BAKED TOMATO SLICES
A delicious way to top leftover pasta!
Provided by Laura
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
- Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
- Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g
TOMATO STEAKS WITH CRAB-CORN RELISH
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, appetizer, side dish
Time 20m
Yield 4 appetizer or light lunch servings
Number Of Ingredients 8
Steps:
- Rub tomato slices with olive oil and sprinkle generously with salt and pepper.
- Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob.
- In a small bowl, combine kernels, crab, basil, lemon juice, Tabasco and salt and pepper to taste, and toss lightly. Top each tomato steak with 1/4 of the relish and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 385 milligrams, Sugar 4 grams, TransFat 0 grams
CHILLED TOMATO SOUP AND CRABCAKES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- Roughly chop the tomatoes and pass through a food mill into a 4-quart stainless steel mixing bowl. Stir in the balsamic vinegar and the garlic, and then whisk in the olive oil. Season with salt and pepper to taste, and set aside.
- Add the crab, mayonnaise, chives and lemon juice to a large mixing bowl and mixing gently, combine well. Season with salt and pepper to taste, and blend in 1 tablespoon olive oil until just combined. Form the crab mixture into 4 round patties, approximately 1 1/2 inches high by 1 1/4 inches wide. Cover and refrigerate for 1 hour. Add 1 tablespoon of olive oil to a 10 inch non-stick saute pan, and place over medium-high heat. Meanwhile, coat the top and bottom of each crabcake with bread crumbs, transfer to the hot pan, and saute until golden brown. Turn and repeat until crabcake is browned on both sides (note: crabcakes are very delicate, so please be gentle when handling them). To serve, stack the basil leaves and slice thinly. Halve the avocado, remove the pit, and using a spoon, invert the half and insert the spoon between the flesh and the skin gently. Jimmy the spoon gently, working deeper and deeper until the flesh is free from the skin. Dice avocado into medium cubes. Ladle the soup into 4 chilled serving bowls and add one quarter of the avocado to each. Place 1 crabcake in the center of the bowl and sprinkle with chiffonade of basil. Garnish each crabcake with a basil top, and serve.
CRAB-TOPPED TOMATO SLICES
When camping, my wife and I top large beefsteak tomatoes with spicy chunks of crab. Then we warm this summer treat over the fire. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 8 ingredients; gently stir in crab., Place tomato slices on a foil-lined baking sheet; top with crab mixture. Bake until heated through, 12-15 minutes. Sprinkle with chives.
Nutrition Facts : Calories 325 calories, Fat 27g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 980mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
CRAB, CORN, AND TOMATO SALAD WITH LEMON-BASIL DRESSING
Best if made ahead so flavors meld. I serve ours with bread. Sometimes have added cooked barley. I used canned crab instead of the expensive stuff.
Provided by WiGal
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine dressing: zest, lemon juice, oil, honey, mustard, salt, and pepper in a cup, stir well, remove about 1/4 cup of dressing mixture and put into medium size bowl for salad for step 2. RESERVE rest of dressing for topping tomato/avocado mixture later for Step 4.
- Into medium sized bowl ( that you have the 1/4 cup of dressing), add the additional 3 tablespoons of lemon juice, corn, basil, bell pepper, onion, and crab; toss gently.
- Arrange 2 tomato slices and 1/4 avocado onto each of 4 plates.
- Drizzle about 1 teaspoon of reserved dressing in cup over each tomato/avocado mixture.
- Divide corn and crab salad between plates.
Nutrition Facts : Calories 289.5, Fat 12.9, SaturatedFat 1.9, Cholesterol 86.1, Sodium 596.5, Carbohydrate 17.9, Fiber 5.2, Sugar 6.2, Protein 28.2
TOMATO CRAB NAPOLEON
Knowing how fond I am of crab, my sister emailed me the recipe for these savoury appetizers. They also make a nice lunch.
Provided by Millereg
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a hot sauté pan, sauté the crabmeat in the butter for about one minute.
- Add parsley, basil, and salt and pepper; taste and adjust seasonings; set aside.
- Place one slice of tomato on the center of a plate.
- Place sautéed crabmeat mixture on top.
- Layer another tomato slice and more crabmeat.
- Top with one more tomato slice.
- (Use 3 slices of tomato and 4 ounces of crabmeat per serving).
- Place mixed greens around the stack.
Nutrition Facts : Calories 182.5, Fat 9.4, SaturatedFat 5.6, Cholesterol 70.5, Sodium 951.8, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 21.4
SLICED TOMATOES WITH FRESH HERB DRESSING
Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.
Provided by MOMAZIRLOTT
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g
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