Garlic Tomato Slices Recipes

Steps:

• Brush 6 slices crusty bread on both sides with olive oil; broil until golden. Rub with a garlic clove and the cut side of a tomato. Sprinkle with kosher salt and drizzle with more olive oil.

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Steps:

• Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Steps:

• Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
• Heat half the oil in a frying pan over medium heat. Add the slices from 1 tomato to the pan and cook for 1 minute. Turn over and sprinkle the slices with the garlic mixture.
• Continue to cook for another minute, shaking the pan occasionally; then turn the slices over again and cook until they are done, but not mushy.
• Slide the tomato slices onto a plate then repeat with the rest of the oil & tomato slices. Serve immediately after cooking.
• Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked.

Steps:

• Arrange tomatoes in glass or plastic dish (one for which you have a cover).
• Shake remaining ingredients in tightly covered container; pour over tomatoes.
• Cover and refrigerate at least 3 hours but no longer than 24 hours.
• Serve on lettuce leaves if desired.

Steps:

• Preheat the oven to 300 degrees F.
• Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.

Steps:

• For the balsamic vinegar and agave nectar glaze: Put the balsamic vinegar and agave in a small saucepan over medium heat. Bring to a simmer and cook until the mixture comes together and thickens. Set aside to cool slightly. Rim a cocktail glass with the glaze.
• For the tomato slice: Add the fresh tomato water and Basil-Infused Vodka to a cocktail shaker, add large ice cubes, shake vigorously and double-strain into the prepared glass. Add the foam on top, garnish with the basil leaf and serve.
• Combine the vodka and basil leaves and let steep for at least 2 days. Strain out the basil before serving.

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

Steps:

• Preheat oven to 400 degrees. Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with salt and pepper and sprinkle with thyme leaves. Transfer to oven and roast until softened and browned in spots, about 20 minutes.

Steps:

• In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
• Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.

Steps:

• Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
• Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy.
• Slide the tomato slices onto a plate, and serve immediately.

Steps:

• Set oven to 350°F.
• Lighly grease a large baking sheet.
• In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this).
• Using a spoon top each tomato slice with a small amount of mayo mixture.
• Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
• Bake for about 10-15 minutes or until golden brown.