Roasted Tomatoes And Cheese With Thyme Recipes

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

PARMESAN GARLIC ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Slice the tomatoes in half or about 1/2 inch in thickness. In a medium sized bowl add the tomatoes, olive oil, Italian seasoning, garlic and Parmesan Cheese. Toss to coat.
• On a baking sheet or 9x13 inch pan, place the tomatoes in a single layer. Roast in the oven for 20-30 minutes until the skin starts to soften. Garnish with fresh chopped basil if desired.

HONEY & THYME TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool. Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.
• To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

ROAST TOMATOES AND THYME

Steps:

• Set the oven at 180C/gas mark 4.
• Slice the tomatoes in half and lay them cut-side up in a shallow baking dish or roasting tin.
• Remove the thyme leaves from their stems and put them in a small mixing bowl with 80ml of olive oil. Peel and finely crush the garlic cloves and stir into the olive oil with a generous grinding of sea salt and black pepper. Stir the breadcrumbs into the oil with the anchovy fillets, roughly chopped.
• Stir the breadcrumbs into the oil with the anchovy fillets, roughly chopped. Spoon over the tomatoes and bake for 40 minutes or until the tomatoes are tender and the crumbs lightly crisp.