ROASTED CHERRY TOMATOES RECIPE - FOOD.COM
Make and share this Roasted Cherry Tomatoes recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine all the ingredients except the basil in a roasting pan.
- Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
- Carefully transfer the tomatoes to a bowl and set aside.
- Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
- Toss the tomatoes with the basil.
- Drizzle some of the thickened balsamic sauce on each serving.
Nutrition Facts : Calories 97.7, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 300.6, CarbohydrateContent 8, FiberContent 1.9, SugarContent 5.2, ProteinContent 1.6
OVEN ROASTED CHERRY TOMATOES RECIPE | CHEFDEHOME.COM
Baking Season marks the beginning of Holiday Season and some days my oven works extra hours for me. To pay back to electricity Gods, I utilize my running (heating) oven to its fullest. Mostly, when you see a cake or cookie recipe here, it will be followed by a quick (or complex sometimes) oven baked snack. While I was baking some Puff Pastry last weekend, I roasted these cherry tomatoes with olive and breadcrumbs for a quick, healthy, delicious side. Not just a side, a very good dip and chip idea too.
I got idea for this excellent side dish while reading Mario Batali’s Oven Dried Cherry tomatoes recipe at bookshop last year. He suggests to oven dry tomatoes with breadcrumbs low and slow for an hour or so, but when I made this recipe, I was in oven utilization mode, so I roasted cherry tomatoes at 410 degrees F for 15 minutes for this quick side dish.
You can try both ways and let me know which one works for you.
Happy Cooking and Enjoy!!
Provided by Savita
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 Servings
Number Of Ingredients 6
Steps:
- Mix - In a bowl, add cherry tomatoes, olive oil, salt and pepper and toss well to combine. Also, preheat oven at 410 F.
- Mix again- Add breadcrumbs and toss well once again.
- Spread - Spread evenly on a baking sheet lined with parchment paper.
- Bake - Bake for 15-20 minutes, (remove from oven and stir once after 6-7 minutes) till bread crumbs are golden and crispy and tomatoes skin has started wrinkling a bit.
- Serve - Sprinkle chopped garlic chives and serve as a side with grilled meats or lemony couscous. Or serve with a bowl of lentil chips.
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OVEN ROASTED CHERRY TOMATOES RECIPE • CIAOFLORENTINA
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OVEN ROASTED CHERRY TOMATOES RECIPE | CHEFDEHOME.COM
Baking Season marks the beginning of Holiday Season and some days my oven works extra hours for me. To pay back to electricity Gods, I utilize my running (heating) oven to its fullest. Mostly, when you see a cake or cookie recipe here, it will be followed by a quick (or complex sometimes) oven baked snack. While I was baking some Puff Pastry last weekend, I roasted these cherry tomatoes with olive and breadcrumbs for a quick, healthy, delicious side. Not just a side, a very good dip and chip idea too.
I got idea for this excellent side dish while reading Mario Batali’s Oven Dried Cherry tomatoes recipe at bookshop last year. He suggests to oven dry tomatoes with breadcrumbs low and slow for an hour or so, but when I made this recipe, I was in oven utilization mode, so I roasted cherry tomatoes at 410 degrees F for 15 minutes for this quick side dish.
You can try both ways and let me know which one works for you.
Happy Cooking and Enjoy!!
From chefdehome.com
Total Time 20 minutes
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ROASTED TOMATOES | JAMIE OLIVER RECIPES
Calories 42 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you’ve got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.
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