Looking for roasted tomato technique and recipes

[SueB]

I know this was in an issue of the magazine within the last year - but I can't find it. Thanks in advance!

[sneezles]

Haven't checked my copies yet but found this on the CL Recipe Finder as part of one of the recipes:

Cut several slits in the bottom of each tomato; place, stem sides down, in a shallow roasting pan coated with cooking spray. Bake at 425 degrees for 20 minutes. Reduce oven temperature to 375 degrees (do not remove tomatoes from oven); bake 45 minutes or until browned. Cover and let stand 10 minutes.

[knunes]

I don't have mastercook, but found that this had been posted on another thread-----I have made this before and the tomatoes come out so delicious!

* Exported from MasterCook *

Crispy Salmon with Risotto and Slow Roasted Tomatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Risotto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ROASTED TOMATOES
Cooking Spray
9 plum tomato
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic clove -- minced

RISOTTO
4 1/2 cups fat free, low-sodium chicken broth
1 tablespoon olive oil
2 1/4 cups sliced leek -- (1/2-inch thick)
1 1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
1/2 cup half and half
1/4 cup grated fresh Parmesan cheese -- (1 ounce)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

SALMON
2 teaspoons olive oil
6 5-ounce salmon fillets
1/2 teaspoon sea salt
1/2 teaspoon chopped thyme fresh
1/4 teaspoon freshly ground black pepper

GARNISH
Thyme Sprigs -- (optional)

Preheat oven to 350 degrees.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil, sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350 degrees for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.

To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; saute 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring frequently.

Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of is absorbed before adding the next (about 25 minutes). Stir in arugula, half and half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

Cuisine:
"Fish"
Source:
"Cooking Light/Sept 2002"
Copyright:
"Cooking Light"
Ratings : 10 10 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 291 Calories; 15g Fat (46.6% calories from fat); 31g Protein; 6g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 566mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : Cooking Light Nutritional Info:
Calories 569; Fat 18.8g; Protein 36.9g; Carb 58.1g; Fiber 3.1g; Chol 81mg; Iron 2.4mg; Sodium 992mg; Calc 186mg

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[krispy spo]

I have been subbing roasted cherry or grape tomatoes in pasta salad and pasta dishes this summer. I make a batch at a time in the toaster oven so it doesn't heat up the whole house.

Just toss 1 pound of tomatoes with 1 or 2 tsps of EVOO and some salt. Roast for 2 hours at 250. In a pinch I've roasted for only 1 1/2 hours and the flavor is still great.

[Love to Run]

I have used the CL Sept. 2002 roasted tomato recipe lots of times and we love it. Sam's has good Roma tomatoes in the winter and this is a great easy recipe.

Carole

[valchemist]

I loved this recipe. But you asked for oven-roasted, not oven-dried tomatoes.


* Exported from MasterCook *

Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina

Recipe By :Cooking Light Magazine. Jan/Feb 2002. Page: 106.
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
4 rosemary sprigs
2 3/4 cups all-purpose flour
1 package dry yeast (about 2-1/4 teaspoons)
1 cup plus 2 tablespoons very warm water (120
degrees to 130 degrees)
2 teaspoons chopped fresh or 1/2 teaspoon dried
rosemary
1 teaspoon salt, divided
Cooking spray
3/4 cup Oven-Dried Tomatoes, halved lengthwise
4 ozs fontina cheese -- diced (1 cup)

Directions.
This bread was a hit in our test kitchens. You can also use basil for the rosemary and provolone for the fontina. Using the tomatoes you've roasted at home gives the bread a heartier taste.

The Oven-Dried Tomatoes recipe can be found in the Jan/Feb 2002 issue.

1. Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 20 minutes. Add rosemary oil, 2 cups flour, 1/2 cup plus 2 tablespoons warm water, chopped rosemary, and 3/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 teaspoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes.

4. Preheat oven to 500 degrees.

5. Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 teaspoon salt. Bake at 500 degrees for 10 minutes or until golden brown. Yield: 1 flatbread; 12 servings (serving size: 1 wedge).



* Exported from MasterCook *

Oven-Dried Tomatoes

Recipe By :Cooking Light Magazine. Jan/Feb 2002. Page: 104.
Serving Size : 4 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds plum tomatoes, cored and cut in half
lengthwise (about 10)
1 teaspoon kosher salt

Directions.
Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.

1. Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.

2. Preheat oven to 300 degrees.

3. Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300 degrees for 3-1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch). Yield: 1 cup (serving size: 1/4 cup).

Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.