#roastedtomato

This Roasted Tomato, Eggplant, and Haloumi Burger is a tasty vegetarian option. It has the savory flavors of roasted vegetables and the golden, crispy haloumi cheese. This burger is satisfying and tastes great because of the garlic aioli, which adds a creamy and tangy touch.

Ingredients: 2 large tomatoes. 1 medium eggplant. 200g haloumi cheese. 4 burger buns. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon lemon juice. Lettuce leaves. Red onion slices. Pickles.

Instructions: Preheat your oven to 375F 190C. Slice the tomatoes and eggplant into rounds. Place the tomato and eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes or until they are tender and slightly caramelized. While the vegetables are roasting, slice the haloumi cheese into 1/2-inch thick slices. In a small bowl, mix the minced garlic, mayonnaise, and lemon juice to make a garlic aioli. Heat a non-stick skillet over medium-high heat. Cook the haloumi cheese slices for about 1-2 minutes per side or until they are golden brown and slightly crispy. Toast the burger buns in the skillet or oven until they are lightly browned. Assemble the burgers by spreading garlic aioli on the bottom bun, then add lettuce leaves, roasted tomato slices, roasted eggplant slices, and haloumi cheese. Top with red onion slices and pickles. Place the top bun on the ingredients to complete the burger. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the warmth of this savory Roasted Tomato Soup complemented by crispy Tomato Parmesan Croutons. A recipe by Tartlette that brings together the goodness of roasted tomatoes and the delightful crunch of Parmesan-infused croutons.

Ingredients: 6 large tomatoes, halved. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup heavy cream. For Tomato Parmesan Croutons:. 2 cups bread cubes. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 teaspoon dried oregano.

Instructions: Preheat oven to 400F 200C. Place halved tomatoes on a baking sheet, cut side up. Sprinkle chopped onion, minced garlic, and diced carrots over the tomatoes. Drizzle with olive oil and season with salt, pepper, and dried thyme. Roast in the oven for 45 minutes or until tomatoes are caramelized. Transfer roasted vegetables to a blender and blend until smooth. In a large pot, combine the vegetable broth and blended tomato mixture. Simmer over medium heat for 15 minutes. Stir in heavy cream and continue to simmer for an additional 5 minutes. For Tomato Parmesan Croutons: In a bowl, toss bread cubes with Parmesan, olive oil, and dried oregano. Spread the coated cubes on a baking sheet and toast in the oven until golden brown. Serve the roasted tomato soup hot, topped with Tomato Parmesan Croutons. Enjoy the rich flavors of this comforting soup!

Prep Time: 20 minutes

Cook Time: 60 minutes

The garlic and tomatoes that have been roasted give this roasted tomato pasta sauce a lot of flavor. It's easy to make and tastes great with your favorite pasta for a cozy meal.

Ingredients: 1 kg tomatoes, halved. 4 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried oregano. Salt and pepper to taste. 500g pasta of your choice. Fresh basil leaves for garnish. Grated Parmesan cheese for serving.

Instructions: Start by heating the oven up to 400F 200C. Put the tomato halves on a baking sheet that has been lined with parchment paper. Cover the tomatoes with olive oil and season them with salt, pepper, dried oregano, and minced garlic. After the oven is hot, roast the tomatoes for 25 to 30 minutes, or until they are soft and caramelized. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. After roasting the tomatoes, put them in a blender or food processor and blend them until they are smooth. Toast the tomato sauce in a large saucepan over medium-low heat until it's warm all the way through. Pasta should be added to the pot and mixed well after it's cooked. Add fresh basil leaves and grated Parmesan cheese on top while the dish is still hot.

Prep Time: 10 minutes

Cook Time: 30 minutes