Search Results for "Tomato"
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Romano Baked Tomatoes
Romano Baked Tomatoes Ingredients: 2 medium tomatoes, sliced in half horizontally 2 Tbsp. grated, Romano cheese (can substitute Parmesan, Mozzarella or Ricotta) 1 Tbsp. chopped, fresh oregano, basil or parsley OR 1 tsp. Italian seasoning 1/4 tsp. pepper 1/4 tsp. garlic powder 1 Tbsp. extra virgin olive oil fresh, whole oregano, basil or parsley leaves
Romano Baked Tomatoes
Romano Baked Tomatoes From: American Heart Association Ingredients: 2 medium halved tomatoes, sliced horizontally 2 Tbsp. grated, Romano or Parmesan cheese 1 tsp. dried Italian seasoning 1/4 tsp. pepper 1/4 tsp. garlic powder 1 Tbsp. extra virgin olive oil fresh, whole oregano, basil or parsley leaves for garnish (optional) Directions: Preheat oven to 400 degrees.
Peppered Tomatoes
Ingredients 3 Roma tomatoes, cut into 1/2-inch pieces 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon cracked black pepper 1/2 teaspoon salt Directions In medium bowl, combine all ingredients. Cover and set aside. Roasted Peppers: 2 red bell peppers 2 garlic cloves, sliced thin Char peppers over gas burner or under broiler. Turn
Roasted Tomatoes
Ingredients: 3 tablespoons extra-virgin olive oil 6 large Roma tomatoes, quartered 3 fresh thyme leaves 1/2 garlic clove, minced sugar, to taste salt and pepper, to taste Directions: Heat oven to 400 F. Combine all ingredients in bowl and transfer to sheet pan lined with baking paper. Roast for about 20 minutes, or until done.
Baked Tomatoes
Baked Tomatoes Submitted by: Anna Miller of Zanesville, Ohio Yield: Amount of Yield Prep time: 10 minutes Cooking time: 45 minutes Total time:55 minutes Ingredients: 6 medium tomatoes 2 Tbsp. cornstarch 1/4 cup sugar 1 tsp. salt 1/2 tsp. minced dried onion flakes 1 tsp. dried bell pepper dices, optional 1 tsp. oregano 1/4 tsp.
Zucchini And Tomatoes
Ingredients: 2 Tbsp. butter (or margarine) 1/4 cup onion (chopped) 1 garlic clove (chopped) 1 pound zucchini (chopped) 2 tomatoes (peeled and diced, or a 16 ounce can of diced tomatoes, drained) 1/4 tsp. salt black pepper (to taste) 1 tsp. sugar Directions: Melt butter in a saucepan over medium heat. Add onion and garlic.
Oven-Dried Tomatoes
Ingredients 2 lbs. ripe Italian plum or large cherry tomatoes, halved 1/4 kosher salt 1/4 teaspoon freshly ground pepper 2 (28 oz.) cans low-sodium crushed tomatoes 2 tablespoons dried marjoram olive oil, to cover Directions Preheat oven to warm, below 200°. Remove seeds from tomato halves but not the fibrous tissue. Place tomatoes, cut side
Fried Green Tomatoes
Submitted by Debra Flinner of Canton, Oh Ingredients: 4 firm green tomatoes 1/2 cup all-purpose flour 1 t. salt 1/4 t. pepper 1/3 cup butter Directions: Wash tomatoes, pat dry. Remove stem and core. Slice tomatoes 3/4″ thick. Mix flour, salt and pepper. Dip tomato slices in flour mixture. Heat butter in a 10″ skillet
Fried Green Tomatoes
Ingredients 3 firm green tomatoes, sliced Salt ½ cup cornmeal ½ cup flour ½ tsp Cajun seasoning ½ cup buttermilk 1 egg 3 Tbsp vegetable oil for frying Directions Spread tomato slices on paper towels. Sprinkle with salt. Allow 15 minutes resting for salt to remove excess water from tomatoes. Blot each side dry with
Dilled Green Tomatoes
Ingredients 5 lbs. green tomatoes, small, firm 3 1/2 s vinegar 3 1/2 s water 1/4 canning salt 6 cloves garlic, or as needed 6 sprigs fresh dill, or as needed 6 bay leaves, or as needed Directions Wash and core tomatoes; cut into halves or quarters. Combine vinegar, water and salt in large sauce
