Garlic And Herb Tomatoes Recipes

GARLIC AND HERB BROILED TOMATOES

Steps:

• Preheat broiler to medium high.
• Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS

Steps:

• Preheat the oven to 375 degrees F.
• Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
• In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
• In a small bowl mix together the bread crumbs and Gorgonzola cheese.
• Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
• Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

GARLIC AND HERB TOMATO SAUCE

Steps:

• Put all ingredients in a crock pot and simmer on low for 6+ hours.
• Remove bay leaves. You can blend it with an immersion blender for a less chunky consistency.

ROASTED TOMATOES WITH GARLIC

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.