Search Results for "Tomato"
Recipe Results 8 of 182 pages
Savory Tomato Pie
Savory Tomato Pie Yield: 4+6 servings Prep time: 15 minutes Cooking time: 1 hour and 15 minutes Total time:1 hour and 30 minutes Ingredients for the pie: 1 1/2 pounds tomatoes, sliced 1 teaspoon kosher salt 1/2 cup chopped green onions 2 cloves garlic, minced 1 tablespoon fresh oregano 2 tablespoons fresh basil 4 ounces
Tomato-Basil Relish
Ingredients: 4 tablespoons olive oil 3/4 pound tomatoes, seeded and roughly chopped 6 large garlic cloves, minced 1/4 cup fresh basil, chopped 1 tablespoon red wine vinegar Directions: Heat oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add basil and vinegar. Season with salt and
Herbed Tomato Juice
Ingredients 25 lb. ripe tomatoes (about 75 medium) Bottled lemon juice or citric acid Fresh dill, parsley or basil 6 (32 oz.) quart or 12 (16 oz.) pint glass preserving jars with lids and bands Directions Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set
Homemade Tomato Soup
Ingredients 1 quart tomato juice 1 milk 1 tablespoon butter 1/2 teaspoon baking soda salt and pepper to taste Directions Bring tomato juice and milk to room temperature. Add baking soda, butter, salt and pepper; warm in sauce pan. Do not boil. Amanda Koons
Clam and Tomato Stew
Clam and Tomato Stew Yield: 6-8 Servings Ingredients: 1/4 cup olive oil 4 to 6 cloves garlic, minced 6 tomatoes, peeled and chopped 2-1/2 cups tomato juice 3 cups dry white wine 4 cups fish stock 4 dozen small whole raw shrimp, cleaned 1/4 cup chopped parsley 2 cups small whole steamed and shucked clams
Eggplant-Tomato Compote
Ingredients 1 small onion, minced 1/2 extra-virgin olive oil 2 large cloves garlic, thinly sliced 1 large eggplant, cut into 1/4-inch dice 6 medium tomatoes, peeled, seeded and chopped or 1 (28 oz.) can Italian peeled tomatoes, drained and chopped 1 large zucchini, cut into 1/4-inch dice 1/4 medium red bell pepper, cut into 1/4-inch
Watermelon and Tomato Salad
Watermelon and Tomato Salad Ingredients: 1 1/2 Tbsp. sherry vinegar 3 large tomatoes (chopped into 1/2 inch cubes) 2 cups seedless watermelon (cut into 1/2-inch cubes) 1/2 cup fresh basil (sliced) 2 Tbsp. fresh chives (minced) 1/4 tsp. chili powder 1/3 cup red onion (thinly sliced) 1/4 tsp. black pepper 2 Tbsp. olive oil 1/4
Heirloom Tomato Bisque
Heirloom Tomato Bisque Prep time: 10 minutes Cooking time: 35 minutes Makes: 4 cups Ingredients: 3 tablespoons butter, divided 1 carrot, peeled and chopped ½ yellow onion, chopped 1 teaspoon kosher salt 1 tablespoon flour ½ teaspoon cayenne pepper 2 pounds heirloom tomatoes (about 4-5 large tomatoes), cut in large chunks 4 cups (32 ounces)
Fried Green Tomato Biscuits
Ingredients 16-oz. tube refrigerated buttermilk biscuits 2 green tomatoes, thickly sliced Salt for sweating the tomatoes 1/2 lb. bacon 1 c. buttermilk 2 eggs, beaten 1/2 tsp. hot sauce (optional) 1-1/2 c. self-rising flour salt and pepper to taste Garnish: mayonnaise Directions: Bake biscuits according to package directions; set aside. Place your sliced tomatoes on
Cantaloupe and Tomato Salad
Cantaloupe and Tomato Salad Ingredients: 1 cantaloupe 12 cherry tomatoes, halved. 12 basil leaves. 1 small jalapeño, sliced into thin rounds. 3 tablespoons roasted, unsalted pumpkin seeds. 2 tablespoons fresh lime juice. 1 tablespoon extra-virgin olive oil ½ teaspoon freshly ground black pepper. Directions: Cut the cantaloupe in half and scoop out the seeds. Use
