GARLIC ROASTED TOMATO SPREAD
These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.
Provided by Allrecipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
- Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
- Transfer tomato mixture to a blender or food processor; puree until smooth.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 296.8 mg, Sugar 3.5 g
PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
GARLIC PARMESAN SPREAD
It doesnt get much easier than this! Use on top of your favorite type of bread or rolls for a great cheesy garlic bread! Source: The One-Armed Cook Cookbook. Shown here with Recipe #125760 (highly recommended) on an English muffin.
Provided by Munchkin Mama
Categories Breads
Time 10m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients, stirring well to mix.
- Spread on your favorite bread.
- Broil in preheated oven on the middle oven rack for about 5 minutes (watch closely) or until golden brown and bubbly.
TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
PARMESAN-TOMATO SPREAD
No need to pick up one of those expensive spreads at the deli counter-this quick-to-make Parmesan-Tomato Spread is probably better anyway.
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield Makes 16 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 7
Steps:
- Mix cheeses and sour cream in medium bowl until well blended. Stir in tomatoes, onions and basil;.
- Refrigerate at least 1 hour before serving.
- Serve with crackers.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
TOMATO-WALNUT PESTO SPREAD
Whenever I bring this popular spread to parties, I know I'm going to get recipe requests. The red, green and white layers make it especially festive for Christmastime. -Marsha Dawson, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/3 cups.
Number Of Ingredients 8
Steps:
- Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside., In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture., Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.
Nutrition Facts : Calories 129 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 137mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
TOMATO EGGPLANT SPREAD AND PARMESAN TOASTS
Categories Cheese Herb Nut Tomato Vegetable Appetizer Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 cups spread and about 45 toasts
Number Of Ingredients 14
Steps:
- Make Parmesan toasts:
- Preheat oven to 325° F.
- On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
- In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl. In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown. Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl. Cool mixture.
- Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature. Bring spread to room temperature before serving.
- Just before serving, stir pine nuts into spread. Serve spread with toasts.
GREEN TOMATO PARMESAN
Oven-baked green tomatoes are deliciously tangy smothered with tomato sauce and topped with three kinds of cheese. Serve this as a side dish or a meal's centerpiece.-Mike Chapman, Elyria, Ohio
Provided by Taste of Home
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry., In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil., Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once., Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese., Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 313 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 960mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 5g fiber), Protein 19g protein.
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
More about "parmesan tomato spread recipes"
BAKED PARMESAN TOMATOES - JO COOKS
From jocooks.com
4.6/5 (54)Total Time 15 minsCategory Appetizer, Side DishCalories 55 per serving
- Prep: Preheat oven to 400 F degrees. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
- Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
- Bake: Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.
PARMESAN OVEN BAKED TOMATOES - SPEND WITH PENNIES
From spendwithpennies.com
PARMESAN GARLIC ROASTED TOMATOES | THE RECIPE CRITIC
From therecipecritic.com
PARMESAN TOMATO SPREAD RECIPE - CHEESE.FOOD.COM
From food.com
5/5 (3)Total Time 60 hrs 10 minsCategory Lunch/SnacksCalories 81 per serving
10-MINUTE SUN-DRIED TOMATO PASTA! - THE MEDITERRANEAN DISH
From themediterraneandish.com
SUN-DRIED TOMATO DIP - ONCE UPON A CHEF
From onceuponachef.com
PARMESAN EGGPLANT WITH SUGO DI POMODORO - RECIPE
From farmboy.ca
BLT WITH CRISPY FRIED TOMATOES AND AVOCADO RECIPE
From countryliving.com
BIG BATCH TOMATO SAUCE | FREEZER RECIPES | SBS FOOD
From sbs.com.au
CREAMY TOMATO PARMESAN SOUP — LET'S DISH RECIPES
From letsdishrecipes.com
BAKED PARMESAN TOMATOES - EATINGWELL
From eatingwell.com
ROASTED PARMESAN CREAMED ONIONS | 12 TOMATOES
From 12tomatoes.com
RICOTTA AND PARMESAN SPREAD - BETTER HOMES & GARDENS
From bhg.com
MELISSA'S EASY PARMESAN CHICKEN - RECIPE - COOKS.COM
From cooks.com
ROASTED PARMESAN TOMATOES – MELANIE COOKS
From melaniecooks.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #appetizers #lunch #snacks #eggs-dairy #american #1-day-or-more #refrigerator #holiday-event #kid-friendly #dips #cheese #dietary #low-carb #low-in-something #taste-mood #savory #equipment #number-of-servings
You'll also love