Slow Roasted Tomatoes Rocket Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h35m

Number Of Ingredients 4

3 plum tomatoes, halved lengthwise
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
Coarse salt and ground pepper

Steps:

  • Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
  • Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes.

Nutrition Facts : Calories 77 g, Fat 6 g

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

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

2 pounds ripe plum tomatoes, cored and halved lengthwise
Kosher salt and freshly ground black pepper
Small handful fresh thyme sprigs, plus extra for storing
Extra-virgin olive oil, for storing

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.

ROASTED TOMATOES



Roasted Tomatoes image

Provided by Ina Garten

Categories     appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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.

SLOW-ROASTED SUMMER TOMATOES



Slow-Roasted Summer Tomatoes image

Slow-roasting, which caramelizes and intensifies the flavor of tomatoes and gives them a meatier, more robust texture, is a perfect way to preserve these summer gems. Once you've roasted the beefsteak tomatoes, they'll keep in the freezer for months. If you don't have fresh thyme, you can use another fresh hardy herb like oregano or rosemary-or leave it out altogether.

Provided by Susie Middleton

Categories     Side dishes

Yield Yields about 24 tomato halves.

Number Of Ingredients 7

3 Tbs. plus 1 cup extra-virgin olive oil
4-1/2 to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
Kosher salt
Granulated sugar
Scant 1 Tbs. balsamic vinegar
3 to 4 cloves garlic, very thinly sliced
2 Tbs. fresh thyme leaves

Steps:

  • Heat the oven to 350°F. Line a 12×17-inch rimmed baking sheet or two 9×12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbs. of the olive oil.
  • Cut the tomatoes in half through the equator (not through the stem). Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch each of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of thyme. Pour the remaining 1 cup olive oil over and around the tomato halves.
  • Roast in the center of the oven until the tomatoes are concentrated, dark reddish brown (with deep browning around the edges and in places on the pan) and quite collapsed (at least half their original height; they will collapse more as they cool), about 3 hours for very ripe, fleshy tomatoes, about 4 hours for tomatoes that are less ripe or that have a high ­water content. Let cool for at least 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil (keep refrigerated for up to a week) to use on its own or in a vinaigrette.
  • Quicker-cooking variation: Remove the seeds and gelatinous pulp (poke them out with your fingers) before roasting. These tomatoes cook more quickly (check for doneness after 2 hours) but yield a slightly flatter, less meaty-but perfectly pleasant-result.
  • Plum tomato variation: Substitute plum tomatoes, cut in half through the stem end and seeded. The roasting time will be about 2 hours. Roasted plum tomato halves hold together particularly well; layer them in a ­terrine or roll them up, stuffed with goat cheese and basil, as an appetizer.

Nutrition Facts : Calories 70 kcal, Fat 30 kcal, SaturatedFat 1 g, TransFat 5 g, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, Sodium 290 mg, UnsaturatedFat 4 g

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Categories     Garlic     Tomato     Side     Roast     Vegetarian     Dinner     Fall     Summer     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

4 pounds plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 200°F.
  • Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

SLOW-COOKED TOMATOES



Slow-cooked tomatoes image

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

6medium-sized vine tomatoes
2 garlic cloves
thyme or rosemary leaves
sherry vinegar
balsamic vinegar
olive oil

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



Amazingly Sweet Slow-Roasted Tomatoes image

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

1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil

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

ROASTED TOMATO, MOZZARELLA & ROCKET



Roasted tomato, mozzarella & rocket image

Turn a slice of bread into something sophisticated with this colourful toast topping

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 8

350g baby plum tomatoes , halved
1 tbsp olive oil , plus more for drizzling
1 tbsp balsamic vinegar
few thyme sprigs, chopped
4 thick slices bread (sourdough works well)
125g ball mozzarella , torn
a few basil leaves
small handful rocket

Steps:

  • Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
  • Meanwhile, toast bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.

Nutrition Facts : Calories 543 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.39 milligram of sodium

SLOW-ROASTED TOMATOES & ROCKET



Slow-roasted tomatoes & rocket image

Slow-roasted tomatoes taste amazing in salads and this is no exception. A great side dish or base for a simple main

Provided by Mary Cadogan

Categories     Buffet, Dinner, Side dish

Time 15m

Yield Serves 20 with other dishes

Number Of Ingredients 7

20 medium tomatoes , halved
olive oil
salt & pepper
a few sprigs oregano , leaves stripped
100g bag rocket
balsamic vinegar
2 tbsp toasted pine nut

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
  • When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.

SLOW-ROAST TOMATO TATIN



Slow-roast tomato tatin image

Make a savoury tarte tatin with sweet and sour-slow cooked tomatoes on a crisp puff pastry base

Provided by Sarah Cook

Categories     Buffet, Lunch, Main course, Starter

Time 1h10m

Number Of Ingredients 8

25g butter
splash of good olive oil
800g medium and small mixed tomato , halved across the middle and seeds roughly scooped out
1 tbsp light soft brown sugar
1 tbsp red wine vinegar
1 tbsp fresh thyme leaves or oregano , plus extra to serve
375g block all-butter puff pastry
plain flour , for dusting

Steps:

  • Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won't all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down - cram them in as they will shrink a little and you don't want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season.
  • Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry - this will help the steam to escape.
  • Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.

Nutrition Facts : Calories 307 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

ROASTED TOMATOES



Roasted tomatoes image

Provided by Jamie Oliver

Categories     Tomato

Yield 8

Number Of Ingredients 5

1.2 kg of ripe mixed-colour cherry tomatoes
1 bulb of garlic
2 sprigs of oregano, (optional)
olive oil
red wine vinegar

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
  • GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you've got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight.
  • TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.

Nutrition Facts : Calories 42 calories, Fat 1.8 g fat, SaturatedFat 0.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 5.6 g carbohydrate, Sugar 4.6 g sugar, Sodium 0.3 g salt, Fiber 1.6 g fibre

More about "slow roasted tomatoes rocket recipes"

SLOW-ROASTED TOMATOES RECIPE | EATINGWELL
slow-roasted-tomatoes-recipe-eatingwell image
2020-08-05 Step 2. Halve tomatoes (quarter any large plum tomatoes). Divide the tomatoes between the prepared baking sheets, placing them cut-side up. …
From eatingwell.com
Category Healthy Roasted Vegetable Recipes
Calories 89 per serving
Total Time 5 hrs 30 mins
  • Position oven racks in upper and lower thirds of oven; preheat to 300 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
  • Halve tomatoes (quarter any large plum tomatoes). Divide the tomatoes between the prepared baking sheets, placing them cut-side up. Drizzle with oil and sprinkle with garlic, herbs, salt and pepper. Bake the tomatoes, switching the pans from top to bottom and back to front halfway through, until shriveled, about 2 1/2 hours for cherry tomatoes and about 5 hours for plum tomatoes. Serve warm or at room temperature. Let cool completely before refrigerating for up to 1 week or freezing for up to 6 months.


HOMEMADE SLOW-ROASTED TOMATOES RECIPE IDEAS - …
homemade-slow-roasted-tomatoes-recipe-ideas image
2020-08-18 Step 4. Roast for 2-2½ hours, or until the tomatoes are lightly dried and darkened. The tomatoes should have shrunk to about half/a third of their …
From houseandgarden.co.uk
Servings 4
Estimated Reading Time 2 mins


SLOW ROASTED TOMATOES RECIPE | BETTER HOMES AND …
slow-roasted-tomatoes-recipe-better-homes-and image
2017-04-28 Slow roasted tomatoes. They go with anything! - by Better Home and Gardens 28 Apr 2017 Tonia Hedley. Prep: 10 Minutes-Cook: 90 Minutes-Easy-Serves 4-6. Proudly supported by . Print recipe. Juicy, slightly sweet …
From bhg.com.au


SLOW-ROASTED TOMATOES RECIPE | JAMES BEARD FOUNDATION
slow-roasted-tomatoes-recipe-james-beard-foundation image
Add the tomatoes to the mixture and toss to coat. Arrange the tomatoes cut side up on the prepared sheet and drizzle evenly with the oil. Roast until the tomatoes are shriveled, caramelized, and lightly charred at the edges, about …
From jamesbeard.org


FARRO WITH SLOW-ROASTED ITALIAN CHERRY TOMATOES AND …
farro-with-slow-roasted-italian-cherry-tomatoes-and image
Farro with slow-roasted Italian cherry tomatoes and rocket pesto recipe. Recipes. Valeria Necchio 0 Comments. Share the love. Farro is an ingredient often used in Italian soups and salads. It has a nutty and earthy flavour. The …
From lovefood.com


CAPRESE SALAD WITH SLOW-ROASTED TOMATOES, ROCKET AND BASIL ...
2019-02-04 1. Preheat oven 150°C. Cut the tomatoes into a variety of similarly-sized shapes and place on a baking tray. Add the garlic, thyme, and season well with sea salt and black …
From abc.net.au
Servings 4
Estimated Reading Time 3 mins
Category Dinner, Starter, Lunch, Side Dish, Vegetarian
Total Time 1 hr
  • Preheat oven 150°C. Cut the tomatoes into a variety of similarly-sized shapes and place on a baking tray. Add the garlic, thyme, and season well with sea salt and black pepper. Drizzle extra virgin olive oil all over the tomatoes — the amount of oil depends on how big your tray is, but about ⅓ cup should be enough. Place in the pre-heated oven and roast for 60-90 minutes, until the tomatoes are shrunken, sweet and full of flavour. Once ready, set aside to cool slightly.
  • Meanwhile, prepare the gremolata. Place the garlic and fennel seeds on a cutting board and carefully chop until very fine, mixing them together as you chop. On the same board, add the basil leaves, and finely chop, adding this to the garlic and fennel as you go. Then add the basil mixture to a small bowl, stir in the lemon zest, season with sea salt and black pepper and add the olive oil. Stir to combine. If you have a mortar and pestle, you can use this to make the gremolata too.
  • To serve, arrange the rocket leaves on a serving plate. Place the mozzarella balls on top of the rocket, either whole or torn. Spoon over the roasted tomatoes, along with some (or all) of the fragrant oil. Top with the gremolata and serve with crusty bread, on top of pasta, or as a side.


SLOW ROASTED TOMATOES - CAROLINE'S COOKING
2017-04-02 Instructions. Preheat oven to 225F/105C. Slice the tomatoes in half lengthwise and sit them in a roasting dish, cut side up (I usually leave them just attached to their 'pair' to help …
From carolinescooking.com
5/5 (3)
Total Time 2 hrs 5 mins
Category Side Dish
Calories 15 per serving
  • Slice the tomatoes in half lengthwise and sit them in a roasting dish, cut side up (I usually leave them just attached to their 'pair' to help stay flat but not needed).
  • Roast for approx 2 hours until they look a bit shriveled but not browning or too dry. If not using right away, they can be stored in the fridge, under olive oil if storing more than a day or two.


SALAD OF SLOW-ROASTED TOMATOES WITH MOZZARELLA & BASIL RECIPE
2021-02-22 Roast for 1 1/2 hours until the tomatoes are starting to burst but still hold their shape. Allow the tomatoes to cool slightly. Arrange the rocket on a large serving plate and …
From drizzleanddip.com
  • preheat the oven to 140C. Cut the tomatoes into bite sizes or halve cherry and rosa tomatoes. If they are small, leave them whole. Scatter them on a large baking tray and drizzle over a good glug of olive oil and a few splashes of red wine vinegar. sprinkle the sugar, salt and pepper. Roast for 1 1/2 hours until the tomatoes are starting to burst but still hold their shape.
  • Allow the tomatoes to cool slightly. Arrange the rocket on a large serving plate and spoon the tomatoes over this making sure to scrape off all the sauce. Tear the mozzarella up slightly and place this on top. Scatter over the basil leaves and serve.


SLOW ROASTED TOMATOES - ANOTHERFOODBLOGGER
2019-03-08 Granted this slow roasted tomatoes recipe does take hours to make BUT it only takes 5 mins to prep. Then you just leave them cook slowly until dinner time! All you need is some delicious (in season) roma tomatoes, olive oil, balsamic vinegar, salt & pepper. My slow roasted tomatoes recipe has added a few extras that if you have in the house are worth using BUT in …
From anotherfoodblogger.com
5/5 (11)
Total Time 3 hrs 5 mins
Category Breakfast, Brunch, Dinner, Lunch
Calories 163 per serving


HOW TO MAKE ROASTED TOMATOES, 4 EASY WAYS | ALLRECIPES
2018-08-16 Try this easy recipe for roasted grape tomatoes: Preheat oven to 400°F. In a large bowl, toss tomatoes with olive oil, salt, and pepper. Place tomatoes on a sheet pan. Roast until skins are shriveled, about 40 to 45 minutes, shaking pan halfway through. If you want to make roasted cherry tomatoes instead, you can follow the above basic method, or you can try this …
From allrecipes.com
Estimated Reading Time 6 mins


SUMMERY ROASTED TOMATO SALAD | EASY PICNIC RECIPE
2021-05-20 Slow-Roasted Tomatoes with Rocket and Green Beans . by Jessie Ware, Lennie Ware from Table Manners: The Cookbook. Easy. Serves 6–8. Print . Make the most of tomatoes while they are at their best with this easy salad recipe. Perfect as part of a picnic spread or any other summery feast. From the book Table Manners Jessie Ware, Lennie Ware Table …
From thehappyfoodie.co.uk
Servings 6-8
Category Side Dish


LASAGNA WITH SLOW-ROASTED TOMATO SAUCE RECIPE | EATINGWELL
Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor--which is then enhanced by the umami in onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.
From asparagus.recipes.does-it.net


SLOW-ROASTED TOMATOES RECIPE | EATINGWELL
Slowly cooking summer-ripe tomatoes in a low oven makes them candy-sweet. Turn to this recipe to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months. Tuck these tasty bites into sandwiches; stir them into risotto; or chop them and mix with Kalamata olives, olive oil and fresh herbs to scoop up with pita chips.
From asparagus.recipes.does-it.net


SLOW-ROASTED TOMATOES & ROCKET RECIPE | BBC GOOD FOOD
RecipesChicken slow cookerVeggie slow cookerSee moreSeasonalBack RecipesPumpkin recipesButternut squashSee moreEasyBack RecipesEasy dinnersEasy cocktailsSee moreCakes bakingBack RecipesCheesecakesCookiesSee moreFamily ideasBack RecipesFamily mealsOne pot recipesSee moreQuickBack RecipesQuick and healthyQuick vegetarianSee …
From bssmelb.org


CHICKEN WITH SLOW-ROASTED TOMATOES AND CHEESY GRITS ...
Chicken with Slow-Roasted Tomatoes and Cheesy Grits is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 676 calories, 44g of protein, and 48g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of chicken, rosemary sprigs, onions, and a handful of other ingredients are all it takes to make this recipe …
From fooddiez.com


CRISPY SALMON WITH RISOTTO AND SLOW-ROASTED TOMATOES ...
You can never have too many Mediterranean recipes, so give Crispy Salmon with Risotto and Slow-Roasted Tomatoes a try. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 564 calories, 39g of protein, and 20g of fat. This recipe serves 6. If you have salmon fillets, leek, sea salt, and a few other ingredients on hand, you …
From fooddiez.com


Related Search