Best Roasted Garlic Green Onion Filled Cherry Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED GARLIC & GREEN ONION FILLED CHERRY TOMATOES



ROASTED GARLIC & GREEN ONION FILLED CHERRY TOMATOES image

I found several stuffed tomato recipes online and mixed-and-matched a bit to make this one for Thanksgiving 2015. In general it's pretty easy, but be careful with the tomatoes. I used cocktail (a bit larger than cherry tomatoes), cut the thinnest of slips in the bottom to make them stand up; I cut off the tops and used a paring knife to loosen the membrane, then picked out the insides with my finger. I prepared the tomatoes and the cheese filling the night before and left them in the fridge overnight, filling in the morning with a piping bag. I left the cooking time out as this recipe could be done with out the roasted garlic, depending on the time you have and flavors you want.

Provided by CoCaShe

Categories     Low Protein

Time 20m

Yield 25 stuffed tomatoes

Number Of Ingredients 8

1 head garlic
olive oil
salt and pepper
25 cocktail tomatoes
300 g oz cream cheese, softened
green onions or chives
1 teaspoon fresh lemon juice (to taste)
chives, sweet paprika for garnish (optional)

Steps:

  • Remove outer husk of garlic head, cut off top with stem so that tops of bulbs are exposed. Place on aluminum foil, drizzle with olive oil and salt and pepper. Close aluminum foil packet and place in 325F preheated oven for 45-60 minute When bulb is soft, remove from oven and allow to cool.
  • Wash tomatoes. Cut a tiny sliver off of the bottom of each one, just to ensure they stand up (be careful not to pierce the tomato). Cut off top of each tomato and clean out insides. If you have time you can sprinkle the insides with salt and place upside down on a rack to drain, but it's not necessary.
  • In a bowl, combine cream cheese, green onions or chives (or any other herb that goes well with roasted garlic) and lemon juice. Take roasted heaad of garlic and squeeze paste from bulbs directly into bowl. Mix well (I use the whisk attachment on a stand mixer, gets it blended nicely in no time).
  • Use the piping bag to fill each tomato. Garnish as desired (sweet paprika and chives shown in picture). Note: if storing overnight in fridge, you may want to remove the cheese a few minutes before filling the tomatoes to soften it up and make it easier to squeeze out with the piping bag; however, I found that there was still a lot of condensation which dripped on the plate and tomato, so I wrapped a paper towel around the tip to catch any dripping.

Nutrition Facts : Calories 66.9, Fat 4.4, SaturatedFat 2.4, Cholesterol 13.2, Sodium 45.1, Carbohydrate 6.1, Fiber 1.5, Sugar 3.6, Protein 1.9

ROASTED CHERRY TOMATOES WITH GOAT CHEESE



Roasted Cherry Tomatoes With Goat Cheese image

This salad may look fancy, but it is so simple and easy to make. It is a great way to use up a lot of cherry tomatoes you have in your fridge. It can be served at room temperature or chilled. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Free Of...

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups cherry tomatoes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons goat cheese, crumbled
6 basil leaves, chiffonaded

Steps:

  • Preheat oven to 375ºF/180ºC degrees.
  • Place cherry tomatoes in an oven-proof shallow pan.
  • Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
  • Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
  • Transfer to a plate and top with goat cheese and basil leaves.
  • Infuse love and serve!

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.

Related Topics