Nifs Grilled Tomatoes With Pesto And Cheese Recipes

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TOMATOES ROASTED WITH PESTO

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 15



Tomatoes Roasted with Pesto image

Steps:

  • Preheat the oven to 425 degrees.
  • Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
  • Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
  • Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade, recipe follows
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

NIF'S GRILLED TOMATOES WITH PESTO AND CHEESE

Make and share this Nif's Grilled Tomatoes With Pesto and Cheese recipe from Food.com.

Provided by Nif_H

Categories     Cheese

Time 15m

Yield 4 tomato halves, 4 serving(s)

Number Of Ingredients 5



Nif's Grilled Tomatoes With Pesto and Cheese image

Steps:

  • Scoop out seeds and most of the flesh from the tomato halves.
  • Using only half the pesto, divide pesto in each tomato half and top evenly with green onion. Mix remaining pesto with mozzarella cheese. Top each tomato half with cheese mixture.
  • Place tomato halves on tinfoil placed on a medium hot grill. They are done with the cheese has melted and the tomatoes have heated through.
  • Top with parley or chives.

Nutrition Facts : Calories 91.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 22.1, Sodium 178, Carbohydrate 2.3, Fiber 0.5, Sugar 1.4, Protein 6.6

2 large roma tomatoes, cut in half
1/3 cup pesto sauce, divided
1 green onion, chopped
1 cup mozzarella cheese, grated
2 tablespoons parsley (optional) or 2 tablespoons chives, chopped (optional)

BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES

This robust stew is best in late winter or early spring, when there's still a lingering chill in the air. Tomatoes, olives, and red wine, hallmark flavors of the stew's southern-French provenance, make up its flavorful saucy base. Traditionally, it's made with a chuck roast, but I find that boneless short ribs yield a more succulent result. The tomatoes help thicken the sauce and add a deep sweetness. This time of year, rather than using mealy, out-of-season tomatoes, I opt for canned San Marzanos. If you can't find San Marzanos, look for another brand of Italian canned tomatoes.

Number Of Ingredients 20



Boeuf à la Niçoise: Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles image

Steps:

  • Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
  • Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
  • Preheat the oven to 325°F.
  • Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
  • Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
  • Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
  • Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
  • While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
  • To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
  • Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
  • Turn the oven up to 400°F.
  • Bring a large pot of heavily salted water to a boil.
  • Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
  • When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
  • Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.

3 pounds boneless beef short ribs, cut into 1 1/2-to-2-inch chunks
1 tablespoon freshly cracked black pepper
1 tablespoon plus 1/2 teaspoon thyme leaves, plus 6 sprigs
6 cloves garlic, smashed
Zest of 1/2 orange
5 tablespoons extra-virgin olive oil
1 cup diced onion
1/2 cup diced fennel
1/2 cup diced carrot
1 bay leaf, preferably fresh
3/4 cup San Marzano canned tomatoes, crushed slightly, plus 8 whole San Marzano tomatoes
1/4 cup balsamic vinegar
2 1/2 cups hearty red wine, preferably southern French
4 cups beef or veal stock
1/2 cup pitted Niçoise olives
3/4 pound pappardelle
6 tablespoons unsalted butter
4 ounces young spinach, cleaned
1/4 cup plus 2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

TOMATOES NIçOISE

In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.

Provided by David Tanis

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 11



Tomatoes Niçoise image

Steps:

  • Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
  • Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
  • Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 4 grams

1 small shallot, finely diced
2 garlic cloves, grated
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
8 anchovy fillets, 2 finely chopped and 6 for garnish
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoes
12 cherry tomatoes in assorted colors
1 tablespoon small capers, rinsed
12 basil leaves

PESTO GRILLED CHEESE SANDWICH

I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!

Provided by RASSA2

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 1

Number Of Ingredients 6



Pesto Grilled Cheese Sandwich image

Steps:

  • Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
  • Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
  • Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
  • Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

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