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.
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
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 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
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 & ROCKET
Slow-roasted tomatoes taste amazing in salads and this is no exception. A great side dish or base for a simple main
Provided by Mary Cadogan
Categories Buffet, Dinner, Side dish
Time 15m
Yield Serves 20 with other dishes
Number Of Ingredients 7
Steps:
- Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
- When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.
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-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 ROASTED TOMATOES
These tomatoes have an intense tomato flavor and can be eaten hot or cold. They can be frozen to use all winter in soups, stews, and pasta sauces. The roasted tomatoes would be delicious chopped, tossed with freshly cooked pasta with a bit of olive oil, some fresh basil, and some freshly grated parmesan cheese.
Provided by Sandylee
Categories Vegetable
Time 9h20m
Yield 1 sheet pan, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 250 F (about 9 hours roasting time)
- Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs. (Any combination of herbs that appeals to you can be used.).
- Brush cookie sheet very lightly with olive oil. Arrange tomatoes cut-side down on cookie sheet.
- After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
- Let cool.
- Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags and freeze.
Nutrition Facts : Calories 725.8, Fat 33.4, SaturatedFat 5, Sodium 131.8, Carbohydrate 105, Fiber 35.5, Sugar 65, Protein 23.7
SLOW-ROASTED TOMATOES
Serve these slow-roasted cherry tomatoes over grilled or toasted rustic bread; spread any oil remaining in the skillet over the bread before grilling.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Heat oven to 300 degrees. Arrange tomatoes, basil, and garlic in a large cast-iron skillet. Pour the olive oil over tomatoes; toss to coat.
- Transfer skillet to oven. Roast until tomatoes are soft, melted, and skins start to pop, about 40 minutes. Remove from oven, and season with salt and pepper. Serve warm or at room temperature.
More about "slow roasted tomatoes rocket recipes"
HOMEMADE SLOW-ROASTED TOMATOES RECIPE IDEAS
From houseandgarden.co.uk
SLOW-ROASTED TOMATOES & GARLIC | SOMETHING NEW FOR …
From somethingnewfordinner.com
SLOW-ROASTED TOMATOES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SLOW ROASTED TOMATOES RECIPE | BETTER HOMES AND …
From bhg.com.au
SLOW-ROASTED TOMATOES – SMITTEN KITCHEN
From smittenkitchen.com
SLOW ROASTED TOMATOES • DELICIOUS FROM SCRATCH
From deliciousfromscratch.com
SLOW-ROASTED TOMATOES RECIPE - CHATELAINE
From chatelaine.com
BEST SLOW-ROASTED TOMATOES RECIPE - HOW TO MAKE SLOW …
From 177milkstreet.com
TOMATO CONFIT RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
SLOW-ROASTED TOMATOES IN THE OVEN | ELIZABETH RIDER
From elizabethrider.com
CAPRESE SALAD WITH SLOW-ROASTED TOMATOES, ROCKET AND BASIL …
From getrecipecart.com
SLOW-ROASTED TOMATOES WITH ROCKET AND GREEN BEANS
From thehappyfoodie.co.uk
SLOW ROASTED TOMATOES - RECIPE - THE JOYFUL FOODIE
From thejoyfulfoodie.com
CUCUMBER TOMATO SALAD + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
THE EASIEST SLOW ROASTED CHERRY TOMATOES (5 INGREDIENTS!) | PWWB
From playswellwithbutter.com
SLOW ROASTED TOMATOES - KRAZY KITCHEN MOM
From krazykitchenmom.com
ROASTED TOMATO AND ROCKET SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
SLOW ROASTED TOMATOES - CAROLINE'S COOKING
From carolinescooking.com
EASY SLOW ROASTED TOMATOES RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
INA GARTEN’S SLOW ROASTED TOMATOES - A HINT OF ROSEMARY
From ahintofrosemary.com
SLOW ROASTED TOMATOES | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
SLOW ROASTED TOMATOES WITH GARLIC AND HERBS - BLUE JEAN CHEF
From bluejeanchef.com
SLOW-ROASTED TOMATOES RECIPE | EATINGWELL
From eatingwell.com
SLOW-ROASTED TOMATOES (EASY RECIPE) | HOW TO FEED A LOON
From howtofeedaloon.com
SLOW ROASTED TOMATOES - VEGETABLES
From vegetables.co.nz
SLOW-ROASTED TOMATOES | COOKING LIGHT
From cookinglight.com
SLOW-ROASTED TOMATOES RECIPE | GOOP
From goop.com
ROASTED TOMATO BRUSCHETTA CHICKEN OVER LINGUINE IN 30 MINUTES
From theslowroasteditalian.com
SLOW ROASTED TOMATOES - PINCH AND SWIRL
From pinchandswirl.com
SLOW-ROASTED TOMATOES | RECIPES | KALAMAZOO OUTDOOR GOURMET
From kalamazoogourmet.com
SLOW-ROASTED TOMATOES RECIPE | HOW TO MAKE SLOW-ROASTED …
From vegetariantimes.com
SLOW-ROASTED TOMATOES & ROCKET | RECIPE | SLOW ROASTED TOMATOES, …
From pinterest.co.uk
HOW TO MAKE SLOW ROASTED TOMATOES - THE WICKED NOODLE
From thewickednoodle.com
SLOW ROASTED TOMATOES - SIMPLY SO GOOD
From simplysogood.com
DELICIOUS SLOW ROASTED ROMA TOMATOES (OVEN-ROASTED TOMATOES)
From thefrizzledleek.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love