Swissbakedtomatoesincream Recipes

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
• For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
• Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.

Steps:

• Preheat oven to 450 degrees F.
• Place tomatoes cut-side up on a baking sheet.
• Top with Parmesan, oregano, salt and pepper.
• Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
• Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
• In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
• Bake in preheated oven for 20 to 25 minutes.

Steps:

• For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain.
• Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
• Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes.
• For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil.
• Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato.
• Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup.
• Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely.
• Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.

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.

Steps:

• Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan.
• Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper.
• Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature.

Steps:

• Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
• Drain tomatoes, reserving 1 cup juice, then chop.
• Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
• Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
• Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
• Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.

Steps:

• Cut each tomato in half and arrange cut side up on a baking dish.
• Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme.
• Bake for 15 to 20 min at 375 degrees.

Steps:

• Place tomatoes cut side up in a low-sided baking dish. Season to taste with salt, cumin and paprika. Drizzle with olive oil.
• Roast in a 400-degree oven for 20 to 25 minutes, until softened and sizzling. Brown lightly under broiler if desired. Serve hot or at room temperature. May be reheated.

Steps:

• In a large bowl, combine the potatoes, Swiss cheese, onions and garlic. In another bowl, combine the eggs, sour cream, butter, salt and pepper until smooth. Pour over potato mixture; toss to coat., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 160°.

Steps:

• 1. Preheat oven (or toaster oven) to 400 degrees F.
• 2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
• 4. Salt and pepper lightly, add basil (as much or little as you like) and cook tomatoes for 10 minutes, or until tender but not mushy.
• 5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.

Steps:

• Preheat oven to 425°F.
• Butter a baking dish with 2 inch sides.
• Cut the tomatoes in half and squeeze out the seeds.
• Lightly salt them Melt the butter in a medium saucepan.
• Add onion and saute for 2 minutes.
• Add flour, salt pepper, paprika and mustard-whisk well and bring to a bubbling simmer.
• Add milk and Worcestershire sauce and whisk again.
• Turn up the heat to medium and slowly whisk in the egg yolks.
• Add the cheese and stir until melted.
• Place tomatoes, cut side up in the casserole dish and pour sauce over top.
• Bake about 25 minutes until browned.

Steps:

• Place tomatoes, cut side up, in an ungreased 15x10x1-in. baking pan; dot with 2 tablespoons butter. Broil 4 in. from heat until butter is melted, 4-6 minutes., Meanwhile, in a small microwave-safe bowl, combine remaining butter and onions. Microwave, uncovered, on high until onions are tender, 2-3 minutes. Stir in bread crumbs, Parmesan cheese, salt and garlic powder; spoon over tomatoes. Sprinkle with Swiss cheese. Broil until cheese is melted, 1-2 minutes.

Steps:

• Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
• Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
• Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
• If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
• Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
• These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.