Recipes for "tomato recipes"

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

In alternating layers, fill pie crust with tomatoes, bacon, green onions, basil, oregano, garlic powder, and red pepper.

Stir together cheese and mayonnaise in a small bowl.

Spread over the top of pie. Cover loosely with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove foil and continue baking for 30 more minutes.

Serve pie warm or cold.

Line a baking sheet with parchment paper.

Toss 3 cups of the halved tomatoes with salt on the baking sheet. Bake until they are bright in color, puckered, and brown in some spots, about 25 minutes. Set aside to cool for 5 minutes.

Reduce the oven temperature to 350°F.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

While the tomatoes are cooling, stir together the cream cheese, mayonnaise, onion powder, black pepper, and 1 cup of the cheddar cheese until combined in a medium bowl. Add the roasted tomatoes, Calabrian peppers, and dried basil; stir until smooth and combined.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Spread the filling across the bottom of a 10-inch ovenproof skillet and use a silicone spatula to smooth the surface. Sprinkle with the remaining 1/2 cup cheddar cheese and arrange the remaining 1 cup of fresh halved cherry tomatoes on top, cut side up.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Bake at 350°F until the cheese is melted and the dip is warmed through, 25 to 30 minutes. Remove from the oven and let the dip rest at room temperature for 10 minutes before serving.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

While the dip rests, increase the oven temperature to 400°F.

Slice the baguette on an angle into 1/2-inch thick slices. Arrange the slices on a clean baking sheet lined with parchment paper; brush each slice with melted butter using a pastry brush. Bake at 400°F until toasted and golden brown, 10 to 15 minutes.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Garnish the dip with a few grinds of black pepper and green onions. Serve with the toasted baguette slices.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

1. Preheat the oven to 450°F.

2. Mix half the tomatoes and the peaches in a baking dish with oil/butter, honey, salt, pepper, and thyme. Bake for 15 minutes, until the tomatoes burst.

3. Brown the butter. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from the heat. Add the shallots, rosemary, and thyme. Let the shallots sizzle in the hot butter. Then, whisk in the vinegar, salt, pepper, and chili flakes.

4. Arrange the cheese in a shallow salad bowl. Spoon over the roasted tomatoes, peaches, and any juices left in the dish. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything and add fresh basil. Serve warm with toasted bread.

Position a rack in the middle of the oven. Preheat the oven to 275°F.

In a small, 11 x 7-inch baking dish, evenly arrange the cherry tomatoes. Try to minimize any overlap so that each tomato touches the bottom of the pan.

Using a knife, slice about 1/4-inch from the top and bottom of the head of garlic, exposing the cloves. Arrange the garlic alongside the tomatoes in the baking pan.

Simply Recipes / Karishma Pradhan

Pour 3/4 cup of olive oil into a measuring cup. Pour the oil all over the tomatoes until they are submerged about halfway. Depending on the size of your tomatoes and your pan, you may need to pour an additional 1 cup of olive oil. Season with salt and pepper, taste.

Simply Recipes / Karishma Pradhan

Bake the tomatoes for 75 minutes to 2 hours, until the tomatoes appear slightly wrinkled and a knife poked through the inside easily bursts and smooshes the tomato. Tomatoes should remain intact but easily spreadable when squished. The garlic should be soft and golden in color.

Simply Recipes / Karishma Pradhan

Remove the baking pan from the oven. Gently use a fork to pull each tomato away from the vine. Try to keep each tomato intact. Use the fork to smoosh and squeeze the garlic from the papery bulb; discard the bulb.

Place the tomatoes, garlic, and oil into a clean, sterilized jar and seal with a lid. Oil should fully cover the tomatoes and garlic. Chill immediately in the refrigerator until ready to use.

Most research shows that tomato confit needs to be eaten within 3 to 7 days. Your safest choice is to consume it within 3 days.

Freeze the confit to preserve it longer using the instructions provided by the USDA.

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Simply Recipes / Karishma Pradhan