Garlic Roasted Cherry Tomatoes Recipes

Steps:

• Heat the oven to 400 degrees F.
• Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
• For the crackers:
• Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden.
• Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes.
• To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.

Steps:

• Heat oven to 400°F.
• Combine all the ingredients except the basil in a roasting pan.
• Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
• Carefully transfer the tomatoes to a bowl and set aside.
• Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
• Toss the tomatoes with the basil.
• Drizzle some of the thickened balsamic sauce on each serving.

Steps:

• Heat the oven to 400 degrees F.
• Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Steps:

• Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
• Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
• Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
• Add pasta to the tomato mixture and toss with fresh chopped basil.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
• Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
• When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
• Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
• Serve topped with Pecorino Romano cheese.

Steps:

• In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
• Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
• The tomatoes should be shriveled and the garlic tender.
• Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
• Drain and return pasta to pot.
• Add garlic tomato mixture and parsley, tossing to coat.
• Serve with sprinkle freshly grated Parmesan cheese.
• If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

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.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.
• Stir in balsamic vinegar and serve.

Steps:

• Preheat oven to 170C/fan 150C/gas 5. In a roasting tin or ceramic dish, layer the halved cherry tomatoes in a single layer, cut side up.
• Slip the garlic slivers neatly into the tomato halves, amongst the tomato seeds. Make sure they are tucked well in so they cook inside the tomatoes, rather than risk overcooking outside the tomatoes. Drizzle with the olive oil and sprinkle over the balsamic vinegar, seasoning well with the salt and pepper.
• Roast in the oven for 45 minutes, checking to ensure they do not burn. Reduce heat if they char too quickly. They should come out soft and slightly charred on the edges.
• Either serve immediately with crusty bread to mop up the delicious garlicy juices or leave until cool and serve later. The longer they stand, the more intensified the flavour. Perfect as a starter with a green crispy salad on the side.

Steps:

• Preheat oven to 400 degrees.
• Pour olive oil in the bottom of a 13x9" baking dish.
• Add tomatoes and stir around until all tomatoes are covered.
• Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
• Bake tomatoes for about 8-10 minutes.
• Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
• Serve immediately.

Steps:

• Combine first 6 ingredients in a zip-lock plastic freezer bag.
• Gently shake until tomatoes are well coated.
• Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
• Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

Steps:

• Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
• Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
• Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
• Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.