Best Slow Roasted Tomatoes Recipes

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AMAZINGLY SWEET SLOW-ROASTED TOMATOES



Amazingly Sweet Slow-Roasted Tomatoes image

These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.

Provided by Martha Rose Shulman

Time 3h

Yield Serves 4 as a snack, side dish or sauce.

Number Of Ingredients 4

1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Categories     Garlic     Tomato     Side     Roast     Vegetarian     Dinner     Fall     Summer     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

4 pounds plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 200°F.
  • Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES



Slow-Roasted Oregano Chicken With Buttered Tomatoes image

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 1/2 pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Steps:

  • Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
  • Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  • Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC



Baked Rice With Slow-Roasted Tomatoes and Garlic image

Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.

Provided by Melissa Clark

Categories     dinner, grains and rice, appetizer, main course, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds cherry tomatoes
12 large garlic cloves
4 large shallots, cut into 1 1/4-inch pieces
1 1/4 cup cilantro stems, cut into 1 1/2-inch pieces
3 tablespoons fresh thyme leaves
4 small cinnamon sticks
1 teaspoon fine sea salt, more as needed
Black pepper, as needed
7 tablespoons extra-virgin olive oil
1 1/2 cups basmati rice
2 1/2 cups boiling water
1/2 cup cilantro leaves, roughly chopped

Steps:

  • Heat oven to 350 degrees.
  • In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
  • Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
  • Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
  • Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.

Provided by Food Network Kitchen

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds ripe plum tomatoes, cored and halved lengthwise
Kosher salt and freshly ground black pepper
Small handful fresh thyme sprigs, plus extra for storing
Extra-virgin olive oil, for storing

Steps:

  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
  • Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
  • Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE



Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese image

Provided by Sara Moulton

Categories     Cheese     Pasta     Tomato     Side     Roast     Goat Cheese     Basil     Fall     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 pounds red and yellow cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
6 ounces fresh goat cheese
1 pound penne
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
  • Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
  • Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

SLOW-ROASTED TUNA WITH TOMATOES, HERBS, AND SPICES



Slow-Roasted Tuna with Tomatoes, Herbs, and Spices image

Categories     Fish     Tomato     Roast     Low Carb     Wheat/Gluten-Free     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 2 1/4-pound tuna fillet
9 whole cloves
9 whole coriander seeds
3 large garlic cloves, cut into slivers
1/3 cup extra-virgin olive oil
1 large red onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, chopped
1 teaspoon dried oregano
1/3 cup white wine vinegar

Steps:

  • Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
  • Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.

SLOW-ROASTED CHERRY TOMATOES WITH BASIL OIL



Slow-Roasted Cherry Tomatoes With Basil Oil image

When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata. You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won't have to use much more olive oil to coat the tomatoes. This gorgeous emerald-colored oil is a condiment that you can keep in your refrigerator for up to a week. Keep it in a squeeze bottle, and drizzle it over tomatoes, fish, chicken or other vegetables. It looks beautiful on a white plate, and a little goes a long way.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h10m

Yield Serves 8 to 10 as an hors d'oeuvre

Number Of Ingredients 8

2 baskets sweet cherry tomatoes (can use a mixture of colors)
Salt to taste
A couple of pinches of sugar
3 tablespoons extra virgin olive oil
About 1 tablespoon basil olive oil (see below)
Salt to taste
2 cups basil
1/2 cup extra virgin olive oil

Steps:

  • Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
  • Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.
  • Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 0 grams

SLOW-ROASTED CHERRY TOMATOES AND GARLIC



Slow-Roasted Cherry Tomatoes and Garlic image

Slow oven roasting transforms average-tasting cherry tomatoes and garlic into pure heaven! I like to serve these on goat cheese bruschetta. They can be eaten warm, room temperature, or cold. Toss in pasta, on sandwiches, or eat alone! Store in an airtight container in the refrigerator.

Provided by docswife

Time 3h10m

Yield 8

Number Of Ingredients 5

3 tablespoons olive oil, divided, or to taste
4 cups cherry tomatoes, halved
1 head unpeeled garlic, cloves separated
kosher salt and ground black pepper to taste
1 tablespoon dried Italian herbs, or to taste

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Grease a large baking sheet with some of the olive oil.
  • Place tomatoes cut side-up on the baking sheet. Scatter garlic cloves among the tomatoes. Drizzle remaining olive oil on top. Sprinkle salt, pepper, and herbs lightly on top.
  • Bake in the preheated oven until tomatoes look shriveled but retain some moisture, about 3 hours. Let cool until garlic cloves can be easily peeled. Serve immediately or refrigerate until needed.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 6.9 g, Fat 5.5 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 59.5 mg, Sugar 0.1 g

SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME



Slow-Roasted Tomatoes With Olive Oil and Lime image

Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.

Provided by Dorie Greenspan

Categories     appetizer, dessert, side dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 8

Ice cubes, as needed
4 medium, ripe but firm round tomatoes
2 tablespoons granulated sugar
2 limes
1/4 teaspoon pure lemon or lime oil or extract (see Tip), optional
1/2 cup extra-virgin olive oil, preferably mild and fruity
Maldon or other flaky sea salt
Freshly ground black pepper

Steps:

  • Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
  • Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
  • Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
  • If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
  • Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
  • These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.

CHICKEN MILANESE WITH SLOW-ROASTED CHERRY TOMATOES AND ARUGULA



Chicken Milanese With Slow-Roasted Cherry Tomatoes and Arugula image

This recipe, from Gwyneth Paltrow, is a very basic and yummy chicken milanese, which is made special with the addition of the roasted cherry tomatoes and arugula salad. Arugula is like a super food. It's so healthy for you! The chicken couldn't be easier and the salad topping is such a nice complement. Simple and satisfying!

Provided by LifeIsGood

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 cup milk
2 cups breadcrumbs, plain. (I prefer to use Panko)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/2 cup extra virgin olive oil
2 cups cherry tomatoes
2 tablespoons extra virgin olive oil, divided
coarse salt, to taste
5 ounces arugula (or about 6 cups)
1 tablespoon balsamic vinegar, high quality if possible

Steps:

  • To make the Slow Roasted Cherry Tomatoes & Arugula:.
  • Preheat the oven to 400 degrees F.
  • Put the tomatoes on a rimmed cookie sheet and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for about 30 minutes (depending on your oven, they may be done in as little as 20 minute or as long as 40 min.), stirring occasionally, until the tomatoes are split and blistered. Which means they are super sweet.
  • While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar and pinch of salt. Fold the tomatoes into the arugula.
  • Chicken:.
  • Put the chicken breasts in between two sheets of wax paper and pound them with a mallet, until they are very, very thin - you should be able to almost see through them - about 1/6 inch thick.
  • Mix the oregano, salt and pepper into the bread crumbs or panko and set on a plate.
  • Put the milk into a shallow bowl.
  • Dip each chicken piece into the milk and then dredge in the bread crumbs. You should have a thin, even coating.
  • Heat 1/4 cup of olive oil in a large nonstick skillet. Cook the chicken for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for another 2-3 minutes or until the other side is browned and crisp and the chicken is firm to the touch.
  • Place a piece of chicken on each plate and mound a handful of the arugula mix over each piece.

Nutrition Facts : Calories 712.8, Fat 42.3, SaturatedFat 7.4, Cholesterol 84.1, Sodium 1013.2, Carbohydrate 47, Fiber 4.1, Sugar 6.7, Protein 35.9

CURRIED CHICKEN SALAD WITH SLOW-ROASTED TOMATOES



Curried Chicken Salad With Slow-Roasted Tomatoes image

Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time. "Sandwiches are as American as Dagwood Bumstead," he wrote, "and outlandishness has always been part of the recipe." The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past. This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.

Provided by Eric Asimov

Categories     lunch, main course

Time 45m

Yield 4 sandwiches

Number Of Ingredients 14

2 chicken breasts, whole or halved, with bone
Salt and freshly ground pepper to taste
2 teaspoons vegetable oil
1/2 cup diced celery
1/2 cup diced onion
1 teaspoon grated fresh ginger
1 teaspoon Madras curry
1/2 teaspoon turmeric
1/4 cup chicken stock or canned broth
3 tablespoons mayonnaise
3 tablespoons plain low-fat yogurt
8 slices good-quality raisin-walnut bread
8 arugula leaves
Slow-roasted tomatoes (see recipe)

Steps:

  • Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
  • In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
  • Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
  • To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams

SLOW-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS



Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 21

1 yellow onion, roughly chopped
2 garlic cloves, crushed
One 15-ounce can fire roasted tomatoes
1 to 2 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
1/4 cup chopped cilantro leaves
4- to 5-pound pork shoulder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons sugar
Pinch red pepper flakes
1 teaspoon kosher salt
1 red onion, thinly sliced
1 teaspoon dried oregano
24 corn tortillas
1 small green cabbage, shredded
2 avocados, peeled and thinly sliced
Pickled red onions
One 16-ounce container sour cream
Chopped cilantro leaves, for garnish

Steps:

  • For the pork:
  • To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
  • For the pickled onions:
  • In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
  • Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
  • To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.

SLOW-ROASTED TOMATILLOS AND TOMATOES



Slow-Roasted Tomatillos and Tomatoes image

This is a tasty tomato side dish you can cook alongside roast chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Number Of Ingredients 5

3/4 pound tomatillos, husks removed, washed and halved
3/4 pound plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 teaspoons ground coriander
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer. Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. To store, cover and refrigerate, up to 3 days.

SLOW ROASTED TOMATOES



Slow Roasted Tomatoes image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 7

10 to 12 plum shaped tomatoes, halved and seeded
3 tablespoons olive oil, plus 3 tablespoons
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
3 dried ancho chiles (1 1/2 to 2 ounces)
1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags
1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels

Steps:

  • Preheat oven to 200 degrees F.
  • Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
  • Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
  • Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
  • Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
  • Store in a tightly sealed jar away from light for up to 3 months.
  • Recipe courtesy Sally Schneider
  • Yield: 1/3 cup
  • If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
  • Store in a tightly sealed jar away from light for up to 3 months.
  • Recipe courtesy Sally Schneider
  • Yield: 1/3 cup
  • Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
  • Store in a tightly sealed jar away from light for up to 3 months.
  • Recipe courtesy Sally Schneider
  • Yield: 1/3 cup

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL



Pasta Salad with Slow-Roasted Tomatoes and Basil image

This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature-perfect for a potluck or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
1 pound gemelli or other short pasta
10 Slow-Roasted Tomatoes halves, roughly chopped
1/2 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice
2 ounces Parmesan, grated (1/2 cup), plus more for serving
1/2 cup fresh basil leaves, roughly chopped

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.

Nutrition Facts : Calories 483 g, Fat 22 g, Fiber 3 g, Protein 13 g, SaturatedFat 4 g

ORGANIC CHICKEN-AND-WHITE-BEAN STEW WITH SPINACH AND SLOW-ROASTED TOMATOES



Organic Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes image

Categories     Soup/Stew     Bean     Chicken     Tomato     Stew     Low Fat     High Fiber     Dinner     Spinach     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings.

Number Of Ingredients 16

8 Roma tomatoes, halved, seeds and inner flesh removed
Olive- or vegetable-oil cooking spray
2 1/2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 slices thick-cut bacon, diced
1 cup chopped onion
8 cloves garlic, minced
3/4 cup chopped carrots
3/4 cup chopped celery
3 cans (15.5 oz each) great Northern beans, rinsed and drained
6 cups lower-sodium fat-free chicken broth, preferably organic
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
1/4 cup chopped shallots
1 3/4 lb baby spinach

Steps:

  • Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.

WILD SALMON WITH PEARL COUSCOUS, SLOW-ROASTED TOMATOES, AND LEMON OREGANO OIL



Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil image

Categories     Fish     Tomato     Roast     Lemon     Salmon     Spring     Couscous     Gourmet

Yield Makes 6 servings

Number Of Ingredients 22

For tomatoes and lemon oregano oil
6 plum tomatoes (1 lb), halved lengthwise
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves plus 3 tablespoons finely chopped
2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
2 tablespoons fresh lemon juice
For couscous
2 teaspoons olive oil
2 1/4 cups pearl (Israeli) couscous (12 oz)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup water
1/4 teaspoon salt
For salmon
6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise

Steps:

  • Roast tomatoes and prepare oil:
  • Put oven rack in middle position and preheat oven to 250°F.
  • Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
  • Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
  • Cook couscous:
  • Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.
  • Roast salmon while couscous stands:
  • Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil.
  • Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.
  • Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.

PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE



Penne With Slow Roasted Cherry Tomatoes and Goat Cheese image

Make and share this Penne With Slow Roasted Cherry Tomatoes and Goat Cheese recipe from Food.com.

Provided by Sharon123

Categories     Penne

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs cherry tomatoes (red and yellow)
6 -8 garlic cloves, sliced
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 lb penne
6 ounces fresh goat cheese
1 cup loosely packed fresh basil leaf, torn into pieces
additional kosher salt
fresh ground black pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic). I check after about a 1/2 hour and push the garlic down into the tomato.
  • Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
  • Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!

Nutrition Facts : Calories 466.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 22.4, Sodium 738.4, Carbohydrate 67.8, Fiber 10.3, Sugar 4.8, Protein 13.5

SLOW-ROASTED PLUM TOMATOES



Slow-Roasted Plum Tomatoes image

Garlicky slow-roasted plum tomatoes to eat as an appetizer with crackers, or by themselves.

Provided by Julie

Categories     Side Dish     Vegetables     Tomatoes

Time 2h50m

Yield 4

Number Of Ingredients 10

½ onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
6 plum tomatoes, halved lengthwise and seeded
¼ cup olive oil
1 teaspoon white sugar
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 8.1 g, Fat 13.8 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 45.8 mg, Sugar 4.7 g

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