ROASTED TOMATOES IN OLIVE OIL RECIPES
ROASTED TOMATOES | JAMIE OLIVER RECIPES
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 42 calories, FatContent 1.8 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 5.6 g carbohydrate, SugarContent 4.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.6 g fibre
ROASTED TOMATOES RECIPE | INA GARTEN | FOOD NETWORK
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
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.
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Reviews 4.8
Total Time 25 minutes
Category side-dish
Reviews 4.8
Total Time 25 minutes
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- Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
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ONE-PAN ROASTED FISH WITH CHERRY TOMATOES - NYT COOKING
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
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Reviews 5
Total Time 30 minutes
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
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ROASTED TOMATOES | JAMIE OLIVER RECIPES
From jamieoliver.com
Calories 42 calories per serving
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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CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES RECIPE ...
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...
Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
- Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
- Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
- Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
- Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
- Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
- To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
- Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.
See details
ROASTED TOMATOES | JAMIE OLIVER RECIPES
From jamieoliver.com
Calories 42 calories per serving
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.
See details
ROASTED TOMATOES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 33 minutes
Category appetizer
Cuisine italian
Reviews 4.7
Total Time 33 minutes
Category appetizer
Cuisine italian
- 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.
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ROASTED GRAPE TOMATOES RECIPE | CLAIRE ROBINSON | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category side-dish
Reviews 4.7
Total Time 55 minutes
Category side-dish
- When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.
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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
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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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...
Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
- Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
- Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
- Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
- Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
- Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
- To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
- Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.
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