Best Caramelized Tomatoes Recipes

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC

Steps:

• Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
• In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
• Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
• Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
• Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
• Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
• Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
• Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
• Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

GRILLED POLISH SAUSAGE TOPPED WITH CARAMELIZED ONIONS, SWEET POTATO MASH, AND GRILLED TOMATOES

Steps:

• Slice the sausages on the diagonal and cook in a grill pan over medium-high heat, until grill marks form, about 3 minutes on each side.
• Saute 1 quartered and sliced white onion in a medium pan in extra virgin olive oil until tender. Add a pinch of salt and pepper and 1/4 cup of sugar to the pan and coat the onions evenly. Add 2 tablespoons of butter to the pan and continually stir the onions until they are brown. Top sausages with onions and.serve with Sweet Potato Mash and Grilled Tomatoes.
• Salt Cut 2 medium sized sweet potatoes into small, 2-inch cubes and boil in salted water, in a large pot, until the cubes are fork tender, about 7 minutes. Once the sweet potatoes are fully cooked, drain the water from the pot and place into a medium sized bowl. Stir in 1/2 cup of milk and 2 tablespoons of butter. Add 1/4 teaspoon each of cumin, cinnamon, and ginger. For added heat, add 1 teaspoon of minced chipotle pepper. Mix together with a masher or wooden spoon until the ingredients are fully integrated, then set aside.
• Slice the sweet potato into 1/8-inch triangles. Fry the triangles in vegetable oil in a medium sized saute pan until crisp. Use the triangles as a garnish in the sweet potato mash.
• Place the tomatoes in a large pot of boiling water for approximately 2 minutes. Remove the tomatoes and immediately shock them in ice water. Once the tomatoes are cool, peel away the tomato skins. Cut the tomatoes in 1/2, and season, to taste, with salt and freshly ground black pepper. Place the tomato halves in a grill pan, and cook until each side is seared, roughly 3 minutes per side. Remove the tomato halves from the pan and set aside.

CARAMELIZED TOMATOES

Steps:

• Arrange tomatoes in a baking dish.
• Season with salt and pepper, then dot with butter.
• Bake at 375 F for 20 minutes.
• Mix diced veggies with brown sugar and cook over low heat in a medium pan, stirring, for about 10 minutes.
• Make a paste of flour, 1 tsp salt, lemon juice, and a small amount of water (enough to make a paste).
• Stir into the veggie mixture and cook until thick and smooth.
• Pour over baked tomatoes.

PHYLLO TRIANGLES-SUN-DRIED TOMATOES, CARAMELIZED LEEKS, AND GOAT CHEESE

Steps:

• Heat the 3 T oil in a large skillet over medium heat.
• Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
• Add the water, vinegar, and sugar.
• Cover and cook for 5 minutes, stirring twice.
• Remove from heat and stir in mint.
• In another large skillet melt the 4 T butter over medium heat.
• Add the leeks and saute until golden, around 8 minutes.
• Remove from heat, and stir in goat cheese and thyme.
• Lightly season with salt and freshly ground black pepper, white if you prefer.
• Preheat oven to 400 degrees.
• Lightly grease two cookie sheets and set aside.
• Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
• Cut into five 3x14 inch strips.
• Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
• Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
• Place on prepared cookie sheet.
• Repeat until all the fillings are used.
• Brush tops with butter.
• Bake in the preheated oven for 15 minutes.
• Serve hot or at room temp.

ROSEMARY FLATBREADS W/ GOAT CHEESE, CARAMELIZED ONIONS, ROASTED RED PEPPERS AND TOMATOES

Steps:

• In the bowl of an electric mixer, stir the water and yeast together. If using a stand mixer, attach your dough hook. Add olive oil, flour, salt, and honey and mix on low speed for 1 minute. Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes. Add cheese and mix for 1 minute more. Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate overnight. Allow dough to warm to room temperature before rolling out. Heat grill to medium. Turn out dough onto a lightly floured work surface. Divide dough into 6-8 pieces. Flatten a bit and sprinkle with chopped fresh rosemary. Roll out thinly with a rolling pin. (Or divide dough into 16 equal pieces. Using a pasta machine, pass dough through the widest setting a couple of times and then pass the dough through the next two thinner settings to #3.) Rub or brush both sides of flatbread with olive oil. Sprinkle with salt and freshly ground pepper. Grill until cooked and grill marks appear, about 3 minutes. (Dough will puff. Push down to release air.) Turn over and grill other side. Slightly warm onions and peppers (and goat cheese is desired). Serve with goat cheese, caramelized onions, roasted red peppers and chopped tomatoes.

LAMB TAGINE WITH TOMATOES AND CARAMELIZED SWEET ONIONS

Steps:

• Combine 3 cups chopped onions, lamb, and 2 cups water in heavy large pot. Add cinnamon sticks, ground cinnamon, salt, pepper, ginger, and saffron; bring to boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer gently 1 1/2 hours. Add tomatoes and 2 tablespoons parsley. Continue to simmer, partially covered, until lamb is tender and juices thicken, about 30 minutes. Season to taste with salt and pepper. Remove cinnamon sticks.
• Meanwhile, heat oil in heavy large skillet over high heat. Add remaining 6 cups chopped onions. Sauté until beginning to brown, about 10 minutes. Reduce heat to medium; sauté until onions are deep brown, stirring often, about 45 minutes. DO AHEAD: Stew and onions can be made 1 day ahead. Cool, cover, and chill separately. Rewarm each over low heat before continuing.
• Transfer lamb stew to large shallow bowl. Scatter caramelized onions and remaining 2 tablespoons parsley over.

ROASTED SALMON SERVED WITH ROASTED PLUM TOMATOES AND CARAMELIZED LEMON SLICES

Steps:

• Preheat oven to 400 degrees F.
• Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and pepper. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside.
• Reduce oven temperature to 350 degrees F.
• Lay the salmon fillets skin side down with some space between them on a baking sheet or baking dish. Season with salt and pepper and cover with dill. Squeeze 1/2 of the lemon over all. Bake until firm, 15 to 20 minutes.
• Meanwhile, slice the remaining lemon half into 1/4-inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 5 to 7 minutes total. Remove from heat and set aside.
• Remove the aluminum foil from the tomatoes and discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop.
• Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over the tomatoes and lay the lemon halves to the side of the salmon. Serve immediately.

BRANDADE CAKES WITH CARAMELIZED PEPPERS AND TOMATOES

Steps:

• For the peppers: Preheat the oven to 300 degrees F. Seed the peppers and cut into thin fingers. Toss with the tomatoes, garlic, salt, and pepper, and spread on a baking dish. Pour over the olive oil and bake the peppers to confit, about 3 hours, and set aside.
• For the cakes: Put the cod, potatoes, and garlic in a pot. Tie the bay leaf, thyme sprig, and parsley stems with string, and add. Cover, just, with cold water, and bring to a bare simmer. Poach until the potatoes and cod are tender, about 15 minutes. Drain.
• Discard the herbs. Separate the cod from the potatoes. In a mixing bowl, mash the potatoes with the cream. In a separate bowl, shred the cod finely. Then combine the two again, mixing until creamy. Stir through the espelette pepper and the chopped parsley and chives. Check the seasonings.
• Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into 20 small cakes. Just before frying, dip them in the flour or panko bread crumbs to coat. Fry on both sides until very brown, and crisp. Drain on the paper towels to absorb the excess oil.
• For the plate: Top a brandade cake with a few caramelized peppers and tomatoes. Enjoy!

GLUTEN FREE SPAGHETTI WITH CARAMELIZED RED ONIONS, CHERRY TOMATOES, PINE NUTS, AND PECORINO CHEESE

Steps:

• Pre-heat the oven to 425 degrees F. Bring a large pot of water to a boil.
• Toss the cherry tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a rimmed sheet tray and roast in the oven until blistered and browned.
• Meanwhile, in a skillet caramelize the onions in 2 tablespoons of olive oil. Season with salt and pepper, and cook over medium heat for about 10 minutes.
• To the skillet add the roasted tomatoes.
• Cook pasta according to package directions, reserve 1 cup cooking liquid. Drain and toss with sauce and cooking liquid, stir to combine. Remove from heat and add toss in the parsley, cheese and pine nuts.

PIEROGIES WITH TOMATOES, CARAMELIZED ONIONS AND DILL

Steps:

• Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use.
• While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds.
• Add onions and cook, stirring occasionally, until golden, 12-15 minutes.
• Increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized.
• Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes.
• Stir in dill and discard bay leaf.
• Boil pierogies according to package directions (5 to 7 minutes), then drain.
• Serve topped with tomato sauce and a dollop of sour cream.

BARILLA® GLUTEN FREE SPAGHETTI WITH CARAMELIZED RED ONIONS AND WHOLE CHERRY TOMATOES, PINE NUTS AND PECORINO CHEESE

Steps:

• Pre-heat the oven to 425 degrees F (215 C) and bring a large pot of water to a boil.
• Toss the cherry tomatoes in 2 tablespoons of olive oil and season with salt and pepper.
• Place on a sheet tray and roast in the oven until blistered and browned.
• Meanwhile, in a skillet caramelize the onions in 2 tablespoons of olive oil, season with salt and pepper, and cook over medium heat for about 10 minutes.
• To the skillet add the roasted tomatoes.
• Cook pasta according to package directions, reserve 1 cup cooking liquid.
• Drain and toss with sauce and cooking liquid, stir to combine.
• Remove from heat and add toss in the parsley, cheese and pine nuts.

ROAST CHICKEN BREASTS WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND OLIVES

Steps:

• Preheat the oven to 450 degrees F.
• Heat the oil in a large ovenproof skillet or shallow Dutch oven over medium-high heat until hot. Thoroughly pat the chicken very dry and sprinkle with the salt. Place skin-side down in the skillet and cook until the skin is crisp and golden brown, about 5 minutes.
• Flip the chicken over. Add the lemon halves, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast until the chicken is cooked through, about 25 minutes.

STUFFED CARAMELIZED TOMATOES WITH VANILLA ICE CREAM

Steps:

• Drop the tomatoes in boiling water for 15 seconds; then, remove and dip in ice water. Peel the tomatoes, and cut a slice from the top to form a "hat."
• Use a small spoon to remove the insides of the tomatoes. Reserve the pulp.
• In a bowl, combine the diced pears, pineapple and apples. Split the vanilla bean lengthwise, and scrape the contents of the bean into the bowl. Add the pistachio nuts, walnuts and almonds.
• Pour one-third cup of sugar into a saute pan and add a tablespoon of water. Place over high heat, and allow the sugar to melt for about a minute; then, add the fruit-and-nut mixture. Cook for five to seven minutes, until the fruits soften slightly. Remove from the heat.
• Add the lemon and orange zests, the reserved tomato pulp, grated ginger, cloves, cinnamon, anise and mint leaves. Mix well, fill the tomatoes and top with their "hats."
• Preheat the oven to 375 degrees.
• Place 1 cup of sugar and 1/4 cup of water in an oven-proof casserole just large enough to hold the tomatoes side by side. Over high heat, caramelize the sugar to a golden brown. Add the orange juice and bring to a boil, making sure all of the sugar has melted. Boil until the mixture has thickened slightly, about 10 minutes. Remove from heat.
• Place the tomatoes in the casserole. Bake at 375 degrees for 8 minutes; then, remove from oven. As the tomatoes cool, baste them frequently with the caramel-orange sauce.
• Serve the tomatoes while still slightly warm. Serve two on a plate in a pool of caramel-orange sauce with a scoop of vanilla ice cream.

SOFT LENTILS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°F
• Line a baking sheet wit aluminum foil and spray with cooking spray.
• Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
• Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
• Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
• We want the tomatoes to roast from their inner juices.
• Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
• Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
• Stir in the onion and salt.
• Cook, covered over low heat for 30 minutes, stirring often.
• The onions should be soft and golden.
• Remove tomatoes from oven, and allow to cool.
• Reduce oven temperature to 350°F.
• Peel off tomato skins.
• This should be pretty easy after the roasting process.
• Seed and mince tomatoes.
• There should be 1 cup of for this dish.
• Add tomatoes to onions.
• Cook for an additional 15-20 minutes, stirring occasionally.
• Add remaining ingredients except the olives, and stir well.
• Transfer mixture to casserole dish.
• Cover tightly with foil, and bake for about 45 minutes.
• Serve hot, topped with a scattering of the sliced green olives for garnish.

ROAST CHICKEN WITH GINGER, MACARONI AND CARAMELIZED TOMATOES

Steps:

• Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
• Preheat oven to 450°F.
• Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
• Smear the outside of the bird with olive oil and season with salt and pepper.
• Place the chicken on its side in an oval baking dish and place the dish in the oven.
• When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
• After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
• Bring the wine to a simmer and reserve.
• When there is no more lemon juice, pour the wine into the pan and continue basting.
• Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
• When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
• Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
• In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
• As soon as the garlic begins to sizzle, add the tomatoes.
• Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
• Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
• Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
• Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
• Carve the chicken at the table and serve it with the macaroni.

CARAMELIZED TOMATOES GNOCCHI

Steps:

• Prepare your gnocchi as to the instructions here. The recipe is fantastic and really easy to make ahead. Pre-heat the oven to 180 degrees C. Grease an oven-proof dish or a baking tray with some olive oil. In a bowl toss together the crushed pepper and garlic with the tomato halves, sugar and salt. Place the tomatoes in the dish and caramelize in the oven for approx. 15-20 minutes. Keep an eye on them so that they do not burn. Once ready take out and sprinkle with the balsam vinegar. Immediately mix with the cooked gnocchi. Add the mozzarella and basil leaves, toss gently and serve in warm plates. Enjoy with a nice chilled white wine.

ITALIAN BURGERS W/ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use. Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes. Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside. Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium. Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.