Are you looking for a delectable and hassle-free dish that elevates the flavors of fresh tomatoes to new heights? Look no further than Parmesan Roasted Tomatoes! This irresistible recipe transforms ordinary tomatoes into a symphony of roasted goodness, kissed with the savory notes of Parmesan cheese and infused with a medley of aromatic herbs. Whether you're seeking a delectable appetizer, a vibrant side dish, or a topping that adds a burst of flavor to your favorite pasta or pizza, Parmesan Roasted Tomatoes are sure to tantalize your taste buds.
Let's cook with our recipes!
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Pour olive oil in the bottom of a 13x9" baking dish.
- Add tomatoes and stir around until all tomatoes are covered.
- Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
- Bake tomatoes for about 8-10 minutes.
- Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
- Serve immediately.
ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
- Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
- In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
- Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.
ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU
Ragú® Recipe Contest Entry. Roasting the shrimp so that they're slightly caramelized really brings out their sweetness and rich flavor. The cauliflower and tomatoes are also roasted to add more depth to this easy dish that looks like you've spent hours preparing! Ragu's Roasted Garlic and Parmesan Sauce is perfect to round out the flavors and add a rich, cheesy taste!
Provided by Laureen P.
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
- Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
- While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
- Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
- Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
- To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.
ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND PARMESAN CROUTONS
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
- While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.
Tips:
- To ensure that the tomatoes roast evenly, select tomatoes that are of similar size.
- Use parchment paper to line the baking sheet. This will prevent the tomatoes from sticking and make cleanup easier.
- For extra flavor, try using different types of tomatoes, such as cherry tomatoes, grape tomatoes, or Roma tomatoes.
- Feel free to experiment with different herbs and spices. Some popular options include basil, oregano, thyme, rosemary, garlic powder, and onion powder.
- If you want the tomatoes to be extra crispy, roast them for a longer period of time.
- Parmesan roasted tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Parmesan roasted tomatoes are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or side dish. They are also a great way to add flavor and color to salads, pasta dishes, and pizzas. With just a few simple ingredients and a little bit of time, you can easily make this tasty dish at home. Whether you are a seasoned cook or a beginner, you are sure to enjoy this recipe. So next time you are looking for a quick and easy way to impress your friends and family, give Parmesan roasted tomatoes a try!
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