HERBED TOMATOES
"My husband and I grow our own tomatoes and enjoy this simple, delicious salad all summer long," shares Kim Bovino in Milford, Connecticut. "It's great with warm French bread and butter for lunch or can double as a quick appetizer."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SLICED TOMATOES WITH FRESH HERB DRESSING
Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.
Provided by MOMAZIRLOTT
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
HOT TOMATO!
Mexican and Spanish inspired baked tomatoes, filled with corn, jalapeno and bell pepper, Monterey Jack cheese, basil, and cilantro! This recipe can be easily halved or doubled. Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F. Lightly oil a baking sheet, and set aside.
- Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixing bowl. Scoop out the pulp from the remaining 3 tomatoes, and save for another use. Invert the tomato shells onto paper towels to drain.
- Add the corn, jalapeno pepper, scallions, bell pepper, basil, cilantro, cheese, salt, and black pepper to the tomato pulp. Toss lightly until well mixed, and loosely fill the tomato shells with the mixture.
- Sprinkle each tomato with 1/2 teaspoons of cornmeal, and dot with 1/2 teaspoons of butter. Arrange the tomatoes on the prepared baking sheet.
- Bake 25 minutes, until crumbs are golden brown and tomatoes are cooked through. Place the tops back on top before serving. Enjoy!
HERBED CHERRY TOMATOES
Meet the Cook: My recipe's a good one for when you want a little fancier salad dish but one that's still quick to fix. I find it's especially popular served with grilled steak, baked potatoes and corn on the cob. I came across Herbed Cherry Tomatoes when I was a new bride searching for interesting ways that I could cook for my husband. Jerry and I now have a pair of daughters, ages 16 and 10. -Dianne Bahn, Yankton, South Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in a large bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar. Pour over tomatoes. , Cover and refrigerate for at least 3 hours. Drain; serve on lettuce if desired.
Nutrition Facts : Calories 56 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HERBED TOMATOES
Tomatoes grow so many places that all herbs seem to have some sort of agreement worked out with them. And the polyamorous tomato seems, among a lucky few ingredients, to carry on genuine and stirring and entirely unique relationships with each herb. Here is a recipe for herbed tomatoes inspired by something my friend Emma made years ago, which she called, enigmatically, Tomatoes Provençal. In any case, mine are neither Provençal nor provincial, but à l'Americaine, using herbs that I usually eat in food from Vietnam and Thailand but that grow happily beside tomatoes in each of those countries - as well as in ours - in what may or may not be a French provincial preparation.
Provided by Tamar Adler
Categories vegetables, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.
- Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds. Lightly brush or drizzle your pan with olive oil. Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.
- Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate. Lightly salt the cut sides.
- In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt - about 1/2 teaspoon. When you have a fairly smooth paste, mix in the chopped herbs and olive oil. Taste. Adjust salt until the paste is very well seasoned.
- Divide the herb paste among the cut sides of the tomatoes, using it all. There should be a thick, herby blanket on each. Eat warm or at room temperature or cool.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 320 milligrams, Sugar 3 grams
HOT HERBED TOMATOES
Steps:
- Pre heat oven to 400 degrees 1 Place tomatoes in single layer in lightly oiled 13 by 9 by 2 inch bakin dish. 2 combine remaing ingredients expect olive oil sprinkle crumb mixture over tomatoes drizzle with oil 3 bake until tomatoes are puffed 6 to 8 minutes.
HOT HERBED TOMATOES
Steps:
- Heat oven to 400 Place tomatoes in single layer in lightly oiled 13x9x2 inch baking dish Combine remaining ingredients except olive oil, sprinkle crumb mixture over tomatoes. Drizzle with oil Bake until tomatoes are puffed, about 6-8 minutes
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OVEN ROASTED ITALIAN HERB TOMATO SLICES
From thekitchenwhisperer.net
Cuisine VegetarianTotal Time 1 hrCategory VegetablesCalories 95 per serving
- Preheat oven to 350F. Line 2 rimmed baking sheets with parchment; set aside. In a small bowl whisk together the salt, black pepper, red pepper flakes, dried oregano, and basil.
- Place the pans in the oven and roast for 35-55 minutes (this will vary depending on how juicy your tomato is to start with). The slices will be ready when the tomatoes have started to shrink and caramelize around the edges. Their color will turn a deeper red, almost scarlet color.
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