1 cup uncooked barley 2 large cobs of corn, shucked and rinsed 2 large tomatoes, diced, or a pint of cherry
tomatoes sliced in half 1/2 red onion, finely diced 2 cups mixed seasonal greens, sliced or chopped Juice of 1 lime (about 2 - 3 Tbsp) 1 Tbsp honey 3 Tbsp olive oil salt and pepper
2 dozen cherry
tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
Cherry or grape
tomatoes sliced in half would be a great addition if you're more of the tomato - salsa lovin» kind.
Put
the tomato slices in a colander and sprinkle with salt.
Toss green
tomato slices in olive oil and Old Bay seasoning.
Immerse
tomato slices in mixture.
Dredge the green
tomato slices in a mixture of cornmeal, salt, and pepper.
Arrange
the tomato slices in a shallow container.
Coat
the tomato slices in the cornmeal mixture, then fry over medium heat in the oil until golden on both sides.
Arrange
the tomato slices in a single layer on the prepared sheet pan.
Instead of using a bun with burgers my family has been using an avacado slice or
tomato slices in place of the burger bun.
Place
the tomato slices in a bowl, season with a pinch of salt and pepper and drizzle with fresh oregano and olive oil.
Arrange
tomato slices in pie shell and top with filling; smooth.
Arrange
tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top.
Arrange
the tomato slices in an even layer on top of the other ingredients.
Next, lightly fry
the tomato slices in the pan for about 1 minute on each side, again sprinkling each with salt and pepper.
Arrange
tomato slices in a single layer over crust.
Dip each green
tomato slice in buttermilk, then in regular flour sprinkled with fresh ground pepper and a bit of sweet paprika powder.
4 Arrange the zucchini and
tomato slices in the casserole dish in overlapping concentric circles.
Not exact matches
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut
in quarters 1/4 fennel, thin
slices 300 g small
tomatoes 2 small spring onions, divided
in half 1/2 broccoli100 g goat cheese salt & black pepper fresh aragula, put it on after the pizza has been
in the oven
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.
You know when you see someone eating a beautifully crispy
slice that's covered
in juicy
tomato sauce, fresh basil and mozzarella.
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.
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
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
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.
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.
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled,
sliced and crushed, wrapped
in cheesecloth or put
in a tea ball 1 lb carrots, coarsely chopped 1 lb
tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly
sliced 2 cloves garlic, minced 1 cup baby carrots,
in 1/2 inch
slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces
tomato sauce 1 cup frozen peas
Add the Spicy Jalapeno Chicken Sausage
slices,
tomatoes, brown rice, chipotle
in adobo, and the remaining chicken broth.
Spread over the dough the
tomato's sauce, powder with oregano, place the
tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.
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.
Toss
tomatoes, roasted red bell pepper
slices, capers and parsley leaves
in a large bowl with the olive oil, lemon juice and lemon zest.
Sliced avocado and
tomato could be nice, or why not try wilted spinach
in a little butter.
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
8 - 10 grape
tomatoes,
sliced in half
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.
Cook the farro, toss with pesto (homemade or a jarred version if you want to really speed things up), spread
in a baking dish, top with
sliced tomatoes and cod, sprinkle on some panko breadcrumbs and parmesan, bake for five minutes and broil for two.
In a bowl top the
sliced tomatoes with 1 tsp of kosher salt.
When the
tomatoes are done, transfer them to an oven safe plate or serving bowl and top with the goat cheese (you can
slice it, crumble it, or leave it
in a log).
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