Roasted Plum Tomatoes And Garlic Recipes

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.

ROASTED ROMA TOMATOES AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
• Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

ROASTED PLUM TOMATOES

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

SLOW-ROASTED PLUM TOMATOES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Mix together onion, garlic, rosemary, thyme, parsley, and basil in an 8-inch square baking pan; spread evenly in the bottom of the pan. Place tomatoes, cut-sides down, on top of the onion mixture. Drizzle olive oil on top. Sprinkle with sugar and season with salt and pepper.
• Roast in the preheated oven until tomatoes have started to collapse and are browning around the edges, about 2 1/2 hours.

ROASTED PLUM TOMATOES AND GARLIC

Steps:

• Preheat oven to 230C/ 450°F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer.
• Place the tomatoes cut side up and brush with the olive oil. scatter the garlic and oregano on top, season with salt and pepper and bake about 45 minutes.
• The tomatoes should be soft and charred around the edges.

OVEN ROASTED PLUM TOMATOES

Steps:

• Set oven to 375 degrees.
• Prepare an 11 x 7-inch glass baking dish.
• Core the inside of the tomatoes.
• Cut in half lenghwise.
• Place in a bowl.
• Add in basil, olive oil, salt and pepper; toss to coast well.
• Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.
• If desired, sprinkle with grated Parmesan cheese before serving.
• Delicious!

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.

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.

TOMATO AND ROASTED GARLIC PIE

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES

Steps:

• Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.