Tomatoes Roasted With Rosemary And Lemon Recipes

TOMATOES ROASTED WITH ROSEMARY AND LEMON

Steps:

• Preheat oven to 400*F.
• Place all ingredients in a large bowl, tossing well to combine. Put tomato mixture in a 13"x9" baking dish. Bake for 30 minutes, stirring every 10 minutes. Remove dish from oven.
• Preheat broiler.
• Broil tomatoes for 10 minutes or till they begin to brown. Remove from oven; stir lightly to combine.
• To serve over pasta:.
• Cook 12 ounces dried pasta; drain and return pasta to pan. Stir in 3 cups of the roasted tomatoes; cook over low heat till liquid thickens. Serve with grated Parmesan cheese.
• Note: You may place chilled tomatoes in heavy zip lock plastic bags and freeze for up to 3 months.
• Makes 10 servings.

TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.

BAKED TOMATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees
• Cut the tomatoes in half lengthwise.
• Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

HEIRLOOM TOMATO SALAD WITH ROSEMARY

Steps:

• Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

ROASTED HAMOUR WITH TOMATOES, ARTICHOKES, LEMON AND ROSEMARY!

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a pan.
• Add onion.
• Cook, stirring occasionally, until its soft and translucent.
• Add garlic and artichokes.
• Season with salt and pepper.
• Cook for 2 more minutes.
• Transfer to a baking dish.
• Season hamour fillets with rosemary, salt and pepper.
• Place them in the baking dish.
• Pour tomatoes over the fillets.
• Sprinkle with lemon juice, salt and pepper.
• Bake until the fish is just cooked through (about 10-12 minutes), depending on the thickness of the fish.
• Serve hot, right out of the oven.