SLOW-ROASTED TOMATOES
Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
Provided by Food Network Kitchen
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
- Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
- Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.
SLOW-COOKED TOMATOES
This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish, Supper
Time 3h
Number Of Ingredients 6
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.
SLOW-ROASTED PLUM TOMATOES
Garlicky slow-roasted plum tomatoes to eat as an appetizer with crackers, or by themselves.
Provided by Julie
Categories Side Dish Vegetables Tomatoes
Time 2h50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Mix together onion, garlic, rosemary, thyme, parsley, and basil in an 8-inch square baking pan; spread evenly in the bottom of the pan. Place tomatoes, cut-sides down, on top of the onion mixture. Drizzle olive oil on top. Sprinkle with sugar and season with salt and pepper.
- Roast in the preheated oven until tomatoes have started to collapse and are browning around the edges, about 2 1/2 hours.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 8.1 g, Fat 13.8 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 45.8 mg, Sugar 4.7 g
SLOW-ROASTED TOMATOES
Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 77 g, Fat 6 g
SLOW ROASTED TOMATOES
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F.
- Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
- Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
- Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
- Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
SLOW-ROASTED TOMATOES & ROCKET
Slow-roasted tomatoes taste amazing in salads and this is no exception. A great side dish or base for a simple main
Provided by Mary Cadogan
Categories Buffet, Dinner, Side dish
Time 15m
Yield Serves 20 with other dishes
Number Of Ingredients 7
Steps:
- Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
- When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.
SLOW-ROASTED TOMATOES
Categories Garlic Tomato Side Roast Vegetarian Dinner Fall Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Preheat oven to 200°F.
- Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME
Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.
Provided by Dorie Greenspan
Categories appetizer, dessert, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
- Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
- Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
- If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
- Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
- These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
SLOW-ROASTED TOMATOES
Provided by Maggie Ruggiero
Categories Garlic Tomato Side Roast Fourth of July Vegetarian Dinner Lunch Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 200°F with racks in upper and lower thirds.
- Put tomatoes, cut side up, in 2 large 4-sided sheet pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be greatly reduced in size but still moist). Cool.
More about "slow roast tomatoes recipes"
21 AMAZING RECIPES WITH ROASTED TOMATOES | GET ON MY PLATE
From getonmyplate.com
- Roasted Tomato Bruschetta. Photo Credit: getonmyplate.com. This Roasted Tomato Bruschetta is a little slice of heaven! Crusty bread is topped with creamy ricotta, then piled high with delicious, super sweet roasted tomatoes and finished off with fresh basil and a generous drizzle of balsamic glaze.
- Pasta Salad with Roasted Tomatoes. This delicious Pasta Salad with Roasted Tomatoes is a perfect light pasta salad for summer BBQ’s and get togethers! Slow roasted tomatoes are combined with pasta, olives and fresh basil.
- Late Summer Risotto with Roasted Tomatoes, Corn and Figs. Photo Credit: www.howsweeteats.com. This risotto combines roasted tomatoes, corn, figs, fresh basil and Parmesan cheese for the most delicious explosion of summer flavors!
- Homemade Roasted Tomato Basil Soup. Photo Credit: www.ambitiouskitchen.com. This homemade tomato basil soup recipe made with roasted fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess.
- Roasted Tomato Caprese Salad - Grateful Prayer. Photo Credit: gratefulprayerthankfulheart.com. This roasted tomato recipe is fantastic as a light meal with crusty bread or served as an appetizer for a summer party!
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#15-minutes-or-less #time-to-make #course #preparation #salads
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