Oven Roasted Tomatoes with Garlic and Herb Recipe
Fresh tomatoes tossed with Olive Oil, Garlic & Herb, roasted in oven until super tender and bursting with super concentrated, intense umami flavour - these Garlic & Herbed Roasted Tomatoes can be used as a vegetarian Side-dish or a perfect base for tomato soup, marinara sauce or any tomato sauce or Chilies.
Add them to a salad or toss these with some pasta or on top of homemade crusty pizza.
You can also serve these on a cream cheese toast or eat them right off with some hummus and pita bread. They are totally irresistible!!!!
#OvenRoastedTomatoes #RoastedTomatoes #GarlicRoastedTomatoes #QuickOvenRoastedTomatoes #WholeRoastedTomatoes #RoastedTomatoesAndGarlic #RoastedItalianTomatoes #SlowRoastedTomatoes #OvenRoastedTomatoesWithGarlic #ItalianTomatoes #HowToMakeOvenRoastedTomatoes #TheBestOverRoastedTomatoes #HowToRoastTomatoes
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Ingredients:
Cherry or Grape Tomatoes 20-25
Garlic 4-5 cloves (halved)
Salt according to taste
Freshly Crackled Black Pepper according to taste
Dried Oregano 1/2 teaspoon
Olive Oil 3-4 tablespoons
Dried Basil 1/2 teaspoon or 1 tablespoon (if you are using freshly chopped Basil.)
#HowToGrillTomatoes #RoastTomatoes #GrilledTomatoes #BestTomatoesRecipe #TomatoesRecipe #MediterraneanDiet #MediterraneanDietRecipe #RoastedTomatoesInOven #RoastedTomatoesRecipes #GarlicHerbRoastedTomatoesRecipe #RoastedCherryTomatoes #PanRoastedTomatoes #OvenRoastedCherryTomatoes #RoastedTomatoesRecipe
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Desi Foodie Abroad is about Life of a Desi Food lover living in Canada with passion and love for cooking. Here you can discover and learn to Cook authentic local Cuisines like Pakistani, Indian, Chinese, Thai, Italian, Spanish, Continental, Western, Arabic, Mexican & Fusion Food Recipes.
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How to Roast Tomatoes - How to make roasted tomatoes
How to Roast Tomatoes - How to make fire roasted tomatoes
Roasting intensifies the flavor of vegetables, especially tomatoes. Here's how to roast tomatoes in your oven.
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HOW TO MAKE MEXICAN POTATO SOUP WITH FIRE-ROASTED TOMATOES AND LOTS OF MELTY CHEESE | SPICY!
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Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese. Vegetarian and gluten-free.
INGREDIENTS
4 tablespoons unsalted butter
1 white onion, (diced)
3 large jalapeños, diced (remove seeds if you'd like less spicy)
2 large cloves garlic, (chopped)
3 pounds yellow or red potatoes , (peeled and diced)
1 (14.5-ounce) can diced fire roasted tomatoes
4 cups whole milk
3 cups chicken stock or vegetable broth
1 1/2 pounds Monterey Jack or Cheddar cheese, (diced)
Thinly sliced scallions and tortilla chips, for serving
INSTRUCTIONS
Saute onions. Heat oil in a large stock pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally for 3-4 minutes.
Cook remaining vegetables. Add jalapeños, garlic, and potatoes and season again with salt and pepper. Cook until vegetables are starting to soften, about 4 minutes more.
Bring to a simmer. Add tomatoes, milk, and stock and bring to a simmer, stirring occasionally. Cover and simmer over low heat until potatoes are tender, about 20 minutes.
Add cheese. Taste and season with salt as needed. Add cheese and stir to combine. Let sit a minute or two then ladle into bowls and serve with tortilla chips.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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Roasted Tomatoes with Goat Cheese Polenta
Roasted Tomatoes with Goat Cheese Polenta! Fresh, juicy tomatoes, vibrant green spinach, and a creamy goat cheese polenta!
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Roasted Tomatoes - Marinated & Roasted Cherry Tomatoes Recipe - PoorMansGourmet
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Marinated and Roasted Cherry Tomatoes can be spendy, about a dollar per oz, that's why I'm showing you how to make them your self for 1/3 the cost. These are excellent in salads, sandwich's and in pasta. So if you're interested in saving some money and treating yourself to one of lifes delicacies, try this recipe. I use them in my Waffle Iron Grilled cheese video recipe which I've listed below. Also, if you're interested in roasted peppers, check out my stuffed peppers video recipe listed below as well.
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Roasted Tomatoes and Burrata
Roasted Tomatoes with Burrata is the best! These two pair great together and before you know it you have yourself a treat! This is always a requested dish when I have company come over. it's a quick and simple recipe that can be a great appetizer or even a meal. Do I need to say anything more than…BURRATA?
BURRATA WITH ROASTED TOMATOES
Recipe by Mark Calaminici
Serves 4
Ingredients
2 pints cherry or grape tomatoes, washed
2-3 cloves garlic, thinly sliced
Salt
Freshly Cracked Pepper
3 tbsp dried thyme
1 tbsp fresh rosemary
Extra virgin olive oil
1 ball of Burrata (or two!)
Flaky sea salt, to taste
1 loaf of bread, sliced and toasted
Method
1. Preheat oven to 375 degrees.
2. In a medium bowl add tomatoes, garlic, dried thyme, fresh rosemary, season with salt, freshly cracked pepper and dress with a nice glug of extra virgin olive oil. Toss to incorporate all ingredients. Transfer to a baking sheet lined with parchment paper and spread into an even layer, separating the tomatoes as best you can.
3. Place in oven on the middle rack and roast for 45-60 minutes. Toss once, halfway through cooking. Everyone's oven can be a bit different so keep an eye on your tomatoes to make sure they don't burn. I like mine to have a bit of char on them.
4. Brush your slices of bread with extra virgin olive oil and grill until toasted. You can toast in your oven as well.
4. Place Burrata on a serving plate and arrange roasted cherry tomatoes around the plate. Finish with flaky sea salt and a drizzle of fresh extra virgin olive oil. Enjoy!
Until next time, ciao!
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Chapters
0:00 Intro
0:40 Ingredients needed
2:01 The cooking process
3:23 Tasting and Goodbye
#burrata #tomato #appetizer