New recipes

Shrimp Skewers with Charred-Tomato Vinaigrette

Shrimp Skewers with Charred-Tomato Vinaigrette

Ingredients

  • 36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined
  • 1 1/2 teaspoons coarse kosher salt
  • 2 medium green onions, trimmed
  • 1 teaspoon plus 3/4 cup olive oil
  • 2 tablespoons Sherry wine vinegar

Recipe Preparation

  • Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.

  • Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.

  • Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.

  • Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.

Recipe by Cheryl Dunn, Bill Jamison,Photos by Pornchai MittongtareReviews Section

June 2017 Recipe Index

Find all the healthy recipes from Cooking Light's June 2017 issue.

APPETIZERS
Champagne Mangoes with Lime and Sea Salt [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]
Lobster Roll Bruschetta [QUICK & EASY] [MAKE AHEAD]

Struggling to cook healthy? We'll help you prep.

BREADS
Coco-Zucchini Bread [KID FRIENDLY] [MAKE AHEAD] [FREEZABLE] [VEGETARIAN]
Lentil Tapenade Crostini [QUICK & EASY] [MAKE AHEAD]

DESSERTS
Blackberry-Peach Slow Cooker Crumble [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]
Blueberry-Lavender Yogurt Pops [GLUTEN FREE] [KID FRIENDLY] [MAKE AHEAD] [FREEZABLE] [VEGETARIAN]
Cantaloupe-White Balsamic Sorbet [GLUTEN FREE] [KID FRIENDLY] [MAKE AHEAD] [FREEZABLE] [VEGETARIAN]
Peach-Thyme Galette [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]
Rosé-Glazed Strawberry Tart [MAKE AHEAD]
Soft Serve Nice Cream [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [VEGETARIAN]

MAIN DISHES

VEGETARIAN
Smoky Carrot Dogs with Nacho Sauce [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]
Thai Sweet Potato Noodle Bowls [QUICK & EASY] [GLUTEN FREE] [VEGETARIAN]

MISCELLANEOUS
Blanched Pesto [QUICK & EASY] [MAKE AHEAD] [VEGETARIAN]
Romesco Sauce [QUICK & EASY] [MAKE AHEAD] [VEGETARIAN]

PASTA
BLT Pasta [QUICK & EASY] [KID FRIENDLY]
Ratatouille-Stuffed Shells [QUICK & EASY] [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]

SALADS
BLT Salad [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY]
Caprese Tomato Salad [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [VEGETARIAN]
Corn, Tomato, and Basil Salad [KID FRIENDLY] [VEGETARIAN]
Dilly Cucumber Salad with Yogurt [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [VEGETARIAN]
Fresh Pea, Proscuitto, and Herb Salad [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY]
Greek Tomato Salad [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [VEGETARIAN]
Grilled Corn and Bell Pepper Salad [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]
Radish Carpaccio [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]
Rosy Beet-and-Quinoa Salad [GLUTEN FREE] [MAKE AHEAD] [VEGETARIAN]
Shaved Cucumber Greek Salad [QUICK & EASY] [GLUTEN FREE] [VEGETARIAN]
Smoked Potato Salad [KID FRIENDLY] [GLUTEN FREE] [MAKE AHEAD] [VEGETARIAN]
Snap Pea Salad with Whipped Ricotta [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [VEGETARIAN]
Southern Tomato Salad [QUICK & EASY] [GLUTEN FREE] [KID FRIENDLY] [VEGETARIAN]
Tortellini Salad with Zucchini and Peas [QUICK & EASY] [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]

SOUPS & STEWS
Chicken Chowder [QUICK & EASY] [KID FRIENDLY] [MAKE AHEAD]
Minestrone Verde [QUICK & EASY] [KID FRIENDLY]
Yellow Bell Pepper Gazpacho [GLUTEN FREE] [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]


CBC Best Recipes Ever

These tiny, delicious crustaceans are prized for their sweet, mild flavour and popular for their quick prep and cook time. They're a low-fat source of protein that can be enjoyed hot or cold, year-round, in everything from skewers to curries to salads.

Whether in a soup or on the grill, the key to cooking shrimp is be aware of how quickly they cook and how quickly they can over-cook (turning them tough and rubbery). In general they should be removed from the heat once they start turning pink. With a little practice, you'll quickly get the hang of only knowing when they're done.

And with these easy tips below, you'll also be a whiz at buying, storing and cleaning shrimp too.

Buying shrimp: it's most convenient to cook with shrimp already peeled and de-veined, which is how it's usually sold in the frozen section. Get it home quickly and keep it in your freezer for a quick weeknight meal any night. If you're buying shrimp fresh, it should smell clean and sweet. Shrimp comes in different sizes and many varieties, depending on where they're caught. Most varieties can be used interchangeably try sticking to the size recommended in your recipe so as not to affect your cooking times.

Storing shrimp: frozen shrimp should be stored in the coldest part of your freezer and fresh shrimp should be kept refrigerated in their container or plastic bag. If your fridge door is being opened frequently, set the bag or container on ice to protect them from temperature fluctuations. Avoid storing shrimp unwrapped and directly on ice as they tend to lose nutrients and flavour that way.

Thawing frozen shrimp: the best and safest way to thaw frozen shrimp is in the fridge overnight, on paper towel to absorb excess moisture.

Peeling and deveining shrimp: there are three easy steps to cleaning shrimp that hasn't been peeled or deveined.

Step 1: Pull the legs from the underside of the shrimp and peel back the shell until it releases from the meat.

Step 2: If you're dipping the shrimp in batter you may want to leave the tails on, otherwise remove by grabbing it between your thumb and forefinger and tugging off.

Step 3: Make a shallow cut along the back of the shrimp with a paring knife, them scrape out the intestinal vein--it's a long, grey tub running just below the surface. Pat the shrimp dry to remove excess liquid, especially if you're adding them to a salad.

And that's it! Now that you know how to properly prepare shrimp for cooking, here are some tested-till-perfect recipes to help you make the most out of these tender sea creatures.

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Comments FAQ

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.


Cilantro Lime Grilled Shrimp Salad

Cilantro lime grilled shrimp salad with a creamy avocado dressing. I want this salad every single day for a very long time.

My family might revolt if I did that though. Or at least my husband would. Salad is not a meal in his estimation.

Me, on the other hand? I could happily eat a great big salad for supper every night of the week. I love giant salads with all sorts of stuff in them. Even better if they involve seafood of some sort. But I&rsquom not real particular &ndash as long as it&rsquos salad and has lots of different things in it, I&rsquom a happy camper.

This cilantro lime grilled shrimp salad is fantastic. Grilled shrimp skewers, avocado, red pepper, grape tomatoes and mango, and topped with a creamy avocado dressing. It&rsquos super quick and easy to throw together, and even with all the chopping necessary for a salad, it&rsquos on the table in 30 minutes.

That makes it the perfect meal for July&rsquos 30 Minute Thursday. If you&rsquore new around here, 30 Minute Thursday is where myself and some of my blogging friends all share a meal that can be made in 30 minutes or less on the first Thursday of the month. It gives you a whole list of 30 minute meals so you can get a fantastic meal on the table without spending hours in the kitchen.

I love these 30 minute meals. Every month there&rsquos a whole new list of meals that I can&rsquot wait to try out. I don&rsquot know about you, but I am always looking for quick and easy meals to make. Especially since I&rsquom the world&rsquos worst meal planner and typically decide what to make for supper approximately 30 minutes before supper.

I need to get better at that.

But for now, I will happily keep making these 30 minute meals that we share every month! Including this amazing cilantro lime grilled shrimp salad with creamy avocado dressing.


Fresh & Healthy Summer Recipes

It’s easy to eat healthy when you’ve got so many delicious options. From lightened-up burgers and smoky grilled chicken to flavorful sides packed with colorful fruits and veggies, these good-for-you recipes will help you savor the season’s best, all summer long.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Food Network

©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Murello ©Stephen Murello

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: 2013, Television Food Network, G.P. All Rights Reserved

©2012, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Food Network

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Karl Juengel / Studio D ©Hearst Communications inc., 2009

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Matt Armedariz ©2012 Television Food Network, G.P. All Rights Reserved

American Macaroni Salad

To keep picnic salads light and healthy, don't leave the mayo out, just use less of it. Loading up your salad with plenty of fresh vegetables gives it extra crunch and ups the nutrients, too.

Middle Eastern Chicken Burgers

These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.

Gazpacho

Alton's recipe for summer in a bowl uses vine-ripened tomatoes and cucumbers for a bright, clean taste studded with flavorings like balsamic vinegar and cumin.

Grilled Shrimp with Mango, Lime and Radish Salsa

Watermelon-Strawberry Sangria

Confetti Corn

Grilled Peaches with Cinnamon-Sugar Butter

Grilled Chicken Breasts with Spicy Peach Glaze

Sweet and Spicy Grilled Salmon

Carrot, Date and Feta Salad

BBQ Spaghetti Squash Sliders

This recipe is proof mouthwatering barbecue doesn't need to be heavy and unhealthy, nor does it need to include meat!

Grilled Strip Steak and Caesar Salad

Grill romaine and steak for a salad with layers of smoky flavor, and top the dish with an easy Greek yogurt dressing.

Grilled Shrimp with Chili Cocktail Sauce

Broccoli Salad

Tomato, Mozzarella and Basil Bruschetta

Mango Salsa

Garlic-Mustard Grilled Beef Skewers

Bobby's garlic-mustard glaze adds a ton of flavor to his beef tenderloin skewers while keeping things healthy. A little soy sauce goes a long way.

Healthy Summer Pasta Salad

This all-American pasta salad gets a healthy boost from summer's vegetable bounty. Don't limit yourself to just tomatoes, corn and zucchini — string beans and cucumber could also find a happy home here.

Jalapeno-Lime Corn on the Cob

Strawberry Shortcake

Aromatic citrus pervades this dessert: There's lemon zest in the shortcakes and orange zest in the macerated strawberries. Tangy Greek yogurt is a great substitute for whipped cream.

Juicy Grilled Cheeseburgers

Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds

Stuffed Cherry Tomatoes

Garden Potato Salad

Asian Noodles with Summer Vegetables

Keep things cool and fresh with a veggie-forward pasta dish dressed in a savory cashew butter sauce.

Tomato Peach Salad with Ricotta

Grilled Steak and Papaya Salad

Bobby marinates his steak in a mixture of spicy Thai chiles, soy sauce, lime juice and honey. Splurge for filet mignon, or use a less expensive but still lean sirloin steak.

Grilled Pineapple with Rum Sauce

Ellie's Lobster Rolls

Ellie minimizes the fat in this summer staple by replacing most of the mayonnaise with strained yogurt.

Balsamic Grilled Vegetables

Steak Summer Rolls

The sheer rice wrappers are like windows, revealing the colorful layers of veggies, noodles and steak inside these refreshing rolls. A mandoline or Japanese slicer makes easy work of slicing ingredients paper thin.

Cubed Watermelon, Cucumber and Feta Salad

Stack up squares of sweet and juicy watermelon, crisp cucumber and salty feta cheese for a salad that's as much fun to assemble as it is to eat.

Jerk Chicken Collard Wrap

Collard greens let tortillas take a break: steaming the leaves make them pliable enough to roll up into fiber- and protein-packed burritos filled with jerk chicken, coconut black beans and a creamy lime slaw.

Grilled Mango with Jalapenos

Eggplant and Asparagus Napoleons

Giada stacks up these pretty vegetarian Napoleans with grilled eggplant, asparagus, fresh ricotta and basil.

Watermelon Slushies

Healthy Chipotle Beer-and-Butter Shrimp Foil Pack

Chipotle and cumin are tempered by beer, butter and lime in this simple and healthy shrimp dish that comes together in a snap.

Swordfish with Tomatoes and Capers

Vegan Lentil Burgers

These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled!

Mango Strawberry Snow Cones

Quick Pulled Pork Sandwiches

This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. Simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks results in tender pork tossed with lots of rich, flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.

Pepper-Jack Chicken with Succotash

Tuna Burgers with Carrot-Ginger Sauce

Charred Tomato Gazpacho

Grilled Scallops with Orange-Scented Quinoa

Smoked Salmon Spread

Elevate the classic brunch flavor combo of lox and cream cheese by serving Ina's elegant spread with a side of crackers and fresh veggies. For a tangy bite, Ina incorporates sour cream, lemon and horseradish into the spread.

Veggie Burgers with Pomegranate Ketchup

Making homemade veggie burgers is a lot easier than you think, and they&rsquore especially delicious when they&rsquore topped with a maple sugar-sweetened pomegranate ketchup.

Healthy Chopped Slaw

This tasty slaw includes two kinds of cabbage &mdash purple and green &mdash plus a touch of carrots. But the secret is in the dressing: a sweet and savory mix that includes mayo, whole-grain mustard, pineapple juice and an array of spices.


42 Fresh Tomato Recipes to Make While the Picking is Good

Incorporating ripe, juicy tomatoes into everyday meals is a pleasure down South That's especially true in the summertime when the markets are full of tomatoes so sweet you can smell them long before your first bite. Whether your tomatoes are red or green, plum or heirloom, what matters the most is how you use them.

To enjoy one of the easiest tomato recipes from our Test Kitchen, start your fire for our Grilled Baby Zucchini-and-Tomato Salad or mix together our bright Best-Ever Succotash. Show off your Southern roots by serving Fried Green Tomatoes or an Heirloom Tomato Pie at your next supper club, or keep things sophisticated with Mini Tomato Sandwiches with Bacon Mayonnaise that are sure to delight. For something truly summery, enjoy our Marinated Watermelon Tomato Salad&mdasha tangy treat that works well as a side for any grilled meat. However you squeeze it, these fabulous tomato recipes are fresh takes on this wonderful taste of summer.


How to Make Roasted Tomatoes, 4 Easy Ways

Roasted tomatoes are one of the most delicious ways to cook fresh tomatoes. They add brightness and balance to so many dishes, and you can enjoy summer tomatoes far beyond their season. Juicy-sweet roasted tomatoes are endlessly versatile—pile them over pizzas and pastas, tuck them into sandwiches and wraps, or serve them as a side to hearty mains like chicken, pork chops, and fish. They also enhance other roasted veggies like asparagus, broccoli, and zucchini.

So whether you need roasted tomatoes for soups, pastas, salads, or as a standalone side dish, we have you covered. Below, we breakdown how to roast tomatoes four different ways: roasted roma tomatoes, baked tomato slices, fire-roasted tomatoes, and roasted cherry tomatoes.

Roasted Roma Tomatoes

Also called roasted plum tomatoes, roasted roma tomatoes are especially tasty. Buy roma tomatoes that are similar size to ensure they cook evenly. You can roast romas in halves and enjoy them as is or sliced up for salads, soups, and more.

Here&aposs a basic way to roast roma tomatoes in the oven:

  1. Preheat oven to 400ଏ .
  2. Remove the core from each tomato with a paring knife. (To see a quick and easy way to remove the core, watch this helpful video.) Gently scoop out the seeds from each tomato half with a spoon or your fingers.
  3. Toss tomato halves with olive oil, salt, and pepper—plus any desired flavorings (such as balsamic vinegar, Italian seasoning, and garlic powder).
  4. Place tomatoes on a sheet pan and roast until softened and slightly browned, about 40 to 45 minutes.

For an extra burst of flavor, sprinkle chopped fresh herbs like oregano, thyme, rosemary, basil over top these roasted tomatoes when they come out the oven. Master the basic recipe, then mix it up by trying the below recipes, which feature roasted romas in soups, salads, and as a yummy side dish.

Fire-Roasted Tomatoes

Fire-roasted tomatoes pack a charred flavor and make a great base for pasta sauce, chili, soup, and salsa. Typically, you&aposll find them canned at the grocery store𠅋ut they&aposre even simpler to make at home. You can fire-roast tomatoes over the grill or the flames on a gas cooktop, but we prefer to broil them—it&aposs faster, there&aposs less mess, and it&aposs completely foolproof.

The best tomatoes to use for fire-roasting are large roma tomatoes and any type of fresh tomato from the farmer&aposs market. Here&aposs an easy way to fire-roast tomatoes:

  1. Set broiler to HIGH.
  2. If using large roma tomatoes or beefsteak tomatoes—slice in half and place skin side up on a sheet pan. If your tomatoes are smaller, leave them whole and place them bottom side up on a sheet pan. Brush olive oil over top of tomatoes.
  3. Broil on HIGH for 10 minutes, then lower temperature to LOW and broil another 5 minutes.
  4. Remove from oven and carefully transfer tomatoes to a bowl or plate. Cover with plastic wrap and let cool for about 10 minutes.
  5. Remove plastic wrap and carefully pull off the skins with a pair of tongs, then use as desired.

Try substituting fire-roasted tomatoes in any recipe that calls for canned fire-roasted tomatoes. Here are several delicious ways to enjoy them:

Baked Tomato Slices

Baked tomato slices are delicious enough on their own, but they also make a great addition to sandwiches, burgers, crostini, and more. Any medium- to large-sized round tomato—like juicy beefsteaks tomatoes𠅊re perfect candidates for this method. Don&apost slice the tomatoes too thin, otherwise they will fall apart in the oven.

  1. Preheat oven to 350ଏ.
  2. For each tomato, remove the core with a paring knife, then cut into ½-inch thick slices
  3. Arrange tomato slices on a sheet pan, then brush both sides with olive oil, salt, pepper, and desired seasonings (such as Italian seasoning, fresh herbs, chopped fresh garlic).
  4. Roast until softened, about 10 to 15 minutes.

Oven-Roasted Cherry Tomatoes

You&aposll find two types of pint-sized tomatoes in grocery stores—grape tomatoes and cherry tomatoes. For roasting, they&aposre basically interchangeable. Grape tomatoes are smaller and oblong-shaped, while cherry tomatoes are rounder and a bit larger. Whichever ones you roast, both roasted cherry tomatoes and roasted grape tomatoes make delicious toppers for pasta, pizza, risotto, and more. They&aposre also divine piled over toasted bread spread with goat cheese for a quick snack.

You can slice grape tomatoes in half for roasting, but we prefer to roast them whole—they&aposre faster to prep and they retain more of their juiciness. Try this easy recipe for roasted grape tomatoes:

  1. Preheat oven to 400ଏ.
  2. In a large bowl, toss tomatoes with olive oil, salt, and pepper.
  3. Place tomatoes on a sheet pan. Roast until skins are shriveled, about 40 to 45 minutes, shaking pan halfway through.

If you want to make roasted cherry tomatoes instead, you can follow the above basic method, or you can try this simple recipe. Now, enjoy them in these delicious recipes. Use either cherry or grape tomatoes in these recipes—whichever you have on hand.

Want to slow roast your cherry tomatoes? Toss them with olive oil, salt, and pepper and roast at a low temperature (200 to 250 degrees) for about three hours. Slow-roasted cherry tomatoes taste something like sweet tomato candy𠅊nd they&aposre great for snacking too.

How to Freeze Roasted Tomatoes

Say you buy a plethora of fresh tomatoes and roasted them, but you don&apost use all of them—what are you going to do with the leftovers? Freezing roasted tomatoes is an easy way to enjoy them any time of the year. Whether you&aposve made fire-roasted tomatoes or roasted cherry tomatoes, simply place them in heavy-duty freezer bags, then freeze, and use however you like, whether it&aposs for sauce, salsa, or soup.


Disclaimer

Registration on or use of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your California Privacy Rights (User Agreement updated 1/1/21. Privacy Policy and Cookie Statement updated 5/1/2021).

© 2021 Advance Local Media LLC. All rights reserved (About Us).
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local.

Community Rules apply to all content you upload or otherwise submit to this site.


Red Coconut Curry with Sesame Tofu & Roasted Vegetables

A delicious & healthy Thai inspired meal. Totally satisfying and hearty with out being heavy. Vegan – Vegetarian – Gluten Free! I’m in love!

with this Red Coconut Curry Sauce. Coconut Milk creates a creamy essence and Red Curry Paste lends deep flavor, color and heat. Tip: this little can of red curry paste is a cook’s [&hellip]


Beat the heat with 26 cool-down dishes that won't heat up your house

Brace yourself, Oregon. Summer's first big heatwave is upon us. This weekend, we could be looking at high temperatures close to 100 degrees. And the long-range forecast indicates we could be in for more of the same. After a brutal summer last year, we could be in for even more extremely hot temperatures this summer.

Keeping cool starts at the dinner table

One of the top strategies for keeping cool begins in the kitchen . make that out of the kitchen. When the temperature rises, it's time to take advantage of outdoor grills to keep from heating up the house. It's also the time to dig into cold dishes that can help keep you from overheating.

Here are 26 of our favorite salads, grilled dishes, and frozen desserts to help you ride out this heatwave and any others that Oregon's summer throws at us this year. They're a delicious way to keep your cool.

Lemongrass grilled pork

This terrific recipe comes from Strategic Cooking columnist Matthew Card, who lets the pork marinate for at least 8 hours for the best flavor and most-tender texture. Make sure to allow the coals to cool a bit before grilling the pork. If it is too hot, you'll get flare-ups and the meat will scorch and burn long before it's cooked through.

Pasta salad takes a sojourn to Greece, thanks to the recipe for Summer Pasta Salad from British food writer and broadcaster Amanda Grant. The quick dressing combines fresh lemon juice and chopped mint with extra-virgin olive oil, creating a tangy coating for rotini pasta. To the mix, she adds cucumber, tomatoes and kalamata olives, underscoring the Aegean influence.