Best Roasted Winter Tomatoes Recipes
WINTER SALAD WITH ROASTED CHERRY TOMATOES
Vine-ripened tomatoes are roasted to intensify their flavor, and then tossed with lettuce, endive, walnuts and Pecorino Romano.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place tomatoes on a rimmed baking sheet. Add 2 tablespoons oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary, and toss. Roast until tomatoes are soft and beginning to collapse, 20 to 25 minutes. Transfer all but 4 tomatoes to a small bowl. With the back of a spoon, gently crush remaining 4 tomatoes on baking sheet. Separate skins from pulp, and discard skins and rosemary.
- Scrape tomato pulp and liquid into a bowl. Add remaining 2 tablespoons vinegar. Add remaining 1/4 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Combine lettuce, endive, and walnuts in a large bowl. Toss with 1/4 cup of the tomato vinaigrette. Top with reserved tomatoes and cheese. Drizzle with remaining dressing. Serve immediately.
ROASTED WINTER TOMATOES
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter. I like to use cherry tomatoes for this recipe, but anything will do. The method couldn't be easier: cover those sad tomatoes in oil, add ginger, garlic and basil, and pop them in the oven for about 2 hours. With that, your tomatoes are suddenly juicy and flavorful and exciting again. Refrigerate or freeze them for later use; you can serve them with pasta, on toast with whipped feta, on bagels with cream cheese. Or you can make a delicious tomato soup with them, or turn them into a coconut curry sauce that can go over fish, tofu or rice, and is guaranteed to blast your seasonal affective disorder to bits. And save that cooking oil too, which you can store in the fridge for up to 2 weeks. Use it as you would any normal olive oil, except it's so much more delicious. Taste it and try to avoid guzzling the entire bowl.
Provided by Amanda Cohen
Categories vegetables
Time 2h
Yield 2 to 3 quarts (about 10 cups)
Number Of Ingredients 5
Steps:
- Heat oven to 250 degrees. If using larger tomatoes, such as beefsteak or plum tomatoes, slice them in half; if using cherry tomatoes, leave them whole.
- Combine tomatoes, garlic, ginger and basil in a 9- by 13-inch baking dish. Add enough olive oil to cover. Transfer to oven and bake for 2 hours; the tomatoes should have started to collapse and have a few brown spots. Return them to the oven if necessary.
- Remove baking dish from oven and let tomatoes cool. Drain the oil and reserve. (You can use it as you would any normal olive oil.) Refrigerate or freeze your tomatoes for later use; they will last in the fridge up to 1 week. The oil will keep for 2 weeks in the refrigerator.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 50 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 7 grams, Sodium 3 milligrams, Sugar 1 gram
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