Then,
slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.
Slice the tomatoes into 1 / 8 - inch thick rounds.
While the pasta is cooking,
slice the tomatoes into quarters and place in a medium bowl.
2 — Place
your sliced tomatoes into a bowl, (or you can lace them directly on to your baking tray), drizzle with oil, sprinkle over your seasonings and toss to coat.
Slice the tomatoes into 1 / 2 - inch thick slices.
Slice tomatoes into 1 / 2 - inch slices.
Slice tomatoes into 1/2» slices; lightly salt both sides of tomatoes; place on double paper towel lined baking sheet; let sit 10 minutes; flip tomatoes over and let sit another 10 minutes.
While the dough is chilling,
slice the tomatoes into 1 / 4 - inch thick slices.
Slice the tomato into rounds.
Slice each tomato into eight wedges and place on a sheet of baking paper on a tray.
Slice each tomato into 4 slices.
All you need to do is
slice a tomato into half and apply the pulp side on the affected region, leave it for 10 - 20 minutes before rinsing it off.
Not exact matches
Chop coriander leaves and sun - dried
tomatoes into small pieces, then chop the cucumber
into quarters length - ways before
slicing out the seedy middle of each quarter and then chopping the harder part
into thin
slices.
While the sweet potatoes cook,
slice the plum
tomatoes into small cubes.
Next
slice the plum
tomatoes into eighths and the peppers
into small cubes, discarding their seedy middle.
I'm particularly loving it pureed in Middle Eastern style baba ganoush, sautéed and mixed
into rich pasta sauces, baked in delicious
tomato curries and roasted in thin crispy
slices.
While the corn is roasting;
slice the
tomatoes, red pepper, red onion and green jalapeño
into really small cubes, removing the seedy parts of the peppers first.
While the aubergine bakes, chop the cherry
tomatoes and courgette
into quarters, keeping the courgette
slices nicely thin.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions,
sliced 2
tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened
tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut
into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling
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
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry
Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
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.
bonus: cherry
tomatoes, hemp hearts, crumbled kale chips, also we have a makrut lime tree, and if you finely
slice a leaf or two
into fine threads, then add it here... magic.
Dice 2 large
tomatoes, 1/4 of a red onion, one clove of garlic, and
slice a handful of basil
into ribbons.
for the flatbread toppings: 4 Roma
tomatoes,
sliced into coins 1/2 green pepper,
sliced 2 green onions,
sliced 1/2 cup black beans, drained and rinsed 1 jalapeno pepper, diced 2 Tbs.
Prepare
tomatoes by
slicing into quarters or
slices.
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.
While the crust is baking,
slice the
tomatoes crosswise
into thick quarter - inch
slices.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry
tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
Slice sun - dried
tomatoes into smaller bits and add them back to the skillet with chicken.
Halloumi Cheese — cut
into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2
Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices... Continue Reading →
Chop the onion,
tomato and chilly
into thin
slices.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini,
sliced in half lengthwise and grilled or roasted 2 ounces Cabot
Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
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.
Method 1 Cut unpeeled
tomatoes into 1/2 inch
slices.
While the eggplant is roasting, cut the
tomatoes into thin
slices.
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
1 rustic baguette, cut
into 1/2 inch cubes 2 cups heirloom grape
tomatoes, halved (or use large
tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
Cut an heirloom
tomato into slices about 1/4 ″ thick.
cherry grape
tomatoes 1/4 avocado (cut
into slices) Italian seasoning (mine is a blend of a whole bunch of herbs)
3 large green
tomatoes, cut
into 1 / 2 - inch - thick
slices 2 eggs 1/2 cup skim milk 1 cup whole wheat flour 1/2 cup cornmeal 1/2 cup whole wheat bread crumbs Salt and pepper to taste Canola oil
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
To the same pan (but without chicken), add chopped
tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (
sliced into small strips) and half the bacon (already cooked and drained of fat).
16 ounces extra-firm tofu, drained, pressed, cut
into 10
slices 2 tablespoons
tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4 cup dry red wine 1 cup vegetable broth nonstick spray
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
Then I will cut the steak
into thin strips and serve over a bed of arugula and top with
sliced cherry
tomatoes, black beans, pumpkin seeds, and
sliced avocado.
Slice the
tomatoes about 1/2» thick and place in a bowl (my
tomatoes were fairly small so I
sliced them
into quarters).
Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly
into pieces; thinly
slice radishes, cucumbers, and onion with a mandoline; cut
tomatoes in half; and roughly chop dill.