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Old July 16, 2007   #1
lumierefrere
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Default Tomato Verrine

RED, WHITE AND GREEN VERRINE

6 Roma tomatoes
Olive oil
3/4 teaspoon salt, divided
Black pepper
1 teaspoon aged balsamic vinegar
3 garlic cloves, minced
3 tablespoons pine nuts
1 cup chopped fresh basil
3 tablespoons grated Parmigiano-Reggiano
2 teaspoons lemon juice
3 paper-thin slices prosciutto
1 cup plus 2 tablespoons burrata cheese
Cracked black pepper
Fleur de sel (flower of the salt, a French sea salt)
Total time: about 35 minutes, plus up to 4 1/2 hours roasting time
Heat the oven to 225 degrees. Cut the Roma tomatoes in half lengthwise, and place them cut side up on a rack set on a baking sheet. Drizzle 2 tablespoons of olive oil over them. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper.
Roast the tomatoes for 4 to 4 1/2 hours, until they are very tender and begin to collapse and show some browning. Remove from the oven and let cool, then coarsely chop. Add additional salt and pepper to taste if necessary. Stir in the balsamic vinegar.
Using a mortar and pestle, work the garlic and 1/4 teaspoon salt into a fine paste. Grind in the pine nuts and basil until a smooth paste begins to form. Slowly drizzle in 1/4 cup olive oil, then work in Parmigiano cheese, mixing to combine. Add to tomatoes. Just before serving, stir in lemon juice and adjust seasoning if necessary.
Add olive oil to a large skillet until the oil fills the pan to about 1/4-inch deep. Heat the oil over medium-high heat, and when the oil is hot but not smoking, add the prosciutto slices; they should sizzle lightly. Cook until nearly crisp, 4 to 4 1/2 minutes. Drain on a paper towel, and let cool before breaking into 6 shardlike pieces for garnishing the verrines.
For assembly, spoon about 1/3 cup roasted tomatoes into each of six glasses, about 3 1/2 inches high by 3 inches in diameter.
Spoon a generous 2 tablespoons of burrata cheese over tomatoes to make an even layer in each of the glasses. Top with about 1 tablespoon pesto in each glass, spreading it to the sides of the glass. Spoon 1 tablespoon burrata into the center of each glass, leaving an edge of the green pesto showing.
Drizzle a little olive oil over the burrata and sprinkle cracked pepper and fleur de sel. Top each glass with a shard of prosciutto.
Makes 6 servings.
330 calories, 13 grams protein, 5 grams carbohydrates, 1 gram fiber, 29 grams fat, 9 grams saturated fat, 48 milligrams cholesterol, 584 milligrams sodium
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Old October 27, 2011   #2
Zana
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Avocado and Sun-Dried Tomato Spring Rolls

1 quart oil for frying
2 tablespoons vegetable oil
1/3 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup shredded cucumber
2 tablespoons diced onion
1/4 cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
1/3 cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers

Heat 1 quart oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
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Old November 5, 2011   #3
Zana
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Turkish Bulgur with Green Lentils and Walnuts - Cevizli Bat

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fine bulgur
1 cup hot water -- or broth
1 cup cooked green lentils -- (~1/2 cup dry green lentils would make 1 cup cooked lentils)
1/2 cup chopped walnuts
2 green onions -- finely chopped (2 to 3)
1/3 cup chopped parsley
1/4 cup chopped fresh dill
1 green pepper -- or 1/2 green bell pepper, finely chopped
2 tablespoons tomato paste
1 teaspoon Aleppo red pepper flakes -- flakes
1 tablespoon finely chopped fresh basil -- or 1 tsp dried basil flakes
1 teaspoon dry mint flakes
1 teaspoon black pepper -- or less
salt -- to taste
To serve: -- a couple of cherry tomatoes and grape leaves (if unavailable lettuce would do)

Put bulgur in a bowl and add hot water. Stir once, cover with a thick towel and
wait until bulgur soaks all the water.

If you have fresh grape leaves, boil some water and cook grape leaves for 2-3
minutes. Set aside and let cool.

Add tomato paste to bulgur and mix it well with the back of a spoon or your
hands until paste is homogeneously distributed.

Add lentils. Add green onion, parsley, dill, tomatoes, green pepper, basil,
mint, red pepper flakes, black pepper, walnut, and salt.

Serve bulgur with lentils with grape leaves or lettuce. Put some in the middle
of a leave, make a roll or a bundle and enjoy.

Serves 4 to 6

Note: Although the traditional recipe doesn't ask for it, I love adding lemon to
bulgur and lentils.

AuthorNote: Bulgur with Green Lentils and Walnuts is a traditional recipe from a
Central Anatolian city, Tokat. In Tokat's local cuisine dishes with grape leaves
have an important role, and this recipe is a good example. Bulgur with Green
Lentils and Walnuts is a bit like kisir, but has a nuttier taste with walnuts
and lentils.

ChupaNote: I add the tomato paste to the hot water before adding the bulgar,
also add the red and black pepper with the tomato paste. Then add the bulgur.
The seasonings go all thru the bulgur that way. Like many Turkish vegetarian
dishes, you have plenty of protein but crumbled feta makes a nice addition.

Cuisine:
"Turkish"
Source:
"Burcu @ Almost Turkish Recipes blog"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 235 Calories; 8g Fat (27.7% calories from
fat); 11g Protein; 35g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 63mg
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.


Nutr. Assoc. : 218 0 2824 0 0 0 0 0 0 0 20028 20135 0 0 0
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Old September 11, 2016   #4
My Foot Smells
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Default baked goat cheese dip

had a small get together last night and this one is a winner!! i'm not going to post a recipe unless it gets 5 stars.

here is a good one. topped with fresh cherry tomatoes.


"Baked Goat Cheese Dip"

Ingredients


  • 1 10 -ounce log goat cheese, at room temperature


  • 4 ounces cream cheese, at room temperature


  • 1/4 cup grated parmesan cheese


  • 1/4 cup extra-virgin olive oil, plus more for brushing


  • Freshly ground pepper


  • 8 small cocktail tomatoes (about 10 ounces), quartered


  • 2 tablespoons chopped fresh chives


  • 2 teaspoons balsamic vinegar


  • 1 clove garlic, finely chopped


  • Kosher salt


  • Toasted baguette slices, for serving


Directions
  • Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
  • Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.
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