Tomatoroastpotatoes Recipes

TOMATO ROAST POTATOES

Steps:

• In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to 'marinade' them so the flavors get absorbed but if you're in a hurry, don't worry about it. They'll still be delicious.
• Add enough stock to the pan so that they are 1/2 covered. Cover the pan with aluminum foil and bake them for about 40 minutes at 350°F Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they don't stick to the pan. when they are almost done, increase the oven temperature to about 400°F Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color.
• Susie's Shortcut: When I make these, I par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, I toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.

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.

ROAST TOMATO MASHED POTATOES

Steps:

• In a food processor puree the oven-dried tomatoes to a nearly smooth consistency. Add the tomato puree to the warm mashed potatoes and over low heat, stir with a wooden spoon until the tomatoes are completely incorporated and the mixture is piping hot. Serve.
• Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife -- there should be no resistance. Place in a colander and allow to drain well for several minutes. Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm. Working with the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes. To serve, place the potatoes over a low fame and begin adding the warm milk mixture. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot. Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water.
• Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos