COLD PASTA WITH SPICY ROASTED TOMATO VINAIGRETTE
Provided by Molly O'Neill
Categories lunch, weekday, pastas, salads and dressings, side dish
Time 1h
Yield Four servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Put the tomatoes on a baking sheet and roast them in the oven until the skin begins to blister, about 30 minutes. Set aside until cool. Meanwhile, pour the vegetable broth into a small saucepan and bring to a boil. Turn off the heat, add the rosemary and steep for 1 minute. Strain and cool in the refrigerator.
- Place a large sieve above a glass or ceramic bowl. Peel, seed and core all of the tomatoes over the sieve. Coarsely chop 6 of the tomatoes and set them aside. Crush the remaining 2 tomatoes over the bowl, pushing the pulp through the mesh to extract as much juice as possible. Discard pulp and seeds.
- Combine the roasted garlic, anchovy fillets, capers and half of the olives in a bowl. Smash into a paste. Set aside. Combine the rosemary essence, roasted-tomato juice, sugar and vinegar in a large salad bowl. Whisk in the olive oil. Add the salt and pepper. Add the garlic paste, chopped tomatoes, pasta, remaining olives, basil and oregano. Toss to combine. Season to taste with salt and pepper.
- Cook the pasta in boiling water until tender. Drain. Add it to the vinaigrette and toss. Refrigerate until chilled.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 526 milligrams, Sugar 9 grams
ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
- Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
- Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
- Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams
ROASTED TOMATO VINAIGRETTE
Steps:
- 1. Preheat the oven to 400º. On a parchment-lined rimmed baking sheet, toss ½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool. 2. Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes. 3. Transfer the remaining pint of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.
ROASTED TOMATO VINAIGRETTE
Make and share this Roasted Tomato Vinaigrette recipe from Food.com.
Provided by Hopkins82
Categories Salad Dressings
Time 11m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Place tomatoes, slice side up, on a baking sheet (lined with foil for easy cleanup) and broil 3-5 minutes until slightly charred.
- Set aside and let tomatoes cool.
- Once cooled, place tomatoes in food processor with garlic, lemon juice, vinegar, and salt. Blend on low while slowly adding in olive oil until dressing is fully incorporated.
- Taste. Season with salt and pepper if necessary.
- Serve with your favorite salad combinations.
Nutrition Facts : Calories 1301.9, Fat 144.3, SaturatedFat 19.9, Sodium 591.1, Carbohydrate 6.3, Fiber 1.6, Sugar 3.4, Protein 1.3
More about "roasted tomato vinaigrette recipes"
ALL PURPOSE ROASTED TOMATO VINAIGRETTE - SAVORY SIMPLE
From savorysimple.net
Estimated Reading Time 3 mins
- Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Drain whole peeled tomatoes, reserving the juice from the can. Slice the tomatoes in half lengthwise and gently squeeze out some of the juice and seeds. Place the tomatoes on the prepared baking sheet and lightly coat them with extra virgin olive oil. Roast for 45 minutes, stirring the tomatoes halfway through to prevent sticking.
- Puree tomatoes with the juice from the can, olive oil, balsamic vinegar, red wine vinegar, roasted garlic, sea salt and crushed red pepper. Adjust seasonings if desired.
CHARRED CHARRED TOMATO VINAIGRETTE RECIPE | FEASTING AT …
From feastingathome.com
ROASTED TOMATO HOMEMADE SALAD DRESSING - BOULDER …
From boulderlocavore.com
ROASTED CHERRY TOMATO VINAIGRETTE | LAST INGREDIENT
From lastingredient.com
FIRE ROASTED TOMATO VINAIGRETTE RECIPE - MUIR GLEN
From muirglen.com
5-INGREDIENT TOMATO VINAIGRETTE - LENA'S KITCHEN
From lenaskitchenblog.com
5/5 (3)Total Time 5 minsCategory Garnish, Salad, SauceCalories 983 per serving
ROASTED TOMATO VINAIGRETTE RECIPE - TASTINGTABLE.COM
From tastingtable.com
5/5 (52)Total Time 35 minsCategory Condiments, SaucesCalories 192 per serving
ROASTED TOMATO VINAIGRETTE - NO RECIPE REQUIRED
From noreciperequired.com
VEGAN ROASTED SWEET POTATO NOURISH BOWLS MEAL KIT DELIVERY
From makegoodfood.ca
RATATOUILLE WITH ROASTED TOMATO VINAIGRETTE - MAYO CLINIC
From mayoclinic.org
SUNGOLD TOMATOES IN VINAIGRETTE RECIPE - SUNSET MAGAZINE
From sunset.com
BASIL VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
PAN-ROASTED SALMON WITH TOMATO VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
7 SATISFYING SALADS RECIPES | EVERYDAY HEALTH
From everydayhealth.com
ROASTED TOMATO VINAIGRETTE | KEVIN IS COOKING
From keviniscooking.com
ROASTED TOMATO VINAIGRETTE - THE RELUCTANT GOURMET
From reluctantgourmet.com
ROASTED TOMATO VINAIGRETTE RECIPE - TOM COLICCHIO
From foodandwine.com
HOW TO MAKE ARTICHOKES 2 WAYS: TOMATO SALAD-STUFFED ARTICHOKES ...
From rachaelrayshow.com
ROASTED TOMATO VINAIGRETTE RECIPE - WEBMD
From webmd.com
You'll also love