How about a thread on our Favorite Tomato recipes? (I don't think it's been done yet). Here are some
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Roasted tomatoes with garlic and gorgonzola and/or parmesan
ROASTED TOMATOES WITH GARLIC AND GORGONZOLA
6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley
DIRECTIONS:
Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."
From Giada De Laurentiis
http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/
ROASTED TOMATOES WITH GARLIC AND GORGONZOLA
6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley
DIRECTIONS:
Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."
From Giada De Laurentiis
http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/
Blue Cheese Broiled Tomatoes
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
Recipezaar - Posted by Leslie O
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
Recipezaar - Posted by Leslie O
mariadnoca
Moderator
Moyn's Killer Tomatoes
Moyn’s Killer Tomatoes
Date: Tue, 23 Jul 1996
Killer Tomatoes : Outrageously delicious
5 med firm, ripe tomatoes
Pepper
3 tbs butter (Margarine)
3 garlic cloves, minced (To taste)
1/4 cup minced onion
1 10 oz pkg frozen spinach, thawed
2 1/2 tbs sour cream
1 3 oz pkg cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan (I use Romano or Asiago)
1 tsp chopped fresh basil (I like more!)
1/2 cup dry bread crumbs, + more, for topping
Cuts tops off tomatoes. Using tsp, carefully remove, and reserve the pulp. Force pulp thru strainer, rendering at least 1/2 cup of juice. Lightly sprinkle pepper inside the tomato shells; invert on paper towels, and let drain. Over low heat, melt 2tbsp of butter in akillet. Add the garlic & onion &
saute until soft, (about 5 min) Set aside. Drain thawed spinach , VERY Well. Combine spinach, sour cream, cream cheese mozzarella, Parmesan, basil, & 1/2 cup of the bread crumbs in food processor; blend thoroughly. If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice.. Refrigerate 30 minutes. Meanwhile, preheat oven to 350. Scoop the filling mix into the tomato shells. Do not overpack. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish & bake for 20 -
30 minutes. Makes 5 servings
This is a wonderful accompaniment for steaks or chops on the grill. It also makes a lovely luncheon main dish... with a crisp green salad & some freshly baked bread. Enjoy!
Moyn’s Killer Tomatoes
Date: Tue, 23 Jul 1996
Killer Tomatoes : Outrageously delicious
5 med firm, ripe tomatoes
Pepper
3 tbs butter (Margarine)
3 garlic cloves, minced (To taste)
1/4 cup minced onion
1 10 oz pkg frozen spinach, thawed
2 1/2 tbs sour cream
1 3 oz pkg cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan (I use Romano or Asiago)
1 tsp chopped fresh basil (I like more!)
1/2 cup dry bread crumbs, + more, for topping
Cuts tops off tomatoes. Using tsp, carefully remove, and reserve the pulp. Force pulp thru strainer, rendering at least 1/2 cup of juice. Lightly sprinkle pepper inside the tomato shells; invert on paper towels, and let drain. Over low heat, melt 2tbsp of butter in akillet. Add the garlic & onion &
saute until soft, (about 5 min) Set aside. Drain thawed spinach , VERY Well. Combine spinach, sour cream, cream cheese mozzarella, Parmesan, basil, & 1/2 cup of the bread crumbs in food processor; blend thoroughly. If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice.. Refrigerate 30 minutes. Meanwhile, preheat oven to 350. Scoop the filling mix into the tomato shells. Do not overpack. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish & bake for 20 -
30 minutes. Makes 5 servings
This is a wonderful accompaniment for steaks or chops on the grill. It also makes a lovely luncheon main dish... with a crisp green salad & some freshly baked bread. Enjoy!
mariadnoca
Moderator
Eight Minute Creamy Tomato Soup
This is a staple weeknight dinner for me because it comes together so quickly and is great to have on hand as a snack when I get home late from work.
Eight Minute Creamy Tomato Soup
~ Makes about 5 cups
2 T. unsalted butter
1/2 c. chopped onions
1 (28oz) can diced tomatoes
1 c. chicken stock
1 c. heavy cream
Sour cream for garnish (optional)
Melt butter in a 3 quart saucepan. Add onions and sauté for 2 min. Add tomatoes, chicken stock, and cream to onions. Bring to a boil, reduce heat and simmer 5 min.
Pour into a blender or food processor (be careful not to overfill) and blend until smooth. Serve with sour cream if desired.
This is a staple weeknight dinner for me because it comes together so quickly and is great to have on hand as a snack when I get home late from work.
Eight Minute Creamy Tomato Soup
~ Makes about 5 cups
2 T. unsalted butter
1/2 c. chopped onions
1 (28oz) can diced tomatoes
1 c. chicken stock
1 c. heavy cream
Sour cream for garnish (optional)
Melt butter in a 3 quart saucepan. Add onions and sauté for 2 min. Add tomatoes, chicken stock, and cream to onions. Bring to a boil, reduce heat and simmer 5 min.
Pour into a blender or food processor (be careful not to overfill) and blend until smooth. Serve with sour cream if desired.
mariadnoca
Moderator
Marcella Hazan's Tomato Sauce with Onion and Butter
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
Linked recipe/photos include prepping fresh tomatoes
http://www.food52.com/recipes/13722_marcella_hazans_tomato_sauce_with_onion_and_butter
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
Linked recipe/photos include prepping fresh tomatoes
http://www.food52.com/recipes/13722_marcella_hazans_tomato_sauce_with_onion_and_butter
Rec: Tomatoes Stuffed with Rice
* Exported for MasterCook 4 by Living Cookbook *
Tomatoes Stuffed with Rice
Recipe By : Giada De Laurentiis
Serving Size : 4 Preparation Time: 0:15
Categories : Rice Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 Tbs olive oil, plus extra for drizzling
salt and freshly ground black pepper
1 clove garlic, minced
3 Tbs chopped fresh basil leaves
2 Tbs chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1. Cook the rice in a medium saucepan of boiling salted water, stirring
periodically, until just cooked through, about 10 minutes. Drain. Rinse the
rice under cold running water. Set the rice aside.
2. Preheat the oven to 350 degrees F.
3. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato
tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small
bowl. Reserve 1/4 cup of the tomato juice and pulp.
4. Oil the bottom of an 8- x 8-inch baking dish with 2 tablespoons of the
olive oil. Place the hollowed tomatoes in the prepared dish.
5. Toss the rice with the reserved tomato juice and pulp. Add garlic, basil,
parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and
pepper, to taste. Combine well.
6. Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish
with olive oil. Place the reserved tomato slices atop the tomatoes. Bake
until the rice is heated through, about 20 minutes. Serve hot or at room
temperature.
Recipe Author: Giada De Laurentiis
Recipe Source: Food Network
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* Exported for MasterCook 4 by Living Cookbook *
Tomatoes Stuffed with Rice
Recipe By : Giada De Laurentiis
Serving Size : 4 Preparation Time: 0:15
Categories : Rice Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 Tbs olive oil, plus extra for drizzling
salt and freshly ground black pepper
1 clove garlic, minced
3 Tbs chopped fresh basil leaves
2 Tbs chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1. Cook the rice in a medium saucepan of boiling salted water, stirring
periodically, until just cooked through, about 10 minutes. Drain. Rinse the
rice under cold running water. Set the rice aside.
2. Preheat the oven to 350 degrees F.
3. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato
tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small
bowl. Reserve 1/4 cup of the tomato juice and pulp.
4. Oil the bottom of an 8- x 8-inch baking dish with 2 tablespoons of the
olive oil. Place the hollowed tomatoes in the prepared dish.
5. Toss the rice with the reserved tomato juice and pulp. Add garlic, basil,
parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and
pepper, to taste. Combine well.
6. Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish
with olive oil. Place the reserved tomato slices atop the tomatoes. Bake
until the rice is heated through, about 20 minutes. Serve hot or at room
temperature.
Recipe Author: Giada De Laurentiis
Recipe Source: Food Network
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Rec: Fire and Ice Tomatoes
* Exported for MasterCook 4 by Living Cookbook *
Fire & Ice Tomatoes
Recipe By : Judy Carter, Winchester, Tennessee
Serving Size : 6 Preparation Time: 0:20
Categories : Salad Vegetable
Amount Measure Ingredient -- Preparation Method
4 large tomatoes, quartered
1 large sweet onion, thinly sliced
3/4 cup white vinegar
1/4 cup cold water
4 1/2 tsp sugar
1 1/2 tsp mustard seeds
1 1/2 tsp celery seeds
1/2 tsp salt
1/8 tsp dried crushed red pepper
1/8 tsp black pepper
1. Place tomatoes and onion in a serving dish. Set aside.
2. Bring vinegar and next 7 ingredients to a boil in a saucepan over
medium-high heat. Boil 1 minute.
3. Pour vinegar mixture over tomato mixture. Cover and chill at least 1
hour.
Nutrition (calculated from recipe ingredients)Calories: 22
Calories From Fat: 3
Total Fat:
* Exported for MasterCook 4 by Living Cookbook *
Fire & Ice Tomatoes
Recipe By : Judy Carter, Winchester, Tennessee
Serving Size : 6 Preparation Time: 0:20
Categories : Salad Vegetable
Amount Measure Ingredient -- Preparation Method
4 large tomatoes, quartered
1 large sweet onion, thinly sliced
3/4 cup white vinegar
1/4 cup cold water
4 1/2 tsp sugar
1 1/2 tsp mustard seeds
1 1/2 tsp celery seeds
1/2 tsp salt
1/8 tsp dried crushed red pepper
1/8 tsp black pepper
1. Place tomatoes and onion in a serving dish. Set aside.
2. Bring vinegar and next 7 ingredients to a boil in a saucepan over
medium-high heat. Boil 1 minute.
3. Pour vinegar mixture over tomato mixture. Cover and chill at least 1
hour.
Nutrition (calculated from recipe ingredients)Calories: 22
Calories From Fat: 3
Total Fat:
Rec: Danish Tomatoes. A very old, but favorite, recipe
* Exported for MasterCook 4 by Living Cookbook *
Danish Tomatoes
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Cheese Salad
Vegetable
Amount Measure Ingredient -- Preparation Method
3/4 cup salad oil
1/4 cup vinegar
3 Tbs crumbled blue cheese
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
6 tomatoesGarnishchopped parsley (optional)
1. Blend and beat all ingredients except tomatoes in a small bowl or use
blender.
2. Slice tomatoes and place in shallow dish. Pour mixture over and garnish
with chopped parsley if desired. Let stand 30 minutes at room temperature.
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* Exported for MasterCook 4 by Living Cookbook *
Danish Tomatoes
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Cheese Salad
Vegetable
Amount Measure Ingredient -- Preparation Method
3/4 cup salad oil
1/4 cup vinegar
3 Tbs crumbled blue cheese
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
6 tomatoesGarnishchopped parsley (optional)
1. Blend and beat all ingredients except tomatoes in a small bowl or use
blender.
2. Slice tomatoes and place in shallow dish. Pour mixture over and garnish
with chopped parsley if desired. Let stand 30 minutes at room temperature.
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Rec: Creamy Fresh Tomato & Basil Pasta
* Exported for MasterCook 4 by Living Cookbook *
Creamy Fresh Tomato & Basil Pasta
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Main Dish
Pasta Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
3 large fresh tomatoes
1/2 cup chopped fresh basil
3 Tbs olive oil
2 Tbs balsamic or red wine vinegar
2 Tbs sliced scallions
1/2 tsp salt
1/4 tsp ground black pepper
1 16-oz box uncooked penne pasta
1 5.2-oz pkg soft cheese with garlic and fine herbs (Boursin?)
1. Use tomatoes held at room temperature until fully ripe. Core tomatoes and
coarsely chop (makes about 4 cups). Set aside in large bowl with basil,
olive oil, vinegar, scallions, salt and black pepper. Meanwhile, cook pasta
according to package directions. Drain pasta; return to saucepan. Add cheese
and reserved tomato mixture. Stir until cheese melts and forms a creamy
sauce. Serve immediately. Garnish with basil leaves and tomato wedges.
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* Exported for MasterCook 4 by Living Cookbook *
Creamy Fresh Tomato & Basil Pasta
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Main Dish
Pasta Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
3 large fresh tomatoes
1/2 cup chopped fresh basil
3 Tbs olive oil
2 Tbs balsamic or red wine vinegar
2 Tbs sliced scallions
1/2 tsp salt
1/4 tsp ground black pepper
1 16-oz box uncooked penne pasta
1 5.2-oz pkg soft cheese with garlic and fine herbs (Boursin?)
1. Use tomatoes held at room temperature until fully ripe. Core tomatoes and
coarsely chop (makes about 4 cups). Set aside in large bowl with basil,
olive oil, vinegar, scallions, salt and black pepper. Meanwhile, cook pasta
according to package directions. Drain pasta; return to saucepan. Add cheese
and reserved tomato mixture. Stir until cheese melts and forms a creamy
sauce. Serve immediately. Garnish with basil leaves and tomato wedges.
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Rec: Pasta with Kalamata Olives & Roasted Cherry Tomato Sauce
* Exported for MasterCook 4 by Living Cookbook *
Pasta with Kalamata Olives & Roasted Cherry Tomato Sauce
Recipe By : Bon Appétit March 2002
Serving Size : 6 Preparation Time: 0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
2 1/2 lbs cherry tomatoes, halved
1/3 cup olive oil
5 cloves garlic, minced
1 Tbs balsamic vinegar
1/4 tsp dried crushed red pepper
3 Tbs chopped fresh oregano
1 lb farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other
-- brine-cured black olives
1/4 cup drained capers
6 oz feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted
1. Position rack in center of oven and preheat to 375°F.
2. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13- x
9- x 2-inch glass baking dish. Season to taste with salt and pepper. Roast
until tomatoes are tender and juicy, stirring occasionally, about 45
minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room
temperature.)
3. Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and
capers. Stir over medium heat until heated through, about 2 minutes. Add
feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6
plates; sprinkle with pine nuts and serve.
Comments: Roasting the tomatoes concentrates their sweetness. What to drink:
A dry Italian white, such as Pinot Grigio or Soave.
Recipe Source: Bon Appétit March 2002
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* Exported for MasterCook 4 by Living Cookbook *
Pasta with Kalamata Olives & Roasted Cherry Tomato Sauce
Recipe By : Bon Appétit March 2002
Serving Size : 6 Preparation Time: 0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
2 1/2 lbs cherry tomatoes, halved
1/3 cup olive oil
5 cloves garlic, minced
1 Tbs balsamic vinegar
1/4 tsp dried crushed red pepper
3 Tbs chopped fresh oregano
1 lb farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other
-- brine-cured black olives
1/4 cup drained capers
6 oz feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted
1. Position rack in center of oven and preheat to 375°F.
2. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13- x
9- x 2-inch glass baking dish. Season to taste with salt and pepper. Roast
until tomatoes are tender and juicy, stirring occasionally, about 45
minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room
temperature.)
3. Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and
capers. Stir over medium heat until heated through, about 2 minutes. Add
feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6
plates; sprinkle with pine nuts and serve.
Comments: Roasting the tomatoes concentrates their sweetness. What to drink:
A dry Italian white, such as Pinot Grigio or Soave.
Recipe Source: Bon Appétit March 2002
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Rec: Potato-Tomato Gratin
* Exported for MasterCook 4 by Living Cookbook *
Potato-Tomato Gratin 2
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
5 Tbs extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 Tbs thyme leaves
1 Tbs unsalted butter
1 1/4 lbs Yukon Gold potatoes, peeled
1/2 cup heavy cream
2 1/4 lbs ripe tomatoes
1/4 cup sliced opal basil
kosher salt and freshly ground black pepper
1. Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl
in 3 tablespoons olive oil, and add the onions, 1 teaspoon thyme, 1 teaspoon
salt, and some pepper. Cook 6 minutes, stirring often, and then turn the
heat down to medium. Add the butter, and cook 15 minutes, stirring and
scraping with a wooden spoon, until the onions start to caramelize. Turn the
heat down to low, and continue cooking for about 10 minutes, stirring often,
until the onions are a deep golden brown. Remove the pan from the heat and
set aside.
2. Preheat the oven to 350°F.
3. Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss
them with the cream, 1 teaspoon thyme, 1 teaspoon salt, and some freshly
ground black pepper.
4. Cut the tomatoes into 1/4-inch-thick slices, arrange them on a plate, and
season them with 1 teaspoon salt and some pepper.
5. Place half the caramelized onions in an even layer in a 9- x 9-inch (or
equivalent) gratin or baking dish. Arrange one layer of alternating potatoes
and tomatoes on top of the onion layer. Drizzle with 2 tablespoons of the
cream from the potatoes and 1 tablespoon olive oil. Season with 1/4 teaspoon
salt, a healthy pinch of pepper, 1/2 teaspoon thyme, and half the basil.
6. Scatter the rest of the caramelized onions over the potatoes and
tomatoes.
7. Arrange another layer of potatoes and tomatoes on top; make this layer
pretty, because it will be the top of your gratin. Pour the remaining cream
(from the potatoes) and remaining tablespoon olive oil over the potatoes and
tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, the remaining
1/2 teaspoon thyme, and the remaining basil. Press the vegetables down with
your fingers. The cream and oil will come up through the layers and coat the
vegetables evenly.
8. Cover the baking dish tightly with foil. Bake about 2 hours, until the
potatoes are tender when pierced. Remove the gratin from the oven and
uncover it, being careful of the steam.
9. Turn the oven up to 450°F and return the gratin, uncovered, to the oven.
Cook another 25 to 30 minutes, until the juices have thickened and the top
is nice and golden (as in gratineed).
From Sunday Suppers at Lucques by Suzanne Goin
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* Exported for MasterCook 4 by Living Cookbook *
Potato-Tomato Gratin 2
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
5 Tbs extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 Tbs thyme leaves
1 Tbs unsalted butter
1 1/4 lbs Yukon Gold potatoes, peeled
1/2 cup heavy cream
2 1/4 lbs ripe tomatoes
1/4 cup sliced opal basil
kosher salt and freshly ground black pepper
1. Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl
in 3 tablespoons olive oil, and add the onions, 1 teaspoon thyme, 1 teaspoon
salt, and some pepper. Cook 6 minutes, stirring often, and then turn the
heat down to medium. Add the butter, and cook 15 minutes, stirring and
scraping with a wooden spoon, until the onions start to caramelize. Turn the
heat down to low, and continue cooking for about 10 minutes, stirring often,
until the onions are a deep golden brown. Remove the pan from the heat and
set aside.
2. Preheat the oven to 350°F.
3. Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss
them with the cream, 1 teaspoon thyme, 1 teaspoon salt, and some freshly
ground black pepper.
4. Cut the tomatoes into 1/4-inch-thick slices, arrange them on a plate, and
season them with 1 teaspoon salt and some pepper.
5. Place half the caramelized onions in an even layer in a 9- x 9-inch (or
equivalent) gratin or baking dish. Arrange one layer of alternating potatoes
and tomatoes on top of the onion layer. Drizzle with 2 tablespoons of the
cream from the potatoes and 1 tablespoon olive oil. Season with 1/4 teaspoon
salt, a healthy pinch of pepper, 1/2 teaspoon thyme, and half the basil.
6. Scatter the rest of the caramelized onions over the potatoes and
tomatoes.
7. Arrange another layer of potatoes and tomatoes on top; make this layer
pretty, because it will be the top of your gratin. Pour the remaining cream
(from the potatoes) and remaining tablespoon olive oil over the potatoes and
tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, the remaining
1/2 teaspoon thyme, and the remaining basil. Press the vegetables down with
your fingers. The cream and oil will come up through the layers and coat the
vegetables evenly.
8. Cover the baking dish tightly with foil. Bake about 2 hours, until the
potatoes are tender when pierced. Remove the gratin from the oven and
uncover it, being careful of the steam.
9. Turn the oven up to 450°F and return the gratin, uncovered, to the oven.
Cook another 25 to 30 minutes, until the juices have thickened and the top
is nice and golden (as in gratineed).
From Sunday Suppers at Lucques by Suzanne Goin
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Rec: Broiled Cheddar Cheese Sandwich. This comes under the category of guilty pleasure.
* Exported for MasterCook 4 by Living Cookbook *
Broiled Cheddar Cheese Sandwich
Recipe By: McCalls Magazine
Serving Size :1 Categories : *Favorite
2 slices bacon (optional)
2/3 cup grated sharp Cheddar cheese
2 tsp finely chopped green pepper
1/2 tsp Worcestershire sauce
1/4 tsp dry mustard
dash onion, grated
soft butter or margarine
1 slice rye bread
2 slices tomato or enough to cover bread
1. Fry bacon till crisp. Drain.
2. Toss grated cheese with green pepper, Worcestershire sauce, mustard and
onion, mixing well.
3. Place buttered bread on heat-resistant platter; lay on tomato slices.
Mound on cheese mixture.
4. Run under broiler (6-inches) until cheese runs and browns, about 3
minutes.
5. Place bacon on top. Garnish. Serve warm.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Broiled Cheddar Cheese Sandwich
Recipe By: McCalls Magazine
Serving Size :1 Categories : *Favorite
2 slices bacon (optional)
2/3 cup grated sharp Cheddar cheese
2 tsp finely chopped green pepper
1/2 tsp Worcestershire sauce
1/4 tsp dry mustard
dash onion, grated
soft butter or margarine
1 slice rye bread
2 slices tomato or enough to cover bread
1. Fry bacon till crisp. Drain.
2. Toss grated cheese with green pepper, Worcestershire sauce, mustard and
onion, mixing well.
3. Place buttered bread on heat-resistant platter; lay on tomato slices.
Mound on cheese mixture.
4. Run under broiler (6-inches) until cheese runs and browns, about 3
minutes.
5. Place bacon on top. Garnish. Serve warm.
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Roasted Tomato Soup
My favorite-
ROASTED TOMATO SOUP (serves 6)
3 lbs tomatoes, cored
1/3 C olive oil
6 chopped garlic cloves
2 T chopped fresh thyme
2 C chopped onion
1 C packed basil leaves, minced
2 C chicken broth
1/2 C cream
salt and pepper
Drizzle 1/4 C olive oil over tomatoes in roasting pan. Sprinkle with garlic and thyme.
Roast at 350° for one hour, turning occasionally. While the tomatoes are roasting, scald the cream: heat it in a saucepan, medium-low, until a film forms on top (do not boil!) Remove from heat.
In a pan, cook onions in remaining oil until softened. Add tomatoes and minced basil, and cook 5 minutes. Add broth, bring to a boil, and simmer for 5 minutes, stirring constantly. Force through sieve and return to pan. Add cream and season.
My favorite-
ROASTED TOMATO SOUP (serves 6)
3 lbs tomatoes, cored
1/3 C olive oil
6 chopped garlic cloves
2 T chopped fresh thyme
2 C chopped onion
1 C packed basil leaves, minced
2 C chicken broth
1/2 C cream
salt and pepper
Drizzle 1/4 C olive oil over tomatoes in roasting pan. Sprinkle with garlic and thyme.
Roast at 350° for one hour, turning occasionally. While the tomatoes are roasting, scald the cream: heat it in a saucepan, medium-low, until a film forms on top (do not boil!) Remove from heat.
In a pan, cook onions in remaining oil until softened. Add tomatoes and minced basil, and cook 5 minutes. Add broth, bring to a boil, and simmer for 5 minutes, stirring constantly. Force through sieve and return to pan. Add cream and season.
steve2-in-la
Well-known member
REC: Tomato Salad with Red Onions, Feta & Kalamata Olives
When we have really outstanding vine-ripened tomatoes and don't want to eat them plain or in a caprese, try this.
Tomato Salad with Red Onions, Feta & Kalamata Olives
5 Large TOMATOES (about 3 lbs) cored, sliced
1 RED ONION, halved, thinly sliced
½ cup OLIVE OIL
½ cup RED WINE VINEGAR
¼ cup chopped FRESH PARSLEY
3 Large GARLIC CLOVES, finely chopped
4 ounces FETA CHEESE, crumbled
1/3 cup BRINE-CURED OLIVES, preferably Kalamata
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 2 hours or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with the feta cheese and garnish with olives.
When we have really outstanding vine-ripened tomatoes and don't want to eat them plain or in a caprese, try this.
Tomato Salad with Red Onions, Feta & Kalamata Olives
5 Large TOMATOES (about 3 lbs) cored, sliced
1 RED ONION, halved, thinly sliced
½ cup OLIVE OIL
½ cup RED WINE VINEGAR
¼ cup chopped FRESH PARSLEY
3 Large GARLIC CLOVES, finely chopped
4 ounces FETA CHEESE, crumbled
1/3 cup BRINE-CURED OLIVES, preferably Kalamata
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 2 hours or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with the feta cheese and garnish with olives.
mariadnoca
Moderator
Me too smileys/frown.gif
magnolia-in-chicago
Well-known member
My Auntie Ria's Pilaf . . . KILLER RECIPE!
AUNTIE RIA's PILAF
2 cups rice
1/2 lb. butter
4 large, very ripe SKINNED tomatoes (this may be substituted with a large can of peeled plum tomatoes, squished up, when fresh tomatoes are nor available)
4 cups water
Cook skinned tomatoes and butter for 1/2 half hour at a simmer.
Add water and salt to taste. Bring to boil.
Add rice, stirring. Turn flame down. Put clean dishcloth under cover of pot. DO NOT TOUCH FOR 20 MINUTES!!! NO PEEKING.
Turn gently. Cook for an additional 10-15 minutes.
To me this is a most decadent comfort food dish - tomato-y and buttery. I am sure it was designed for the peak of fresh tomato season, but it doesn't feel like a summer dish served in the dog-days of August. My Mom would freeze whole tomatoes and make this in the middle of winter to remind us of what summer tomatoes taste like. It was like a summer night in the dead of winter. As I don't have space to freeze whole tomatoes, I have adapted the recipe using canned, which works just as well, in my opinion.
I know I've told this story before, but so what? My siblings and I ALL remember when my Mom would send us down to the basement freezer to get a loaf of bread and my Mom would, a couple of seconds later . . . miraculously she always remembered just as we put our hands on the freezer door handle . . . yell down, "Watch out for the tomatoes!!!" Mom would stack the fresh tomatoes up like little cannon balls. When you jerked on the freezer door (to break the seal) all the tomatoes would invariably come tumbling out!! If you weren't careful, you were in jeopardy of bruised toes!!
Enjoy.
AUNTIE RIA's PILAF
2 cups rice
1/2 lb. butter
4 large, very ripe SKINNED tomatoes (this may be substituted with a large can of peeled plum tomatoes, squished up, when fresh tomatoes are nor available)
4 cups water
Cook skinned tomatoes and butter for 1/2 half hour at a simmer.
Add water and salt to taste. Bring to boil.
Add rice, stirring. Turn flame down. Put clean dishcloth under cover of pot. DO NOT TOUCH FOR 20 MINUTES!!! NO PEEKING.
Turn gently. Cook for an additional 10-15 minutes.
To me this is a most decadent comfort food dish - tomato-y and buttery. I am sure it was designed for the peak of fresh tomato season, but it doesn't feel like a summer dish served in the dog-days of August. My Mom would freeze whole tomatoes and make this in the middle of winter to remind us of what summer tomatoes taste like. It was like a summer night in the dead of winter. As I don't have space to freeze whole tomatoes, I have adapted the recipe using canned, which works just as well, in my opinion.
I know I've told this story before, but so what? My siblings and I ALL remember when my Mom would send us down to the basement freezer to get a loaf of bread and my Mom would, a couple of seconds later . . . miraculously she always remembered just as we put our hands on the freezer door handle . . . yell down, "Watch out for the tomatoes!!!" Mom would stack the fresh tomatoes up like little cannon balls. When you jerked on the freezer door (to break the seal) all the tomatoes would invariably come tumbling out!! If you weren't careful, you were in jeopardy of bruised toes!!
Enjoy.