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Posts Tagged ‘tomatoes’

Tomato Peach Salad with Ricotta

Ingredients
3 tablespoons sliced almonds
4 ripe but firm yellow peaches
4 tomatoes, preferably a mix of large heirloom tomatoes
2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
6 tablespoons ricotta cheese

Directions
Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.

Bring a medium saucepan of water to a boil. Cut an “x” in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.

Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.

Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.

Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

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Triple Tomato Flatbread

Ingredients
1 tube (13.8 ounces) refrigerated pizza crust
Cooking spray
3 plum tomatoes, finely chopped (about 2 cups)
1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
2 tablespoons olive oil
1 tablespoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Asiago cheese
2 cups yellow and/or red cherry tomatoes, halved

Directions
Unroll and press dough into a 15×10-in. rectangle. Transfer dough to an 18×12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.

Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown.

Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted. Yield: 8 pieces.

Recipe found here: Triple Tomato Flatbread

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Tomato Cheese Melt

Tomato Cheese Melt

Ingredients
1 onion bagel or English muffin, split
1/4 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
2 tomato slices
1 tablespoon shredded Parmesan cheese

Directions
On each bagel or muffin half, sprinkle half of the cheddar cheese and cayenne pepper. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato.

Broil 6 in. from the heat for 4-5 minutes or until cheese is bubbly. Yield: 2 servings.

Recipe found here: Tomato Cheese Melt

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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

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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

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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

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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

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