ROASTED TOMATOES
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.
ROASTED TOMATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 6h10m
Yield 24 tomatoes
Number Of Ingredients 5
Steps:
- Preheat the broiler. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go.
- Broil until the tomatoes are soft and shriveled but still retain some moisture, 15 to 20 minutes. Timing will depend on how large, meaty and juicy the tomatoes are. Let cool completely, then peel and chop tomato halves roughly into a salsa cruda.
MEAL PREP ROASTED TOMATOES
Growing up in New Jersey, there was nothing better than the perfectly ripe tomatoes we'd get from farm stands starting around mid July. Summer tomatoes are so beautiful that a little salt, olive oil and basil is all you need for a perfect meal. At other times of the year, I like to help my tomatoes along by roasting a big batch with olive oil, rosemary and garlic. This brings out their natural sweetness and flavor, and best of all they'll keep refrigerated for up 4 days. I like to serve these tomatoes for breakfast alongside my morning eggs or over toast with some crumbled feta, add them to sandwiches for lunch, or even use in pasta sauce or my Roasted Tomato Soup with Parmesan Croutons for dinner. They're a delicious, versatile addition to any meal.
Provided by Food Network
Categories side-dish
Time 40m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
- Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and store in the refrigerator for up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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