Slow Baked Tomatoes With Garlic And Mint Recipes

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:

• Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
• Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
• Bake the tomatoes for 2 1/2 to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

Steps:

• Preheat oven to 250 degrees. Take a sheet pan large enough to hold tomatoes in a single layer and line it with parchment paper. Arrange tomatoes, cut side up, in pan.
• Heat oil in heavy skillet. Add onion and cook over low heat until tender but not brown. Stir in garlic, cook a few minutes longer, and then remove from heat.
• Scatter onion and garlic over tomatoes along with pepper flakes, basil, sugar and salt. Place in oven and roast uncovered about 3 hours, until tomatoes are cooked but hold their shapes. Allow tomatoes to cool, slip off skins, then use in recipes or freeze in containers for future use.

Steps:

• Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
• Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes.

Steps:

• Preheat oven to 325 degrees F. Wash and drain tomatoes well. Pat dry with paper towels.
• In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper.
• Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.
• Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings.

Steps:

• Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.

Steps:

• Preheat oven to 350°F.
• Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
• While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
• Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
• Serve crostini topped with mint and olives.