BAKED GARDEN TOMATOES WITH CHEESE
Provided by Susan Elizabeth Fallon
Categories Cheese Garlic Herb Onion Tomato Side Bake Sauté Vegetarian Summer Bon Appétit Massachusetts Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.
- Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.
HEALTHY BAKED TOMATOES WITH CHEESY OAT CRUMBLE
Juicy, ripe August tomatoes are the perfect vehicle for this savory oat crumble, making for a low-calorie side dish that can hold its own alongside grilled chicken or steak at any summer cookout.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place a rack at the top of the oven and preheat the oven to 400 degrees F.
- Cut 1/4-inch off the top of each tomato and discard. Use a spoon to hollow out the tomatoes to about halfway down the center. Discard the pulp or reserve for another use. Use your hands to rub the outside of the tomatoes with a light coating of the oil, then drizzle any remaining oil inside the tomatoes. Season the inside of the tomatoes with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place the tomatoes in a 9-by-13-inch baking dish and reserve.
- In a medium bowl, stir together the oats, flour, scallions, lemon zest, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Use your fingers to work the butter into the mixture until it resembles large crumb-like pieces. Evenly divide the oat crumble among the tomatoes.
- Bake until the tomatoes are tender and the crumble is golden brown and crispy, 45 to 50 minutes, rotating the dish halfway through.
- Carefully transfer the tomatoes to a platter and garnish with the sliced basil leaves to serve.
HARVEST TOMATO CRUMBLE
This tomato casserole is worth every moment of time and effort! Beautiful presentation and the intense flavour of roasted tomatoes is exceptional served with a topping of sour cream (I use fat free) and chives. Adapted from Canadian Living magazine.
Provided by Derf2440
Categories Lunch/Snacks
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core and cut tomatoes in half lengthwise.
- Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
- Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
- Roast in 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
- Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
- (make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
- Sprinkle over tomatoes.
- Bake in 400°F oven until golden and bubbly, about 25 minutes.
BEEF AND BEANS WITH OATY CHEESE CRUMBLE
This is delicious, economical, filling family food. The cheesy oat crumble works really well with the ground beef. If you prefer, you can leave out the beans and add extra vegetables instead and you can add pumpkin and sunflower seeds to the crumble for extra crunch too.
Provided by English_Rose
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dry-fry the beef and onion together in a medium saucepan for about 5 mins until browned.
- Add the tomato ketchup, brown sauce, baked beans and season with salt and pepper.
- Add about 2/3 cup boiling water, if necessary to give a moist but not too sloppy gravy.
- Bring to the boil then reduce the heat and simmer for 15 minutes.
- Set the oven to 400°F.
- To make the crumble: place the flour and oats into a mixing bowl, add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the cheese, mustard and salt and pepper.
- Sprinkle the crumble over the beef and bake for 20 mins until golden.
Nutrition Facts : Calories 498.7, Fat 23.5, SaturatedFat 11.4, Cholesterol 79.3, Sodium 498.7, Carbohydrate 48.2, Fiber 5.1, Sugar 8.2, Protein 25
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