Tango Tomatoes Recipes

Steps:

• Preheat oven to 350 degrees.
• Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set tomato "shell" aside to stuff later.
• Chop tomato top up and set aside.
• In medium nonstick skillet, saute chorizo in olive oil, breaking it up with a spoon as it cooks.
• When browned all over, add onion to skillet and cook until soft, stirring frequently.
• Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well.
• Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
• Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese.
• Using a large spoon, stuff mixture into tomatoes, packing down firmly.
• Top with Parmesan and place tomatoes in oiled baking dish.
• Bake until heated through and cheese turns golden, approximately 20 minutes.
• Sprinkle with remaining 1 tablespoon of cilantro and serve.

Steps:

• Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with Honey-Lime Vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
• Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving.

Steps:

• Combine all ingredients in a small non-reactive saucepan over medium heat, stirring, until boiling. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Set aside to cool. Pour into a clean covered jar and refrigerate.
• Makes 1 1/4 cups or 10 (2-tablespoon) servings.

Steps:

• In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

Steps:

• Heat the olive oil in a pan and add the finely chopped onion. Cook for 5 mins until softened. Stir in the crushed garlic clove and cook for a further minute. Add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

Steps:

• Combine all ingredients in a small saucepan over medium heat.
• Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.
• Cover the dressing until cool, then refrigerate it until well chilled.