CARAMELIZED TOMATOES
Adapted from 5 Star Tastes of the South cookbook. I have not tried this yet. Not exactly a dieter's dish, but this sounds good for a holiday table. (Tip: to easily skin tomatoes, drop them into boiling water for 30 seconds until the skins just start to blister, remove and peel, then core.)
Provided by HeatherFeather
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange tomatoes in a baking dish.
- Season with salt and pepper, then dot with butter.
- Bake at 375 F for 20 minutes.
- Mix diced veggies with brown sugar and cook over low heat in a medium pan, stirring, for about 10 minutes.
- Make a paste of flour, 1 tsp salt, lemon juice, and a small amount of water (enough to make a paste).
- Stir into the veggie mixture and cook until thick and smooth.
- Pour over baked tomatoes.
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS
Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
- Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
- Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
- Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
- Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.
CARAMELIZED ONION & TOMATO PIZZA
Caramelized onions and fresh tomatoes top this cheesy, crusty baked pizza. Sprinkle with torn basil for extra color and flavor.
Provided by My Food and Family
Categories Home
Time 1h18m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Cook onions in butter in large skillet on medium-high heat 15 to 20 min. or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Cool completely.
- Heat oven to 450ºF. Press Perfect Parmesan Pizza Dough onto bottom of 15x10-1-inch pan sprayed with cooking spray. Let stand 10 min. Top with onions, cheese and tomatoes. Bake on bottom oven rack 17 to 18 min. or until crust is golden brown.
- Tear basil; sprinkle over pizza.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 3 g, Protein 7 g
STUFFED CARAMELIZED TOMATOES WITH VANILLA ICE CREAM
Steps:
- Drop the tomatoes in boiling water for 15 seconds; then, remove and dip in ice water. Peel the tomatoes, and cut a slice from the top to form a "hat."
- Use a small spoon to remove the insides of the tomatoes. Reserve the pulp.
- In a bowl, combine the diced pears, pineapple and apples. Split the vanilla bean lengthwise, and scrape the contents of the bean into the bowl. Add the pistachio nuts, walnuts and almonds.
- Pour one-third cup of sugar into a saute pan and add a tablespoon of water. Place over high heat, and allow the sugar to melt for about a minute; then, add the fruit-and-nut mixture. Cook for five to seven minutes, until the fruits soften slightly. Remove from the heat.
- Add the lemon and orange zests, the reserved tomato pulp, grated ginger, cloves, cinnamon, anise and mint leaves. Mix well, fill the tomatoes and top with their "hats."
- Preheat the oven to 375 degrees.
- Place 1 cup of sugar and 1/4 cup of water in an oven-proof casserole just large enough to hold the tomatoes side by side. Over high heat, caramelize the sugar to a golden brown. Add the orange juice and bring to a boil, making sure all of the sugar has melted. Boil until the mixture has thickened slightly, about 10 minutes. Remove from heat.
- Place the tomatoes in the casserole. Bake at 375 degrees for 8 minutes; then, remove from oven. As the tomatoes cool, baste them frequently with the caramel-orange sauce.
- Serve the tomatoes while still slightly warm. Serve two on a plate in a pool of caramel-orange sauce with a scoop of vanilla ice cream.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 5 grams, Carbohydrate 107 grams, Fat 11 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 68 milligrams, Sugar 91 grams, TransFat 0 grams
CARAMELIZED TOMATO TARTE TATIN
This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert. But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
- Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
- In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
- Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
- Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 19 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 13 grams, TransFat 0 grams
CARAMELIZED TOMATO SALAD WITH SAN SIMóN CHEESE
Provided by José Andrés
Categories Salad Cheese Tomato Appetizer Roast Vegetarian High Fiber Dinner Summer Family Reunion Potluck Green Onion/Scallion Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F. Place oil, 3/4 pound tomatoes, sugar, and thyme in 8 x 8 x 2-inch metal baking dish. Roast until tomatoes are very tender, about 2 1/2 hours. Cool caramelized tomatoes in oil. DO AHEAD: Can be made 2 days ahead; cover and chill. Bring to room temperature before continuing.
- Using slotted spoon, transfer tomatoes to large bowl. Transfer 1 cup oil from tomatoes to medium bowl (reserve any remaining oil for another use). Add vinegar to oil in medium bowl; whisk to blend. Season dressing with salt and pepper.
- Add 1 pound fresh tomatoes, cheese, and dressing to bowl with caramelized tomatoes; toss gently. Top with green onions and chervil. Serve with toasts.
- San Simón_cheese, a smoked cheese shaped like a bell, is sold at natural foods stores, specialty foods stores, and latienda. com. Smoked Gouda can be substituted._
FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE
Provided by Sara Foster
Categories Chicken Onion Pasta Tomato Picnic Low Cal High Fiber Graduation Back to School Dinner Lunch Goat Cheese Basil Summer Healthy Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
- Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.
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CARAMELISED TOMATOES – PERFECT AS STARTER, SIDE OR MAIN COURSE
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- Bring water to the boil and blanch the tomatoes for about 1 minute. Rinse with cold water (otherwise you will burn your fingers!) and peel the tomatoes.
- Melt the butter in a wide pan, add the tomatoes and half of the basil. Season to taste with salt and sugar.
- Fry over a high heat for a few minutes, turning the tomatoes over and over again so that they are covered with the melting sugar. Serve hot, topped with fresh basil leaves.
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- Heat a heavy-bottom pot over medium heat. Add enough olive oil to coat the bottom. Add the shallots and sauté for about 6 minutes until slightly caramelized. Add the garlic and cherry tomatoes. After a few more minutes, stir in the tomato paste. Cook for 2 minutes. Add the whole tomatoes. Use a potato masher to break apart the tomatoes. Add the fresh thyme. Season with salt and freshly cracked black pepper. Bring the sauce to a simmer. Cover the pot and simmer on low for about 45 minutes. Remove the cover. Continue to simmer for 15 more minutes, stirring often. Taste the sauce and add salt if needed. Keep warm.
- Meanwhile, preheat the oven to 400°F. Heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan. Add the onions. Saute until caramelized. Stir in the garlic. Turn off the heat and let the mixture cool.
- In a small saucepan, add the butter, garlic, sage, and thyme. Let the butter melt over medium heat and come to a bubble. Simmer for 15 minutes on low. Place the slices of bread on a sheet pan and brush a generous amount of the flavored butter over top each slice. Toast the bread in the oven at 400°F for 10 minutes until golden. Freshly grate lots of parmesan cheese over each toast.
CARAMELIZED ONION TOMATO PASTA WITH PARMESAN AND BASIL
From howsweeteats.com
- Heat the butter in a large skillet over medium-low heat. Stir in the onions with a big pinch of salt and pepper. Cook, stirring often, for 25 to 35 minutes, until the onions are golden and caramely.
- Towards the end of the onions caramelizing, bring a pot of salted water to a boil and cook the pasta according to the package directions.
- Add the garlic and cherry tomatoes into the skillet with the onions. Cook, stirring often, until the tomatoes begin to burst, about 10 minutes.
CARAMELIZED TOMATO BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
- Heat a grill to medium (350° to 450°). Cut 18 thin diagonal slices from baguette, angling knife so each slice is 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray and brush all over with about 1 tbsp. oil.
- Arrange bread on cooking grate and grill with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter.
- Heat a large cast-iron skillet or other oven-proof frying pan on cooking grate, with lid down, until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heatproof brush. Pour tomato halves into pan, then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they’re done and transfer to a bowl.
BAKED CRISPY CHICKEN WITH CARAMELIZED ONIONS & TOMATOES
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- Add onions, cover pan and cook, stirring occasionally, until onions are deep golden brown, 40–45 minutes.
- While cooking, add water as necessary, a few tablespoons at a time, to prevent onions from burning and drying out. (Be sure that all of the water is absorbed before adding other ingredients.) Season with salt and pepper.
CARAMELIZED ONION TOMATO JAM - NIBBLE AND DINE
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- Distribute onions in an even layer in the pan. Cook until onions are deep golden brown, about 40 - 45 minutes. Stir occasionally.
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- Heat the oil in a saute pan over medium until shimmering. Add the onions and tomatoes and stir to mix. When the tomatoes begin to bubble, reduce heat to medium-low and cover. Let cook for 30 minutes, stirring every 10 minutes.
- Uncover, add the butter, sugar and a big pinch or two of salt and continue cooking for 30 minutes, stirring often. The mixture is done when the tomato sauce has darkened (but not burned) and sticks slightly to the pan. When you pull a spatula through it, it leaves a clean trail behind it.
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