Tomatoescrunchyjuicysweetburstingtomato Recipes
TOMATOES CRUNCHY, JUICY, SWEET...(BURSTING TOMATO)
A MUST MAKE! This recipe is great to make with tomatoes that are red to green! My Husband told me I have to give these a real good name. He was giving these a names but they would have gone off the page. He won 't eat Parmesan cheese or goat cheese and he had both and just loved it! After I told him what cheese are in it he went back for seconds and thirds. I don 't care what anyone rates this at because Mister Picky gave it his top rating! And that's all I care about! BUT if he likes this much it everyone in the world will! These tomatoes had a salty, cheesy, crisp crust. The tomato was warm and juicy. The goat cheese gave it a nice creamy sharpness. Onions and garlic gave it a subtle sweetness. I did use tomatoes that weren't completely ripe. But go for what you have be it green or red. Hey if any of you have a better name for this recipe give me an e-mail. Bursting Tomatoes came from eating them right after being cooked they just burst in your mouth! This is a copycat recipe of a dish I had when vacationing Southwest.
Provided by Rita1652
Categories Cheese
Time 16m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Mix egg and water together.
- Set aside.
- Mix parmesan cheese an flour together set aside.
- Mix breadcrumbs and seasoning together set aside.
- Dust each sliced tomato with flour dip into egg mixture then into breadcrumbs mixture.
- Don`t worry if it doesn`t adhere to the sides.
- Place breaded tomatoes into refrigerator for one hour this help the breading adhere to the tomatoes.
- In a large fry pan heat oil over medium heat.
- Saute onions and garlic till translucent.
- Remove from pan leaving as much of the flavored oil as you can.
- Add more oil to just cover bottom of pan{if necessary} add breaded tomatoes to hot oil brown on each side.
- Just a couple of minutes per side.
- Remove to plate lined with paper towels.
- Plate on a couple basil leaves on a serving plate top with 3 tomatoes.
- Layering with 1/3 crumbled goat cheese and 1/3 sauteed onion and garlic mixture.
- Repeat 2 more times and serve.
Nutrition Facts : Calories 339.5, Fat 20.6, SaturatedFat 5, Cholesterol 104, Sodium 344.1, Carbohydrate 27.4, Fiber 2.9, Sugar 7.7, Protein 12.7
BURST CHERRY TOMATO PASTA
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Tomato Parmesan Basil Garlic Summer Vegetarian Soy Free Tree Nut Free Peanut Free Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
- Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
- Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
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