Not exact matches
Our garden did great this summer... Our favorite way to eat our
tomatoes is
sliced in half, drizzled with really
good olive oil and sprinkled with salt and pepper.
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
I used to be all about the «Philly Cheesesteak» pizzas with thinly
sliced steak, but I have to say now I'm a sucker for a
good fresh
tomato, basil and mozzarella pie — a classic, for a very
good reason!
Crispy and
well seasoned sweet potato
slices topped with an easy «guacamole», ribbons of cucumber, sweet beef or vine
tomatoes, all topped up with crushed chilli and coarsely ground pepper and salt.
Mmmmmm... Garlic rubbed toasted
slices of baguette topped with a mix of slow roasted grape
tomatos,
sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really
good olive oil and some of the roasted garlic....
I whip up a batch on Sunday and it's
good to go with some sprouted grain bread, micro greens, romaine, maybe a
slice of
tomato, and occasionally a
slice of cheese.
An everything bagel topped with cream cheese, smoked salmon, red onions
slices, capers and
tomato is the
best fast food breakfast that I can think of as
well.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as
well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
It is filled with chopped lettuce, cucumber, and red onion, sun dried
tomatoes, chickpeas instead of the hummus sometimes served on sabich, roasted
slices of eggplant, hard boiled eggs, and arguably the
best part - spiced and toasted strips of pita.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma
tomatoes, diced (fresh or canned is also
good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
To prevent this, go for a wider
sliced tomato and use
slices from the large mozzarella ball, as they will stay in place much
better than the smaller ones I used.
1 can of drained and rinsed red kidney beans (black beans will work as
well) 1 clove of garlic crushed 1/2 red onion finely
sliced 1 tablespoon of tamari or soy sauce 1 tablespoon of
tomato puree
And
good news for you non-mushroom lovers - swap another veggie like bell peppers, arugula, thinly
sliced tomato.
assorted smoked fish assorted gravlax fish jerky fish pate and / or caviar sourdough, bagels and / or crackers fresh dill green and black olives capers pickles or cornichons savory chutney or jam pickled onions (recipe follows) dijon and whole grain mustard
good quality olive oil
sliced cucumbers
tomatoes finishing salt
Added fresh baby arugula,
sliced tomatoes, basil and lightly sprinkled with a
good olive oil, garlic, and a balsamic vinegar mix.
When I
slice into the chicken breast to stuff it with the cheese and
tomatoes, I try not to cut too deeply so that I don't cut a whole in the pocket but it isn't my
best skill.
Oh, I love a
good old
tomato sammich: Veganaise, black pepper, crusty bread and a thickly
sliced fresh «mater.
I used a little basil and a Japanese eggplant (since the size was more compatible), and I threw a little bit of the
tomato puree, garlic, onions and herbs on top of the
slices, as
well.
Ingredients - Roasted Veggies - 1 onion,
sliced or roughly chopped - Thinly
sliced fennel - cherry
tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works
well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
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 add minced fresh garlic to butter, slather it on a horizonatally cut italian bread, top it with
sliced tomatoes and shredded mozzarella and bake until the cheese is melty and
good.
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
Gently wrap a prosciutto
slice around each piece of cauliflower, pressing lightly at the end to secure (it should stick
well to the
tomato - paste mixture).
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.
And yes, the
best way to enjoy a
tomato is
sliced, salted, and eaten over the kitchen counter....
Baked chicken breasts covered with
tomato and zucchini
slices and grated cheese — the
best healthy summer dish -LCB- gluten free, low carb, clean eating -RCB- Today I prepared a great low - carb, gluten - free and healthy recipe: baked chicken breast fillets, covered with
tomato and zucchini
slices and grated cheese.
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small
tomatoes or 2 cups cherry
tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced
good amount of fresh herbs — parsley, dill, basil, mint
Try adding thick
slices of ripe in - season
tomatoes,
good - quality bacon or pancetta, or creamy avocado.
A
good size is slightly bigger than the
tomato slice you're going to add on top)
I bet it would be wonderful with some lightly grilled peach / nectarine
slices is lieu of the
tomatoes as
well.
4 C rice (I use medium - grain; long - grain will work as
well) 1 packet Goya caldo de pollo (chicken bouillon) 2 packets Goya Sazon con culantro y achiote 6 oz Salchichon (summer sausage will also work),
sliced then quartered 15 oz can gandules (pigeon peas), drained 12 oz jar of Goya recaito sufficient canola oil to coat rice (about 1/4 C) 2 T
tomato paste or 1 C
tomato sauce 4 C water if using
tomato paste or 3 C water if using
tomato sauce
Followed the recipe very closely other than we used a homemade marinara sauce that my boyfriend made (
tomato passata, peppers, onions, garlic, oregano) and put a couple layers of
sliced zucchini in there as
well.
Serving Suggestions: By placing the
sliced avocado on the toasted bread first the
tomato - avocado mixture stays on the bread
better and is deliciously moist.
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry
tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely
sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients in a
good sized salad bowl.
The inspiration for this roasted
tomato pasta salad comes from those
tomatoes, and of course the classic Italian caprese salad, a layered combination of fresh
tomato and buffalo mozzarella
slices with basil and a drizzle of
good balsamic vinegar.
After grilling them to get the insides really tender, he served the eggplant with a little yogurt spiked with salt and lemon zest, as
well as a simple salad of
sliced cucumbers, cherry
tomatoes, shallots and sesame seeds dressed in nothing more than red wine vinegar and salt.
Let everyone assemble their own sandwiches as follows: Layer
tomatoes on
slices of bread, then dollop a generous amount of the bean mixture over them (you can do those steps in reverse order as
well — bean spread first, then
tomatoes).
Regardless of your
best intentions, when you realize those
tomatoes you were saving for your lunch are over-ripe and may not make the grade to be sliced for your sandwich, there is a great option - Oven Roasted T
tomatoes you were saving for your lunch are over-ripe and may not make the grade to be
sliced for your sandwich, there is a great option - Oven Roasted
TomatoesTomatoes!
Brush cut - out shapes — naan works
well — with a little olive oil and then spread with fig or rhubarb jam and dollops of goat or cream cheese; combinations of grated cheeses;
tomato sauce underneath and it's almost a pizza; a thin
slice of apple or pear topped with grated cheddar cheese; and by all means include the caramelized onions if that's kid - friendly enough.
3/4 -1 # fresh
tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned
well and
sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps)
sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz
good, sweet and smokey ham, coarsely minced
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup
well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *,
tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
Add the spaghetti on a plate then add the chicken, cheese crisps and chopped cilantro as
well as
tomato slices (optional)
We really love the thinly
sliced onions in this cucumber
tomato salad recipe as
well, but if you're one of those folks who just doesn't like to eat raw onions you can certainly leave them out.
That said, this tart reminds me of «
tomato pie,» which we first found at a little fresh seafood shop on Edisto Island, S.C. Layers of
sliced tomato, fresh basil (and we added sauteed onions & garlic, all topped with a goopy «crust» of 1 part shredded cheddar + 1 part
good quality mayo.
There are so many other options that you could choose from: fresh
tomatoes, pineapple pieces, olives, sundried
tomatoes, cooked beans — whole kidney and cannellini beans work
well; ditto any kind of refried beans — mushroom
slices, chopped asparagus, garlic cloves, corn kernels, capers, diced avocado, zucchini sticks, thinly
sliced roasted potato with fresh rosemary, cashews.
I've already thuoght of 3 ways to eat it: over farfalle pasta, rolled up in a paillard of chicken breast, and as a crostini topping with some
good canned tuna and maybe a
slice of heirloom
tomato from the garden on the no knead bread I make!
4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry
tomatoes (the fresher and sweeter the
better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly
sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not
sliced) almonds, toasted Salt and freshly ground black pepper to taste
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large
tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz
sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix
well with an electric mixer.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as
well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed
tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
All you need is a few
slices of your favorite cheese and a few
slices of a
good juicy
tomato.