Oven Roasted Cherry Tomatoes With Basil And Whitefish Recipes

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ROASTED CHERRY TOMATOES

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 6



Roasted Cherry Tomatoes image

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.

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

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



Slow-Roasted Cherry Tomatoes With Basil Oil image

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

2 baskets sweet cherry tomatoes (can use a mixture of colors)
Salt to taste
A couple of pinches of sugar
3 tablespoons extra virgin olive oil
About 1 tablespoon basil olive oil (see below)
Salt to taste
2 cups basil
1/2 cup extra virgin olive oil

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



Roasted Cherry Tomatoes image

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

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

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



One-Pan Roasted Fish With Cherry Tomatoes image

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.

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

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



Oven Roasted Cherry Tomatoes With Basil and Whitefish image

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

2 pints cherry tomatoes
1 tablespoon extra virgin olive oil
12 -15 garlic cloves, peeled
coarse salt
cracked black pepper
1/2 cup loosely packed basil leaves, torn into halves and thirds
1 -1 1/4 lb white fleshed fish filets

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #main-dish     #seafood     #vegetables     #oven     #low-fat     #fish     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #freshwater-fish     #whitefish     #tomatoes     #equipment

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