How to make Slow-Roasted Tomatoes
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Roasted tomatoes with Herbs de Provençe, garlic, and olive oil. Simple and scrumptious!
Oven Roasted Tomatoes Recipe: A Flavorful and Healthy Side Dish
Elevate your dishes with the irresistible flavors of Oven Roasted Tomatoes. Discover the simple technique to achieve tender, caramelized perfection in this mouthwatering recipe.
About:
Roasted Tomatoes are a soft, succulent, and juicy side dish with a charred and slightly caramelized exterior. Made with basic seasonings, aromatics, and fresh herbs, they are roasted in a high-heat oven. The roasting process intensifies the flavors, resulting in a burst of deliciousness. These Roasted Tomatoes are perfect as a side dish, but they can also be incorporated into salads, soups, sandwiches, sauces, pasta dishes, and more for lunch and dinner.
Find the Written Recipe at
Ingredients:
3 lb Tomato, Campari, plum, or Roma variety
2 tbsp Olive Oil
6 sprigs Thyme Leaves, I have added it whole but you can use only the leaves
2 tbsp Parsley, chopped
2 tbsp Basil Leaves, chopped, Thai or Italian
¾ tsp Black Pepper, powder
5 Garlic cloves, crushed
Salt, to taste
Recipe Notes:
1. Tomato selection: Choose ripe, firm tomatoes for roasting. Plum tomatoes or Roma tomatoes are commonly used due to their meaty texture and lower water content, which makes them ideal for roasting. However, you can also use other varieties based on your choice
2. Proper seasoning: Season the tomatoes generously with salt, pepper, and any additional herbs or spices you prefer. This enhances the flavor profile of the tomatoes
3. Olive oil coating: Drizzle the tomatoes with a good amount of olive oil to coat them evenly. This helps to prevent sticking and adds water and richness to the tomatoes
4. Single-layer arrangement: Arrange the tomatoes in a single layer on the baking tray. Overcrowding the tray can lead to uneven cooking and steaming instead of roasting. If needed, use multiple trays or bake in batches
5. Drizzling remaining oil and herbs: Make sure to drizzle any leftover oil and herbs from the mixing bowl over the tomatoes on the baking tray. This helps to infuse the tomatoes with flavor and prevent them from drying out during roasting
6. Oven temperature and timing: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Roast the tomatoes for the specified time or until they reach your desired tenderness and caramelization. Keep an eye on them to avoid overcooking
7. Experiment and adjust: Feel free to experiment with different seasonings, herbs, or spices to customize the flavor profile of your roasted tomatoes. You can also adjust the cooking time and temperature based on your choices and the desired level of caramelization
What to expect?
0:00 Introduction
0:15 Slice and Season Tomatoes
1:37 Roast Tomatoes
1:53 Final Output
1:58 Recipe Notes
#YellowChilis #RoastedTomatoes #OvenRoastedTomatoes #OvenRoastedTomatoesRecipe
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Cherry Tomato & Garlic Pasta | The Most FLAVORFUL 20 Minute Recipe
EPISODE 733 - How to Make a Cherry Tomato & Garlic Pasta | Espaguetis con Tomates Cherry y Ajo
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Roasted Tomatoes with Garlic and Herbs
The easiest, tastiest recipe for your summer tomatoes: Roasted Tomatoes with Garlic and Herbs (also called Tomato Confit!). ???? Use the roasted tomatoes as a pasta sauce, to top a bowl of creamy hummus, or served with a loaf of crusty bread.
2.25 qt. Braiser in Indigo:
Roasted Tomatoes with Garlic and Herbs:
????: Instagram @lmsthompson via The FeedFeed, using @thedelightfulcook's recipe
Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
How to Make Homemade Tomato Sauce
Learn how to make homemade tomato sauce from fresh tomatoes. This tomato sauce is easy to make and all you need is a few basic ingredients and some patience. You can use this homemade tomato sauce for pasta dishes, pizza, gnocchi, meat recipes, chicken recipes and more.
Full written and printable recipe:
Recipes you can make with tomato sauce:
Lasagna:
Gnocchi with Tomato Sauce:
Spaghetti with Tuna and Tomato Sauce:
Meatballs in Tomato Sauce:
Shakshuka:
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Ingredients:
3kg (6.5lb) Plum/Roma tomatoes
2-3 tablespoons Olive oil
1 large onion
3 garlic loves
Salt to taste
1-2 teaspoons Oregano (optional)
7-8 Basil leaves
2 tablespoons Lemon juice/vinegar (if canning use ¼ cup)
Directions:
1. Fill a large pot with water and bring to a boil. Meanwhile prepare an ice bath. Core out the stems from the tomatoes and slice a shallow X in the bottom of each tomato.
2. Blanch the tomatoes in boiling water for 30-60 seconds, then transfer to ice bath. Remove the skin from the tomatoes.
3. Chop the tomatoes into small chunks and set aside.
4. In a large pot heat olive oil. Add chopped onion and sauté over low heat until golden, about 7-8 minutes. Add crushed garlic and sauté for 2 minutes more.
5. Add chopped tomatoes to the pot, season with salt, oregano and basil. Bring the mixture to a boil, reduce the heat and simmer for 60-90 minutes, until reaches desired consistency (until almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency). Stir frequently. At the end add the vinegar, stir and turn the heat off.
6. If you prefer smooth tomato sauce, puree the sauce using a hand blender. Transfer to a jar.
Notes:
• The best tomatoes for making homemade sauce: there are many types of tomatoes, I would recommend making homemade tomato sauce with Roma tomatoes, Plum tomatoes, San Marzano or a combination of serval kinds. It is important to use ripe tomatoes.
• Onion, garlic, basil and oregano are just optional additions. You can omit them all or use some of them.
• Canning: Pour into sterilized canning jars and twist on sterilized lids until very secure. Place jars in a pot of boiling water for 30 minutes. Let cool completely on the counter. Make sure that the lids have sealed completely. If the lid pops up when pressed, the canning process did not work properly. Store in your pantry for up to one year!
• How to store tomato sauce in the fridge: transfer the sauce to a sterilized jar and keep in the fridge up to 2 weeks
• How to store tomato sauce in the freezer: let the sauce cool completely, transfer to a jar/can or container and freeze up to 2-3 months.
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