GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
AWESOME ROASTED TOMATOES
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
- For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
- Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.
SIMPLE ROASTED TOMATO SAUCE
Fresh cherry tomatoes need little more than salt, pepper, and olive oil to make them into a meltingly delicious sauce when roasted.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.
Nutrition Facts : Calories 12 g, Fiber 1 g, Protein 1 g, Sodium 4 g
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
- Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
- Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.
ROASTED TOMATO HERB SAUCE
Make and share this Roasted Tomato Herb Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 55m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Spray a jelly roll pan with cooking spray; arrange vegetables in a single layer on pan. Spray vegetables with cooking spray and sprinkle with dried herbs.
- Roast at 425 for 40 minutes, or until vegetables are browned and tender.
- Process vegetables and basil in a food processor until almost smooth. Season to taste with salt and pepper.
Nutrition Facts : Calories 124.5, Fat 1.1, SaturatedFat 0.2, Sodium 55.3, Carbohydrate 27.6, Fiber 7.1, Sugar 14.7, Protein 5
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- Preheat oven to 325°F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.
- Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.
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- Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
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- Cut tomatoes into quarters, halves, or leave smaller tomatoes whole and lay out onto baking sheets skin side down. (Lining baking sheets with parchment paper helps reduce a messy clean-up later!)
- Drizzle tomatoes with olive oil, sea salt, and black pepper. Go light on the oil if intending to hot bath can the sauce.
- Roast the tomatoes in an oven pre-heated to 425°F for 35 to 45 minutes. If using multiple pans, rotate halfway through to promote even roasting.
- Optional: If you have more tomatoes than will fit in your oven, lightly simmer the remaining tomatoes in a pot for the entire time the roasted tomatoes are in the oven. Choose a pot that is large enough to accommodate the stewed and roasted tomatoes together, once they are added after roasting.
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