Best 3 Melted Tomatoes Recipes
**Melted Tomatoes: A Medley of Luscious and Versatile Tomato Recipes**
Indulge in the culinary versatility of tomatoes, transformed into luscious, melted goodness in these delectable recipes. From classic Italian sauces to vibrant salsas, tangy chutneys, and savory spreads, this collection offers a symphony of flavors to tantalize your taste buds. Dive into the rustic charm of Melted Tomatoes with Garlic and Herbs, where juicy tomatoes meld with aromatic garlic and fresh herbs, creating a rustic sauce perfect for pasta or grilled meats. Embark on a taste adventure with Melted Tomatoes with Feta and Olives, a vibrant Greek-inspired spread that combines ripe tomatoes, tangy feta, and briny olives, perfect for pita bread or crackers. Salsa lovers will delight in the vibrant Melted Tomato Salsa, a chunky, flavorful salsa made with roasted tomatoes, chili peppers, and fresh cilantro, adding zest to tacos, burritos, or nachos. Experience the sweet and tangy delight of Melted Tomato Chutney, a versatile condiment that pairs wonderfully with grilled chicken, fish, or vegetable curries. Explore the culinary possibilities of melted tomatoes and embark on a flavor-filled journey with these enticing recipes.
HERB-ROASTED CHICKEN WITH MELTED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
- Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
- Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
- Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
- Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
BEEF ROAST WITH MELTED TOMATOES AND ONIONS
"I would rather be the kosher Rachael Ray than the kosher Martha Stewart," Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein's popular "Kosher by Design" cookbooks. "My books speak to harried everyday cooks like me." This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal - and the leftovers make incredible sandwiches the next day.
Provided by Julia Moskin
Categories dinner, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
- Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
- Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 43 grams, Carbohydrate 5 grams, Fat 89 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 35 grams, Sodium 841 milligrams, Sugar 2 grams
MELTED TOMATOES
Steps:
- Preheat oven to 350 degrees. Choose a broiler-safe pan big enough to hold your sliced tomatoes in a single layer. Line with non-stick foil. Slice tomatoes 1/4" thick, and arrange in pan. Drizzle with oil (not more than 1/4 tsp per slice) Drizzle with balsamic vinegar (about a tablespoon for the pan) Bake about 30 minutes or until tomatoes are soft and melted. You may interrupt the cooking at this point & refrigerate the entire pan, or just continue. Heat broiler. Sprinkle tomatoes with grated Parmesan cheese, and broil to melt. Remove carefully to plates or platter; serve as is or on good toasted bread.
Tips:
- Choose ripe, flavorful tomatoes: Vine-ripened tomatoes are best, as they have the most flavor. If you can't find vine-ripened tomatoes, look for tomatoes that are deep red and firm.
- Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the tomatoes from scorching.
- Cook the tomatoes over medium-low heat: This will allow the tomatoes to cook slowly and develop their flavor.
- Stir the tomatoes frequently: This will help to prevent them from sticking to the pot.
- Season the tomatoes with salt, pepper, and herbs: This will help to enhance the flavor of the tomatoes.
- Serve the tomatoes immediately: Melted tomatoes are best served fresh. However, you can also store them in the refrigerator for up to 3 days.
Conclusion:
Melted tomatoes are a delicious and versatile dish that can be used in a variety of recipes. They can be served as a side dish, used as a topping for pizza or pasta, or added to soups and stews. Melted tomatoes are also a good source of vitamins and minerals, including vitamin C, potassium, and lycopene. If you're looking for a simple and flavorful dish that's also good for you, melted tomatoes are a great option.
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