STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
STEWED TOMATO AND FRESH MOZZARELLA SALAD
Provided by Damaris Phillips
Categories appetizer
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the tomatoes by first scoring them on the bottom with an "x" and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off.
- Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature¿the mixture can be frozen at this at this stage.
- While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice.
- When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving.
HOMEMADE STEWED TOMATOES
Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!
Provided by KITTYANN
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 16
Number Of Ingredients 2
Steps:
- To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.7 g, Sodium 480.6 mg, Sugar 1.9 g
STEWED TOMATO SALAD
Make and share this Stewed Tomato Salad recipe from Food.com.
Provided by Ackman
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place stewed tomatoes in a med. size sauce pan. (KEEP THE CAN).
- Cut up the tomatoes & heat to boiling.
- Remove from heat & imediately add the lemon jello & vinegar,
- Stir until jello is comepletely dissolved.
- Pour everything back into the can & refrigerate overnight.
- DO NOT take out of refrigerator until ready to sit at the table!
- To serve: Cut open the other end of the can & push through.
- Cut into 6, 1 inch slices & serve on a bed of crisp lettuce.
Nutrition Facts : Calories 163.7, Fat 0.1, Sodium 339.6, Carbohydrate 38.8, Fiber 0.7, Sugar 35.8, Protein 3.6
JERSEY FRESH STEWED TOMATOES
This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.
Provided by SHORECOOK
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
- Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g
STEWED TOMATOES
This fast and yummy side is so easy to make, it will be ready in no time. It is good way to use some of your garden-fresh tomatoes.-Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 21m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.
Nutrition Facts :
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- Heirloom Tomato Salad with Rosemary. View Recipe. Fresh, colorful heirloom tomatoes are quartered and combined with olive oil, mild rice wine vinegar, rosemary, and oregano in this light, refreshing salad.
- Shoepeg Corn Salad. View Recipe. Jalapeño peppers provide a touch of heat to this corn and fresh tomato salad, and the creamy dressing cools things down. "Super easy, super tasty!"
- Marinated Cucumber, Onion, and Tomato Salad. View Recipe. Fresh tomatoes are sliced into wedges and combined with cucumbers, onions, and a simple oil-and-vinegar salad dressing.
- Chef John's Panzanella. View Recipe. Use super ripe cherry tomatoes in this irresistible bread salad. "The key is frying the bread cubes in olive oil in a skillet, which makes them crispy," says Chef John.
- Fire and Ice Salad. View Recipe. Cayenne pepper brings a hint of fire to this summer salad, starring fresh tomatoes, cool cucumbers, bell peppers, and red onion rings.
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