TOMATORITA
Provided by Suzanne Hamlin
Categories quick, non-alcoholic drinks
Time 10m
Yield 6 drinks
Number Of Ingredients 10
Steps:
- Cut the tops off the tomatoes. Using your fingers or a melon baller, scoop out and discard the seed packets and then dig out the juicy meat of the tomatoes. Put the tomato flesh and any collected juices in a drink shaker or pitcher. Liquefy the flesh by breaking it up with a spoon. There should be a total of 1 1/2 cups of tomato juice.
- Add the tequila, Grand Marnier, orange juice and salt. Shake or stir vigorously.
- Spread the yogurt, black pepper and kosher salt on 3 separate plates. One by one, dip the rims of six wine glasses, goblets or martini glasses in the yogurt, the pepper and the salt. Divide the tomatorita mixture among the six glasses and serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 2 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1059 milligrams, Sugar 22 grams
TOMATO RICE
Make and share this Tomato Rice recipe from Food.com.
Provided by Redsie
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, soften the onion and garlic in the oil.
- Add the rice and stir to coat the grains with oil.
- Add the broth and tomatoes.
- Season with salt and pepper.
- Bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.
Nutrition Facts : Calories 278.6, Fat 7.9, SaturatedFat 1.2, Sodium 430.3, Carbohydrate 45.1, Fiber 2.3, Sugar 4, Protein 6.4
TOMATO-RICOTTA TART
This savory tart is bound to become a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
- In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
- Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
TOMATO FRITTATA
You say tomato, I say Frittata. Tomatoes are so good for you. I found this recipe in a WebMD magazine at my Dr's office.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
- In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
- Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
- While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
- If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.
CATHERINE SCORSESE'S PASTA SAUCE
Provided by Suzanne Hamlin
Categories dinner, weekday, main course
Time 1h45m
Yield about 12 cups
Number Of Ingredients 20
Steps:
- In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
- In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
- In a small bowl, soak the bread crumbs in the milk until softened.
- In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
- Use about 2 cups of sauce for each pound of pasta.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 501 milligrams, Sugar 6 grams, TransFat 0 grams
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EASY TOMATO RICOTTA TART - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (9)Total Time 45 minsCategory Main CourseCalories 472 per serving
- Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sliced onion and garlic and cook, stirring regularly, until the onion softens and begins to colour. Add about 1 Tbsp water to the pan and stir. Allow to cook, stirring regularly and adding a splash more water as needed, along with a pinch of sugar, until the onions are caramelized. Remove caramelized onions to a clean plate to cool 5-10 minutes before proceeding.
- Place thawed puff pastry sheet on a sheet of parchment paper. Scatter caramelized onions and garlic evenly over pastry, leaving about 1/2-3/4 inches of the edges bare. Spoon dollops of ricotta cheese overtop and then season ricotta lightly with salt and pepper. Sprinkle evenly with Pecorino cheese. Top with tomato slices, covering the top, overlapping just slightly (about 9 slices). Season tomatoes with salt and pepper then drizzle lightly with a bit more olive oil.
- Remove hot baking sheet from oven. Carefully transfer tart, on parchment, onto the hot baking sheet. Place into the 400F oven and bake for 20 minutes. Remove from oven and carefully pull the parchment paper out from under the tart. Return to the oven and bake another 3-5 minutes, or until the underside and edges are golden.
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