Best Roasted Garlic Green Onion Filled Cherry Tomatoes Recipes

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GARLIC ROASTED CHERRY TOMATOES RECIPE



Garlic Roasted Cherry Tomatoes Recipe image

Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten!

Provided by Jessica

Categories     30 Min or Less

Time 25m

Number Of Ingredients 5

2 (10 oz) containers cherry tomatoes, halved
6 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons fresh cracked black pepper

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
  • Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
  • Eat immediately standing over the sink with a kitchen fork...or on top of your favorite pasta, pizza, or even grilled chicken breasts!

Nutrition Facts : Calories 70 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 530 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHERRY TOMATOES WITH ROASTED GARLIC FILLING



Cherry Tomatoes with Roasted Garlic Filling image

Categories     Garlic     Tomato     Bake     Cocktail Party     Gourmet

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 6

a 6-ounce head of garlic, outer husk removed and 1/4 inch trimmed from the stem end
1 tablespoon olive oil
1 pint cherry tomatoes (about 30)
6 ounces cream cheese, softened
1 teaspoon fresh lemon juice, or to taste
fresh basil leaves, shredded, for garnish

Steps:

  • In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325°F. oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled. Squeeze the pulp from the cloves into a bowl and let it cool. Mash the pulp until it is smooth (there should be about 1/4 cup purée.)
  • Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright. Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells. Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes.
  • In a bowl whisk together the cream cheese, the lemon juice, the garlic purée, and salt and pepper to taste until the filling is smooth. Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells. Garnish the filled shells with basil.

ROASTED CHERRY TOMATOES



Roasted Cherry Tomatoes image

Make and share this Roasted Cherry Tomatoes recipe from Food.com.

Provided by Skeeter

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 pints cherry tomatoes
3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup packed fresh basil leaf, torn if large

Steps:

  • Heat oven to 400°F.
  • Combine all the ingredients except the basil in a roasting pan.
  • Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
  • Carefully transfer the tomatoes to a bowl and set aside.
  • Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
  • Toss the tomatoes with the basil.
  • Drizzle some of the thickened balsamic sauce on each serving.

ROASTED CHERRY TOMATOES



Roasted Cherry Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 6

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
  • Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

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