Pumpkin Baked With Tomatoes And Rosemary Recipes

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Steps:

• Remove any seeds from the pumpkin and cut into 3/4 inch strips.
• Cook in boiling salted water for 2 or 3 minutes.
• Drain and dry thoroughly on paper towel.
• Dice strips into about 1/2 inch cubes.
• Heat 2 tablespoons of the oil in a large fry pan.
• Brown the onions slowly.
• Stir in the sugar.
• Add the pumpkin, fry it gently until it starts to turn transparent.
• Place evenly in the bottom of a shallow baking dish.
• Heat the remaining oil.
• Add the tomatoes, garlic, herbs and half of the parsley to the pan.
• Season well with salt and cayenne.
• Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
• When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
• Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
• Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
• Dot with butter.
• Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.

Steps:

• Preheat the oven to 450 degrees
• Cut the tomatoes in half lengthwise.
• Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

Steps:

• Peel the pumpkin, then cut the flesh into slices 1/2-inch thick.
• In a heavy nonstick frying pan, heat 3 tablespoons oil over med-high heat.
• In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes.
• Do not crowd teh pan, or the slices may fall apart.
• Season with salt and pepper; transfer to a platter with a slotted spoon; set aside.
• Return the pan to medium heat and add the onion.
• Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes.
• Add the garlic to taste and cook until fragrant, about 1 minute, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar.
• Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has form a saucelike consistency, 15-20 minutes.
• Stir in the rosemary and remove from the heat.
• Preheat the oven to 350°.
• Arrange a layer of pumpkin slices in the bottom of an 13 x 9 inch baking dish (or 11 to 12-inch square baking dish) with 3 inch sides.
• Top with about 1/3 of the tomato sauce.
• Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce.
• Drizzle with the remaining 1 tablespoon olive oil.
• Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes.
• Remove from the oven and serve hot or at room temperature.