Easy Chard Cheese And Tomato Bake Recipes

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GREEN TOMATO AND SWISS CHARD GRATIN



Green Tomato and Swiss Chard Gratin image

This is a very comforting and pretty main dish with several layers of good flavor.

Provided by Martha Rose Shulman

Categories     casseroles, side dish

Time 1h

Yield Serves six

Number Of Ingredients 12

1 bunch Swiss chard
1 pound green tomatoes, sliced a little less than 1/2 inch thick
Cornmeal for dredging (about 1/2 cup)
Salt
freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, green shoots removed, minced
2 teaspoons fresh thyme leaves, chopped
3 large eggs, beaten
1/2 cup low-fat milk
3 ounces gruyere cheese, grated (1/2 cup, tightly packed)

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the chard and wash the leaves in two changes of water. Rinse the stems if wide and dice. Set them aside. When the water comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.
  • Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two minutes on each side, just until lightly colored. Remove from the heat and set aside.
  • Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.
  • Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 583 milligrams, Sugar 6 grams, TransFat 0 grams

EASY CHARD WITH FETA AND CHERRY TOMATOES



Easy Chard with Feta and Cherry Tomatoes image

This is a super easy and delicious chard recipe that only uses few ingredients--serve as a vegetarian side or a vegetarian main with crusty bread.

Provided by barbara

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 2

Number Of Ingredients 6

1 bunch chard
1 cup cherry tomatoes, halved
4 ounces feta cheese, cubed, or more to taste
1 clove garlic, sliced
salt and ground black pepper to taste
1 pinch freshly ground nutmeg

Steps:

  • Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
  • Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 10.8 g, Cholesterol 50.5 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 959.1 mg, Sugar 3.7 g

GRILLED CHEESE-AND-TOMATO CASSEROLE



Grilled Cheese-and-Tomato Casserole image

If tomato soup and grilled cheese is your go-to comfort food, then we have the casserole for you. Using the broiler instead of the stovetop makes the work of grilling the bread and cheese easier-try it method when you're cooking sandwiches for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, melted
12 slices white bread
12 slices Cheddar (about 12 ounces)
6 slices Swiss cheese (about 3 ounces)
1/2 cup grated Parmesan
4 cups mixed cherry or grape tomatoes, halved (about 1 1/4 pounds)
Kosher salt
1 cup half-and-half
1/4 cup mayonnaise
2 large eggs
Freshly ground black pepper
1/4 cup fresh parsley leaves, roughly chopped

Steps:

  • Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
  • Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
  • Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
  • Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
  • Switch the broiler to bake, and preheat to 350 degrees F.
  • Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.

BAKED TOMATOES WITH GOAT CHEESE



Baked Tomatoes with Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

BAKED TOMATO MAC 'N CHEESE



Baked Tomato Mac 'n Cheese image

Watch out! This delicious macaroni and cheese recipe will have you making mac 'n' cheese from scratch instead of from a box forever. You and your family will be enjoying the warm, creamy, cheesy, comfort-foody deliciousness quicker than you think-perfect for a school night! And with the surprise of a bit of Mexican flavor, you'll be number one in their books.

Provided by Diana71

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 1h30m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package elbow macaroni
4 tablespoons butter
1 cup milk
3 tablespoons flour
16 ounces shredded Colby-Monterey Jack cheese
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 (7 ounce) cans salsa verde
ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  • Whisk milk and flour together in a small bowl.
  • Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
  • Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
  • Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.

Nutrition Facts : Calories 703.1 calories, Carbohydrate 70.6 g, Cholesterol 95.9 mg, Fat 33.7 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 22.4 g, Sodium 1086.5 mg, Sugar 8.5 g

TOMATO, HAM AND CHEESE BAKE



Tomato, Ham and Cheese Bake image

A great supper dish with a green salad and a glass of Pinot Grigio. Add this to your buffet dinner or potluck supper

Provided by Lorac

Categories     Ham

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

8 large tomatoes, thinly sliced
2 cups cooked ham, chopped
4 tablespoons mayonnaise
2 tablespoons fresh parsley, chopped
6 cups fresh white breadcrumbs
3 cups cheddar cheese, shredded
4 tablespoons butter, melted

Steps:

  • Preheat oven to 375°F.
  • Combine ham, mayo, and parsley.
  • In a separate bowl, combine breadcrumbs, cheese and melted butter.
  • In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
  • Repeat process, creating 2 more layers.
  • Bake 45-50 minutes until golden brown and bubbling.
  • Let sit 10 minutes before serving.

CHEESE TOMATO EGG BAKE



Cheese Tomato Egg Bake image

While making eggs, I wanted something different, so I created this egg bake. We loved it! I hope you will, too. -Jonathan Miller, Naugatuck, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 5

3/4 cup egg substitute
2 tablespoons reduced-fat ranch salad dressing
1/8 teaspoon garlic powder
1 plum tomato, seeded and diced
1 slice process American cheese

Steps:

  • In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top., Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean.

Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 442mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

BAKED COURGETTE & TOMATO GRATIN



Baked courgette & tomato gratin image

Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h10m

Yield Serves 2-4

Number Of Ingredients 11

2 medium courgettes , sliced lengthways about ½cm thick
1 tbsp olive oil , plus extra for the dish and for drizzling
400g can chopped tomatoes , blitzed in a food processor
1 garlic clove , finely chopped
handful of fresh basil (optional)
50g polenta or semolina flour
50g plain flour
1 large egg , beaten
1 ball of mozzarella , sliced (225g)
10g parmesan or vegetarian alternative, grated
50g breadcrumbs

Steps:

  • Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
  • Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
  • Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
  • Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

CHEESE TOMATO POTATO BAKE



Cheese Tomato Potato Bake image

This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.

Provided by Lorac

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs russet potatoes, peeled and diced
1 medium white onion, peeled and chopped
4 tablespoons melted butter
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
1 can Rotel Tomatoes (drained)
8 ounces sour cream
4 slices bacon, cooked and crumbled
additional grated cheese (optional)

Steps:

  • Preheat oven to 350°F.
  • Cook potato and onion in boiling salted water until potatoes are just tender, drain.
  • Add butter, cheeses, tomatoes and sour cream, stir to combine.
  • Place mixture in a baking dish, top with bacon and additional cheese if desired.
  • Bake 20-25 minutes.

Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4

GRILLED CHEESE & TOMATO SOUP BAKE



Grilled Cheese & Tomato Soup Bake image

This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There's no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. -Megan Kuns, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

3 ounces reduced-fat cream cheese
1-1/2 teaspoons dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups 2% milk
2 large eggs
1 cup shredded Italian cheese blend or part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 485 calories, Fat 29g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 918mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

CASSEROLE OF SWISS CHARD AND GRUYERE



Casserole Of Swiss Chard and Gruyere image

Provided by Florence Fabricant

Categories     lunch, casseroles, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound swiss chard (kale may be substituted)
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped scallions
1 cup finely chopped well-drained canned plum tomatoes
1/2 cup freshly grated Gruyere cheese
Salt and freshly ground black pepper

Steps:

  • Rinse the swiss chard, drain it and chop it fine.
  • Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
  • Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
  • Preheat oven to 350 degrees.
  • Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 2 grams

CRUNCHY BAKED TOMATO & ONION GRATIN



Crunchy baked tomato & onion gratin image

Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner

Time 1h45m

Number Of Ingredients 7

3 onions , thinly sliced
3 garlic cloves , thinly sliced
4 tbsp olive oil
1.2kg mixed tomato , from really big to cherry
8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
1 tbsp golden caster sugar
50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
  • Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

BACON-TOMATO BAKE



Bacon-Tomato Bake image

Cheese, bacon and tomato make tasty toppers for an easy hot Bisquick® open-face sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 1/4 cups Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 lb bacon, cooked, crumbled
1/2 large onion, thinly sliced
3 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground red pepper (cayenne), if desired
1 large tomato, cut into about 6 slices
1 cup shredded Cheddar cheese (4 oz)
Additional chopped fresh cilantro or parsley, if desired

Steps:

  • Heat oven to 400°F. Generously grease bottom and sides of 9-inch square pan with shortening. In medium bowl, stir Bisquick mix, Parmesan cheese and water until moistened; spread in bottom of pan. Bake 12 minutes.
  • In medium bowl, mix bacon, onion, 3 tablespoons cilantro and the red pepper; sprinkle over partially baked dough. Place tomato slices on bacon mixture. Sprinkle with Cheddar cheese.
  • Bake uncovered 15 to 20 minutes or until edges are golden and cheese is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle with additional cilantro.

Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1 g

EASY CHARD, CHEESE, AND TOMATO BAKE



EASY CHARD, CHEESE, AND TOMATO BAKE image

Categories     Leafy Green     Side     Sauté     Low Carb

Yield 6 side dish servings

Number Of Ingredients 6

2 tablespoons olive oil
2 bunches Swiss Chard, rough chopped
1 yellow bell pepper chopped
1 medium onion chopped
2.5 cups grated white cheddar cheese
1 large, or two small tomatoes thinly sliced

Steps:

  • Pre-heat oven to 350 degrees. Grease a 13x9x2-inch glass baking dish. Heat olive oil in a dutch oven over high heat. Add chard and saute' until wilted- just a minute or so. Transfer chard to a colander and drain well, pressing on chard with the back of a spoon. Add pepper and onion to still hot dutch oven and saute' until tender, about 8 minutes. Remove from heat. Mix in chard and toss to combine. Mix in all but 1 cup of cheese. Spoon into prepared baking dish. Overlap tomato slices atop chard mixture. Season tomatoes with salt and pepper. Top with remaining cheese. Bake uncovered until heated through, about 40 minutes.

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From thecookierookie.com


CHARD, ROAST CHERRY TOMATO AND RICOTTA BAKE | OLIVEMAGAZINE
2015-03-25 Method. STEP 1. Heat the oven to 220c/fan 200c/gas 7. Toss the tomatoes with a little olive oil, season and roast for 10 minutes. Take out but leave the oven on. STEP 2. In the meantime, melt a knob of butter in a large frying pan then fry the chard for 5 minutes or until wilted and tender. Season with the nutmeg, salt and pepper.
From olivemagazine.com


CREAMY TOMATO PASTA BAKE {QUICK & EASY!} - SPEND WITH PENNIES
Preheat the oven to 350°F. Cook pasta in salted water al dente according to the package directions and drain. Meanwhile, heat oil in a medium saucepan. Add onion and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute or until fragrant. Add cream, tomatoes and marinara sauce. Simmer 2 minutes.
From spendwithpennies.com


CHEESY COURGETTE AND TOMATO BAKE - EFFORTLESS FOODIE
2021-05-10 Three: Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes. Four: Transfer the courgette and tomato mixture to a baking dish. Five: Lay over the mozzarella and tomato slices. Six: Top with the grated cheese, more dried Italian herbs, and breadcrumbs.
From effortlessfoodie.com


TOMATO CASSEROLE WITH ONIONS AND CHEESE RECIPE - THE SPRUCE EATS
2022-01-12 4 medium ripe tomatoes, thinly sliced. 4 small onions, peeled and thinly sliced. 1 teaspoon kosher salt. 1/4 teaspoon freshly ground black pepper. 1/2 teaspoon dried basil, or 2 teaspoons finely chopped fresh basil. 3/4 cup shredded cheddar cheese, or 6 slices American cheese, cut into halves. 1/2 cup panko breadcrumbs.
From thespruceeats.com


10 BEST BROCCOLI CHEESE TOMATO BAKE RECIPES - YUMMLY
2022-06-02 chicken broth, fresh Parmesan cheese, sun-dried tomatoes in oil and 8 more Sumac Chicken Lemon Israeli Couscous Seconds parsley, salt, carrot, diced red onion, olive oil, vinegar, mustard and 8 more
From yummly.com


CHEESE STUFFED TOMATOES RECIPE | EASY STUFFED BAKED TOMATO …
2020-07-20 Preheat oven to 400°F. Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.
From thenovicechefblog.com


MACARONI, CHEESE AND TOMATO BAKE - THE ENGLISH KITCHEN
2015-10-26 Preheat the oven to 200*C/400*F/ gas mark 6. Cook the macaroni until al dente according to the package directions. Drain well. Stir the cooked macaroni into the tomato mixture. Pour into a large baking dish and smooth over. Pour the cheese sauce evenly over top. Sprinkle evenly with the remaining cheese.
From theenglishkitchen.co


CHEESE AND TOMATO BAKE – BETTERMEALRECIPES
2017-03-11 Tip the mixture into a large bowl and grate in three-quarters of the cheese. Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the slices of tomato and bake for 30-35 minutes until risen and golden. You can also add a little of the spinach to ...
From bettermealrecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


BAKED FETA CHEESE WITH TOMATOES - I HEART VEGETABLES
2019-05-15 Preheat oven to 400 degrees. Toss the tomatoes, garlic, olive oil, and oregano until combined. Place the feta in the center of a small, rimmed casserole dish. Cover with tomato mixture. Bake for 20 minutes then remove from the oven. Sprinkle with parsley and let it cool slightly for 5 minutes. Serve with slices of pita or naan.
From iheartvegetables.com


BAKED CHERRY TOMATO & GOAT CHEESE RECIPE / VIDEO- EAT SIMPLE …
Use this tomato, basil and goat cheese (chèvre) bake recipe on crackers, tartines (open face sandwich), or over zoodles, spaghetti, or your favorite gluten free pasta. This baked goat cheese and tomato pasta recipe serves 6 as an appetizer or 3 as a main if you toss with pasta or zoodles. This is the same as above pictures except for using ...
From eatsimplefood.com


SIMPLE SAUTéED SWISS CHARD - AN EASY SWISS CHARD RECIPE
2021-09-08 Add the chopped Swiss chard leaves and diced tomatoes, cover the pot or pan and cook on a medium-low simmer for about 10 minutes until the Swiss chard has wilted. Remove the lid, stir to combine and let cook an additional 3-5 minutes. Turn off the heat, add the lemon juice and stir. Season with salt and pepper to taste.
From runningtothekitchen.com


BAKED MAC AND CHEESE WITH TOMATOES - FEAST AND FARM
Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine. Bring to a simmer and cook until the sauce thickens--another 5 to 6 minutes. Add the cheese and stir until it melts. Add the pasta and stir. If transferring to a baking dish, spray the dish with non-stick spray.
From feastandfarm.com


ONE DISH OVEN BAKED TOMATO CHEESE PASTA - BAKE THEN EAT
2017-09-28 Instructions. Preheat your oven to 200C/400F/Gas mark 6 and lightly grease a large ovenproof dish, then place to one side. In a medium-sized mixing bowl add in the pasta, tinned tomatoes, cherry tomatoes, sliced onion, passata, water, herbs, seasoning and baby spinach leaves and gently mix everything together.
From baketheneat.com


GARLIC CHEESE OVEN BAKED TOMATOES - DAILY DISH RECIPES
2022-02-15 Instructions. Preheat your oven to 400 degrees F. Place sliced tomatoes on a Baking Sheet. In a bowl, combine the minced garlic, Italian herbs, salt, ground pepper and cheeses. Using a Pastry Brush, brush the olive oil on the top of each tomato slice. Sprinkle cheese and garlic mixture generously, on top of each tomato slice.
From dailydishrecipes.com


SWISS CHARD STEAMED WITH TOMATOES - 2 SISTERS RECIPES BY ANNA …
2022-02-19 Chop Swiss chard ( about 1-inch thick) and rinse, submerging under cold running water in a large pot (an 8-quart size pot or larger). If the chard is full of soil, scatter some salt over the chard. Salt is a trick our mom used to help wash the soil off veggies. Drain in a colander. Repeat with the second bunch. Drain also in the colander.
From 2sistersrecipes.com


10 BEST TOMATO CHEESE EGG BAKE RECIPES - YUMMLY
2022-05-25 Overnight Prosciutto & Goat Cheese Egg Bake Tasty Kitchen. whole milk, unsalted butter, green onions, Dijon mustard, crumbled goat cheese and 7 more. Beef Breakfast Sausage and Goat Cheese Egg Bake Beef. It's What's For Dinner. breakfast sausage, 2% reduced fat milk, pepper, thinly sliced green onions and 5 more.
From yummly.com


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