roasted tomato

Roasted Tomato Soup

tomatoes

garlic,

yellow onions, sliced

Vine cherry tomatoes for garnish, optional

olive oil

Salt and black pepper

chicken stock

bay leaves

butter

basil

heavy cream, optional

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

I have made this soup many times, I add a red bell pepper to roast along with the tomatoes, onions and garlic. This kicks it up a notch or two adding a good amount of flavor that compliments an already excellent recipe. I have never seen it written that you must remove the bay leaves, just that most recipes say to do so. That being said I leave them in and puree them along with the other veggies and have never noticed a bitter taste. To the person who said they never saw where to seed the tomatoes, part of coring them is removing the seeds and watery mash that is inside the tomato and the green spot where the stem attaches to it. Simply cut tomato in half and run your thumbs down the middle of the tomato taking the fiber center and seeds with it. :-) Do this and your soup wont be bitter, it was the seeds and not bay leaves that made it bitter. Anyway, do these things and prepare as written and volia, wonderful soup!

I am a total Foody and organic gourmet cook...This is the absolute BEST soup.  The carmelization of the onions, tomatoes and garlic makes this blended with the chicken broth and bay leaf mixture is TO DIE FOR!  I even canned this and gave them away as gifts...Thanks Tyler!!

This is absolutely the BEST SOUP recipe EVER! My family loves it.

This is very tasty.  Simple ingredients prepared so they have lots of nice flavor.  This is a great thing to make on a winter or fall weekend.  I paired it most recently with homemade mac &amp; cheese for a comfort food meal.

wow, this is yummy!  A bunch of tomatoes ripened at once in the garden, and rather than give them away, I decided to try this soup.  So glad I did!  I took the extra step of dipping each tomato in boiling water to remove the skin and roasted everything per the directions.  I ran everything through my food processor but not the strainer.  I actually enjoyed the little crunch of eating the tomato seeds.  Also, I did not add any cream.   I froze 4 quarts of this amazing soup, and I will be crying when I finish the last container.  <br />

Many times I'll try a recipe and think it's really good, but I like to confirm it by getting someone else's opinion.  I made this for dinner last night for my husband, who loves tomato basil soup, and after the first taste he immediately said it was the best soup he's ever had in his life and wants me to make him this soup every night for dinner from now on.  Well, that gave me my answer that this recipe was a hit.  I've made other tomato basil soup recipes, but this one is the best.  I love that there are no canned tomatoes in this and so I was able to find all four different tomatoes at my organic market.  I didn't add any extra broth and cut the cream down to just over 1/4 cup.  I wanted a little richness to the soup, but felt 3/4 was a little much and would possibly dilute the wonderful tomato flavor.  It definitely needed salt and the basil was a must.  I whipped it all together in a food processor as I don't like any chunks in my pureed soups.  One thing I'd like to mention is that this made my oven a complete mess.  The olive oil splashed everywhere from the high temp of roasting the vegetables.  I roasted these for 35 minutes on 400 degrees as 450 was making my oil smoke.  Prepare to clean your oven the next day!

Amazing! I made several big batches of this soup last summer when my garden was overflowing with tomatoes. I froze about half-a-dozen quarts of this soup to enjoy through the winter. I'm disappointed today because we just enjoyed the last quart, and fresh tomato season is still a long way off! This will be my go-to for tomato season -- using up all the ripe tomatoes that we can't consume while they're fresh. I decided to do the quick-boil method of removing the tomato skins first. It added a step, but the finished product was so much smoother. Also, the cream isn't absolutely necessary, or you could add just a splash.

This is my favorite roasted tomato recipe EVER. When I have extra veggies such as carrots and/or mushrooms, I also add them to the baking dish. I also omit the butter, not necessary in my opinion, and if I have cream, I'll add it, but really not necessary. Delicious recipe, I always enjoy the soup most the next day. 

Make this! It was great! My hubby loved it...as did I....flavorful tomato soup that actually tastes like tomato. So easy. 

This recipe is amazing!  Lumen777  the tomatoes are roasted at 450.  I have also added cheddar cheese at the end making a roasted tomato cheddar soup which has become a staple in my house!  

Roasted Sliced Tomatoes

Extra-virgin olive oil, for drizzling

Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.

I recently saw this recipe on a commercial. I made the recipe and took it to a covered dish affair. Everyone gave me a thumbs up.  I did add fresh grated Parmesan over the thyme.

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Roasted Tomato Basil Soup

plum tomatoes,

salt

black pepper

onions

garlic cloves,

unsalted butter

red pepper flakes

thyme leaves

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

I make this every year in August when tomatoes are ripe and in season and grow my own herbs. I use an immersion blender instead of a mill. Freezes perfectly in ziptop bags to enjoy through the winter. Don't change a thing. Delicious as is!

I cook a lot at home and have my own garden. Word of WARNING- 4 CUPS of fresh basil is VERY heavy handed. I put in a cup thinking it was a lot and ended up fishing half out.  It tastes good but if you put 4 cups of basil in you will have roasted basil soup that is green. It doesnt let the flavor of the tomatoes shine through. Just saying 'caution'

absolutely delicious! Made it with goat cheese.  Added goat cheese at the very end.  Made it creamy and gave it extra flavor.

This is my go-to recipe at the end of each tomato season. I just use regular field tomatoes- absolutely delicious. Freezes well, too!

Absolutely amazing. Everything about this soup was perfection. 10/10 would make again. 

I loved this soup! Only thing I wish I would have done differently was use a food mill rather than the immersion blender. 

Delicious! Added a 1/2 cup of sauvignon blanc and a cup of celery.

Hands down the best soup I've ever had. I make this with grilled cheese. Yum!! Only thing I added was after I run it through the food mill, I blend it so it comes out creamy rather than chunky. I also add a little freshly grated parm when serving! Love this recipe! Thank you Ina!

Perfectly pairs with grilled cheese! Well worth the extra work on a rainy weekend afternoon

I do not have a food mill, so I just gave everything a good whirl in the food processor. Yes, this left me with a soup that had some tomato seeds and skin, but it was still fabulous. Highly recommend using this soup to dip some grilled cheese. Yum!

https://www.foodnetwork.com/videos/roasted-tomato-basil-soup-0170454

Ina's roasted tomato basil soup is a rich, healthy alternative to canned.

Pot Roast with Vegetables

salt and black pepper

water

onion,

garlic cloves, chopped

baby carrots

celery stalks, sliced

button mushrooms, stems removed and sliced in half

rosemary

thyme

Tyler Florence Pot Roast With Vegtables for Ultimate Sunday Dinner as seen on Food Network's Tyler's Ultimate

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Tyler really knows comfort food and this ones a winner!  

This is the only recipe I use. It’s the best!

This is the best pot roast recipe!  I use beef broth instead of water and then put it in the oven on 350 for 3 1/2 hours instead of the stove top- turning every hour. It is my go to recipe for a cold winter day!

This recipe is always my go to for the best post roast. It’s simple and delicious. I also add halve small yellow potatoes with skin on for an additional delicious flavor. 

This was so delicious. The seasonings were perfect. I used ckn broth instead of water. I also had onions..potatoes..asparagus. Which I put on top of the roast so as not to overcook. I used my insta pot. Sauteed meat and onions. Then turned to slow cook for 3 hrs. The veggies blended together perfectly with the tomatoes. I strongly encourage you too Terry it. Easy to put together. One pot.

I had every intention to slow cook this in my dutch oven in the stove, but life got in the way! <div>Instead, I made this in my INSTANT POT, and it was absolutely incredible!! Oh my goodness, this is my new favorite roast recipe! </div><div>Set it to saute, and then sear all sides of the seasoned roast. Remove the roast, add in onions (wedges, not halves) and get some color on them too. </div><div>Next, deglaze the instant pot with beef stock (with a splash of Worcestershire, could also use red wine or a combo of both!) and scrape up all the brown bits. </div><div>Add in a pound and a half of baby potatoes (mine were a mix of red skin and butter gold; my family won't touch mushrooms, so I subbed them out), scant pound of baby carrots, smashed garlic cloves, and celery.</div><div>Nestle the roast back on top of all the veggies. Add in a large can of crushed tomatoes, and another 1/2 cup or so of water to rinse out the can. Tuck the rosemary, thyme, and bay leaves into the tomatoes.</div><div>Lock the lid and seal the vent, and start the magic! My roast was about 2.5 pounds, and 1 hour was perfect to get it tender and fork shred-able! Let it natural release for about 20 minutes and then release the pressure valve.</div><div>Remove the roast and shred. Remove the veggies. Make a cornstarch slurry with 1 tbsp cornstarch and 1/2 cup of cold water. Add to pot and return to saute mode. Let cook until bubbly and thickened up a bit, stirring often. </div><div>We served as-is with homemade whole wheat bread and fresh butter. Next time I will show my dutch oven some love and try it slow cooked on the stove. </div><div>Enjoy!!</div>

https://www.foodnetwork.com/videos/pot-roast-with-vegetables-0125715

Tyler shows how to make the best-ever pot roast with vegetables.

Pot Roast With Vegetables

Roasted Tomato, Arugula and Mozzarella Salad

baby arugula

mozzarella

basil leaves

Balsamic vinegar

A bowl of roasted tomato and arugala salad.

Add the tomatoes to a shallow 2-quart casserole dish in a single layer.

Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.

In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

I just made the super easy and absotutely delicious roasted tomatoe and arugula salad.  Only I changed the receipt a bit because I couldn't find arugula and I don't like Mozzarella balls.  I used baby romaine (I know, not as good as arugula but tasty all the same and Parmesan cheese.  Yummy!  thank you for this and many other tasty tid bits.  I luv you guys!!<br /><br />Tmint! in GA.

This was an easy to make salad...few ingredients and most of it can be done ahead of time.  Then, you just toss it all together and sit down and enjoy.  Thanks, Neely's!

I made this salad yesterday and it was sooo good.  The tomatoes came out so sweet and the dressing was perfect.  I can't wait to make it again!

Gina, my husband is as bad as Pat---I had to make a second batch of tomatoes. They were WONDERFUL!!! Didn't make it to the salad! And the best part is we had the tomatoes &amp; basil in our garden.

I know this recipe is incredibly simple but it is so delicious!!  I roasted 6 tomatoes by accident but ate them all myself anyway (and wished I had more!).  So healthy and soooo good!  The arugula and roasting of the tomatoes are great additions to the typical caprese salad.  Try it out!

https://www.foodnetwork.com/videos/roast-tomato-mozzarella-salad-0160840

Mozzarella adds a creamy note to a spicy arugula and roasted tomato salad.

Roast Tomato Mozzarella Salad

Roasted Tomato and Onion Dipping Sauce

Roma tomatoes, halved (about 1 pound)*

yellow onion,

Serving suggestion: Serve

Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

Great tasting! Made some to freeze, just put it in freezer bags laid flat, then stacked after they froze. What a great to keep my summer garden tomatoes to use later.    

I love this dipping sauce. My husband very picky about his sauce but he told me it's one of the best sauces he ever tried; Thank you Melissa!

This sauce is so yummy! I made it and served it with spaghetti and fresh basil, Parmesan, and sliced grape tomatoes. I'm trying it tomorrow mixed into Melissa's weeknight bolognese sause instead of using the tomatoe paste. I wanted to try the roasted tomato sauce with protein so I thought it would be a nice pairing. 

I love this sauce as a base.  I added more salt and pepper.  I also added herbs from my garden (basil, rosemary, and oregano.  This sauce is so great as a starting place for so many different recipes. Since it can be spiced up at the end you can compensate for differences caused by different tomatoes.  I did have to drain off some juice to have a thick enough sauce for what I wanted. Eggplant parmesan/Spaghetti and Meatballs

I too was looking for something to do with all of the tomatoes from my garden and this was perfect.  I had a mix of Roma's and different cherry tomatoes that worked perfectly.  I also threw in a yellow bell pepper I needed to use up and the sauce is yummy.  Good way to process garden tomatoes and freeze for later!

Really great recipe, just made it. Yum, used my garden tomatoes and vidalia onions I had on hand. Great way to use up those tomatoes that aren't perfect, know how that goes!!! I love this recipe for pasta, the chicken recipe. will make again soon, love it.

I tried this with tomatoes from the garden, of course it was wonderful. I will for sure try it with the not so great winter tomatoes. 

This was by far the best pasta sauce.  I had 4 lbs of tomatoes laying around wanting to be made into something yummy.  I was so happy to see this episode the other day.  What perfect timing.  We added fresh bay scallops and shrimp to the sauce.  My husband couldn't stop raving about it.  He literally licked his bowl clean.   This is my new go to sauce.  Thank you Melissa!  Love your show!

After watching this show, I realized how I could use all the tomatoes we have right now.  Our Roma tomatoes are small, so I used a lot.  I did not use the thyme, just becauce I'm not a big fan of the flavor.  We loved the sauce and I'm planning on using it over pasta. It would make a great dipping sauce for chicken wings also.  Melissa does a great show.  <br />Lynn from Sun Prairie.

https://www.foodnetwork.com/videos/roasted-tomato-dipping-sauce-0150891

For dipping or for tossing with pasta, this sauce will be your new BFF.

Roasted Tomato Dipping Sauce

Roasted Tomato Bisque

brown sugar

carrots,

shallots, quartered

red pepper

tomato paste

dry sherry

heavy cream

In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes. 

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes. 

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

It’s my go to for family and friends. <br />Delicious!

I’ve been making this for years, this recipe is absolute perfection. Don’t change a thing!! I serve it with smoked Gouda grilled cheese sandwiches :)

Wow!!! It’s like having the tomato soup at Panera’s but with half the cost and with left overs for the next day. My family loves it. I did not have an immersion blender the first time I did it and I made such a mess. The second time was so much easier after I ordered the hand blender. I did not change anything from the original recipe. 

Turned out really good, I added 2 cups of chicken stock and about 1/2-3/4 cup of heavy cream.

https://www.foodnetwork.com/videos/jeffs-roasted-tomato-bisque-0183311

Jeff's Roasted Tomato Bisque is your grilled cheese sandwich's best friend.

Jeff's Roasted Tomato Bisque

Risotto is the ultimate comfort food and this one is quick to make with a few helpful cheat ingredients to get you a quick creamy dish with minimal effort.

Cheat&#8217;s creamy bacon, basil and roasted tomato risotto

ready-to-cook diced onion

pack smoked bacon lardons

Riso Gallo 3 Grains: Italian Rice, Spelt and Barley (from Tesco and Waitrose) or risotto rice

milliliters white wine

chicken stock,

cherry tomatoes on the vine

tbsp mascarpone

chopped,

Preheat the oven to 200°C/fan180°C/gas 6.

Heat 1 tbsp olive oil in a sauté pan, add the onion and fry over a low heat for 2-3 minutes until softened. Add the bacon and fry until golden. Add the rice, stir to toast the grains, turn up the heat to medium, then add the wine and bubble for a couple of minutes.

Gradually add the hot chicken stock, a ladleful at a time, and stir continuously until all of the stock has been absorbed and the rice is al dente – about 20 minutes.

Meanwhile, place the tomatoes in a roasting tin, drizzle with a little olive oil, season with salt and pepper and roast for 5-6 minutes until softened slightly. Remove from the oven and keep warm.

Stir the mascarpone and chopped basil into the risotto, divide between 2 plates, top with the roasted tomatoes and garnish with basil leaves.

This quick and fuss-free pasta dish makes a wholesome and delicious meal

Roasted tomato, mascarpone & rocket linguine

vine-ripened cherry tomatoes, halved

garlic cloves, thinly sliced

rosemary sprigs, leaves

linguine

mascarpone

rocket

Roasted Tomatoes

balsamic vinegar

garlic cloves, minced

sugar

Description: Ina Garten's Roasted Tomatoes.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

By far the tastiest roasted tomato recipe I have found.  I use heirloom tomatoes and  use garlic powder as the fresh garlic tends to scorch.  I use these for a homemade marinara sauce.  Make sure to use not just the roasted tomatoes but also all the luscious liquid they emit.   

One of our favorite recipes - have used for years and everyone loves them.  Straight up, in pasta, on pizza.

I’ve been making this recipe for years.  I like to mix 1/2 goat cheese and 1/2 cream cheese spread on a crostini and top with tomatoes, drizzle some sweet balsamic and basil.  Guests and family live them.

Full of flavor! After reading all the reviews, I decided to mix spices together, as well as, the oil and vinegar together. I used seeded beefsteak tomatoes and roasted for one and half hours at 275 in a glass dish. Will serve again.

Thank you Ina Garten for this incredible recipe! This is my favorite baked tomato recipe of all time. I use cherry tomatoes and squeeze out some of the seeds so it won't get too watery. Put them on pizza for an extra blast of flavor. I add them to Ina Garten's scallops provencal recipe and serve with asparagus and mashed potatoes and it is absolutely divine! 

Boudin Stuffed Boneless Roasted Chicken

chicken

Olive oil

garlic

celery

boudin, sausage stuffing

onion

Butter

Cajun seasoning,

Cayenne pepper,

White wine or chicken stock

Cornstarch

Smothered okra and tomatoes, for service, optional

Butterbeans,

Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.

To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.

Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.

I loved it but the chicken still wasn't cooked through after folloiwng the directions- maybe mine was a little larger than the one called for.<br /><br />I used Tony Cachere's herb and spice seasoning on the outside and stuffed it with two links of boudin still in their casings to keep it from leaking out.<br /><br />I made the sauce with reduced canned chicken broth and the onions from the drip pan.

I saw this on a rerun last week and thought I would try it.  I cooked the chicken in my cast iron dutch oven adding just enough water to keep the bird nice and moist.  Everyone loved it.  This will be a family favorite from now on.

This looks great but where is the recipe for the boudin stuffing? I live in Wyoming and can not just go out and buy it.

Braised Chuck Roast

chuck roast

duck fat

Spanish onions, chopped

carrots, chopped

red wine

veal stock

all-purpose flour

Mashed potatoes, polenta

Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.

Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)

Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.

Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)

After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.

In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.

Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.

Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

I’ve made this recipe 5 times now. Every time I love it more and more. Substituted for some of the ingredients, like olive oil for the duck fat, but it still is amazing. I also don’t let it rest overnight - I let the meat rest while making the gravy right away. 

I didn’t use duck fat I used olive oil.  I didn’t refrigerate over night.  But I loved this recipe and plan to make it again.

Top 19 roasted tomato recipes from across the web

The most viewed roasted tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 19 roasted tomato recipes from across the web

The most viewed roasted tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Tomato Soup

Roasted Sliced Tomatoes

Roasted Tomato Basil Soup

Pot Roast with Vegetables

Roasted Tomato, Arugula and Mozzare...

Roasted Tomato and Onion Dipping Sa...

Roasted Tomato Bisque

Cheat&#8217;s creamy bacon, basil a...

Roasted tomato, mascarpone & rocket...

Roasted Tomatoes

Boudin Stuffed Boneless Roasted Chi...

Braised Chuck Roast

Roasted Cherry Tomato Caprese Salad

Easy Roasted Tomato Soup

Fire Roasted Tomato Blender Salsa

Roasted Vine Tomatoes

Braised Pot Roast with Vegetables

Potato-Crusted Flounder Stuffed wit...

Roasted Beans and Tomatoes

The most viewed roasted tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cheat’s creamy bacon, basil a...