Hot Herbed Tomatoes Recipes

GARLIC AND HERB TOMATOES

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Garlic and Herb Tomatoes image

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.

Ingredients

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

HERBED TOMATOES

Tomatoes grow so many places that all herbs seem to have some sort of agreement worked out with them. And the polyamorous tomato seems, among a lucky few ingredients, to carry on genuine and stirring and entirely unique relationships with each herb. Here is a recipe for herbed tomatoes inspired by something my friend Emma made years ago, which she called, enigmatically, Tomatoes Provençal. In any case, mine are neither Provençal nor provincial, but à l'Americaine, using herbs that I usually eat in food from Vietnam and Thailand but that grow happily beside tomatoes in each of those countries - as well as in ours - in what may or may not be a French provincial preparation.

Provided by Tamar Adler

Categories vegetables, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 6

Herbed Tomatoes image

Steps:

Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.
Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds. Lightly brush or drizzle your pan with olive oil. Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.
Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate. Lightly salt the cut sides.
In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt - about 1/2 teaspoon. When you have a fairly smooth paste, mix in the chopped herbs and olive oil. Taste. Adjust salt until the paste is very well seasoned.
Divide the herb paste among the cut sides of the tomatoes, using it all. There should be a thick, herby blanket on each. Eat warm or at room temperature or cool.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 320 milligrams, Sugar 3 grams

Ingredients

6 medium-size summer tomatoes - somewhere between the size of a golf ball and a tennis ball
4 tablespoons olive oil (best possible), plus more for the pan
Salt
2 tablespoons chopped green or summer garlic, or 1 tablespoon chopped regular garlic
4 tablespoons very finely chopped fresh cilantro, stems included
2 tablespoons very finely chopped fresh Thai basil, leaves only

SLICED TOMATOES WITH FRESH HERB DRESSING

Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.

Provided by MOMAZIRLOTT

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

Sliced Tomatoes with Fresh Herb Dressing image

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.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g

Ingredients

4 large ripe tomatoes, sliced
¼ cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons minced garlic
¼ cup freshly grated Parmesan cheese
salt and ground black pepper to taste

HERBED CHERRY TOMATOES

Meet the Cook: My recipe's a good one for when you want a little fancier salad dish but one that's still quick to fix. I find it's especially popular served with grilled steak, baked potatoes and corn on the cob. I came across Herbed Cherry Tomatoes when I was a new bride searching for interesting ways that I could cook for my husband. Jerry and I now have a pair of daughters, ages 16 and 10. -Dianne Bahn, Yankton, South Dakota

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Herbed Cherry Tomatoes image

Steps:

Place tomatoes in a large bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar. Pour over tomatoes. , Cover and refrigerate for at least 3 hours. Drain; serve on lettuce if desired.

Nutrition Facts : Calories 56 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 pint cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons white vinegar
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Leaf lettuce, optional

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Pour the olive oil into a medium sized bowl, then mix in the garlic, basil, rosemary and parsley (unless you are using fresh parsley, then you keep the parsley until the end)
Take each tomato half and swirl around the bowl, coating with the oil and seasonings, then lay them cut side up on a baking sheet. I used my hands to do this, and then I make sure that there are some garlic pieces on top of each one at the end by spooning them on top. Sprinkle with salt and pepper.

Hot Herbed Tomatoes Recipes

GARLIC AND HERB TOMATOES

HERBED TOMATOES

SLICED TOMATOES WITH FRESH HERB DRESSING

Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.

HERBED CHERRY TOMATOES

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