OVEN ROASTED GRAPE TOMATOES
This is a wonderful, healthy side dish for summertime. Only make when the grape tomatoes are in season, their flavor is key! Great in the oven or on the grill.
Provided by A Reeves
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
- Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.7 g, Fat 7.5 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 98.7 mg
ROASTED GRAPE TOMATOES
Steps:
- Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.
- In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes.
- When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.
SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
- Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
- Divide the fish among 4 plates. Top with the tomatoes and serve.
Nutrition Facts : Calories 254 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 36 grams
SIMPLE ROASTED GRAPE TOMATOES
Roasting gives these little grape tomatoes extra flavor when tossed with the olive oil and spices for a quick appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with thyme or oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes. Serve with crackers or crostini.
Nutrition Facts : Calories 44 g, Fat 4 g, Protein 1 g
ROASTED GRAPE TOMATOES
Everyone loves this mouthwatering starter with just a few ingredients. We appreciate that it's a fast, simple way to use up extra tomatoes from our garden. -Linda Green, Ardmore, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first six ingredients. Add tomatoes; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Sprinkle with parsley., Bake, uncovered, at 375° for 12-14 minutes or until softened, stirring occasionally. Serve with crackers and cheese.
Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
SLOW-ROASTED CHERRY TOMATOES WITH BASIL OIL
When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata. You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won't have to use much more olive oil to coat the tomatoes. This gorgeous emerald-colored oil is a condiment that you can keep in your refrigerator for up to a week. Keep it in a squeeze bottle, and drizzle it over tomatoes, fish, chicken or other vegetables. It looks beautiful on a white plate, and a little goes a long way.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h10m
Yield Serves 8 to 10 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
- Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.
- Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 0 grams
ROASTED GRAPE TOMATOES
These tiny tomatoes give a burst of concentrated tomato flavor to just about anything... pizza, salads, pasta sauces, as an accompaniment to roasted meat or fish, or just plain, hot out of the oven... I can eat them like popcorn! I especially like them atop a salad of spring greens with warmed goat cheese... Divine! And since these little tomatoes are available year round, it's a great way to enjoy tomatoes even in the winter.
Provided by Tracy K
Categories Low Protein
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 250-275.
- Toss all ingredients in bowl, stirring to coat.
- Line baking sheet with parchment or foil.
- Spread tomatoes in single layer on baking sheet.
- Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.
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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