Fast Tomatoes With Basil And Balsamic Recipes

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Steps:

• Preheat the oven at 180oC/350oF/Gas 4.
• Place tomatoes on oven tray with the cut side facing down.
• Dash over the balsamic vinegar, basil, salt, black pepper to taste.
• Bake for about 15 minutes for semi firm (still holding shape) and 30 minutes for well done (extra soft).

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil.
• Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.

Steps:

• Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Steps:

• Arrange tomato slices on a plate.
• Layer with basil leaves.
• Drizzle vinegar and oil. Sprinkle salt and black pepper over top.