BELL PEPPER-TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons olive oil, 1 teaspoon hot sauce, the juice of 1/2 lemon, 1 grated garlic clove, 1/4 cup chopped parsley and 1/2 teaspoon kosher salt in a bowl; season with pepper. Thinly slice 2 green bell peppers and cut 3 plum tomatoes into wedges; toss with the dressing.
TOMATO AND PEPPER SALAD
I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend.
Provided by STACYLYNN130
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 203.8 mg, Sugar 5.1 g
GREEN TOMATO AND BELL PEPPER DELIGHT
Delicious, fresh and tasty! Serve as a side dish or top it on a baked potato or some rice.
Provided by GEORGIANA HOFFMAN
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 15.6 g, Fat 6.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 399.3 mg, Sugar 1.6 g
JERSEY FRESH STEWED TOMATOES
This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.
Provided by SHORECOOK
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
- Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g
TOMATO, PEPPER & BEAN ONE POT
Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting
Provided by Anna Glover
Categories Dinner, Lunch
Time 1h
Yield Makes 6 portions
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
- Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.
Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
PAN-COOKED CELERY WITH TOMATOES AND PARSLEY
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
- Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 3 grams
CELERY WITH TOMATOES, OLIVES AND CAPERS
Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the oil on medium heat until shimmery.
- Add the onion, stir well to coat with oil, let cook while preparing the celery.
- Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
- Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
- Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
- Season to taste.
- Serve immediately. Enjoy!
Nutrition Facts : Calories 72.5, Fat 4.6, SaturatedFat 0.7, Sodium 222, Carbohydrate 7.1, Fiber 3, Sugar 3.9, Protein 1.5
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- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
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