Best 12 Roma Tomatoes Recipes

ROASTED ROMA TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
• Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

ROASTED ROMA TOMATOES AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
• Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

ROASTED ROMA TOMATOES

Steps:

• Preheat oven to 400°F Line a baking sheet with foil, and coat lightly with some of the olive oil.
• In a small bowl, combine the remaining olive oil, garlic, basil, crushed red pepper, salt, and black pepper.
• Place tomatoes cut-side up on the baking sheet. Brush with the olive oil mixture.
• Bake 25-30 minutes, or until the tomatoes have softened and are sizzling, with the edges slightly charred. Serve hot.

ROASTED ROMA TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Place all ingredients in a large bowl; mix to combine. Spread tomato mixture evenly in a large baking dish and transfer to oven. Bake for 15 to 20 minutes and mash, using the back of a spoon or a potato masher. Return to oven and continue to bake until soft and juicy, 15 to 25 minutes more.

PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES

Steps:

• Grill or broil chicken breasts; slice into thin strips.
• Cook pasta according to package directions.
• Toss with olive oil, return to pot.
• While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
• Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
• Boil for 2 minutes.
• Reduce heat, add Gorgonzola, parmesan and nutmeg.
• Stir until melted.
• Serve sauce over noodles, top with chicken and chopped tomatoes.

ROMA TOMATOES WITH ASPARAGUS AND HOLLANDAISE

Steps:

• Cut tomatoes in half lengthwise. Seed tomatoes, using teaspoon; remove flesh, leaving 1/4-inch-thick shell. Cut thin slice from rounded side of tomato halves, if necessary, so they'll rest level in pan. Drain tomatoes, hollow sides down, on paper towels.
• Break off tough ends of asparagus. From tip end, cut off top 3 inches of each spear (reserve remaining portions of spear for another use). In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus pieces. Heat to boiling and boil 2 minutes; drain and set aside.
• In same 1-quart saucepan, beat milk and sauce mix with wire whisk until smooth. Add butter. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Cook 1 minute, stirring constantly, until thickened and smooth.
• Set oven control to broil. In 13x9-inch pan, place tomato halves. In each tomato half, arrange 3 asparagus pieces lengthwise with tips extended over stem end of tomato. Spoon 1 tablespoon sauce over asparagus-filled tomato halves, allowing some sauce to fill tomato hollow. Sprinkle with cheese.
• Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until tomatoes are hot and cheese just begins to brown. If desired, heat remaining sauce until hot; serve with tomatoes.

BROILED ROMA TOMATOES

Steps:

• Preheat broiler. Place tomatoes cut side up in baking dish. Spread garlic over cut half of tomatoes. Sprinkle tomatoes with oregano then Romano. Season with pepper. Broil until tomatoes are tender, about 5 minutes. Serve.

ROASTED ROMA TOMATOES ON TOAST

Steps:

• TOMATOES:.
• Cut tomatoes in half lengthwise.
• Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 inches higher than tomatoes).
• In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, crushed red pepper flakes(if usng) and ginger.
• Bring to a boil over high heat, stirring often.
• Pour over tomatoes.
• Roast in a 400°F oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching.
• Use hot, warm, or at room temperature.
• ASSEMBLY:.
• Spread lemon cheese equally on oiled sides of the olive-oil toast slices.
• Set on plates and cover equally with arugula leaves.
• Spoon tomatoes and juices equally onto toast slices.
• Add salt to taste.
• LEMON CHEESE:.
• In a food processor or bowl, combine cream cheese (at room temperature), fresh chèvre (goat cheese), milk, and grated lemon peel.
• Whirl or beat with a mixer on medium-high speed until blended.
• OLIVE OIL TOAST:.
• Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 inches thick) in a single layer in a shallow 10- by 15-inch pan.
• Bake in a 375°F oven until lightly browned on the bottom, 5 to 6 minutes.
• Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil.
• Continue baking until golden brown and crisp, 6 to 8 minutes longer.
• Use warm, or let cool on a rack.

BAKED BABY ROMA TOMATOES

Steps:

• Preheat oven to 160°C with the fan or 180°C if not using a fan forced oven.
• Slice the tomatoes in half lengthways and place in a shallow baking dish.
• Pour over the olive oil and toss tomatoes to coat. Check the tomatoes are sitting cut side up and sprinkle with dried basil and sea salt.
• Bake in the oven 30 minutes.

ROMAS AND GOATS (ROMA TOMATOES WITH GOAT CHEESE APPETIZERS)

Steps:

• Stir together first 5 ingredients in a shallow dish. Stir in butter; set aside.
• Combine goat cheese, pepper, and salt in a small bowl.
• Cut tomatoes in half horizontally; trim a small amount from rounded edges, if necessary, so halves will stand upright. Remove seeds and pulp. Spoon about 2 teaspoons goat cheese mixture into each half.
• Dip tomato halves, upside down, in breadcrumb mixture, coating cut edges generously. Place right side up on an ungreased baking sheet.
• Bake at 400 degrees for 15-18 minutes or until lightly browned. Transfer tomatoes to serving platter. Drizzle with pesto.

ROASTED ROMA TOMATOES ON TOAST

Steps:

• 1. Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). 2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. 3. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. 4. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. 5. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. 6. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

ROMA TOMATOES

Steps:

• Cut the tomatoes in half.
• Drizzle with olive oil.
• Season with salt and freshly ground black pepper.
• Roast in hot oven for about 15-20 minutes.