SLOW-ROASTED TOMATOES
Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
Provided by Food Network Kitchen
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
- Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
- Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.
SLOW-COOKED CHERRY TOMATOES WITH CORIANDER AND ROSEMARY
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.
Provided by Claire Saffitz
Categories Bon Appétit Side Tomato Condiment Coriander Rosemary Garlic Vegetarian Vegan Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40-50 minutes. Let cool slightly, then add vinegar and toss to coat.
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.
SLOW-ROASTED TOMATO CROSTINI
Categories Garlic Herb Olive Tomato Appetizer Roast Cocktail Party Vegetarian Mint Summer Shower Party Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
- While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
- Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
- Serve crostini topped with mint and olives.
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
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
FAVA BEANS WITH TOMATO GARLIC SAUCE
Make and share this Fava Beans with Tomato Garlic Sauce recipe from Food.com.
Provided by Bergy
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
- Stir in remaining ingredients except the beans.
- Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
- Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.
BAKED BEANS WITH MINT, PEPPERS AND TOMATOES
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- If you have soaked the beans, drain them over a bowl and use the soaking water for cooking. Combine with enough water to cover by two inches in a large, ovenproof casserole or Dutch oven. Add the dried chili, bring to a boil, reduce the heat and simmer 45 minutes to an hour until the beans are tender but intact. Stir in salt to taste.
- While the beans are simmering, heat the oven to 300 degrees and prepare the remaining vegetables. Heat the oil over medium heat in a large, heavy frying pan. Add the onions. Stir together, cover and cook, stirring occasionally, for 15 minutes until lightly browned. Stir in the garlic, the red peppers and a pinch of salt, and cook, stirring, for five minutes until the peppers are just tender and the mixture is fragrant. Add the paprika, tomatoes and tomato paste, and cook, stirring often, until the tomatoes have cooked down a little, five to 10 minutes. Remove from the heat, and add this mixture to the beans. Add freshly ground pepper and the mint, and blend the mixture thoroughly. Taste and adjust salt.
- Place the beans in the oven, and bake, covered, for 1 1/2 hours until very tender and the broth has reduced to a thick sauce. Stir and check from time to time to make sure the beans are covered with liquid. Add hot water if necessary. Garnish with additional mint and serve, or allow to cool and serve warm.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 10 grams, Fiber 15 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 567 milligrams, Sugar 8 grams
PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES
Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.
Provided by heather in Ont
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
- Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
- The tomatoes should be shriveled and the garlic tender.
- Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
- Drain and return pasta to pot.
- Add garlic tomato mixture and parsley, tossing to coat.
- Serve with sprinkle freshly grated Parmesan cheese.
- If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
HERBY BAKED LAMB IN TOMATO SAUCE
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 4h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
- Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
- Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium
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