Bush Tomato Dressing On A Bed Of Greens Recipes

MIXED GREENS WITH TOMATO-GINGER DRESSING

Steps:

• In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until smooth. Add water, oil, salt, and pepper and puree until smooth.
• Divide greens evenly among 4 salad plates and spoon dressing over top.

STEAMED VEGETABLES WITH TOMATO AND BASIL DRESSING

Steps:

• For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.
• For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

CRISP SPRING GREENS WITH CREAMY TOMATO DRESSING

Steps:

• Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly.
• Top each with sliced green onions and tomato wedges or slices.
• Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired.
• Pass Creamy Tomato Dressing.
• CREAMY TOMATO DRESSING Combine the first 9 to 11 ingredients together in a blender container.
• Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed.
• Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds.
• Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.
• NOTE: May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired.
• The flavor of 3/4 cup olive oil is too intense for this dressing.
• VARIATION: May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired.

FRIED GREEN TOMATOES WITH BUTTERMILK GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
• Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.
• Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
• One at a time, dip the tomato slices first in the buttermilk mixture and then in the flour mixture to coat both sides, shaking off any excess. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crispy before flipping them over only once; if you flip them any more, the coating will fall off.)
• Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining tomato slices.
• Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.

TOMATOES WITH GREEN GODDESS DRESSING

Steps:

• Purée all ingredients except tomatoes in a food processor until pale green and smooth. Transfer to a bowl and thin with water if desired.
• Season tomatoes with salt and pepper and drizzle with dressing.

BLISTERED TOMATO DRESSING

Steps:

• Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
• When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
• Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.

GREEN TOMATO BLT

Steps:

• Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.

ROASTED-TOMATO DRESSING

Steps:

• Preheat oven to 400 degrees.
• Place cherry tomatoes on a rimmed baking sheet.
• Drizzle 2 T olive oil over tomatoes.
• Shake pan to lightly coat tomatoes with oil.
• Sprinkle with 1/2 t salt and 1/2 t pepper.
• Bake for 15-20 minutes, or until tomato skins begin to burst.
• In a food processor or blender, combine roasted tomatoes and garlic.
• Pulse until smooth.
• With the motor running, add remaining 1/2 t salt, remaining 1/2 t pepper, lemon juice, vinegar and remaining olive oil.
• Drizzle over your favorite salad!

MIXED GREENS WITH HONEY MUSTARD DRESSING

Steps:

• In a serving bowl, combine the salad greens, carrot and tomatoes. In a small bowl, whisk the dressing ingredients. Serve with salad. Refrigerate leftover dressing.

TOMATO-MARINATED GREENS AND BEANS TOAST

Steps:

• Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
• Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.