Best Roasted Plum Tomatoes Recipes

BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO

Steps:

• Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
• Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
• Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
• Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
• Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

ROASTED PLUM TOMATOES

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

OVEN-ROASTED PLUM TOMATOES

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.

OVEN ROASTED PLUM TOMATOES

Steps:

• Set oven to 375 degrees.
• Prepare an 11 x 7-inch glass baking dish.
• Core the inside of the tomatoes.
• Cut in half lenghwise.
• Place in a bowl.
• Add in basil, olive oil, salt and pepper; toss to coast well.
• Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.
• If desired, sprinkle with grated Parmesan cheese before serving.
• Delicious!

SLOW-ROASTED PLUM TOMATOES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Mix together onion, garlic, rosemary, thyme, parsley, and basil in an 8-inch square baking pan; spread evenly in the bottom of the pan. Place tomatoes, cut-sides down, on top of the onion mixture. Drizzle olive oil on top. Sprinkle with sugar and season with salt and pepper.
• Roast in the preheated oven until tomatoes have started to collapse and are browning around the edges, about 2 1/2 hours.

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.

ROASTED PLUM TOMATOES AND GARLIC

Steps:

• Preheat oven to 230C/ 450°F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer.
• Place the tomatoes cut side up and brush with the olive oil. scatter the garlic and oregano on top, season with salt and pepper and bake about 45 minutes.
• The tomatoes should be soft and charred around the edges.