A good recipe with tomatoes?!
I've been given a few of my fathers home grown tomatoes that I'd like to eat!. The only problem is that I'm really not a big fan of raw tomatoes!. I do like them cooked!.
so I'm looking for a tasty recipe to prepare the tomatoes that still allows me to really enjoy the taste of the tomatoes (instead of turning them into sauce or the likes)
so what's your favourite tomato recipe!.Www@FoodAQ@Com
so I'm looking for a tasty recipe to prepare the tomatoes that still allows me to really enjoy the taste of the tomatoes (instead of turning them into sauce or the likes)
so what's your favourite tomato recipe!.Www@FoodAQ@Com
Answers:
I to have home grown tomatoes!.!.!.!.!. here are a few recipes I have came across that we love to use our tomatoes in!.!.!.!.!.!.!.!.
TOMATO AND GARLIC TILAPIA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
4 cloves garlic, crushed or to taste
1 cup peeled, seeded, and diced tomato
5 tablespoons sour cream
salt and pepper to taste
2 tilapia fillets
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C)!.
In a medium bowl, mash together the garlic and tomato!. Stir in the sour cream and season with salt and pepper!. Place the fish fillets in a shallow baking dish!.
Bake fish for 10 minutes in the preheated oven, until about halfway done!. Remove from the oven, and pour the tomato sauce over it!. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork!.
TOMATO SALSA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt
DIRECTIONS
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor!. Pulse until finely chopped!. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped!. Transfer to a bowl with a tight-fitting lid!.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt!.
Pour dressing over tomatoes, and stir well!. Cover, and refrigerate for at least 1 hour!.
ROASTED TOMATOES
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
8 tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
1/4 cup chopped fresh basil leaves
salt and pepper to taste
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C)!.
Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side!. Insert the whole cloves of garlic in between the tomatoes!. Brush olive oil over the top and sprinkle with basil!. Season with salt and pepper!.
Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred!. Serve while hot!.
NOTE!.!.!.!.!. I like to melt a little mozzarella or Italian blend cheese over mine!.!.!.!.
TOMATO AND SHRIMP PASTA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp - peeled and deveined
8 ounces fresh mozzarella cheese, diced
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Add the pasta, and cook for 8 minutes, or until tender!. Drain!.
In the container of a food processor, combine the garlic, onion and oregano!. Pulse until finely chopped!. Heat the olive oil in a large skillet over medium heat!. Add the onion mixture; cook and stir until fragrant and almost golden!. Mix in the tomatoes, basil, salt and pepper!. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally!.
Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp!. Cook until heated through!. Toss with pasta in a large serving bowl, and mix in mozzarella cheese!.
FRIED TOMATOES
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
4 large green tomatoes ( i have used red tomatoes and they are just as good as the green)
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
(may always add additional seasonings of your choice)
DIRECTIONS
Slice tomatoes 1/2 inch thick!. Discard the ends!.
Whisk eggs and milk together in a medium-size bowl!. Scoop flour onto a plate!. Mix cornmeal, bread crumbs and salt and pepper on another plate!. Dip tomatoes into flour to coat!. Then dip the tomatoes into milk and egg mixture!. Dredge in breadcrumbs to completely coat!.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat!. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet!. Do not crowd the tomatoes, they should not touch each other!. When the tomatoes are browned, flip and fry them on the other side!. Drain them on paper towels!.
BAKED TOMATOES
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!. Coat a shallow baking dish with cooking spray!.
Place tomato slices close together in prepared baking dish!. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano!. Drizzle with olive oil!.
Bake for 20 minuteWww@FoodAQ@Com
TOMATO AND GARLIC TILAPIA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
4 cloves garlic, crushed or to taste
1 cup peeled, seeded, and diced tomato
5 tablespoons sour cream
salt and pepper to taste
2 tilapia fillets
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C)!.
In a medium bowl, mash together the garlic and tomato!. Stir in the sour cream and season with salt and pepper!. Place the fish fillets in a shallow baking dish!.
Bake fish for 10 minutes in the preheated oven, until about halfway done!. Remove from the oven, and pour the tomato sauce over it!. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork!.
TOMATO SALSA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt
DIRECTIONS
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor!. Pulse until finely chopped!. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped!. Transfer to a bowl with a tight-fitting lid!.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt!.
Pour dressing over tomatoes, and stir well!. Cover, and refrigerate for at least 1 hour!.
ROASTED TOMATOES
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
8 tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
1/4 cup chopped fresh basil leaves
salt and pepper to taste
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C)!.
Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side!. Insert the whole cloves of garlic in between the tomatoes!. Brush olive oil over the top and sprinkle with basil!. Season with salt and pepper!.
Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred!. Serve while hot!.
NOTE!.!.!.!.!. I like to melt a little mozzarella or Italian blend cheese over mine!.!.!.!.
TOMATO AND SHRIMP PASTA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp - peeled and deveined
8 ounces fresh mozzarella cheese, diced
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Add the pasta, and cook for 8 minutes, or until tender!. Drain!.
In the container of a food processor, combine the garlic, onion and oregano!. Pulse until finely chopped!. Heat the olive oil in a large skillet over medium heat!. Add the onion mixture; cook and stir until fragrant and almost golden!. Mix in the tomatoes, basil, salt and pepper!. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally!.
Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp!. Cook until heated through!. Toss with pasta in a large serving bowl, and mix in mozzarella cheese!.
FRIED TOMATOES
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
4 large green tomatoes ( i have used red tomatoes and they are just as good as the green)
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
(may always add additional seasonings of your choice)
DIRECTIONS
Slice tomatoes 1/2 inch thick!. Discard the ends!.
Whisk eggs and milk together in a medium-size bowl!. Scoop flour onto a plate!. Mix cornmeal, bread crumbs and salt and pepper on another plate!. Dip tomatoes into flour to coat!. Then dip the tomatoes into milk and egg mixture!. Dredge in breadcrumbs to completely coat!.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat!. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet!. Do not crowd the tomatoes, they should not touch each other!. When the tomatoes are browned, flip and fry them on the other side!. Drain them on paper towels!.
BAKED TOMATOES
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!. Coat a shallow baking dish with cooking spray!.
Place tomato slices close together in prepared baking dish!. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano!. Drizzle with olive oil!.
Bake for 20 minuteWww@FoodAQ@Com
Grilled tuna with cherry tomato coulis
Ingredients :
4 tuna steaks
1kg cherry tomatoes (or very ripe ordinary tomatoes)
4 cloves garlic
Salt
Pepper
Olive oil
Recipe :
Coulis:
Wash and quarter the tomatoes in a dish to retain the juice!. Peel the garlic cloves!. Heat the olive oil over a medium heat in a pan, without letting it smoke!. Add the garlic and tomatoes in their juice!. Season!. Cook for 20 minutes with the lid off at first, then with the lid on but make sure the tomatoes don't stick together!. Once you have a nice thick sauce, remove from the heat and leave to cool!. Blend the sauce and pour into a clean pan!. You'll reheat it to serve!.
Tuna:
Heat a little oil in a pan and cook the steaks on a high heat for a few minutes, turning them (you could also use a grill)!.
Lower the heat and leave to cook for around 15 minutes!.
Reheat the coulis over a high heat!.
Season the steaks (lightly, because you've already seasoned the coulis)!. Serve with coulis on the side!.
Www@FoodAQ@Com
Ingredients :
4 tuna steaks
1kg cherry tomatoes (or very ripe ordinary tomatoes)
4 cloves garlic
Salt
Pepper
Olive oil
Recipe :
Coulis:
Wash and quarter the tomatoes in a dish to retain the juice!. Peel the garlic cloves!. Heat the olive oil over a medium heat in a pan, without letting it smoke!. Add the garlic and tomatoes in their juice!. Season!. Cook for 20 minutes with the lid off at first, then with the lid on but make sure the tomatoes don't stick together!. Once you have a nice thick sauce, remove from the heat and leave to cool!. Blend the sauce and pour into a clean pan!. You'll reheat it to serve!.
Tuna:
Heat a little oil in a pan and cook the steaks on a high heat for a few minutes, turning them (you could also use a grill)!.
Lower the heat and leave to cook for around 15 minutes!.
Reheat the coulis over a high heat!.
Season the steaks (lightly, because you've already seasoned the coulis)!. Serve with coulis on the side!.
Www@FoodAQ@Com
I know that they will still be raw in this, but they are combined with all the other ingredients and flavours!.
FRESH RED SALSA
Enough for a large bag of tortilla chips
INGREDIENTS
1 small pack of fresh coriander
1 clove of garlic
1 green chilli pepper
? a red sweet pepper
? an onion
2 tomatoes
1 tablespoon of olive oil
A pinch of salt
METHOD
Wash the coriander and shake dry!. Peel the garlic!. Cut the top off the chilli pepper, cut it in half and scrape out the seeds!. Cut the top off the sweet pepper, remove the middle bit with the seeds and cut it in half!. Use half and save the other half!. Peel the onion and cut it in half!. Use half and save the other half!.
If you don’t have a food processor, chop the chilli pepper, coriander, garlic, sweet pepper and onion into tiny pieces!. Chop the tomatoes into 5mm (? inch) pieces!. Put all of the ingredients into a bowl and mix together!.
If you have a food processor, coarsely chop the onion, sweet pepper and tomatoes!. Put all of the ingredients into it and process for 1 minute!.
Leave for 30 minutes for the flavours to mix!.
FRESH CHILLI PEPPER WARNING!
When you chop up fresh chilli peppers be careful and avoid getting juice on your hands!. If you touch your eyes, mouth or other ‘sensitive areas’, even an hour after chopping them, they will smart and burn!. So wash your hands or wear rubber gloves!. Www@FoodAQ@Com
FRESH RED SALSA
Enough for a large bag of tortilla chips
INGREDIENTS
1 small pack of fresh coriander
1 clove of garlic
1 green chilli pepper
? a red sweet pepper
? an onion
2 tomatoes
1 tablespoon of olive oil
A pinch of salt
METHOD
Wash the coriander and shake dry!. Peel the garlic!. Cut the top off the chilli pepper, cut it in half and scrape out the seeds!. Cut the top off the sweet pepper, remove the middle bit with the seeds and cut it in half!. Use half and save the other half!. Peel the onion and cut it in half!. Use half and save the other half!.
If you don’t have a food processor, chop the chilli pepper, coriander, garlic, sweet pepper and onion into tiny pieces!. Chop the tomatoes into 5mm (? inch) pieces!. Put all of the ingredients into a bowl and mix together!.
If you have a food processor, coarsely chop the onion, sweet pepper and tomatoes!. Put all of the ingredients into it and process for 1 minute!.
Leave for 30 minutes for the flavours to mix!.
FRESH CHILLI PEPPER WARNING!
When you chop up fresh chilli peppers be careful and avoid getting juice on your hands!. If you touch your eyes, mouth or other ‘sensitive areas’, even an hour after chopping them, they will smart and burn!. So wash your hands or wear rubber gloves!. Www@FoodAQ@Com
I posted a great recipe for Grilled Halibut with a Fresh Herb-Tomato Relish!. The relish is still raw, but the herbs and spices that make the vinaigrette go a long way not to make it taste raw!.
I'll give you the link anyway in case you could use some tips on peeling and seeding tomatoes!.
How about making a spaghetti sauce from scratch!. Use fresh tomatoes instead of canned!. Let them cook down with the onions, garlic (anchovies!?) and herbs!. I like to make it with some red wine and just a teaspoon or so of sugar to offset the acidity of the tomatoes!. Thicken as needed with tomato paste!.Www@FoodAQ@Com
I'll give you the link anyway in case you could use some tips on peeling and seeding tomatoes!.
How about making a spaghetti sauce from scratch!. Use fresh tomatoes instead of canned!. Let them cook down with the onions, garlic (anchovies!?) and herbs!. I like to make it with some red wine and just a teaspoon or so of sugar to offset the acidity of the tomatoes!. Thicken as needed with tomato paste!.Www@FoodAQ@Com
dried tomatoes are amazing and bursting with flavour, eat in a nice handful of rocket or salad, or as an accompaniment to any dish really!.
Just quarter the tomatoes and sprinkle with some fresh thyme and black pepper!.
Place in a very low oven (100/150C) for approximately 2 hours until dried out but not burnt really should turn a burnt colour at all!.
No oil is needed as the tomatoes have plenty of self contained juice which keeps them full of flavour!.Www@FoodAQ@Com
Just quarter the tomatoes and sprinkle with some fresh thyme and black pepper!.
Place in a very low oven (100/150C) for approximately 2 hours until dried out but not burnt really should turn a burnt colour at all!.
No oil is needed as the tomatoes have plenty of self contained juice which keeps them full of flavour!.Www@FoodAQ@Com
Yeah i have a very good recipe;
You grate (yeah grate) tomatoes and you put it on a salad bowl after you squash tomatoes and put it in the same recipient and finally you squeeze tomatoes and put it in the salad bowl!. Are there enough tomatoes!?!?Www@FoodAQ@Com
You grate (yeah grate) tomatoes and you put it on a salad bowl after you squash tomatoes and put it in the same recipient and finally you squeeze tomatoes and put it in the salad bowl!. Are there enough tomatoes!?!?Www@FoodAQ@Com
Fry onions and cut tomatoes in a little cooking oil!.
Add small cubes of potato to that and brown!.
Add minced beef and stir well!.
Simmer for 15 minutes!. Add water if needed!.
Serve on rice, or bread rolls or french loaf!.
Www@FoodAQ@Com
Add small cubes of potato to that and brown!.
Add minced beef and stir well!.
Simmer for 15 minutes!. Add water if needed!.
Serve on rice, or bread rolls or french loaf!.
Www@FoodAQ@Com
I love baked tomatoes as an accompaniment to any red meat or fish!. You can serve them with a green vegetable or a green salad!.
Simplicity is best!.Www@FoodAQ@Com
Simplicity is best!.Www@FoodAQ@Com
hi!.!.!.!.!.i have learned a good cooking techniques from the recipe i got from this website!.!.!.
http://www!.lot3398!.com/cook1!.htmWww@FoodAQ@Com
http://www!.lot3398!.com/cook1!.htmWww@FoodAQ@Com
I like grilled cheese and thin sliced tomato sandwich!. Sometimes I add a slice of thin sliced ham!.Www@FoodAQ@Com
I love heinz chopped tomato's with garlic!.
So maybe u could blend ur tomato's with some chopped garlic!.
Heat them up on the hob
Have it with some chicken and chips or something!.Www@FoodAQ@Com
So maybe u could blend ur tomato's with some chopped garlic!.
Heat them up on the hob
Have it with some chicken and chips or something!.Www@FoodAQ@Com
Why not stuff them!?
6 medium tomatoes, ripe
4 teaspoons unsalted butter
1 1/2 tablespoons shallots, minced
2 teaspoons garlic, minced
1 1/2 tablespoons flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese, goat cheese or marscapone
2 eggs, separated
3 tbsp chives, minced
2 tsp fresh savory or tarragon, minced
salt
freshly ground white pepper
3 cups mixed baby greens
1/4 cup vinaigrette
basil oil
sea salt, to taste
Preheat the oven to 400 degrees!.
Slice tops off the tomatoes and remove seeds and pulp!. Sprinkle the insides with salt and drain tomatoes on paper towels upside-down!.
In a saucepan, melt the butter!. Saute shallots and garlic and until soft but do not brown!.
Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously!. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth!.
Transfer to a bowl and allow to cool 5-7 minutes!. Whisk in goat cheese, egg yolks, and seasonings!.
In a separate bowl, beat egg whites until they hold stiff peaks!. Temper the eggs by stirring 1/4 of the whites into the cheese mixture!. Carefully fold in the remaining whites!.
Spoon the souffle mixture into the tomato shells, mounding slightly!.
Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish!.
Bake for 20 to 25 minutes or until the tops are lightly puffed and browned!.
Serve the hot tomatoes on a bed of greens!. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil!.
Personally though, it seems a shame to cook them because they never taste as nice as when they are raw!. I would chop them up finely, cut some onions and cut some fresh basil and then add some mozzarella cheese!. Yummy Www@FoodAQ@Com
6 medium tomatoes, ripe
4 teaspoons unsalted butter
1 1/2 tablespoons shallots, minced
2 teaspoons garlic, minced
1 1/2 tablespoons flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese, goat cheese or marscapone
2 eggs, separated
3 tbsp chives, minced
2 tsp fresh savory or tarragon, minced
salt
freshly ground white pepper
3 cups mixed baby greens
1/4 cup vinaigrette
basil oil
sea salt, to taste
Preheat the oven to 400 degrees!.
Slice tops off the tomatoes and remove seeds and pulp!. Sprinkle the insides with salt and drain tomatoes on paper towels upside-down!.
In a saucepan, melt the butter!. Saute shallots and garlic and until soft but do not brown!.
Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously!. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth!.
Transfer to a bowl and allow to cool 5-7 minutes!. Whisk in goat cheese, egg yolks, and seasonings!.
In a separate bowl, beat egg whites until they hold stiff peaks!. Temper the eggs by stirring 1/4 of the whites into the cheese mixture!. Carefully fold in the remaining whites!.
Spoon the souffle mixture into the tomato shells, mounding slightly!.
Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish!.
Bake for 20 to 25 minutes or until the tops are lightly puffed and browned!.
Serve the hot tomatoes on a bed of greens!. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil!.
Personally though, it seems a shame to cook them because they never taste as nice as when they are raw!. I would chop them up finely, cut some onions and cut some fresh basil and then add some mozzarella cheese!. Yummy Www@FoodAQ@Com
You can make tasty chili or salsa with them!.
or gazpacho , lasagna, casserole!.!.
And this is VERY yum;
Double Tomato Bruschetta
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Preheat the oven on broiler setting!.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper!. Allow the mixture to sit for 10 minutes!.
Cut the baguette into 3/4-inch slices!. On a baking sheet, arrange the baguette slices in a single layer!. Broil for 1 to 2 minutes, until slightly brown!.
Divide the tomato mixture evenly over the baguette slices!. Top the slices with mozzarella cheese!.
Broil for 5 minutes, or until the cheese is melted!. serves 12!.
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This is also very delicious if you like tomato soup:
Garden Fresh Tomato Soup
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth!. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors!. Remove from heat and run the mixture through a food mill into a large bowl, or pan!. Discard any stuff left over in the food mill!.
In the now empty stockpot, melt the butter over medium heat!. Stir in the flour to make a roux, cooking until the roux is a medium brown!. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest!. Season with sugar and salt, and adjust to taste!. serves 6!.
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Baked Halibut Steaks
"An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut!."
1 teaspoon olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) halibut steaks
1/3 cup crumbled feta cheese
Preheat oven to 450 degrees F (230 degrees C)!. Lightly grease a shallow baking dish!.
Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic!. Cook and stir 5 minutes or until tender!. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper!.
Arrange halibut steaks in a single layer in the prepared baking dish!. Spoon equal amounts of the zucchini mixture over each steak!. Top with feta cheese!.
Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork!. serves 4!.
^^^^^^^^^^^^^^^^^^Www@FoodAQ@Com
or gazpacho , lasagna, casserole!.!.
And this is VERY yum;
Double Tomato Bruschetta
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Preheat the oven on broiler setting!.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper!. Allow the mixture to sit for 10 minutes!.
Cut the baguette into 3/4-inch slices!. On a baking sheet, arrange the baguette slices in a single layer!. Broil for 1 to 2 minutes, until slightly brown!.
Divide the tomato mixture evenly over the baguette slices!. Top the slices with mozzarella cheese!.
Broil for 5 minutes, or until the cheese is melted!. serves 12!.
^^^^^^^^^^^^^^
This is also very delicious if you like tomato soup:
Garden Fresh Tomato Soup
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth!. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors!. Remove from heat and run the mixture through a food mill into a large bowl, or pan!. Discard any stuff left over in the food mill!.
In the now empty stockpot, melt the butter over medium heat!. Stir in the flour to make a roux, cooking until the roux is a medium brown!. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest!. Season with sugar and salt, and adjust to taste!. serves 6!.
^^^^^^^^^^^^
Baked Halibut Steaks
"An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut!."
1 teaspoon olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) halibut steaks
1/3 cup crumbled feta cheese
Preheat oven to 450 degrees F (230 degrees C)!. Lightly grease a shallow baking dish!.
Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic!. Cook and stir 5 minutes or until tender!. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper!.
Arrange halibut steaks in a single layer in the prepared baking dish!. Spoon equal amounts of the zucchini mixture over each steak!. Top with feta cheese!.
Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork!. serves 4!.
^^^^^^^^^^^^^^^^^^Www@FoodAQ@Com