Italianbroiledtomatoes Recipes

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ITALIAN STEWED TOMATOES

Tomatoes stewed with celery, onion, green pepper and basil.

Provided by MARCIAMOLINA

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 9

Number Of Ingredients 6



Italian Stewed Tomatoes image

Steps:

  • In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g

24 large tomatoes - peeled, seeded and chopped
1 cup chopped celery
½ cup chopped onion
¼ cup chopped green bell pepper
2 teaspoons dried basil
1 tablespoon white sugar

ITALIAN BROILED TOMATOES

A great side dish or yummy appetizer! Great way to use up some of the last of the season tomato crop.

Provided by TishT

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Italian Broiled Tomatoes image

Steps:

  • Cut the tomatoes in half horizontally.
  • Place them on a baking sheet, skin side up, and broil them for 2 minutes, then turn.
  • You may prefer to line the baking sheet with parchment paper, because the tomatoes will drip some juice.
  • Mix together the garlic, olive oil and parsley and drizzle over the tomatoes.
  • Season with salt and pepper.
  • Place the tomatoes back under the broiler and cook for 6 minutes or until cooked.
  • Serve hot or warm.

4 large ripe tomatoes
2 cloves garlic, minced
1/4 cup olive oil
1 tablespoon chopped parsley
sea salt
black pepper
12 -20 drops balsamic vinegar, a few per tomato (or more if you like it!)

BROILED TOMATOES: LOW CARB

Provided by Food Network Kitchen

Categories     side-dish

Time 48m

Yield 2 servings

Number Of Ingredients 6



Broiled Tomatoes: Low Carb image

Steps:

  • Season tomatoes with the salt and place seed-side down on a rack or paper towel to drain for about 30 minutes. Blot dry with a paper towel.
  • Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Place the tomato halves on the prepared pan, seed-side up, season with pepper to taste, drizzle with olive oil, and sprinkle herbs over the top. Broil until hot and the tops begin to brown, about 8 minutes.
  • Top with cheese and broil until cheese is melted, about 1 minute. Serve 3 halves per person.

Nutrition Facts : Calories 96 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Carbohydrate 5 grams, Fiber 1 grams

3 large plum tomatoes (about 12 ounces), halved lengthwise
3/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh herbs, such as thyme, rosemary, oregano, or marjoram
1 tablespoon freshly grated Parmesan

ITALIAN STYLE TOMATO BREAD

Provided by Rachael Ray : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 9



Italian Style Tomato Bread image

Steps:

  • Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
  • Halve the bread across horizontally and toast or char.
  • Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.

1/4 cup extra-virgin olive oil
1 small red chile, chopped or thinly sliced
1 large clove garlic, thinly sliced
1 round loaf crusty bread with or without sesame seeds
1 large ripe tomato
Salt
2 tablespoonfuls capote capers or sliced caper berries
A scant handful pitted black olives, coarsely chopped
8 thin anchovy fillets, drained, optional

ITALIAN STUFFED TOMATOES

Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14



Italian Stuffed Tomatoes image

Steps:

  • Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.

Nutrition Facts : Calories 172 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 399mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

8 medium tomatoes
1/2 pound bulk Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 cup chopped zucchini
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cooked long grain rice
3/4 cup shredded provolone or part-skim mozzarella cheese
6 tablespoons shredded Parmesan cheese, divided
3 tablespoons chopped fresh parsley

BROILED TOMATOES

Serve these tomatoes with our Shrimp and Andouille with Grits.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 3



Broiled Tomatoes image

Steps:

  • Place 4 halved tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Broil until lightly charred, 8 minutes, rotating sheet halfway through.

4 halved tomatoes
Olive oil
Coarse salt and ground pepper

ITALIAN TOMATOES

Mom made this all the time for us. Dad and I dipped hard, crusty bread into the remaining juices!! YUMMY! Great for a side dish.

Provided by PJ Davis

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3



Italian Tomatoes image

Steps:

  • Cut tomatoes into wedges (over the bowl).
  • Cut onion into slices.
  • Add Italian Salad dresing and mix thoroughly.
  • Refrigerate for one hour.

5 big ripe tomatoes
1 big white onion
1/2 bottle Italian salad dressing

BAKED ITALIAN TOMATOES

I made this recipe into a family favorite. We have a big garden each year, so most of the ingredients come right from the garden.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 10



Baked Italian Tomatoes image

Steps:

  • Halve and seed tomatoes; invert onto paper towels to drain., In a small bowl, combine the remaining ingredients; spoon over tomato halves. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 165 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 464mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.

2 large tomatoes
1/2 cup soft whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

BROILED ROMA TOMATOES

Categories     Herb     Tomato     Brunch     Side     Broil     Valentine's Day     Low Carb     Low Fat     Vegetarian     Low Sodium     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 4



Broiled Roma Tomatoes image

Steps:

  • Preheat broiler. Place tomatoes cut side up in baking dish. Spread garlic over cut half of tomatoes. Sprinkle tomatoes with oregano then Romano. Season with pepper. Broil until tomatoes are tender, about 5 minutes. Serve.

8 plum tomatoes, cut in half lengthwise
1 large garlic clove, pressed
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
4 teaspoons grated Romano cheese

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