute evenly. Sprinkle the minced garlic and chopped herbs over the top and season well with kosher salt and black pepper.
- Roast for about 5 to 6 hours (yes, six hours). Longer is better in this recipe, but if you have to take the tomatoes out early, it’s not a disaster.
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