Roasted Cherry Tomato Triscuit Cups Recipe 445 Recipes

ROASTED CHERRY TOMATO TRISCUIT CUPS RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 400°. Fill a 9-by-13-inch pan halfway with warm water. Add Triscuit Crackers in 2 batches and soak, turning twice until just soft, about 2 minutes, no more than 3 minutes. Oil two 12 cup (or one 24 cup) mini muffin tins and press a softened Triscuit into each cup, pressing and molding any cracks together. Sprinkle each with cheese. Bake until firm and slightly more golden, about 25 minutes. 2. Fill each cup with a roasted cherry tomato, and drizzle a little sauce over top of each one. Serve garnished with thyme, if desired. Serve immediately. Tomatoes: 1. Preheat oven to 325º. Arrange tomatoes and garlic in a non-reactive 9x5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt. Drizzle over tomatoes and garlic. 2. Bake until tomatoes are wilted and caramelized, about 40-45 minutes. Let cool. Store cooled tomatoes and juices in an airtight container in refrigerator for up to 5 days.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRY TOMATOES

Steps:

• Heat oven to 400°F.
• Combine all the ingredients except the basil in a roasting pan.
• Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
• Carefully transfer the tomatoes to a bowl and set aside.
• Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
• Toss the tomatoes with the basil.
• Drizzle some of the thickened balsamic sauce on each serving.