PARMESAN OVEN BAKED TOMATOES
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
- In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
- Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
- Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don't become mushy.
Nutrition Facts : Calories 53 kcal, Carbohydrate 3 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 72 mg, Sugar 1 g, ServingSize 1 serving
QUICK OVEN ROASTED TOMATOES RECIPE
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving
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
These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.
Provided by Cookie and Kate
Categories Side dish
Time 2h
Number Of Ingredients 3
Steps:
- Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
- Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
- Bake for 1 hour 45 minutes to 2 1/2 hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences.
- Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.
Nutrition Facts : ServingSize 1/2 cup, Calories 47 calories, Sugar 3.9 g, Sodium 152.8 mg, Fat 2.6 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 5.8 g, Fiber 1.8 g, Protein 1.3 g, Cholesterol 0 mg
OVEN ROASTED TOMATOES ON CRACKERS
So quick and easy if you have an abundance of cherry tomatoes even better! Great little appetizers to serve on your favourite cracker. I have guessed the serving size and the amount of tomatoes (as I use my own from the garden), although it did make lots of crackers up. I did have some spread left over and used it on sandwiches next day! Tomatoes can also be kept a few days!
Provided by Tisme
Categories Spreads
Time 35m
Yield 30-40 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the tomatoes with sugar and salt then mix the tomatoes with dressing and place cut side up onto a baking or lamington tray.
- Cook for 20 minutes at 160°C, or until the tomatoes are soft and slightly shrivelled.
- Set aside tomatoes to cool slightly.
- Combine Philadelphia cheese, basil, mayonnaise and cheddar spread until smooth.
- Spread cracker's with the cheese spread mixture and then place with 3-4 tomatoes on top of each spread cracker.
Nutrition Facts : Calories 70.1, Fat 4.6, SaturatedFat 1.3, Cholesterol 3.9, Sodium 167.5, Carbohydrate 6.3, Fiber 0.3, Sugar 1.1, Protein 1.1
OVEN-ROASTED TOMATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 2 1/2 quarts
Number Of Ingredients 12
Steps:
- For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
- For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
- Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.
OVEN ROASTED TOMATOES
I was afraid we were not going to have enough of these to make the piadinas, because I kept eating them off of the baking sheet!! They are perfect, and cherry tomatoes will work for this also. The yield is a guess. **NOTE: I have made these with cherry tomatoes here at home and found that the temp of the oven should be 275º-300ºF. At 350ºF they will burn because they are so much smaller.
Provided by SkinnyMinnie
Categories Vegetable
Time 2h10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Preheat the oven to 350ºF.
- Cut the tomatoes in half lengthwise and remove the seeds.
- Drizzle with olive oil and lightly salt; toss to coat.
- Place on baking sheets lined with parchment paper, cut side up*.
- Bake in oven until skin is wrinkled and juices have been mostly absorbed, but flesh is still moist. Flesh should be soft to the touch. This will take appox 1-2 hours at 350ºF, depending on the size of the tomatoes.
- Remove from oven and set aside to cool.
- *If skins are NOT to be used in dish, roast the tomatoes cut side DOWN and remove skins after roasting and tomatoes are slightly cooled.
- If you want the "charred" flavor of the tomato in the dish, roast cut side DOWN and leave the skins on after roasting.
Nutrition Facts : Calories 163.4, Fat 1.8, SaturatedFat 0.4, Sodium 45.4, Carbohydrate 35.6, Fiber 10.9, Sugar 23.9, Protein 8
OVEN-ROASTED TOMATOES
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place tomatoes in a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail, 70 to 80 minutes, rotating pan halfway through. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.
Nutrition Facts : Calories 94 g, Fat 5 g, Fiber 1 g, Protein 1 g
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
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, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
OVEN-ROASTED TOMATOES
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
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 16 servings (4 cups).
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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