FETA AND SLOW-ROASTED TOMATO SALAD
A salad of intense summer flavours that's suitable for veggies.
Provided by delicious. magazine
Categories Filling salad recipes
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 240°C/fan220°C/gas 9. Line a baking sheet with baking paper and place the tomatoes on top, cut-side up. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and freshly ground black pepper. Roast for 15 minutes. Reduce the oven temperature to 150°C/fan130°C/gas 2 and roast for a further 1 and a quarter -1 and a half hours, until they have shrivelled in size and are lightly browned around the edges but still juicy in the centre. Set aside to cool.
- Meanwhile, drizzle the remaining 1 tablespoon oil over the courgettes, season and cook on a hot griddle or frying pan for 2 minutes each side, until lightly charred. Set aside to cool. In a large salad bowl, mix together the courgettes, cucumber, onion, olives and salad leaves.
- Whisk together the ingredients for the dressing, season well with salt and pepper and set aside.
- Just before you're ready to serve, add the feta and tomatoes to the salad, then gently toss with the salad dressing. Divide between 4 dinner plates to serve.
Nutrition Facts : Calories 436kcals, Fat 38.1g (11.1g saturated), Protein 11.9g, Carbohydrate 11.9g (10.8g sugar)
SLOW ROASTED TOMATO FARRO SALAD
A tomato farro salad that is sweet from the slow roasted tomatoes, tangy from the feta cheese, chewy from the farro and bright from the lemon!
Provided by How Sweet Eats
Categories Salad
Time 2h15m
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
- P.S. These keep great in a sealed container in the fridge for a few days if you have extra!
- While the tomatoes are roasting, I like to cook the farro and toast the pine nuts. Cook the farro according to the directions (it's usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool. If desired, you can toss it with a bit of olive oil so it doesn't stick together, but don't use too much since we toss the salad in dressing.
- To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don't take your eyes off them!
- To make the salad, combine the farro with the tomatoes in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh herbs. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
- This stores great in the fridge for a few days!
- In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
ROAST
✅ How to cook a vegetarian salad? ???? Famous chef Gordon Ramsay cooks wonderful warm tomato salad. This dish can become favorite one for those who lead vegetarian life style. Cook this recipe with a photo! Instant pot recipes. Salad recipes. Gordon Ramsay recipes. Gordon Ramsey. Hell's kitchen restaur
Provided by Super User
Time 1h35m
Number Of Ingredients 9
Steps:
- Lay tomatoes on a tray. Tomatoes go into the oven for about 90 minutes, (you can even leave them in overnight at a low heat).
- Season the tomatoes with salt, sprinkle over with some sugar as well. The salt and sugar combined speed up the drying process.
- Cut the thyme and add sliced fresh garlic.
- In 90 minutes you will see cherry tomatoes shrink down. Extra virgin olive oil gives a nice earthy flavor to the tomatoes. Place the tomatoes in the oven preheated up to 200 degrees Fahrenheit and cook long and slow for an hour and a half.
- For the roast tomato salad: put some watercress and chopped onions. Drop warm tomatoes over the watercress with onions.
- Add some balsamic vinegar, salt and pepper. Sprinkle some extra virgin olive oil. Done! Cook this recipe with a photo!
Nutrition Facts : Calories 138
ROASTED TOMATO CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
SLOW-COOKED TOMATOES
This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish, Supper
Time 3h
Number Of Ingredients 6
Steps:
- Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.
AMAZINGLY SWEET SLOW-ROASTED TOMATOES
These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.
Provided by Martha Rose Shulman
Time 3h
Yield Serves 4 as a snack, side dish or sauce.
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams
SLOW ROAST TOMATO SALAD
Make and share this Slow Roast Tomato Salad recipe from Food.com.
Provided by HappyBunny
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 150ºC/300ºF/gas 2.
- Place tomato halves cut side up in an oven tray.
- Place a garlic slice on top of each half.
- Drizzle over honey, vinegar and oil.
- Sprinkle with salt and pepper.
- Roast until very soft and lightly charred, approx 1 hour.
- Sprinkle with parsley and drizzle with oil and vinegar.
- Serve chilled or at room temperature; I think it is better at room temperature You can roast the tomatoes up to 1 day in advance and cover and refrigerate.
- That's all there is to it!
Nutrition Facts : Calories 74.4, Fat 3.8, SaturatedFat 0.5, Sodium 11.1, Carbohydrate 9.8, Fiber 2.3, Sugar 6.9, Protein 1.8
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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