Tango Tomatoes Recipes

Steps:

• Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with Honey-Lime Vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
• Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving.

Steps:

• In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

Steps:

• Fill 2 ice cube trays with the mango nectar; freeze until solid.
• Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.

Steps:

• Preheat oven to 350 degrees.
• Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set tomato "shell" aside to stuff later.
• Chop tomato top up and set aside.
• In medium nonstick skillet, saute chorizo in olive oil, breaking it up with a spoon as it cooks.
• When browned all over, add onion to skillet and cook until soft, stirring frequently.
• Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well.
• Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
• Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese.
• Using a large spoon, stuff mixture into tomatoes, packing down firmly.
• Top with Parmesan and place tomatoes in oiled baking dish.
• Bake until heated through and cheese turns golden, approximately 20 minutes.
• Sprinkle with remaining 1 tablespoon of cilantro and serve.

Steps:

• 1. Line a rimmed baking sheet with foil, making sure to cover the inside of the rim. Adjust an oven rack to the middle position and preheat the oven to 425°F/220°C.
• 2. Poke the tomatoes with a paring knife to allow steam out during cooking. Place them in a large bowl and season with salt and pepper. Add the oil, vinegar, sugar, Worcestershire sauce, garlic, and Aleppo pepper and rub over the tomatoes with your fingertips, making sure the ingredients are well combined.
• 3. Spread the tomatoes in an even layer on the prepared baking sheet. Roast until the tomatoes are broken down and caramelized, 45 to 60 minutes, stirring twice during cooking. Transfer to a cooling rack and cool to room temperature before using.