Best Torquatos Herb And Garlic Baked Tomatoes Recipes

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GARLIC AND HERB TOMATOES



Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

TORQUATO'S HERB AND GARLIC BAKED TOMATOES



Torquato's Herb and Garlic Baked Tomatoes image

Provided by Faith Willinger

Categories     Food Processor     Garlic     Tomato     Appetizer     Side     Bake     Vegetarian     Wheat/Gluten-Free     Basil     Vegan     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

15 vine-ripened plum tomatoes
1/2 cup packed fresh basil or flat-leafed parsley leaves, washed well and spun dry
4 garlic cloves
1/4 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 400° F.
  • Halve tomatoes lengthwise and scoop out seeds with a small spoon. Arrange tomatoes in one layer, cut sides up, on a non-stick or lightly oiled jelly-roll pan.
  • In a small food processor blend basil, garlic, oil, salt, and pepper until mixture forms a paste and spread about 1/2 teaspoon in each tomato half.
  • Bake tomatoes 30 to 40 minutes, or until tender and juicy but intact, and cool slightly before serving.

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