Best Cumin Roast Peppers Tomatoes Recipes

CUMIN ROASTED TOMATOES

Cumin Roasted Tomatoes image

Roast sweet cherry tomatoes with smoky cumin for a no-fuss side dish that's ready in just a little over half an hour.

Provided by Inspired Taste

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

2 pints (4 cups) cherry tomatoes
2 cloves garlic, sliced
1 teaspoon ground cumin
2 tablespoons olive oil
Dash salt and pepper

Steps:

Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
In large bowl, toss all ingredients. Spread tomatoes in single layer on cookie sheet.
Roast 25 to 30 minutes or until tomatoes begin to split and brown.

Nutrition Facts : ServingSize 1 Serving

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND

Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And image

This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737.

Provided by dmcpherr

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 large orange bell peppers or 2 large red bell peppers
2 ears corn
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper
1 garlic clove
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons shallots, finely chopped
2 tablespoons honey, more to taste
3/4 teaspoon cumin seed, toasted and finely ground
1/4 cup extra virgin olive oil
fresh ground black pepper
2 large tomatoes, cored, seeded, cut into 1/4-inch dice (firm-ripe)
1 small jicama, peeled, cut into 1/4-inch dice
1 (15 ounce) can black beans
1/4 cup fresh cilantro, coarsely chopped

Steps:

Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.

MOROCCAN ROAST RED PEPPER & TOMATO TAGINE SAUCE

Moroccan Roast Red Pepper & Tomato Tagine Sauce image

This is a very rich sauce that makes a delicious accompaniment to herbed couscous dishes, as well as, grilled vegetables, fish and all meats. Leftovers freeze well. Recipe is taken from my Sauces, Salsas and Marinades cookbook.

Provided by DailyInspiration

Categories Sauces

Time 50m

Yield 1 cup

Number Of Ingredients 13

Ingredients

3 teaspoons cumin seeds
2 teaspoons coriander seeds
5 cm. cinnamon sticks (or 1 tsp. ground cinnamon)
2 tablespoons light olive oil
1 onion, chopped
2 -3 garlic cloves, chopped
1 teaspoon ground sumac (or fine zest of 1 lemon)
1 (14 1/2 ounce) can tomatoes
2 -3 roasted red peppers, chopped
2 teaspoons brown sugar
2 teaspoons red wine vinegar
1/4 teaspoon chili flakes
salt & freshly ground black pepper

Steps:

Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.
Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.

Nutrition Facts : Calories 439.3, Fat 30.1, SaturatedFat 4, Sodium 53, Carbohydrate 42.5, Fiber 9.4, Sugar 24.7, Protein 6.9

GARDEN ROASTED TOMATOES WITH PEPPERS & ONIONS

GARDEN ROASTED TOMATOES WITH PEPPERS & ONIONS image

This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden. It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley ,...

Provided by Rose Mary Mogan

Categories Vegetables

Time 40m

Number Of Ingredients 10

Ingredients

1 1/2-2 pt grape or cherry tomatoes
2 stalk(s) celery chopped
1 large yellow onion chopped
2 large jalapeno peppers, seeded & chopped
3 medium hungarian peppers, seeded & choped
1 medium bell pepper, seeded & chopped
3-4 Tbsp extra virgin olive oil
3-4 clove garlic minced
2 tsp steak seasoning, or kosher salt & course ground pepper
3-4 Tbsp fresh chive, chopped

Steps:

1. Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
2. Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
3. Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.