ROASTED GARLIC BUTTER
Use this flavorful butter to keep turkey burgers moist or as a substitute for regular butter or steamed vegetables, baked potatoes, or toasted baguette slices,
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, and sprinkle with a pinch of salt and black pepper. Cover the dish tightly with aluminum foil, and bake until cloves are soft and fragrant, about 30 minutes. Set aside to cool.
- Place butter in the bowl of an electric mixer fitted with the paddle attachment; add garlic and remaining salt and pepper. Beat until well combined. Scrape butter onto a sheet of parchment paper or plastic wrap. Shape into a log; freeze until firm, about 20 minutes. It can be stored in the freezer for up to 2 weeks.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
TOMATO BUTTER
Give that abundance of summer tomatoes a new spin by making a tomato compound butter. It's delectable tossed with hot pasta, melted over roasted meat, fish or veggies, spread on crostini, artisan bread, cornbread or biscuits, and so many other ways.
Provided by lutzflcat
Categories Compound Butters
Time 17m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler to high heat.
- Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
- Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
- Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
- Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
- Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 85 calories, Carbohydrate 0.8 g, Cholesterol 24.4 mg, Fat 9.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 5.8 g, Sodium 2.7 mg
ROASTED GARLIC-TOMATO BUTTER
Steps:
- Pulse garlic cloves in a food processor with salt then add the butter and the tomato powder. Either store in a food-safe container or mold into a log & wrap in plastic wrap & refrigerate at least overnight. It won't look pretty but it's fabulous on toasted bread, with basil & mozzerella, on a BLT, swirled into pasta...
BEST EVER ROASTED GARLIC TOMATO SAUCE
A Rich Intense Sauce filled with sweet red peppers, sweet onions, earthy mushrooms, savory herbs and of course creamy roasted garlic. Don't hesitate with the garlic use it all. A foundation for so many yummy dishes - pizzas, pasta, chicken, and fish, or use in a Parmesan dish of choice.
Provided by Rita1652
Categories Low Protein
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
- Stir in the tomato paste and cook for 3 minutes.
- Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
- Mash the roasted garlic cloves.
- Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
- For a smooth sauce use in immersion blender.
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- In a food processor, add the sun-dried tomatoes and roasted garlic. Pulse a few times until they start to break up and become more of a paste. If your food processor is large, it may not reach the ingredients very well. This is fine, they will continue to be processed later.
- To the tomatoes and roasted garlic, add the remaining ingredients. Make sure the butter has been softened to room temperature so that it blends well.
- Process until all ingredients are incorporated, approximately 30 seconds. Do not pulse too long or else the butter will start to solidify.
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