TOMATOES WITH LEMON THYME
This is so simple that it is almost an embarrassment to post as a recipe. I snagged the idea from the August 2007 Martha Stewart Living, and loved the combination of the herb and the fresh tomatoes. She suggests that placing this salad in the sun for 20 minutes before serving will help the individual flavors meld. That is one thing that you wouldn't want to do with potato salad. LOL (Cook time is the time for flavors to meld.)
Provided by Ms B.
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter.
- Season with salt and pepper.
- Drizzle with olive oil.
- Sprinkle with lemon thyme leaves.
- Lay lemon thyme sprigs over the top for garnish.
- Let stand for at least 20 minutes prior to serving.
Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.9, Fiber 2.4, Sugar 5.2, Protein 1.8
PRESERVED TOMATOES WITH LEMON THYME
Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
- Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
- Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
- Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.
PRESERVED LEMON & TOMATO SALAD WITH FETA
Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread
Provided by Good Food team
Categories Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
- Toss gently just before serving along with chunks of warm, crusty bread.
Nutrition Facts : Calories 215 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.49 milligram of sodium
SLICED TOMATOES WITH LEMON THYME
This is a fantastic recipe for your different varieties of tomatoes, red, yellow, orange, purple, striped, black, and the list goes on - just have fun with it.
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Thinly slice tomatoes (If using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top and let stand for at least 20 minutes before serving.
Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.9, Fiber 2.4, Sugar 5.2, Protein 1.8
PRESERVED LEMON CHICKEN SKEWERS WITH SUMMER TOMATO SALAD
Cook these lemony chicken skewers on a barbecue to get that fabulous charred taste. Serve with our colourful tomato salad for a lovely light summer supper
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Cut the chicken into 3cm pieces, then mix in a bowl with the lemon, thyme, garlic, oil and ¼ tsp black pepper. Leave covered in the fridge for at least 3 hrs or ideally, overnight.
- Just before you're ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.
- Thread the chicken onto four skewers, put on the barbecue and cook for 15-20 mins, turning halfway. They should be nicely charred and cooked through. Alternatively, heat a griddle pan over a high heat until very hot. Lay the skewers in the pan and cook for 15-20 mins, turning halfway.
- Arrange the tomatoes and olives on a sharing platter. Drizzle over the dressing, scatter over the pine nuts and extra thyme, then serve with the chicken skewers.
Nutrition Facts : Calories 341 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
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