Best 4 Slow Cooked Cherry Tomatoes With Coriander And Rosemary Recipes
**Savory and Vibrant: A Culinary Journey through Slow-Cooked Cherry Tomatoes with Coriander and Rosemary**
Embark on a culinary adventure with our collection of delectable slow-cooked cherry tomato recipes, where flavors dance harmoniously in a symphony of taste. These dishes, infused with the aromatic allure of coriander and rosemary, promise a sensory experience that will tantalize your palate. From the classic simplicity of roasted tomatoes to the vibrant burst of a tangy tomato sauce, each recipe embodies the essence of fresh, garden-grown goodness. Whether you seek a quick and effortless side dish or a hearty main course brimming with Mediterranean charm, our curated selection caters to every craving. Prepare to be captivated by the delightful interplay of sweet, savory, and herbaceous notes as you explore the diverse culinary landscapes of slow-cooked cherry tomatoes.
ROASTED CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
- Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
SLOW-COOKER TOMATO COMPOTE
This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Provided by Sarah DiGregorio
Categories vegetables
Time 6h10m
Yield About 3 ½ cups
Number Of Ingredients 9
Steps:
- In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.
SLOW-COOKED TOMATOES
This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish, Supper
Time 3h
Number Of Ingredients 6
Steps:
- Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.
SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL
Cherry tomatoes take less than 10 minutes to prepare.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 5
Steps:
- Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg
Tips:
- Choose ripe cherry tomatoes: Use ripe cherry tomatoes for the best flavor and texture. Look for tomatoes that are plump, brightly colored, and free of blemishes.
- Use fresh herbs: Fresh herbs, such as coriander and rosemary, add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overcrowd the pan: When roasting the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly. Leave some space between the tomatoes so that they can roast properly.
- Roast the tomatoes until they are slightly caramelized: Roast the tomatoes until they are slightly caramelized. This will give them a delicious, smoky flavor.
- Serve the tomatoes warm or cold: Slow-cooked cherry tomatoes can be served warm or cold. They are delicious as a side dish, appetizer, or even as a topping for pizza or pasta.
Conclusion:
This recipe for slow-cooked cherry tomatoes with coriander and rosemary is a delicious and versatile dish that can be enjoyed in many ways. The tomatoes are roasted until they are slightly caramelized, giving them a smoky flavor. The fresh herbs add a burst of flavor, and the olive oil helps to bring all the flavors together. Whether you serve them warm or cold, these tomatoes are sure to be a hit.
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