Double Tomato Salad Recipes

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

DOUBLE-TOMATO SALAD

Steps:

• Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1 tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes. Sprinkle with salt and pepper. Top with sun-dried tomatoes and all remaining ingredients.

DOUBLE-TOMATO PASTA SALAD

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

TOMATO SALAD SERVED WITH COTTAGE CHEESE

Steps:

• Cut tomatoes in half and gently squeeze, scooping out pulp and seeds. Dice.
• Mince green onions and chop Cilantro medium fine.
• Add onions, Basil, Cilantro, vinegar, oil and garlic powder to tomatoes and toss. Add salt and pepper to taste.
• Store in fridge until ready to use.
• Serve with 2 scoops low fat cottage cheese and gently mix.