Best Roasted Roma Tomatoes On Toast Recipes

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ROASTED ROMA TOMATOES ON TOAST



Roasted Roma Tomatoes on Toast image

Make the lemon cheese and olive-oil toast while the tomatoes are roasting. However, if you choose you can make the tomatoes through the roasting stage and make the lemon cheese up to 2 days ahead. Bring to room temperature before serving. First appeared in Sunset Magazine, 2003. It makes 8 appetizer servings or 4 main dish servings.

Provided by Manami

Categories     Lemon

Time 1h50m

Yield 8 appetizers, 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs roma tomatoes, rinsed and cored (8 equal size)
1 (8 ounce) onions, peeled and finely chopped
3/4 cup balsamic vinegar
1/2 cup firmly packed brown sugar or 1/2 cup Splenda granular, substitute sugar
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh ginger
1 pinch crushed red pepper flakes
2 cups arugula leaves, stemmed, rinsed, and drained
salt
fresh ground black pepper
8 slices sourdough bread (1/2-inch thick) or 8 slices ciabatta (1/2-inch thick)
2 tablespoons olive oil
1/3 cup cream cheese
1/3 cup packed fresh chevre cheese (goat cheese)
2 tablespoons milk
1 teaspoon grated lemon peel

Steps:

  • TOMATOES:.
  • Cut tomatoes in half lengthwise.
  • Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 inches higher than tomatoes).
  • In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, crushed red pepper flakes(if usng) and ginger.
  • Bring to a boil over high heat, stirring often.
  • Pour over tomatoes.
  • Roast in a 400°F oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching.
  • Use hot, warm, or at room temperature.
  • ASSEMBLY:.
  • Spread lemon cheese equally on oiled sides of the olive-oil toast slices.
  • Set on plates and cover equally with arugula leaves.
  • Spoon tomatoes and juices equally onto toast slices.
  • Add salt to taste.
  • LEMON CHEESE:.
  • In a food processor or bowl, combine cream cheese (at room temperature), fresh chèvre (goat cheese), milk, and grated lemon peel.
  • Whirl or beat with a mixer on medium-high speed until blended.
  • OLIVE OIL TOAST:.
  • Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 inches thick) in a single layer in a shallow 10- by 15-inch pan.
  • Bake in a 375°F oven until lightly browned on the bottom, 5 to 6 minutes.
  • Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil.
  • Continue baking until golden brown and crisp, 6 to 8 minutes longer.
  • Use warm, or let cool on a rack.

QUICK OVEN ROASTED TOMATOES RECIPE



Quick Oven Roasted Tomatoes Recipe image

Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 8

2 lb Smaller Tomatoes, (halved (I used Campari tomatoes) )
2 to 3 garlic cloves, (minced)
Kosher salt and black pepper
2 tsp fresh thyme, (stems removed)
1 tsp sumac
1/2 tsp dry chili pepper flakes,
Extra virgin olive oil,
Crumbled feta cheese, (optional)

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
  • Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
  • Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
  • Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving

ROASTED ROMA TOMATOES



Roasted Roma Tomatoes image

Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.

Provided by WendyWendy

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 8

8 roma (plum) tomatoes, cut in half and seeds removed
¼ cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
½ cup crumbled feta cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
  • Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g

AWESOME ROASTED TOMATOES



Awesome Roasted Tomatoes image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 Roma tomatoes, halved
1/4 cup olive oil
2 cloves garlic, finely chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Fresh basil leaves, for garnish
Fresh oregano leaves, for garnish
1/4 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 tablespoons fresh oregano leaves and tender stems
1 tablespoon capers
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • For the tomatoes: Preheat the oven to 400 degrees F.
  • Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
  • For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
  • Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.

ROASTED ROMA TOMATOES



Roasted Roma Tomatoes image

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

Provided by periwinklejenn

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
4 garlic cloves, minced
1/4 cup fresh basil, chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lbs roma tomatoes, halved lengthwise

Steps:

  • Preheat oven to 400°F Line a baking sheet with foil, and coat lightly with some of the olive oil.
  • In a small bowl, combine the remaining olive oil, garlic, basil, crushed red pepper, salt, and black pepper.
  • Place tomatoes cut-side up on the baking sheet. Brush with the olive oil mixture.
  • Bake 25-30 minutes, or until the tomatoes have softened and are sizzling, with the edges slightly charred. Serve hot.

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