Oven Roasted Tomatoes Recipes

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OVEN-ROASTED TOMATOES

I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. -Julie Gomez, Downey, California

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 16 servings (4 cups).

Number Of Ingredients 4



Oven-Roasted Tomatoes image

Steps:

  • Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt., Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature., Store in an airtight container in the refrigerator for up to 1 week.Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.

Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

20 plum tomatoes (about 5 pounds)
1/4 cup olive oil
5 teaspoons Italian seasoning
2-1/2 teaspoons salt

ROAST TOMATOES

Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h10m

Yield Serves 4

Number Of Ingredients 5



Roast tomatoes image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

10 large vine tomatoes, halved
4 garlic cloves, sliced
½ bunch thyme
3 tbsp balsamic vinegar
2 tbsp olive oil

OVEN-ROASTED TOMATOES

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 2 1/2 quarts

Number Of Ingredients 12



Oven-Roasted Tomatoes image

Steps:

  • For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
  • For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
  • Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.

1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and cracked black pepper
3/4 cup canola oil
5 pounds roma tomatoes, quartered
1 tablespoon dried basil
1 tablespoon kosher salt
1 teaspoon dried garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1/2 teaspoon dried Italian seasoning

ROASTED TOMATOES

Provided by Ina Garten

Categories     appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7



Roasted Tomatoes image

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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

OVEN ROASTED GRAPE TOMATOES

This is a wonderful, healthy side dish for summertime. Only make when the grape tomatoes are in season, their flavor is key! Great in the oven or on the grill.

Provided by A Reeves

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 2

Number Of Ingredients 6



Oven Roasted Grape Tomatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
  • Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.7 g, Fat 7.5 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 98.7 mg

1 pound grape tomatoes, halved
1 tablespoon olive oil
2 cloves garlic, minced
5 fresh basil leaves, chopped
1 teaspoon chopped fresh thyme
salt to taste

OVEN ROASTED TOMATOES

I was afraid we were not going to have enough of these to make the piadinas, because I kept eating them off of the baking sheet!! They are perfect, and cherry tomatoes will work for this also. The yield is a guess. **NOTE: I have made these with cherry tomatoes here at home and found that the temp of the oven should be 275º-300ºF. At 350ºF they will burn because they are so much smaller.

Provided by SkinnyMinnie

Categories     Vegetable

Time 2h10m

Yield 2 cups

Number Of Ingredients 3



Oven Roasted Tomatoes image

Steps:

  • Preheat the oven to 350ºF.
  • Cut the tomatoes in half lengthwise and remove the seeds.
  • Drizzle with olive oil and lightly salt; toss to coat.
  • Place on baking sheets lined with parchment paper, cut side up*.
  • Bake in oven until skin is wrinkled and juices have been mostly absorbed, but flesh is still moist. Flesh should be soft to the touch. This will take appox 1-2 hours at 350ºF, depending on the size of the tomatoes.
  • Remove from oven and set aside to cool.
  • *If skins are NOT to be used in dish, roast the tomatoes cut side DOWN and remove skins after roasting and tomatoes are slightly cooled.
  • If you want the "charred" flavor of the tomato in the dish, roast cut side DOWN and leave the skins on after roasting.

Nutrition Facts : Calories 163.4, Fat 1.8, SaturatedFat 0.4, Sodium 45.4, Carbohydrate 35.6, Fiber 10.9, Sugar 23.9, Protein 8

4 lbs small plum tomatoes
olive oil
kosher salt

OVEN-ROASTED TOMATOES

Make and share this Oven-Roasted Tomatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 2 cups

Number Of Ingredients 3



Oven-Roasted Tomatoes image

Steps:

  • Preheat oven to 275°.
  • Spread the sliced tomatoes on a small foil-lined baking sheet (it is fine if they overlap).
  • Season with salt, then drizzle or spoon half the balsamic vinegar over the tomatoes.
  • Bake for 20 minutes, then drizzle the remaining vinegar over the tomatoes; cook for 20 more minutes.
  • Transfer to a small bowl.
  • Keep the tomatoes, covered, in the refrigerator for up to 3 days.

Nutrition Facts : Calories 44.3, Fat 0.5, SaturatedFat 0.1, Sodium 593.7, Carbohydrate 9.6, Fiber 3, Sugar 6.5, Protein 2.2

4 tomatoes, sliced 1/4 inch thick
1/2 teaspoon salt
1/2 cup balsamic vinegar

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