SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Here's a dinner that cooks by itself. Don't skimp on the garlic, it mellows through the long slow cooking time; the vinegar adds a nice tang. Serve this with mashed potatoes or over broad noodles. Leftovers taste even better!
Categories Entree
Yield 8
Number Of Ingredients 9
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
- Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
- Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
- Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
- Remove beef to a warm platter; cover to keep warm.
- Skim excess fat from the top of the remaining vegetables and liquid.
- Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.
Nutrition Facts : ServingSize 1 Serving
SCRAMBLED EGGS & SLOW-ROAST TOMATOES ON TOAST
These indulgent scrambled eggs with tomatoes and spinach are the ideal weekend breakfast treat. A simple vegetarian meal you can prep in minutes
Provided by Kirstie Allsopp
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.
- Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.
- Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.
Nutrition Facts : Calories 496 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium
ROAST BEEF WITH SLOW-COOKED TOMATOES AND GARLIC
Make and share this Roast Beef With Slow-Cooked Tomatoes and Garlic recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 ° F.
- Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
- In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
- Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
Nutrition Facts : Calories 576.4, Fat 38, SaturatedFat 12.3, Cholesterol 138.3, Sodium 129.6, Carbohydrate 8.4, Fiber 1.1, Sugar 0.1, Protein 48.5
SLOW-ROAST TOMATOES WITH IBERICO HAM & ARTICHOKES
Oozing with flavours, this Mediterranean influenced dish is worth the time it takes to slow-roast your own tomatoes
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 3h20m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/fan 120C/gas 1. Make a thick layer of salt on a baking tray, top with the tomatoes, cut-side up, then slowly roast for 3 hrs until they are semi-dried. Remove from the salt and, if keeping for longer than a day, store in a sterilised jar completely submerged in olive oil.
- To serve, arrange two slices of ham on each serving plate. Toss the tomatoes, artichokes, olives and parsley in a little oil, then arrange in the centre. Serve with some breadsticks.
Nutrition Facts : Calories 185 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 3 milligram of sodium
RACK OF LAMB WITH WARM SALAD OF MIXED BEANS & SLOW-ROAST TOMATOES
Tender, lean lamb and a selection of the finest vegetables makes this a romantic dish you won't forget
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat oven to 220C/200C fan/gas 7. For the tomatoes heat the oil in an ovenproof frying pan (if you don't have an ovenproof pan, use a standard frying pan then transfer to a roasting tray before putting in the oven) and fry cut-side down. Add the thyme and garlic and cook for 3 mins until coloured. Turn over the tomatoes, drizzle with vinegar, then roast in the oven for 20 mins until soft and caramelised. Leave to rest.
- While the tomatoes are roasting, cook the lamb. Season the meat generously and heat the oil and butter in another ovenproof frying pan. Place the lamb, fat-side down, in the pan and scatter round the garlic and thyme. Brown the lamb really well, then turn over.
- Baste the lamb with the pan juices, then transfer to the oven for 10 mins for lamb that is pink. If you prefer it more well done, give it 5 mins more. Leave the lamb somewhere warm to rest.
- While the lamb is cooking, prepare the bean salad. Bring a large pan of salted water to the boil and cook the broad beans for a few mins. Scoop them out with a slotted spoon straight into a bowl of ice water, then slip them from their skins into a bowl. Boil the fine beans for 2 mins, then add the mangetout and cook both for 1 min longer. Drain, plunge into iced water (this keeps their bright green colour), leave for 1 min to cool down, then drain again.
- Heat the oil in a frying pan, quickly cook the shallots for 1 min until starting to soften and colour, then add the fine beans and mangetout. Cook for about 1 min to heat through, then toss in the almonds and finally toss through the broad beans.
- Scatter the basil over the tomatoes, saving a few of the very small leaves for garnishing. Make the dressing by simply whisking the oil and vinegar together. Carve the lamb into cutlets on a board with a very sharp knife (see tip, below). You are now ready to plate up.
- Place the salad to one side of each plate. Line up three tomato halves down the other side of the plate. Lay three chops on top of the salad, slightly overlapping, with the bones pointing in the same direction. Drizzle the dressing around the plate and scatter the small basil leaves over the tomatoes.
Nutrition Facts : Calories 892 calories, Fat 68 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 48 grams protein, Sodium 0.41 milligram of sodium
SLOW ROAST TOMATOES
Make and share this Slow Roast Tomatoes recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 6m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to gas mark 2/300°F/150°C.
- Place tomato halves cut side up in an oven tray.
- Place a garlic slice on top of each half.
- Mix honey, vinegar and olive oil in a bowl and drizzle over the tomatoes.
- Season with salt and pepper.
- Roast for 1 hour, till very soft and lightly charred.
- You can roast the tomatoes up to 1 day in advance, cover and refrigerate.
- Sprinkle with parsley and drizzle with oil and vinegar and serve chilled or at room temperature.
Nutrition Facts : Calories 94.5, Fat 5, SaturatedFat 0.7, Sodium 13.5, Carbohydrate 12.3, Fiber 3, Sugar 8.4, Protein 2.3
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