Best 4 Slow Roasted Cherry Tomatoes Recipes
**Slow-Roasted Cherry Tomatoes: A burst of flavors in every bite!**
Indulge in a culinary journey with our tantalizing slow-roasted cherry tomatoes, an explosion of flavors that will elevate any dish to new heights. These bite-sized gems, bursting with natural sweetness, undergo a slow roasting process, caramelizing their skins and intensifying their flavors, creating a symphony of sweet and savory sensations. Our collection of recipes offers a delightful range of dishes infused with the essence of these roasted tomatoes. From classic pasta dishes like "Roasted Tomato and Basil Pasta" to creative appetizers like "Blistered Tomato and Goat Cheese Crostini," each recipe unlocks the full potential of this versatile ingredient. Whether you're seeking a quick and easy weeknight meal or a showstopping dish for a special occasion, our slow-roasted cherry tomato recipes are sure to satisfy your taste buds and leave you craving more.
PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE
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
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 CHERRY TOMATOES WITH BASIL OIL
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
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
PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE
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
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 SALMON WITH CHERRY TOMATOES AND COUSCOUS
Provided by Jeff Cerciello
Categories Tomato Roast High Fiber Dinner Salmon Summer Healthy Couscous Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 23
Steps:
- For yogurt sauce:
- Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For salmon:
- Preheat oven to 325°F. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
- For tomatoes and couscous:
- Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
- Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.
- Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
Tips:
- Choose ripe cherry tomatoes for the best flavor. Look for tomatoes that are plump and bright red.
- Use a variety of colors of cherry tomatoes. This will add visual appeal to your dish.
- Roast the tomatoes at a low temperature for a longer period of time. This will help to concentrate the flavors and prevent them from burning.
- Add some herbs or spices to the tomatoes before roasting. This will help to enhance their flavor.
- Serve the tomatoes as a side dish, appetizer, or even as a pizza topping.
Conclusion:
Slow-roasted cherry tomatoes are a delicious and versatile dish that can be enjoyed in many different ways. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a side dish or appetizer, give slow-roasted cherry tomatoes a try. You won't be disappointed.
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