ROASTED PLUM TOMATOES RECIPES

Name: Roasted Tomatoes
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 4 to 5 servings
Cuisine: italian
Ingredients: 12 plum tomatoes, halved lengthwise, cores and seeds removed; 4 tablespoons good olive oil; 1 1/2 tablespoons balsamic vinegar; 2 large garlic cloves, minced; 2 teaspoons sugar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper

ROASTED TOMATOES RECIPE | INA GARTEN | FOOD NETWORK

Roasted Tomatoes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 33 minutes

Prep Time 8 minutes

Cook Time 25 minutes

Yield 4 to 5 servings

Number Of Ingredients 7

Ingredients

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

CROSTINI WITH THYME-ROASTED TOMATOES RECIPE - FOOD NETWORK

Crostini with Thyme-Roasted Tomatoes Recipe - Food Network image

Provided by Food Network Kitchen

Categories appetizer

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 6

Ingredients

4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher or sea salt and freshly ground pepper
1 to 2 teaspoons dried thyme
8 1/2-inch-thick slices baguette, cut on the bias
1 clove garlic

Steps:

Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

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OVEN-ROASTED TOMATOES RECIPE: HOW TO MAKE IT

I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. —Julie Gomez, Downey, California
From tasteofhome.com
Reviews 5
Total Time 03 hours 20 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 45 calories per serving

Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt., Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature., Store in an airtight container in the refrigerator for up to 1 week.
Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.

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AMAZINGLY SWEET SLOW-ROASTED TOMATOES RECIPE - NYT COOKING

These don’t look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it’s on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.

From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 56 per serving

Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you’ll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

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WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

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WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

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Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I’ve kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I’m also giving you a cheat’s naan, which all my kids fight over. We’re using it as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all! If you’re feeding fewer than 8 people, leftover portions of this curry freeze really well, so fill your boots.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 345 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
3. Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
4. Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
5. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
6. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
7. As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
8. To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
9. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
10. Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
11. At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
12. Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
13. Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
14. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
15. A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
16. Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

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Aromatic flavours transform the ordinary parsnip into a delicious warming soup
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Snack, Soup, Starter, Supper
Cuisine British
Calories 233 calories per serving

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

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This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Calories 83 calories per serving

Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

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