Herbed Grape Tomatoes Recipes

Steps:

• In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

Steps:

• Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.
• Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds. Lightly brush or drizzle your pan with olive oil. Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.
• Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate. Lightly salt the cut sides.
• In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt - about 1/2 teaspoon. When you have a fairly smooth paste, mix in the chopped herbs and olive oil. Taste. Adjust salt until the paste is very well seasoned.
• Divide the herb paste among the cut sides of the tomatoes, using it all. There should be a thick, herby blanket on each. Eat warm or at room temperature or cool.

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Steps:

• Heat oven to 250-275.
• Toss all ingredients in bowl, stirring to coat.
• Line baking sheet with parchment or foil.
• Spread tomatoes in single layer on baking sheet.
• Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.

Steps:

• Place tomatoes in a large bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar. Pour over tomatoes. , Cover and refrigerate for at least 3 hours. Drain; serve on lettuce if desired.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
• Stir the tomatoes, herbs, oil, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Stir in the pasta and 3/4 cup reserved pasta cooking water, adjust seasoning with salt and pepper and serve.
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Steps:

• Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.

Steps:

• Preheat oven to 425 degrees.
• Combine all ingredients in a large bowl and tranfer to a large rimmed baking sheet.
• Bake at 425 degrees for 13 minutes or until tomato skins pop and tomatoes begin to lose their shape. Can stir after 8 minutes, but I didn't.

Steps:

• Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the onion, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.
• Bake the tomatoes in the upper third of a preheated 450°F. oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.)

Steps:

• Wash tomatoes, drain.
• Saute halved grape tomatoes and the next 3 ingredients in hot oil in a medium skillet over medium-high heat.
• Remove from heat.
• Place in serving bowl or dish.
• Sprinkle basil over the top.

Steps:

• In a 13x9x2 inch disposable foil pan combine tomatoes, oil, garlic, vinegar, sugar and oregano.
• FOR CHARCOAL GRILL:.
• Place foil pan directly over medium coals for 8 to 9 minutes or until tomatoes are wilted, stirring occasionally. Remove from grill.
• FOR GAS GRILL:.
• Preheat grill. Reduce heat to medium. Place pan on grill rack. Cover and grill as above.
• OVEN METHOD:.
• Preheat oven 450 degrees. Cook in oven for 10 to 12 minutes, stirring occasionally.