Tomato
Recipes |
| Tomato
and Herb Bruschetta
Bruschetta is
a simple but superb Italian appetizer of thick slices of toasted
bread spread with a garden-fresh topping of ripe red tomatoes,
basil, garlic and olive oil. |
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2 tsp.
chopped fresh oregano or 1/2 tsp. dried
1 Tbs. extra-virgin olive oil
1 Tbs. balsamic vinegar
1 tsp. fresh lemon juice
Salt and freshly ground black pepper
Six 1/2-inch to 3/4-inch-thick slices crusty bread, grilled
or toasted
1/3 cup chopped fresh basil and/or Coriander
1 1/2 lbs. ripe tomatoes, chopped
1 small clove garlic, minced
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In
medium bowl, gently mix tomatoes, garlic, basil, oregano,
oil, vinegar and lemon juice. Season with salt and pepper.
To serve,
cut grilled bread slices in half. Set slices on serving plates
and spoon tomato mixture over them. |
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| Wild
Rice Salad with Roasted Yellow Tomatoes and Beets |
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1
lb. wild rice
1 pint yellow tear drop tomatoes, quartered
1 lb yellow tomatoes, quartered
fresh ginger
fresh garlic
black peppercorns
beets, boiled, sliced
chives
macadamia nuts, toasted (optional)
sesame oil |
Cook off the rice for about 40-45 minutes, adding a bit of
water occasionally if necessary.
In a
bowl, marinate tomatoes in ginger, garlic, sesame oil, and
peppercorns. Add to wild rice. Scatter beets, chives, and
macadamia nuts over top and serve at once. This salad is so
easy to create, and, an added bonus is that it can be made
a couple of days in advance and then dressed at the last minute.
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| Fresh
Tomato Salad |
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1/4
cup Balsamic vinegar (or your favorite vinegar)
1/2 cup Olive oil
1 c Loosely packed fresh basil, rinsed and spun dry and cut
into small peices
Boccocini Cheese |
Place
slices of tomato and slices of cheese on a flat plate, liberally
sprinkle with the fresh basil. Mix the oil and vinager together
and pour over the tomatoes and cheese. Serve cold. |
| Marinated
Tomato Salad |
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3 large
tomatoes, sliced
1 spanish onion, thinly sliced and separated
1/4 lb Feta cheese
fresh chives or green onions chopped
salt and pepper to taste
Dressing:
1/2 cup oil
2 tablespoons tarragon vinegar or lemon juice
1/2 teaspoon salt & pepper
1 small clove garlic
1 teaspoon Dijon mustard |
Arrange
on layer of tomatoes and one layer of onions in a fluted quiche
dish or a large dish with sides. Crumble cheese over layer.
Sprinkle with chopped chives or green onions, salt an pepper.
Combine all ingrediants for dressing in a covered jar and
shake. Drizzle some over salad. Repeat until all ingredients
are used up. Cover and refrigerate. |
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| Herb
& cherry tomato sauce
Makes 8
servings |
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3
tbsp ( 45 mL) olive oil
1 large garlic clove
3 cups ( 750 mL) cherry or grape tomatoes
1/2 tsp ( 2 mL) hot red chili flakes
1/2 cup ( 125 mL) chopped fresh herbs, such as chives, basil,
oregano or parsley, preferably a combination
1/2 tsp ( 2 mL) salt |
Heat
oil in a large frying pan set over medium heat. Thinly slice
garlic and add. Cook, stirring occasionally, just until garlic
starts to brown, from 1 to 2 minutes. Watch carefully so garlic
doesn't burn. Remove garlic and discard.
Gently
add tomatoes, being careful not to spatter oil. Sprinkle with
chili flakes. Stir often until about half of tomatoes begin
to split, about 5 minutes for cherry tomatoes and 8 minutes
for grape tomatoes. Stir in herbs and salt.
Toss with
hot pasta. Sprinkle
with grated Parmesan, Asiago or Gorgonzola cheese. |
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| Tomato
and Basil Pasta |
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One Tomato per person
Bunch of Fresh Basil
Olive Oil
Salt and Pepper to taste
Fettucine or other similar pasta |
Dice
the tomatoes as finely as possibly. Place in a sauce pan on
low heat, along with some olive oil. Chop 6 or 7 leaves of
basil (or more for more people) up finely and add to tomatoes
and oil. Add salt and pepper to taste.
Serve
over al dente pasta with lots of fresh parmesan cheese. Delicious!
You can add just about anything to this sauce. I have tried
onions and garlic for more flavor. Both were tasty. You could
also use this sauce as bruschetta. |
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