DRY TOMATOES IN OVEN RECIPES
OVEN-DRIED TOMATOES RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours 0 minutes
Yield 4 servings
Steps:
- Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.
GREEK BAKED FISH WITH TOMATOES AND ONIONS RECIPE - …
The robust flavors in the tomato sauce work well with a variety of white fishes.
If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Total Time 2 hours 15 minutes
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http//schema.org, Calories 427, UnsaturatedFatContent 9 grams, CarbohydrateContent 24 grams, FatContent 13 grams, FiberContent 7 grams, ProteinContent 50 grams, SaturatedFatContent 2 grams, SodiumContent 1415 milligrams, SugarContent 11 grams
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