Your foodie friends will marvel over the misshapen
slices of tomato in your caprese salad — so retro, yet still with 40 times the lycopene, and 20 percent of the water requirements of last century's crops!
Not exact matches
In Greece they usually also add some potato slices in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tra
In Greece they usually also add some potato
slices in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tra
in between the vegetables on the tray and then pour a thin layer
of tomato passata to cover the bottom
of the tray.
Just for me simple yummys, are wrap the
tomato and basil leaf
in the
slice of mozzarella eat while assembling or put tooth pic
in to hold them together
Slow cooked
in tomato sauce and red wine, our braciole recipe is made with thin -
sliced top round rolled around a filling
of Genoa salami, fresh breadcrumbs, parsley, basil and cheese.
1) Peel and cut mango, avocados, onion and
tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients
in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them
in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Heirloom
Tomato Tart Taken directly from Chez Cherie Cooking School
in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom
tomatoes,
sliced (I used 5 small ones) sprinkle
of sea salt, pepper and dried thyme, or Provencal salt
Layer 3/4's
of your roasted vegetables and all
of the sun - dried
tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta - egg - basil mixture so that they aren't just
in one layer
in the middle when you cut
slice the tart.
I'm a bit
of a traditionalist with
tomatoes usually, but for a special summer gathering, I will take a thin french loaf,
slice and grill it into little toasts, put a
slice of Roma
tomato, Basil leaf (purple if you have it) a thin
slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna
in a wasabi dressing with capers and fine dices
of onion and celery.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma
Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar
in the large bowl.
In a bowl top the
sliced tomatoes with 1 tsp
of kosher salt.
I eat them on eggs,
in sandwiches, cooked and raw
in every possible format from paste to pasta to chili and seriously, don't even try to bring me a cream cheese - schmeared bagel without a thin
slice of tomato on it.
For my salads the ingredients I used were 2 tablespoons
of balsamic vinegar dressing, grape
tomatoes (
sliced in half), hard - boiled egg, crumbled bacon, sunflower seeds, and baby spinach.
This chopped salad has all
of that going for it and more with bosc pears,
sliced almonds, dried cranberries, couscous, feta cheese, cucumbers,
tomatoes, baby spinach and romaine tossed together
in a honey mustard...
What I had
in mind were simple cocktail snacks, and the menu included
tomato and onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally, for the star
of the meal, homemade scones topped with
slices of ham and cheese, and finished with cream cheese and freshly chopped chives.
This time
of year, I love to make little
tomato galettes, with either goat cheese or tapenade spread on the pastry before the
tomato slices... hmm, what do I have
in the fridge...:)
To make the salad add 2 cups
of bagged spinach into a shallow bowl, thinly
slice 1 small red onion and add to bowl, thinly
slice 1 ripe
tomato and add to the bowl, crumble about 4 ounces
of goat cheese on top and toss
in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle
in the honey mustard vinaigrette
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry
tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Rinse, then
slice all
of the cherry
tomatoes in half.
I love the mix
of crunchy, fresh cucumbers with flavorful
sliced tomatoes and carrots, lathered
in a delicious peanut sauce dressing.
Grilled
sliced of eggplant are rolled and filled with fromage blanc, then baked
in tomato sauce.
Prepare the
tomatoes for blanching: Core out the stems from the
tomatoes and
slice a shallow «X»
in the bottom
of each fruit.
2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry
tomatoes cut
in halves 3/4 cup Sun Gold
tomatoes cut
in halves 1/2 English Cucumber, small diced 2 Shallots thinly
sliced 1/4 cup chopped cilantro 1 - 2 Sprigs
of Mint just the leaves torned.
They aren't hard to prepare, but there are a couple
of things to keep
in mind as you assemble them: shred the lettuce and
slice the
tomatoes and mushrooms very thin; doing so will help the sandwiches hold... read more
Top a piece
of matza with
tomato sauce or vegan pesto, add your choice
of thinly
sliced veggies, olives and seasonings, and drizzle with olive oil before baking for a few minutes
in a hot oven.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's
Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for g
Tomato Sauce (see recipe below) mixed with 2 Tbsp
tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for g
tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant
in slices, cut it up afterward, and stir
in fresh chopped
tomatoes with just a tablespoon or so
of minced onion — perhaps scallions — along with only half the garlic.
It was called a village salad and it was
sliced cucumbers, green peppers,
tomatoes, red onions, whole pepperoncinis, and kalamata olives with a large piece
of feta cheese
in the middle.
6 chicken breasts, bone
in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used
in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma
tomato, diced 20 turns
of fresh black pepper
Place tortilla (s)
in pan, sprinkle half with desired amount
of cheese, top with cooked pork and
sliced tomato.
Serve
in a pitta bread, toasted if you wish, with shredded lettuce,
sliced tomatoes, pickled red cabbage, jalapeno and a piece
of lemon.
Place half the arugula on the bottom piece
of bread and then layer
in order: the sun - dried
tomatoes, shaved Parmesan, crispy pancetta, and
sliced chicken.
Top with a
tomato slice and a tiny drizzle
of balsamic vinegar and place your toasts
in the oven for 15 minutes or until the cheese is melted.
Cut the end
of the Jalapeño off and
slice one
tomato in half.
But since the FIL has me covered, there's lots
of tomato sauces, salads, and just plain
sliced pieces sprinkled with sea salt, pepper and drizzled
in olive oil, eaten up
in great batches.
Soak
sliced tomatoes in an egg white / buttermilk mixture with a few dashes
of Tabasco for about 15 minutes.
Layer half
of the
sliced tomatoes in the bottom
of the crust.
I used 2 colors
of cherry
tomatoes, yellow and red, and I
sliced each
tomato in half.
With grilled shrimp, chunks
of mango,
sliced grape
tomatoes, chopped red onions and a delicious dose
of garlic, the recipe comes together
in just 25 minutes.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly
sliced (almost 6 medium onions) 2 medium
tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked
in 1/4 cup
of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
If you want the effect I show here, buy one small heirloom
tomato in as many colors as you can find — ideally green zebra, yellow, orange, red, and dark purple - red, then thinly
slice and arrange on top
of the leek filling, pressing
in.
Other odds and ends — all
in very small amounts
of 2 to 4 tablespoons —
in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort
of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with
tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple
of artichoke hearts, a dab
of roasted red peppers, and half
of a veggie burger made with black beans and corn.
1 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried
tomatoes (soaked for a couple
of minutes
in warm water and
sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried basil (I only had dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an avocado,
sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh cilantro
Chicken tortillas: Take two small wholemeal flour tortillas, place one
in a large frying pan and top it with
sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry
tomatoes and a small handful
of shredded cheese.
I didn't have
tomato sauce, but I DID have some fresh
tomatoes from my CSA, so I gave those a rough chop and threw them
in a pot with some salt to make sauce while I
sliced the rest
of the vegetables.
Place a generous amount
of pea shoots, fresh basil and faux bacon
in between the
tomato slices, alternating as desired.
INGREDIENTS 1 pint
of red cherry
tomatoes 1 pint
of sungold
tomatoes 8 small shallots, peeled and
sliced in half 4 cloves
of garlic, peeled and smashed 6 sprigs
of fresh thyme 1 teaspoon
of kosher salt about 2 cups
of extra virgin olive oil METHOD
I used a fairly large eggplant, mixed thyme leaves
in the
tomato base (
in addition to sprinkling them on top
of the
sliced vegetables, to up the thyme flavor) and layered the eggplant
slices on top
of the
tomato base, without overlap, then peppers, then yellow squash, then green zucchini and then another loose layer
of peppers.
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape
tomatoes,
sliced in half 1 Cup
of golden
tomatoes,
sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice
of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper
in olive oil until soft
in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used
sliced tomatoes instead
of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille
in.
This was good but I would add 2 more
slices of bacon, twice as much bread, and probably use a cut up
tomato in order to get more juice and more
of a BLT flavor.