Danish Tomato Moons Recipes

DANISH TOMATOES

One of those great "make ahead" dishes which can accompany any meal theme for your large gatherings or simple family parties !

Provided by Mini Ravindran

Categories Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Danish Tomatoes image

Steps:

Peel tomatoes and cut into thick slices.
Arrange in layers in a shallow dish, sprinkling with brown sugar, vinegar,and salt.
Cover tightly and chill several hours.
Arrange slices in slightly overlapping circles on a platter and garnish with parsley or onion tops.
Surround with crisp greens, if wanted.
Makes 4 to 6 servings.

Nutrition Facts : Calories 76.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 18.7, Fiber 1.6, Sugar 16.8, Protein 1.2

Ingredients

3 -4 large tomatoes
1/4 cup brown sugar, packed
3 tablespoons wine vinegar
salt
minced parsley

ROASTED TOMATO AND ONION DIPPING SAUCE

Provided by Melissa d'Arabian : Food Network

Categories condiment

Time 2h15m

Yield 1 1/4 cups

Number Of Ingredients 8

Roasted Tomato and Onion Dipping Sauce image

Steps:

Preheat the oven to 275 degrees F.
Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

Ingredients

5 Roma tomatoes, halved (about 1 pound)*
1 yellow or white onion, quartered
3 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
2 teaspoons dried thyme
1 to 2 tablespoons water
Kosher salt and freshly ground black pepper
Serving suggestion: Serve as a dipping sauce for grilled chicken.

OVEN-ROASTED TOMATOES

I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. -Julie Gomez, Downey, California

Provided by Taste of Home

Categories Side Dishes

Time 3h20m

Yield 16 servings (4 cups).

Number Of Ingredients 4

Oven-Roasted Tomatoes image

Steps:

Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt., Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature., Store in an airtight container in the refrigerator for up to 1 week.Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.

Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

20 plum tomatoes (about 5 pounds)
1/4 cup olive oil
5 teaspoons Italian seasoning
2-1/2 teaspoons salt