Crunchy Oil Cured Tomatoes Recipes

CRUNCHY OIL-CURED TOMATOES

Crunchy Oil-Cured Tomatoes image

Tomatoes take a bath in olive oil, then are finished with breadcrumbs.

Provided by The Bon Appétit Test Kitchen

Number Of Ingredients 4

Ingredients

Sliced tomatoes
Olive oil
Salt
Breadcrumbs

Steps:

Place sliced tomatoes in a pie dish; add olive oil to submerge halfway. Let sit for 30 minutes, turning once. Lift from oil (use it for dressings), season with salt, then press into homemade toasted breadcrumbs.

TOMATOES CRUNCHY, JUICY, SWEET...(BURSTING TOMATO)

Tomatoes Crunchy, Juicy, Sweet...(Bursting Tomato) image

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

Ingredients

2 green tomatoes, to slightly red cut into 12 slices (seeds removed)
2 tablespoons flour
1 large egg
1/2 tablespoon water
1/4 cup parmesan cheese
1/4 cup fine breadcrumbs
1/2 teaspoon dried Italian seasoning
2 tablespoons olive oil, more if needed
2 garlic cloves, minced
1/2 cup diced onion
2 ounces herbed goat cheese
basil leaves (to garnish)

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

CURED SAN MARZANO TOMATOES

Cured San Marzano Tomatoes image

These delicious cured tomatoes from A Voce chef Missy Robbins can be used to make her Spaghetti alla Chitarra con Pomodoro, Tomato-Marinated Grilled Fish, and Mozzarella Salad with Tomato Marinade.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 1 quart

Number Of Ingredients 9

Ingredients

3 (28-ounce) cans San Marzano tomatoes, halved and seeded
1/2 cup sugar
1/2 cup coarse salt
10 cloves garlic, smashed
2 lemon peels, cut into 3/4-inch-thick strips
2 orange peels, cut into 3/4-inch-thick strips
4 to 5 sprigs fresh thyme
4 to 5 sprigs fresh oregano
8 cups extra-virgin olive oil

Steps:

Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.
Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.
To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.

OVEN-CURED TOMATOES

Oven-Cured Tomatoes image

Oven-cured tomatoes require only a few minutes of hands-on preparation but must dry out overnight in the oven.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes 24

Number Of Ingredients 5

Ingredients

8 large ripe beefsteak tomatoes
Extra-virgin olive oil
Salt and freshly ground pepper
1 teaspoon sugar
2 teaspoons finely chopped marjoram

Steps:

Heat oven to 250 degrees. Cut tomatoes crosswise into thirds. Place cut side up on parchment-lined baking sheet. Brush with oil; season with salt, pepper, sugar, and marjoram.
Place in oven. For a gas oven with pilot light, turn off heat after 2 hours; leave overnight. For an electric oven, bake 2 hours, then turn to warm; leave overnight.

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