Roasted Tomatoes With Stilton – a delicious recipe with tomatoes, freshly ground black pepper, coarse kosher salt, rosemary, olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut tomatoes lengthwise in half; remove seeds and membranes. Place tomatoes, cut side down, on platter; let drain 15 minutes. Mix pepper, salt, and rosemary in large bowl. Add 6 tablespoons olive oil and garlic and whisk to blend. Add tomato halves and toss to coat. Let marinate 15 minutes.
2
Position rack in center of oven and preheat to 375u00b0F. Brush large rimmed baking sheet with remaining 2 tablespoons olive oil. Arrange tomato halves, cut side up, on prepared baking sheet. Drizzle any oil mixture remaining in bowl over tomatoes. Roast until tomatoes are slightly softened and browned on bottoms and around edges, about 65 minutes. Arrange tomatoes on platter; sprinkle with crumbled cheese. DO AHEAD
3
Tuck watercress in between tomatoes. Serve warm or at room temperature.
485
kcal
Calories
38
g
Fat
27
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 medium plum tomatoes (about 2 1/4 pounds), 1 1/2 teaspoons freshly ground black pepper, 3/4 teaspoon coarse kosher salt, 1/2 teaspoon dried crushed rosemary, and more.
Yes, Roasted Tomatoes With Stilton falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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