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Question by ♫♥♪☻тδҒύ☻♪♥♫: Any yummy recipes that include tomatoes?
For some reason I havea ton of tomatoes, so does anybody have any good recipes that include tomatoes?
Best answer:
Answer by brwneyes
We make tomato, basil, and mozzarella salads a lot with a balsamic vinaigrette dressing.
How about making a spaghetti sauce or a salsa?
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need better quality vid and cant hear but the chef IS HOT!!!
How about a yummy Bruschetta!
Chop up tomatoes and onions with basil and some olive oil. Let it marry for like an hour and serve it on warm toast.
Make tomato soup !
Its so good :):)
or Make sauce for pasta .
(Salsa)
Spaghetti sauce, Tomato Soup, Lasagna, Marinated Tomatoes, Goulash, Chili, There is a ton of recipes for them. Just flip around in your cookbook.
cut the tomato so it looks like a circle and put a slice of munster cheese on top.
stick it in the microwave for a little till the cheese is melted
sprinkle basil on top
its great
You may freezetjos suces and use whenever you need, for pizzas, pasta, mussels, as a base sauce for others, etc
Basic Napolitana sauce
Ingredients
45 ml olive oil
2 large onions, finely chopped
2 cloves of garlic, crushed
850 g Italian pear-shaped tomatoes, chopped
60 ml red wine
15 ml chopped fresh parsley
2 ml salt
freshly ground black pepper
Method:
Heat the olive oil, add the onion and cook slowly until onion is soft and transparent but not brown. Add half the garlic and stir for approximately 1 minute. Stir in remaining ingredients. Bring to the boil and simmer for 15-20 minutes until the sauce has thickened. (The cooking time will depend on the type of tomatoes used. For a really rich mellow sauce keep simmering on low for up to 2 hours.) Season to taste with extra salt and pepper if required. If tomatoes are very acid, a pinch of sugar can be added.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
Orzo with Tomatoes, Basil, and Gorgonzola
INGREDIENTS (Nutrition)
1 1/2 tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 1/4 cups vegetable broth
1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 1/2 tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste
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DIRECTIONS
Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil
Tuna filled tomatoes
6 big and round tomatoes
6 tbsp of rice
lettuce
1 tin of natural tuna fish
cheese grated
salt to taste
black pepper
2 tbsp of cream
2 tbsp of mayonnaise
Cut tomatoes in a form of a basquet and take out all of it’s seeds from inside. Put a pinch of salt in each tomato and set aside for few minutes
Wash rice in warm water then boil the rice in fresh water. When ready drain the water and let it cool.
Take tuna fish from tin and mix with the rice and mayonnaise. Fill this mixture in the tomatoes. Spread and cover the wisked cream on top of the tomatoes and then sprinkle the grated cheese on top.
Cook in a fairly preheated oven 220C 7 to ten minutes.
Tomatillo Salsa
1 pound fresh tomatillos
2 tablespoons chopped jalapeno peppers
6 green onions, with 2 to 3 inches of green, chopped
1 cup fresh cilantro leaves
1 teaspoon honey
1 clove garlic, chopped
Salt and pepper, to taste
Remove husks and stems from tomatillos; rinse and coarsely chop. Place in food processor with the peppers, onions, cilantro, honey, and garlic. Pulse until coarsely chopped. Drain off excess liquids and add salt and pepper to taste. Refrigerate for a few hours before using.
Quick Broiled Tomatoes
Delicious fresh tomatoes, sliced and broiled with Dijon mustard, bread crumbs, Parmesan cheese, and seasonings. Scroll down to see more tomato recipes.
INGREDIENTS:
2 medium tomatoes
Dijon mustard
salt
fresh ground pepper
ground cayenne pepper, to taste
3 tablespoons melted butter
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
PREPARATION:
Directions for quick broiled tomatoes.
Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Broiled tomatoes serves 4.
Tomato Sandwiches
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/3 cup mayonnaise
1/4 teaspoon each, salt and pepper
1 (1 lb) loaf French bread
3 large tomatoes, thickly sliced
Preparation:
In a small bowl, combine lemon zest and juice, mayonnaise, salt, and pepper. Stir well.
Cut eight slices (about 1/2-inch thick) from center of bread loaf. Toast lightly under the broiler if desired. Spread mayonnaise mixture on each slice of bread. Arrange tomato slices on 4 bread slices; top with remaining bread slices, mayonnaise side down. Cut each tomato sandwich in half to serve.
A delicious lunch sandwich, served with chips and pickle slices, or with soup.
Serves 4.
Fresh Tomato Soup
large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, sliced
3 tablespoons butter
8 large tomatoes, peeled, seeded, chop
8 cups chicken broth
3 tablespoons uncooked long-grain rice or rice blend
1/2 teaspoon salt
1/8 teaspoon or dried leaf thyme, or to taste
freshly ground black pepper, to taste
1/4 cup finely chopped fresh parsley
Preparation:
In a saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. In a Dutch oven or stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
Serves 8 to 10.
Tomato Basil Soup – This is delicious;
4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil. Serves 4
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Tomato Soup – also good
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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Or you can use them in pasta, chili, pizza/pasta sauce, lasagna, salads, sandwiches and such….
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Sweet ‘n’ Sour Tomato Salad – delicious!!
7 tomatoes
1 small yellow onion
1/2 cup white sugar
1/2 cup distilled white vinegar
1/2 cup vegetable oil
salt and pepper to taste
Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature. Serves 6
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Insalata Caprese
4 large ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper. Serves 6.
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