ROASTED TOMATOES SOUP RECIPES

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ROASTED TOMATOES WITH GARLIC RECIPE | ALLRECIPES



Roasted Tomatoes with Garlic Recipe | Allrecipes image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Tomato Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, CarbohydrateContent 5.3 g, FatContent 4.8 g, FiberContent 1.1 g, ProteinContent 1 g, SaturatedFatContent 0.7 g, SodiumContent 9.4 mg

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

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.

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Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
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Total Time 1 hours 35 minutes
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  • Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn’t really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.
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