Feeds:
Posts
Comments

Posts Tagged ‘tomatoes’

Spinach-Topped Tomatoes

Spinach-Topped Tomatoes

Ingredients
1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Directions
In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.

Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.

Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through. Yield: 6 servings.

Recipe found here: Spinach-Topped Tomatoes

Read Full Post »

Avocado-Tomato Melt Sandwich

Avocado-Tomato Melt Sandwich

Ingredients

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin*
1/4 cup grated parmesan cheese
Fresh ground black pepper

Preparation

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.

Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Recipe found here: Avocado-Tomato Melt Sandwich

Read Full Post »

Welsh Rarebit Sauce with Egg and Tomato

Welsh Rarebit Sauce with Egg and Tomato

Ingredients
Welsh rarebit sauce (recipe at link)
Butter 1 Ounce
Cheddar Cheese 8 Ounce, grated
Milk 2 Tablespoon
Toast slices 4
8 thick slices tomato
Eggs 4 , boiled
Parsley sprig
Salt To Taste
Pepper To Taste

Directions
Prepare the Welsh rarebit sauce: melt the butter.

Add the grated cheese and the milk.

Stir over low heat until the cheese melts.

Season and adjust consistency with a little extra milk if necessary.

Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.

Heat through in a moderate oven (375°F – Gas Mark 4) or under the grill for a few minutes.

Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.

Pour over the Welsh rarebit sauce.

Garnish with a sprig of parsley.

NOTE Eggs can also be fried instead of hard boiled.

Recipe found here: Welsh Rarebit Sauce with Egg and Tomato

Read Full Post »

Cheese Tortellini with Tomatoes and Corn

Cheese Tortellini with Tomatoes and Corn

Ingredients
9 oz. refrigerated cheese tortellini
3 1/3 cup(s) fresh corn
2 cup(s) grape tomatoes, quartered
1/4 cup(s) finely chopped onion
1 tsp. dried basil
2 Tbsp. grated Parmesan cheese
4 tsp. olive oil
1/4 tsp. garlic powder
1/8 tsp. pepper

Cooking Directions
In a Dutch oven, cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.

In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

Recipe found here: Cheese Tortellini with Tomatoes and Corn

Read Full Post »

Pasta with Tomatoes and Mozzarella

Pasta with Tomatoes and Mozzarella

Ingredients
1 garlic clove, halved
2 pounds tomatoes, chopped
8 ounces fresh mozzarella, cut or torn into 1/2″ pieces
1/2 cup coarsely chopped fresh basil
1/2 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 pound medium shell-shaped or other short pasta

Preparation
Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

Recipe found here: Pasta with Tomatoes and Mozzarella

Read Full Post »

Tomato Tea Sandwiches

Ingredients
pumpernickel bread
mayonnaise
tomatoes
salt
pepper

Directions
Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.

Tips: Can add avocadoes or bacon for a fun variation. Or use a different variety of mayonnaise for a spicy change.

Recipe found here: Tomato Tea Sandwiches

Read Full Post »

Caprese Panini

Ingredients:
2 slices county-style bread 1/2 inch thick
olive oil, for brushing
1 tablespoon mayonnaise (or to taste)
2 slices mozzarella cheese
3 slices tomatoes
1 teaspoon balsamic vinegar
salt & freshly ground black pepper, to taste
2 fresh basil leaves

Directions:
1 Preheat an electric panini maker according to the manufacturer’s instructions.

2 Brush one side of each bread slice with olive oil.

3 Lay the slices, oiled side down, on a clean work surface.

4 Spread the top of each slice with 1 Tbs mayonnaise.

5 Place the cheese on one slice and top with the tomato slices.

6 Drizzle with the vinegar and season with salt and pepper.

7 Top with the basil, then with the other bread slice, oiled side up.

8 Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

9 Transfer the sandwich to a cutting board and cut in half.

10 Serve immediately.

11 Serves 1.

If you do not have a panini press:
On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Recipe found here: Caprese Panini

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,704 other followers

%d bloggers like this: