Cumin Roast Peppers Tomatoes Recipes

CUMIN ROASTED TOMATOES

Cumin Roasted Tomatoes image

Roast sweet cherry tomatoes with smoky cumin for a no-fuss side dish that's ready in just a little over half an hour.

Provided by Inspired Taste

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

2 pints (4 cups) cherry tomatoes
2 cloves garlic, sliced
1 teaspoon ground cumin
2 tablespoons olive oil
Dash salt and pepper

Steps:

Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
In large bowl, toss all ingredients. Spread tomatoes in single layer on cookie sheet.
Roast 25 to 30 minutes or until tomatoes begin to split and brown.

Nutrition Facts : ServingSize 1 Serving

CUMIN ROAST PEPPERS & TOMATOES

Cumin roast peppers & tomatoes image

Roasting brings out the best in lots of veg, but peppers have to top the list

Provided by Jane Hornby

Categories Buffet, Dinner, Lunch, Side dish, Vegetable

Time 40m

Number Of Ingredients 5

Ingredients

4 red peppers , deseeded and cut into large chunks
3 tbsp olive oil
2 x 300g packs cherry tomato on the vine (or use smallish tomatoes and halve them)
1 tsp cumin seed
100g fat green olive

Steps:

Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.

Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.81 milligram of sodium

SHAKSHUKA WITH RED PEPPERS AND CUMIN

Shakshuka With Red Peppers and Cumin image

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

Provided by Yotam Ottolenghi

Categories Egg Tomato Breakfast Brunch Vegetarian Kid-Friendly Yogurt Lunch Buffet Healthy Low Cholesterol Quick and Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 2 to 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 tablespoons Pilpelchuma or harissa
2 teaspoons tomato paste
2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
4 large free-range eggs, plus 4 egg yolks
1/2 cup / 120 g labneh or thick yogurt
Salt

Steps:

Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

FRESH TOMATO SALSA WITH CUMIN

Fresh Tomato Salsa With Cumin image

This tomato salsa has a fresh taste with depth of flavor! I made this as an experiment one day after having many leftover tomatoes from another recipe and recently being on a cumin kick. It got rave reviews from some picky eaters! It's best to use rubber gloves when handling hot peppers.

Provided by NY Foodie

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

5 -6 roma tomatoes, diced (drain liquid)
1/2 sweet onion, diced (use a shallot or Vidalia onion)
1 jalapeno pepper, seeded and diced
2 -3 garlic cloves, minced
3 tablespoons fresh cilantro, minced
1/2 lime, juice of
1 tablespoon red wine vinegar
1 teaspoon salt
1 -2 teaspoon ground cumin (to taste)

Steps:

Combine all ingredients in a bowl; taste and adjust seasoning if needed.
Serve immediately!

Nutrition Facts : Calories 26.3, Fat 0.3, SaturatedFat 0.1, Sodium 587.3, Carbohydrate 5.8, Fiber 1.4, Sugar 2.9, Protein 1.1

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