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ISO: I hat to bump rvb's question of the day (formerly at the top of page), but ISO Fresh Tomato Rec...
- Thread starter dawnnys
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In Search Of:
I throw together a breakfast sandwich with tomatoes,
basil, cracked peppercorns, white basalmic vinegar on my favorite oatnut bread. I know that's not really a recipe, just an idea. I also garnish anything I can with diced. There is not a tomato to go to waste in this house! lol
But I don't have my own plant.
basil, cracked peppercorns, white basalmic vinegar on my favorite oatnut bread. I know that's not really a recipe, just an idea. I also garnish anything I can with diced. There is not a tomato to go to waste in this house! lol
But I don't have my own plant.
REC: Insalata Caprese
INSALATA CAPRESE
Make sure you use FRESH mozzarella!
"Because this salad is so simple, fresh, top quality ingredients are important."
List of Ingredients
4 large ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Directions
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.
Makes 6 servings.
From Allrecipes, Submitted by Marina
INSALATA CAPRESE
Make sure you use FRESH mozzarella!
"Because this salad is so simple, fresh, top quality ingredients are important."
List of Ingredients
4 large ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Directions
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.
Makes 6 servings.
From Allrecipes, Submitted by Marina
lin_in_seattle
Well-known member
I would, please!
Here ya go, Lin - Blue Cheese Broiled Tomatoes...
(The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a 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).
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)
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.
From Recipezaar - Posted by Leslie O
(The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a 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).
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)
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.
From Recipezaar - Posted by Leslie O
REC: Tomato, garlic and cheese sandwich
For two people, take
2 ciabattas
2-4 tomatoes
Garlic butter
black pepper
oregano or basil
cheese - a mild flavoured cow milk cheese that will melt under heat. (I'm not too familiar with the US brands, sorry)
Cut ciabattas in two halves.
Use a knife and spread garlic butter on all halves.
Slice tomatos and cover each half with tomatos (Do not layer them tho. It will be hard to handle when eating them).
Sprinkle some freshly ground pepper on top of the tomato slices.
Slice cheese and cover tomatoes with a few slices of the cheese. Sprinkle oregano or basil - whatever you prefer - on the top, and bake in the oven - medium rack - until cheese has melted (and the bread has turned crispy and a little brown on the outside) for approximately 10 minutes at 350 degrees. (You might have to add or subtract minutes depending on the oven).
Serve immediately.
Seriously, this beats pizza! smileys/wink.gif
For two people, take
2 ciabattas
2-4 tomatoes
Garlic butter
black pepper
oregano or basil
cheese - a mild flavoured cow milk cheese that will melt under heat. (I'm not too familiar with the US brands, sorry)
Cut ciabattas in two halves.
Use a knife and spread garlic butter on all halves.
Slice tomatos and cover each half with tomatos (Do not layer them tho. It will be hard to handle when eating them).
Sprinkle some freshly ground pepper on top of the tomato slices.
Slice cheese and cover tomatoes with a few slices of the cheese. Sprinkle oregano or basil - whatever you prefer - on the top, and bake in the oven - medium rack - until cheese has melted (and the bread has turned crispy and a little brown on the outside) for approximately 10 minutes at 350 degrees. (You might have to add or subtract minutes depending on the oven).
Serve immediately.
Seriously, this beats pizza! smileys/wink.gif
Rec: Sliced Heirloom Tomato Stack with Blue Cheese from M. Chiarello
Sliced Heirloom Tomato Stack with Blue Cheese
(Serves 4)
4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
1 red onion, sliced
1/2 lemon
1 cup crumbled blue cheese
1/2 cup basil leaves, julienne
Extra virgin olive oil, to drizzle
Balsamic vinegar, to drizzle
Cut from the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
Season the slices with salt and pepper to taste.
Place the onions in a bowl, and squeeze the lemon juice over them, to marinate for about 5 minutes.
Top the bottom slice of each tomato with some of the blue cheese, marinated onions, basil, oil, and vinegar. Repeat with the remaining slices, and rebuild the tomato to its original form.
Source: Napa Style. They have a picture...LOOKS gorgeous!
Sliced Heirloom Tomato Stack with Blue Cheese
(Serves 4)
4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
1 red onion, sliced
1/2 lemon
1 cup crumbled blue cheese
1/2 cup basil leaves, julienne
Extra virgin olive oil, to drizzle
Balsamic vinegar, to drizzle
Cut from the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
Season the slices with salt and pepper to taste.
Place the onions in a bowl, and squeeze the lemon juice over them, to marinate for about 5 minutes.
Top the bottom slice of each tomato with some of the blue cheese, marinated onions, basil, oil, and vinegar. Repeat with the remaining slices, and rebuild the tomato to its original form.
Source: Napa Style. They have a picture...LOOKS gorgeous!
Rec: Heirloom Tomato Panzanella; also from Michael Chiarello
I have made this...Very good. (Although I did not peel the tomato)
Heirloom Tomato Panzanella Recipe
Michael Chiarello
2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.
Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan
Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
Yield: about 6 cups
Source: Food Network
I have made this...Very good. (Although I did not peel the tomato)
Heirloom Tomato Panzanella Recipe
Michael Chiarello
2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.
Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan
Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
Yield: about 6 cups
Source: Food Network
barbara-in-va
Well-known member
In the earlier feta cheese thread someone posted a link to Evelyn in Athens recipes...
one "recipe" if you will, was a simple tomatoe and feta sandwich, grilled panini style. (I just use my grill pan and put a heavy (Le Creuset) pot on top of the sandwich, flip and replace the pot.) I also have a lot of pesto on hand right now so I used a schmere of it on the sandwich too. I have probably made these a dozen times since I saw the posting, they are soooooo tasty! (I used some nice crusty Italian semolina sesame bread--as a special treat.)
one "recipe" if you will, was a simple tomatoe and feta sandwich, grilled panini style. (I just use my grill pan and put a heavy (Le Creuset) pot on top of the sandwich, flip and replace the pot.) I also have a lot of pesto on hand right now so I used a schmere of it on the sandwich too. I have probably made these a dozen times since I saw the posting, they are soooooo tasty! (I used some nice crusty Italian semolina sesame bread--as a special treat.)
lin_in_seattle
Well-known member
Thanks, Meryl. This looks wonderful. I bought some fresh basil yesterday. I think I'll use it and ..
see how it comes out. It sounds yummy!
see how it comes out. It sounds yummy!
Rec: Parmesan-Crusted Green Tomato Gratin and a tip for keeping them from Fine Cooking Magazine>>
I was researching Thai noodles and here was a green tomato article in the same magazine. Here is a recipe and storage hint from the article.
Not only can you begin enjoying green tomatoes before the red ones ripen,
but they'll also store for weeks in the refrigerator, so you'll have green
tomatoes long after the ripe ones are gone. Even when a cool, damp summer
means a poor harvest of ripe tomatoes, green tomatoes are still available in
abundance.
Parmesan-Crusted Green Tomato Gratin
Slow roasting gives tart-tasting green tomatoes a smooth, mellow flavor.
Serves four as a side dish.
1/4 lb. bacon, chopped
1 large red onion, thinly sliced
5 Tbs. grated Parmesan cheese
5 Tbs. breadcrumbs
1 Tbs. vegetable oil
4 green tomatoes (about 1/2 lb. each), sliced I/4 inch thick
3/4 tsp. salt
Freshly ground black pepper to taste
1 Tbs. fresh thyme leaves
Lightly brown the bacon in a skillet over medium heat, about 4 min. Pour off
all but 2 Tbs. of the fat. Add the onion and cook over low heat until
caramelized, about 20 min. Meanwhile, combine the Parmesan, bread-crumbs,
and oil and set aside.
Heat the oven to 350°F. On one side of a round or oval shallow baking dish,
arrange 4 or 5 tomato slices, overlapping them slightly. Spoon some of the
bacon-onion mixture on the lower half of each tomato slice, and then lay
another row of tomatoes across the first row. Layer the tomatoes at a slight
angle against one another, topping each slice with the bacon-onion mixture.
Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme,
and the Parmesan-breadcrumb mixture.
Cover the dish with foil and cook for 30 min. Remove the foil and continue
cooking until the tomatoes are very tender and the top of the gratin is
browned, about another 30 min.
I was researching Thai noodles and here was a green tomato article in the same magazine. Here is a recipe and storage hint from the article.
Not only can you begin enjoying green tomatoes before the red ones ripen,
but they'll also store for weeks in the refrigerator, so you'll have green
tomatoes long after the ripe ones are gone. Even when a cool, damp summer
means a poor harvest of ripe tomatoes, green tomatoes are still available in
abundance.
Parmesan-Crusted Green Tomato Gratin
Slow roasting gives tart-tasting green tomatoes a smooth, mellow flavor.
Serves four as a side dish.
1/4 lb. bacon, chopped
1 large red onion, thinly sliced
5 Tbs. grated Parmesan cheese
5 Tbs. breadcrumbs
1 Tbs. vegetable oil
4 green tomatoes (about 1/2 lb. each), sliced I/4 inch thick
3/4 tsp. salt
Freshly ground black pepper to taste
1 Tbs. fresh thyme leaves
Lightly brown the bacon in a skillet over medium heat, about 4 min. Pour off
all but 2 Tbs. of the fat. Add the onion and cook over low heat until
caramelized, about 20 min. Meanwhile, combine the Parmesan, bread-crumbs,
and oil and set aside.
Heat the oven to 350°F. On one side of a round or oval shallow baking dish,
arrange 4 or 5 tomato slices, overlapping them slightly. Spoon some of the
bacon-onion mixture on the lower half of each tomato slice, and then lay
another row of tomatoes across the first row. Layer the tomatoes at a slight
angle against one another, topping each slice with the bacon-onion mixture.
Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme,
and the Parmesan-breadcrumb mixture.
Cover the dish with foil and cook for 30 min. Remove the foil and continue
cooking until the tomatoes are very tender and the top of the gratin is
browned, about another 30 min.
lin_in_seattle
Well-known member
Meryl....had it for lunch today and it was great!!! I sure hope it's true that....
all of the recipes posted here have 0 calories! Otherwise I'm in serious trouble!!!! I put the tomatoes and melted blue cheese, et al, on a toasted french roll that I spread with garlic butter and broiled a bit as well!
all of the recipes posted here have 0 calories! Otherwise I'm in serious trouble!!!! I put the tomatoes and melted blue cheese, et al, on a toasted french roll that I spread with garlic butter and broiled a bit as well!
lin_in_seattle
Well-known member
Oh I do, I do. I trust you completely! Thanks! smileys/bigsmile.gif