Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening.
Place tomatoes stem side down and cut a thin slice off of the top.
Not exact matches
Serves 4 2 portobello mushrooms,
stems removed 1/4 c light balsamic vinaigrette Salt and freshly ground black pepper 8 sm high - fiber whole grain dinner rolls 8 slices red onion 8 slices
tomato PLACE the portobellos and vinaigrette in a large zip top bag.
-- Carefully remove
tomatoes and
place in an ice bath to easily cut the
stems, core and remove skins.
Place the
tomatoes (still on their
stems if attached) and garlic cloves on a sheet pan and drizzle with olive oil until lightly coated.
The
tomatoes with their
stems still attached are
placed in a hot oven until they blister and burst.
To serve,
place two mushrooms on a plate,
stem - side up, top with the grilled onions and peppers, a slice of avocado and a slice of
tomato.
All this chard on the other hand has been wonderful in
tomato sauce and risottos and I've been using the
stems in
place of celery all summer long.