Tagged with tomato

Layered Eggplant, Zucchini and Tomato Casserole

Ingredients 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick Salt and freshly ground pepper 1 large shallot, minced 1 pound plum tomatoes, cut into 1/2-inch dice 3 … Continue reading

Indian Tomato Mint Salad

Ingredients 6 large ripe tomatoes, diced about 1/2″ 4 spring onions (or yellow onions, shallots), finely chopped 1 large handful fresh mint leaves, finely minced juice of 1 – 2 lemons salt and pepper cayenne pepper Preparation Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the … Continue reading

Vodka-Spiked Cherry Tomatoes

Ingredients 3 pints firm small mixed cherry and grape tomatoes 1/2 cup vodka 3 tablespoons white-wine vinegar 1 tablespoon superfine granulated sugar 1 teaspoon grated lemon zest 3 tablespoons kosher salt 1 1/2 tablespoons coarsely ground black pepper Preparation Cut a small X in bottom of each tomato. Blanch tomatoes, 5 at a time, in … Continue reading

Pasta Salad with Tomatoes and Peas

Ingredients 1/3 cup white-wine vinegar 2 tablespoons water 2 teaspoons salt 1/2 teaspoon sugar 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup olive oil 1 pound medium pasta shells 1/2 pound shelled fresh or frozen peas … Continue reading

Okra with Tomatoes

Ingredients 1 box okra 1 onion, sliced 1 lg. can tomatoes or 1-2 lg. fresh tomatoes dried basil or oregano (optional) Preparation Cut the stem tips off the okra (but don’t cut off the top of the pod) Saute sliced onion in olive oil or butter until translucent. Add chopped fresh or canned tomatoes. Add … Continue reading

Kefta Mkaouara with Tomato and Eggs

Ingredients Kefta: 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two) 1 medium onion, grated 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon ground cinnamon (optional) 1/4 teaspoon pepper 1/4 teaspoon hot paprika (or 1/8 teaspoon ground hot pepper) 1/4 cup chopped fresh parsley 1/4 cup … Continue reading

Corn and Tomato Gratin

Ingredients 1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices 2 teaspoons salt 1 teaspoon black pepper 4 cups fresh corn kernels (from 6 to 8 ears) 1 cup whole milk 1/2 cup heavy cream 2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust) … Continue reading

Adrian's Tomato Pie

Ingredients 1 1/2 c fresh bread crumbs 1 tbsp pasta sprinkle (Penzey’s) 3 c sliced ripe tomatoes (about 6 large) 3 tb dry shallots or 1 small onion thinly sliced 1/2 tsp salt 1/4 tsp ground black pepper 2 shredded swiss cheese 3 large eggs, slightly beaten 1/4 tsp ground or freshly grated nutmeg 5 … Continue reading

Basic Tomato Sauce

Ingredients 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 Preparation In a 3-quart saucepan, heat … Continue reading

Brown Rice, Tomato and Basil Salad

Ingredients 2 1/4 cups water 1 cup long-grain brown rice (such as Texmati) 2 teaspoons coarse salt 2 tablespoons Champagne vinegar or white wine vinegar 2 teaspoons sugar 2 tablespoons olive oil 1 pound tomatoes, cut into 1/2-inch pieces 1 cup (packed) fresh basil leaves, finely chopped Preparation Bring 2 1/4 cups water to boil … Continue reading