OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH
Make and share this Oven Roasted Cherry Tomatoes With Basil and Whitefish recipe from Food.com.
Provided by ellie3763
Categories Whitefish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil.
- Roast for 15 minutes. Remove from oven, gently stir.
- Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven.
- Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings.
- Spoon over fish in equal portions.
Nutrition Facts : Calories 218.5, Fat 7.2, SaturatedFat 1.4, Cholesterol 47.8, Sodium 66.3, Carbohydrate 9.3, Fiber 2.4, Sugar 4, Protein 29
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.
ROASTED CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH
Steps:
- Preheat oven to 425 degrees F.
- In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.
- Yield: 4 servings
- [Morph]: Instead of topping the tomatoes with fish, roast them until they burst, about 20 minutes. Toss with your favorite pasta shape.
Nutrition Facts : Calories 204 calorie, Fat 7 grams, SaturatedFat 1.3 grams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 27 grams
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
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
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