Best Roasted Tomatoes And Rosted Tomato Relish Recipes

Roasted Tomatoes with Garlic image

Provided by Jodi

Time 25m

Yield 6

Number Of Ingredients 4

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

Roasted Tomato and Basil Relish image

Provided by evelynathens

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb plum tomato, seeded,very coarsely chopped
1/2 cup chopped fresh basil or 1 tablespoon dried basil, crumbled
1/4 cup grated parmesan cheese (packed)
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon dry crushed red pepper (scant)

Steps:

Nutrition Facts : Calories 112, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 102, Carbohydrate 5.7, Fiber 1.6, Sugar 3.1, Protein 3.7

Roasted Tomato and Basil Relish image

Provided by Jan Okun

Yield Serves 4

Number Of Ingredients 6

1 pound plum tomatoes, seeded, very coarsely chopped
1/2 cup chopped fresh basil or 1 tablespoon dried
1/4 cup (packed) grated Parmesan cheese
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon (scant) dried crushed red pepper

Steps:

Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.

Pork Tenderloin Steaks with Roasted Tomato Relish image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 9

8 cloves unpeeled garlic
3 ripe medium tomatoes
1 bunch scallions, trimmed
1/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1 1/2 pounds)
1 tablespoon balsamic vinegar
1/4 teaspoon Worcestershire sauce
Crusty bread, toasted, for serving

Steps:

Position an oven rack 5-to-6-inches from the heat source and preheat the broiler. Line a rimmed baking sheet with foil.
Toss the garlic, tomatoes and scallions on the baking sheet with 1 tablespoon of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10 to 12 minutes. Set aside to cool.
Slice the pork tenderloin on the bias into 4 long "steaks" and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot but not smoking. Put the pork steaks in the skillet and cook, flipping once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
While the pork rests, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the vinegar, Worcestershire sauce and remaining 1?4 cup oil. Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices.