Baked Tomatoes Sicilian Style Recipes

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BAKED TOMATOES SICILIAN STYLE

This recipe is an exercise in simplicity. Don't be dissuaded by the long cooking time, as these juicy Italian beauties only grow more flavorful and caramelized. Serve over hot cooked rice, orzo or couscous to absord all the delicious juices. From The Mediterranean Vegan Kitchen

Provided by Bev I Am

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6



Baked Tomatoes Sicilian Style image

Steps:

  • Preheat oven to 350.
  • Lightly grease a shallow baking dish just large enough to hold the tomatoes.
  • Turn the seeded tomato halves upside down on several layers of paper towels and drain for about 10 minutes.
  • Arrange the drained tomato halves, cut side up, in the prepared dish.
  • In a small bowl, mix together the bread crumbs, oregano, and pepper.
  • Fill the tomato halves with the bread crumb mixture (about 1/2 TBS each).
  • Season with coarse salt.
  • Drizzle each half with 1 tsp of the oil.
  • Bake, uncovered, for 1 1/2 hours, or until the tops are nicely browned and caramelized.
  • Let cool slightly before serving, or serve at room temperature.
  • For best results, do not refrigerate.

4 large ripe tomatoes, cut in half horizontally, seeded (about 8 oz each)
1/4 cup unseasoned breadcrumbs
1/2 teaspoon dried oregano
fresh ground black pepper, to taste
coarse salt, to taste
8 teaspoons extra virgin olive oil

SICILIAN TOMATO PESTO

Provided by Valerie Bertinelli

Categories     condiment

Time 30m

Yield 2 cups

Number Of Ingredients 11



Sicilian Tomato Pesto image

Steps:

  • Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
  • Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
  • Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

1/3 cup slivered almonds
1 pound bright red cherry tomatoes
1/2 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon fresh mint leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic
Kosher salt
1/3 cup olive oil
1/3 cup grated Parmesan or pecorino
1 baguette, cut crosswise into slices and lightly toasted

BAKED TOMATOES

Make and share this Baked Tomatoes recipe from Food.com.

Provided by _Pixie_

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4



Baked Tomatoes image

Steps:

  • Cut each tomato in half and arrange cut side up on a baking dish.
  • Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme.
  • Bake for 15 to 20 min at 375 degrees.

Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 3.1, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 0.6

2 plum tomatoes
fine breadcrumbs
parmesan cheese, Grated
dried thyme

SICILIAN STUFFED TOMATOES

This is an easy stuffed tomato recipe, based on one in Carlo Middione's book "The Food of Southern Italy." If salt isn't an issue for you and you want an even more robust flavor, use more anchovies.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h

Yield Serves six

Number Of Ingredients 11



Sicilian Stuffed Tomatoes image

Steps:

  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Cut off the top fourth of the tomatoes, and reserve the tops. Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes. Rub the seed pockets against the strainer to extract juice. Discard the seeds. Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but don't break the skins. Chop the pulp, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a medium skillet. Add the onion. Cook 5 to 8 minutes, stirring often, until tender and beginning to color. Add the garlic. Stir until fragrant, about 30 seconds. Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp. Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated. Moisten as desired with the strained juice. Fill the tomatoes with this mixture and place them in the baking dish. Return the tops. Brush with the remaining olive oil.
  • Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle. The tomatoes should be soft but not mushy. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 5 grams

6 medium-size firm tomatoes (about 2 pounds)
2 tablespoons extra virgin olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, minced
4 anchovy fillets in oil, finely chopped
3 tablespoons finely chopped parsley
2 tablespoons capers, coarsely chopped
2 ounces imported black olives, pitted and coarsely chopped about 1/3 cup
1/2 cup bread crumbs, preferably whole-wheat
Salt
freshly ground pepper

PASTA SICILIANO

This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

Provided by Cathy Johnston

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 10



Pasta Siciliano image

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g

1 (16 ounce) package uncooked farfalle pasta
¼ cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
½ cup pine nuts
1 (2.25 ounce) can sliced black olives
½ cup chopped sun-dried tomatoes
1 cup crumbled feta cheese
salt and pepper to taste

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