SLOW ROASTED TOMATOES WITH BABY SPINACH & PESTO DRESSING
Make and share this Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing recipe from Food.com.
Provided by Stardustannie
Categories Vegetable
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 150c.
- Line a large baking tray with foil or parchment paper.
- Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
- Place the tomatoes cut side up on tray and sprinkle evenly with oregano and garlic. Roast the tomatoes for 2 hours or until shriveled around the edges. Remove from the oven and set aside for 10 minutes.,
- To make the dressing, place the olive oil, balsamic and pesto in a small screw top jar. Shake well to combine and season with salt and pepper.
- Place the spinach leaves in a large salad bowl.
- Add the roasted tomatoes and parmesan.
- Pour the dressing over and toss gently to combine.
Nutrition Facts : Calories 236, Fat 17.8, SaturatedFat 4.2, Cholesterol 11, Sodium 807.2, Carbohydrate 14, Fiber 4.8, Sugar 7.5, Protein 8.3
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH
Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.
Provided by Yasmin Fahr
Categories dinner, weekday, grains and rice, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
- Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
- When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
- Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.
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
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
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
ROAST TOMATOES WITH PESTO
These tomatoes are packed with fresh basil, and make an ideal, healthy side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
- To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.
Nutrition Facts : Calories 312 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium
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.
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
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
More about "slow roasted tomatoes with baby spinach pesto dressing recipes"
SPINACH AND BASIL PESTO WITH ROASTED TOMATOES
From whatchacookinggoodlooking.com
Reviews 5Category DinnerCuisine ItalianTotal Time 40 mins
- Preheat the oven to 300. Cover a baking sheet with aluminum foil (no scrubbing later – you’re welcome!). Put the tomatoes on the pan, drizzle with olive oil and cover with seasonings. Mix with your hands on the pan and bake in the oven for 20 minutes. Remove from the oven when they are starting to burst. If after 20 minutes they are not starting to burst, put them back in at 5-10 minute increments. If you are doing a make ahead you can store these in the fridge. When you are ready to serve them, bring to room temperature before using. Heating in the microwave for about 30-40 seconds would also be good. The tomatoes don’t have to be steaming hot, just a little warm.
- Put up a pot for water to boil. In a food processor, add the basil, cheese, garlic cloves, and a little salt. You’re adding a lot of cheese so you don’t want to add too much salt. Add a small amount of oil to start. Cover and lock the processor and start it up!
- Drizzle a little olive oil through the spout at the top as its going. Stop and add the spinach and a little more oil. Continue the processor until everything comes together and is chopped fully. If you think it’s not moist enough add a little more oil. Taste test! Does it need more salt or garlic for your taste? If so, add and give it a whirl. Sometimes I’ll add more basil or another handful of spinach. This is really an “eye-ball” type of sauce, where if you need more, you can easily add more. The only thing I would say is that you are not looking for a completely loose sauce. It will be thicker and we are going to thin it out with some cream.
- Add the pasta to the boiling water with salt (like the ocean!). At the last few minutes of the pasta boiling, Add the pesto to a small pot or a pan. Add the cream and cook over medium heat until its heated through and comes together.
ROASTED TOMATOES WITH SPINACH AND PESTO - TWO CUPS OF …
From twocupsofhealth.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 71 per serving
- Cut tomato in half and cut each end slightly to help the tomatoes stand up straight. Add 1 Tsp Pesto to each half and place tomatoes in a lightly oiled baking dish.
- Add olive oil to a saute pan over medium high heat and add the spinach. Then add salt and pepper and stir until the spinach wilts down.
- Divide spinach between the tomato halves and top each with 1/2 Tsp grated Parmesan cheese.
ROASTED TOMATOES WITH BABY SPINACH & PESTO
From tonyferguson.com
ROAST TOMATO, CRUSHED POTATO AND PESTO SALAD - REBEL RECIPES
From rebelrecipes.com
CAVATAPPI WITH ASPARAGUS AND SPINACH PESTO - LIDIA
From lidiasitaly.com
SPINACH SALAD WITH PESTO DRESSING RECIPE - THE GRACIOUS PANTRY
From thegraciouspantry.com
SUN-DRIED TOMATO AND SPINACH PESTO | ALEXANDRA'S KITCHEN
From alexandracooks.com
SEARED SALMON WITH SPINACH, ROASTED TOMATOES AND PESTO DRESSING …
From bbc.co.uk
QUICK OVEN-ROASTED TOMATOES RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
SLOW COOKER CHICKEN PESTO PASTA | SLOW COOKER FOODIE
From slowcookerfoodie.com
ROASTED TOMATO PESTO RECIPE | EATINGWELL
From eatingwell.com
SLOW ROASTED TOMATOES - VEGETABLES
From vegetables.co.nz
SPINACH PESTO PASTA WITH OVEN-ROASTED TOMATOES | FITNESS BLENDER
From fitnessblender.com
EASY SLOW ROASTED TOMATOES RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
SLOW-ROASTED TOMATOES – SMITTEN KITCHEN
From smittenkitchen.com
SLOW-ROASTED TOMATOES RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
QUINOA WITH ROASTED GARLIC, TOMATOES, & SPINACH RECIPE
From myrecipes.com
SLOW ROASTED TOMATO PASTA : JUST 9 INGREDIENTS! - THE WOKS OF LIFE
From thewoksoflife.com
SLOW ROASTED ROMA TOMATOES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
HOW TO ROAST SPINACH - LIVESTRONG.COM
From livestrong.com
PASTA SALAD WITH ROASTED TOMATOES - SMITTEN KITCHEN
From smittenkitchen.com
ROASTED TOMATO HOMEMADE SALAD DRESSING - BOULDER LOCAVORE®
From boulderlocavore.com
SLOW-ROASTED TOMATOES RECIPE | EATINGWELL
From eatingwell.com
ROASTED SPINACH - PLATTER TALK
From plattertalk.com
SLOW-ROASTED CHERRY TOMATOES JAMIE OLIVER - CHEFS & RECIPES
From chefsandrecipes.com
SLOW ROASTED CHERRY OR GRAPE TOMATOES - THE FOUNTAIN AVENUE …
From fountainavenuekitchen.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
OVEN-ROASTED TOMATO PESTO - MY EASY COOKING
From my-easy-cooking.com
HUMMUS FLATBREAD WITH SUN-DRIED TOMATOES & PESTO - THE …
From theroastedroot.net
SLOW ROASTED TOMATOES RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
ROASTED ROMA TOMATOES - SOUTHERN BOY DISHES
From southernboydishes.com
SLOW-ROASTED TOMATOES RECIPE | HOW TO MAKE SLOW-ROASTED …
From vegetariantimes.com
SLOW-ROASTED TOMATOES: SWEET, HEALTHY RECIPE FOR FAMILIES WHO LOVE ...
From foxnews.com
PESTO RISOTTO, ROASTED TOMATOES & CHICKPEAS – VEGAN & GLUTEN …
From crumbsandcaramel.com
SLOW ROASTED TOMATOES - CAROLINE'S COOKING
From carolinescooking.com
HOMEMADE SLOW-ROASTED TOMATOES RECIPE IDEAS - HOUSE & GARDEN
From houseandgarden.co.uk
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