SLOW-ROASTED TOMATOES
Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h35m
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
- Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes.
Nutrition Facts : Calories 77 g, Fat 6 g
SLOW ROASTED TOMATOES
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F.
- Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
- Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
- Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
- Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
SLOW-ROASTED SUMMER TOMATOES
Slow-roasting, which caramelizes and intensifies the flavor of tomatoes and gives them a meatier, more robust texture, is a perfect way to preserve these summer gems. Once you've roasted the beefsteak tomatoes, they'll keep in the freezer for months. If you don't have fresh thyme, you can use another fresh hardy herb like oregano or rosemary-or leave it out altogether.
Provided by Susie Middleton
Categories Side dishes
Yield Yields about 24 tomato halves.
Number Of Ingredients 7
Steps:
- Heat the oven to 350°F. Line a 12×17-inch rimmed baking sheet or two 9×12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbs. of the olive oil.
- Cut the tomatoes in half through the equator (not through the stem). Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch each of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of thyme. Pour the remaining 1 cup olive oil over and around the tomato halves.
- Roast in the center of the oven until the tomatoes are concentrated, dark reddish brown (with deep browning around the edges and in places on the pan) and quite collapsed (at least half their original height; they will collapse more as they cool), about 3 hours for very ripe, fleshy tomatoes, about 4 hours for tomatoes that are less ripe or that have a high water content. Let cool for at least 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil (keep refrigerated for up to a week) to use on its own or in a vinaigrette.
- Quicker-cooking variation: Remove the seeds and gelatinous pulp (poke them out with your fingers) before roasting. These tomatoes cook more quickly (check for doneness after 2 hours) but yield a slightly flatter, less meaty-but perfectly pleasant-result.
- Plum tomato variation: Substitute plum tomatoes, cut in half through the stem end and seeded. The roasting time will be about 2 hours. Roasted plum tomato halves hold together particularly well; layer them in a terrine or roll them up, stuffed with goat cheese and basil, as an appetizer.
Nutrition Facts : Calories 70 kcal, Fat 30 kcal, SaturatedFat 1 g, TransFat 5 g, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, Sodium 290 mg, UnsaturatedFat 4 g
SLOW-ROASTED TOMATOES
Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
Provided by Food Network Kitchen
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
- Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
- Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.
AMAZINGLY SWEET SLOW-ROASTED TOMATOES
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
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
SLOW-ROASTED PLUM TOMATOES
Garlicky slow-roasted plum tomatoes to eat as an appetizer with crackers, or by themselves.
Provided by Julie
Categories Side Dish Vegetables Tomatoes
Time 2h50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Mix together onion, garlic, rosemary, thyme, parsley, and basil in an 8-inch square baking pan; spread evenly in the bottom of the pan. Place tomatoes, cut-sides down, on top of the onion mixture. Drizzle olive oil on top. Sprinkle with sugar and season with salt and pepper.
- Roast in the preheated oven until tomatoes have started to collapse and are browning around the edges, about 2 1/2 hours.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 8.1 g, Fat 13.8 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 45.8 mg, Sugar 4.7 g
SLOW-ROASTED TOMATOES
Roasting the tomatoes for a long time in a low-temperature oven concentrates the flavors. Try these roasted tomatoes as a topping for a pizza-style focaccia bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees and place the rack in the center of the oven.
- Place tomatoes on a rimmed baking sheet in a single layer. Place shallots and thyme sprigs over tomatoes, drizzle with olive oil and sprinkle with salt. If doubling this recipe to use in Focaccia with Slow Roasted Tomatoes, distribute tomatoes, shallots, and thyme evenly between two baking sheets and place the sheets in upper and lower thirds of oven.
- Roast until tomatoes are wilted and browning in places, 2 to 2 1/2 hours, turning tomatoes a few times.
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
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-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 ROAST TOMATOES
Make and share this Slow Roast Tomatoes recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 6m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to gas mark 2/300°F/150°C.
- Place tomato halves cut side up in an oven tray.
- Place a garlic slice on top of each half.
- Mix honey, vinegar and olive oil in a bowl and drizzle over the tomatoes.
- Season with salt and pepper.
- Roast for 1 hour, till very soft and lightly charred.
- You can roast the tomatoes up to 1 day in advance, cover and refrigerate.
- Sprinkle with parsley and drizzle with oil and vinegar and serve chilled or at room temperature.
Nutrition Facts : Calories 94.5, Fat 5, SaturatedFat 0.7, Sodium 13.5, Carbohydrate 12.3, Fiber 3, Sugar 8.4, Protein 2.3
SLOW-ROASTED TOMATOES
Provided by Maggie Ruggiero
Categories Garlic Tomato Side Roast Fourth of July Vegetarian Dinner Lunch Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 200°F with racks in upper and lower thirds.
- Put tomatoes, cut side up, in 2 large 4-sided sheet 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 greatly reduced in size but still moist). Cool.
SLOW ROASTED TOMATOES
Make and share this Slow Roasted Tomatoes recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 3h5m
Yield 24 slices
Number Of Ingredients 6
Steps:
- Heat oven to 250.
- Slice tomatoes thickly, to yield about three slices per tomato.
- Place on a baking sheet.
- Mix spices and sugar.
- Brush tomatoes with olive oil, and sprinkle with a large pinch of seasoning mixture.
- Roast the tomatoes for 3 hours.
Nutrition Facts : Calories 32.6, Fat 1.3, SaturatedFat 0.2, Sodium 1166.3, Carbohydrate 5.3, Fiber 1.1, Sugar 3.7, Protein 0.7
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.
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- Position oven racks in upper and lower thirds of oven; preheat to 300 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- Halve tomatoes (quarter any large plum tomatoes). Divide the tomatoes between the prepared baking sheets, placing them cut-side up. Drizzle with oil and sprinkle with garlic, herbs, salt and pepper. Bake the tomatoes, switching the pans from top to bottom and back to front halfway through, until shriveled, about 2 1/2 hours for cherry tomatoes and about 5 hours for plum tomatoes. Serve warm or at room temperature. Let cool completely before refrigerating for up to 1 week or freezing for up to 6 months.
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