Tomato Onion Bake With Goats Cheese Recipes

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CRUNCHY BAKED TOMATO & ONION GRATIN



Crunchy baked tomato & onion gratin image

Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner

Time 1h45m

Number Of Ingredients 7

3 onions , thinly sliced
3 garlic cloves , thinly sliced
4 tbsp olive oil
1.2kg mixed tomato , from really big to cherry
8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
1 tbsp golden caster sugar
50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
  • Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

TOMATO & ONION BAKE WITH GOAT'S CHEESE



Tomato & onion bake with goat's cheese image

Family food on a budget in this comforting vegetarian one-dish bake with cheesy topping

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 7

6 onions , halved (keep root intact)
4 garlic cloves , finely sliced
2 tbsp olive oil
2 x 400g cans chopped tomato
1 tsp sugar
85g white breadcrumb
125g log goat's cheese , crumbled

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place onions in a steamer and cook for 20 mins, or until tender.
  • Meanwhile, put the garlic and olive oil in a shallow flameproof casserole dish or large frying pan. Gently cook over a medium heat for 1 min, taking care not to let it colour. Tip in the chopped tomatoes, sugar and half a can of water. Simmer for about 10 mins until thickened, then season. Nestle the onion halves, cut-side down, in the sauce and simmer for 5 mins more.
  • Transfer to a baking dish if you need, sprinkle over the breadcrumbs and goat's cheese, then bake for 20 mins, until bubbling and golden.

Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

TOMATO AND GOAT CHEESE TARTS



Tomato and Goat Cheese Tarts image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

TOMATO CASSEROLE WITH ONIONS AND CHEESE



Tomato Casserole With Onions and Cheese image

This easy layered tomato casserole is a great side dish that you can serve alongside a variety of entrées. Basil adds flavor to the dish.

Provided by Diana Rattray

Categories     Side Dish

Time 55m

Number Of Ingredients 8

4 ripe tomatoes (medium)
4 onions (small)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil (or 2 teaspoons finely chopped fresh basil)
3/4 cup shredded cheddar cheese (or about 6 slices of American cheese, sliced into halves)
1/2 cup panko breadcrumbs
2 tablespoons melted butter

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Lightly grease a 1 1/2-quart casserole.
  • Put onion in a small saucepan and cover with water. Bring to a boil over high heat; reduce heat to low and continue to cook for 10 minutes; drain.
  • In prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
  • In a bowl, combine panko crumbs with melted butter; sprinkle over top of the casserole.
  • Bake in preheated oven for 30 to 35 minutes or until tomatoes are tender and topping is golden brown.

Nutrition Facts : Calories 159 kcal, Carbohydrate 14 g, Cholesterol 24 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 404 mg, Sugar 5 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

TOMATO, GOAT CHEESE, AND ONION TART



Tomato, Goat Cheese, and Onion Tart image

Categories     Cheese     Onion     Tomato     Bake     Quick & Easy     Lunch     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
3 tablespoons olive oil
1 large onion, very thinly sliced
6 oz crumbled goat cheese (1 1/3 cups)
1 lb plum tomatoes, thinly sliced crosswise
Garnish: fresh basil leaves
Special Equipment
a 9-inch tart pan with a removable bottom; pie weights or raw rice

Steps:

  • Preheat oven to 375°F.
  • If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
  • Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
  • While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
  • Preheat broiler.
  • Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
  • Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.

BAKED TOMATOES WITH GOAT CHEESE



Baked Tomatoes with Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

FROM THE OVEN TO YOUR MOUTH: A DELICIOUS BAKED GOAT CHEESE RECIPE



From the oven to your mouth: A delicious baked goat cheese recipe image

Baked goats cheese, cherry tomatoes bursting with flavor & a hint of spice make the perfect light meal. Hungry, unexpected guests need not send you into a panic, this will take you 5 minutes to prepare, and it'll make you look like a total legend. This dish always goes down a treat in our house. 100% vegetarian.

Provided by Mandy Applegate | Splash of Taste

Categories     Lunch     Main course     Starter

Time 30m

Number Of Ingredients 9

1 tbsp Olive oil
1½ Cloves of garlic (minced)
1 Red onion (finely chopped)
¼ tsp Red pepper flakes
½ tsp Dried basil
½ tsp Dried oregano
½ tsp Smoked sea salt
800 g Cherry tomatoes (washed)
250 g Hard goat's cheese (cubed)

Steps:

  • Preheat your oven to 190°C/375°F
  • In a pan over medium heat, add olive oil, garlic, red onion, and cook until the onion is translucent. Add your red pepper flakes, dried basil, dried oregano, smoked sea salt, and cook for 1 - 2 minutes, stirring to ensure nothing sticks. Now, add in your cherry tomatoes, stirring to evenly coat with the spices, and cook for a further 1 - 2 minutes
  • Next, equally, transfer the tomato mixture into four ovenproof dishes, then add your goat's cheese in between the tomatoes. Place in the oven and bake for 25-30 minutes. Remove from the oven, let them cool for a couple of minutes, and then serve with crusty bread (optional). Enjoy!

Nutrition Facts : Calories 218 kcal, Carbohydrate 11 g, Protein 14 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 29 mg, Sodium 582 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

BAKED ZUCCHINI AND TOMATOES WITH CHEESE



Baked Zucchini and Tomatoes With Cheese image

Enjoy this zucchini and tomato dish with grilled meat, fish, or chicken. The vegetables are baked with fresh tomatoes and a melty cheese topping.

Provided by Diana Rattray

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 10

4 small zucchini , ends removed, cut crosswised into 1/2-inch slices
2 large tomatoes, cored, sliced into slices, and quartered
1 small onion, peeled and finely chopped
3 cloves garlic, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
8 ounces fontina cheese, shredded
1/4 cup shredded Parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Grease a 2-quart baking dish.
  • In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables.
  • Transfer vegetables into prepared baking dish.
  • Bake for 25 minutes.
  • Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.

Nutrition Facts : Calories 257 kcal, Carbohydrate 8 g, Cholesterol 40 mg, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, Sodium 415 mg, Sugar 4 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

TOMATO & ONION BAKE WITH GOAT'S CHEESE



Tomato & onion bake with goat's cheese image

Family food on a budget in this comforting vegetarian one-dish bake with cheesy topping

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 7

6 onions , halved (keep root intact)
4 garlic cloves , finely sliced
2 tbsp olive oil
2 x 400g cans chopped tomato
1 tsp sugar
85g white breadcrumb
125g log goat's cheese , crumbled

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place onions in a steamer and cook for 20 mins, or until tender.
  • Meanwhile, put the garlic and olive oil in a shallow flameproof casserole dish or large frying pan. Gently cook over a medium heat for 1 min, taking care not to let it colour. Tip in the chopped tomatoes, sugar and half a can of water. Simmer for about 10 mins until thickened, then season. Nestle the onion halves, cut-side down, in the sauce and simmer for 5 mins more.
  • Transfer to a baking dish if you need, sprinkle over the breadcrumbs and goat's cheese, then bake for 20 mins, until bubbling and golden.

Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

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