Whole Roasted Tomatoes Recipes

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.

ROASTED TOMATOES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan.
• Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper.
• Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature.

WHOLE ROASTED TOMATOES

Steps:

• Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.

ROASTED TOMATOES

Steps:

• Preheat oven to 450°F.
• Wash tomatoes and cut in half (if they're large tomatoes, cut into quarters).
• Toss tomatoes with remaining ingredients.
• Place in a rimmed baking pan or dish. Roast 10-20 minutes or to desired doneness.

FIRE ROASTED TOMATOES (HOMEMADE!) + VIDEO

Steps:

• Preheat oven to 450°F or set grill to High (450°F).
• Rinse and slice each tomato lengthwise. Drizzle with olive oil, salt and pepper. I typically add water to the pan to avoid any smoking or do it on the grill.
• Grill Method: Oil grill basket or grill pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
• Oven Method: Roast for 40-45 minutes or until tomatoes are charred (See Note 2). Remove from oven and allow to cool. Store in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

ROASTED TOMATOES RECIPE FOR FREEZING

Steps:

• Preheat your oven to 400º F
• Wash tomatoes, and cut into chunks. You can also just cut in 1/2 or leave whole if you prefer. The large the pieces, the longer they take to cook.
• Divide the tomatoes into 2 roasting pans (you don't want to crowd them)
• Divide the oil and seasonings between the two pans, distribute and mix well to coat.
• Add garlic cloves and fresh herbs to each pan.
• Roast for about 1 1/2-2 hours. **Depending on the size you have cut your tomatoes,the amount of tomatoes you have placed in your baking vessel, and the heat of your oven, you may need to reduce the temperature to 375º after 30 minutes to avoid burning**
• Depending on the amount of moisture you still want in the tomatoes, the time will vary slightly. Also if you removed the seeds, you will have less moisture to cook out.
• Be sure to mix several times during roasting.
• Once done, remove from oven.
• Remove any large stems from the herbs.
• If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too.
• When cool, measure into your desired amount, place in the freezer bags, seal, date, and place in freezer.
• DONE!

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.

ROASTED TOMATOES

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.

MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO

Steps:

• Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
• Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
• Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
• Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
• To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)

ROASTED TOMATOES

Steps:

• Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
• Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
• Bake for 1 hour 45 minutes to 2 1/2 hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences.
• Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.