Best Roasted Garlic Green Onion Filled Cherry Tomatoes Recipes

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ROASTED CHERRY TOMATOES



Roasted Cherry Tomatoes image

Roasted cherry tomatoes are halved tomatoes coated in garlic, olive oil and herbs, then baked at high heat until caramelized. These tomatoes make a great side dish or topping for pasta!

Provided by Sara Welch

Categories     Side Dish

Time 35m

Number Of Ingredients 7

16 ounces cherry tomatoes (halved)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon Italian seasoning
salt and pepper to taste
2 tablespoons fresh minced herbs (such as parsley, basil or chives)
cooking spray

Steps:

  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Place the cherry tomatoes in a single layer on the sheet pan.
  • In a small bowl, mix together the olive oil, garlic, Italian seasoning, salt and pepper.
  • Drizzle the oil mixture over the tomatoes and toss to coat evenly.
  • Bake for 25 minutes. Sprinkle the fresh herbs over the top, then serve.

Nutrition Facts : Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, Sodium 12 mg, Sugar 2 g, ServingSize 1 serving

ROASTED CHERRY TOMATOES



Roasted Cherry Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 5

4 pints cherry tomatoes, mixed sizes and colors
Good olive oil
Kosher salt and freshly ground black pepper
20 fresh basil leaves, cut into chiffonade
Sea salt or fleur de sel

Steps:

  • Preheat the oven to 400 degrees.
  • Toss the tomatoes lightly with olive oil on a baking sheet. 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 bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

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

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



Roasted Cherry Tomatoes image

This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!

Provided by Kristen M

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 8

Number Of Ingredients 5

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
  • Spread cherry tomatoes in an even layer on a rimmed baking sheet.
  • Roast until skins are slightly shriveled, 35 to 40 minutes.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g

ROASTED CHERRY TOMATOES



Roasted Cherry Tomatoes image

Slow-roasted cherry tomatoes are intensely sweet and tangy. Add them to salads, pastas, pizza and more.

Categories     Vegetables & Sides

Time 2h10m

Yield 6

Number Of Ingredients 7

2 lbs (3 pints) cherry tomatoes
¼ cup extra-virgin olive oil
1½ tablespoons balsamic vinegar
2 teaspoons sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced

Steps:

  • Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.
  • Directly on the lined baking sheet, using a rubber spatula, toss the tomatoes with the olive oil, vinegar, sugar, salt, pepper, and garlic. Roast for 2 hours, until the tomatoes are soft and beginning to burst. Serve hot or at room temperature.
  • Make-Ahead/Freezer-Friendly Instructions: The tomatoes will keep in a covered container in the refrigerator for 4-5 days. They can also be frozen for up to 3 months. If freezing them, it's a good idea to divide them into individual portions to thaw as needed.

Nutrition Facts : ServingSize about 1 cup, Calories 117, Fat 9 g, Carbohydrate 8 g, Protein 1 g, SaturatedFat 1 g, Sugar 6 g, Fiber 2 g, Sodium 388 mg, Cholesterol 0 mg

ROASTED TOMATOES WITH GARLIC



Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL



Sauteed Cherry Tomatoes with Garlic and Basil image

Cherry tomatoes take less than 10 minutes to prepare.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 5

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper
2 garlic cloves, minced
1 tablespoon minced fresh basil

Steps:

  • Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg

ROASTED ONION AND CHERRY-TOMATO COMPOTE



Roasted Onion and Cherry-Tomato Compote image

Drizzle these vegetables with our Serrano Vinaigrette before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 tablespoon olive oil
2 large sweet onions, peeled and cut into 1/2-inch dice
4 to 5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
1/2 cup golden raisins
2 cups red cherry tomatoes
2 cups yellow cherry tomatoes
1 tablespoon light-brown sugar
2 tablespoons Marsala wine

Steps:

  • Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
  • Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

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.

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