Garlic Tomato Slices Recipes

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BAKED TOMATO SLICES



Baked Tomato Slices image

A delicious way to top leftover pasta!

Provided by Laura

Categories     Side Dish     Vegetables     Tomatoes

Time 15m

Yield 2

Number Of Ingredients 5

olive oil, divided, or as needed
1 large tomato, cut into 1/2-inch-thick slices
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, minced
salt and ground black pepper to taste

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

ROASTED TOMATOES WITH GARLIC



Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

GARLIC TOMATO SLICES



Garlic Tomato Slices image

Make and share this Garlic Tomato Slices recipe from Food.com.

Provided by Karen..

Categories     Vegetable

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 6

4 medium firm ripe tomatoes, cut into 1/4 inch slices
1/4 cup olive oil
2 tablespoons red wine vinegar
1/8 teaspoon salt
3 drops hot sauce
2 large garlic cloves, finely chopped

Steps:

  • Arrange tomatoes in glass or plastic dish (one for which you have a cover).
  • Shake remaining ingredients in tightly covered container; pour over tomatoes.
  • Cover and refrigerate at least 3 hours but no longer than 24 hours.
  • Serve on lettuce leaves if desired.

Nutrition Facts : Calories 48.1, Fat 4.6, SaturatedFat 0.6, Sodium 29.1, Carbohydrate 1.8, Fiber 0.5, Sugar 1.1, Protein 0.4

ROASTED SLICED TOMATOES



Roasted Sliced Tomatoes image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

4 small vine-ripe tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
A few stems thyme, leaves finely chopped

Steps:

  • Preheat the oven to 300 degrees F.
  • Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.

GARLIC-TOMATO TOAST



Garlic-Tomato Toast image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Brush 6 slices crusty bread on both sides with olive oil; broil until golden. Rub with a garlic clove and the cut side of a tomato. Sprinkle with kosher salt and drizzle with more olive oil.

TOMATO, GARLIC, AND POTATO FRITTATA



Tomato, Garlic, and Potato Frittata image

Categories     Egg     Garlic     Potato     Tomato     Breakfast     Brunch     Broil     Vegetarian     Quick & Easy     Lunch     Pan-Fry     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (light main course) servings

Number Of Ingredients 10

6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 ounces)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)

Steps:

  • Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
  • Preheat broiler.
  • Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
  • Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
  • Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
  • Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
  • Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
  • Slide onto a platter and cut into 4 wedges.

ROASTED GARLIC TOMATO PIZZA



Roasted Garlic Tomato Pizza image

There's nothing fancy about this appetizing entree. Its naturally good ingredients speak for themselves. The yeast crust provides a tasty base. We especially enjoy it in summer when the tomatoes and basil are fresh from our garden.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (120° to 130°)
4-1/2 teaspoons olive oil
TOPPING:
1 large whole garlic bulb
2 to 3 teaspoons olive oil, divided
3 plum tomatoes, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounce) shredded mozzarella cheese
3 tablespoons julienned fresh basil

Steps:

  • In a large bowl, combine 1-1/2 cups flour, Parmesan cheese, yeast, sugar and salt. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1 teaspoon oil. Wrap in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze roasted garlic onto a cutting board and slice., Punch dough down. On a lightly floured surface, roll dough into a 15-in. circle. , Transfer to a greased 14-in. pizza pan. Build up edges slightly; prick dough thoroughly with a fork. brush dough with the remaining oil. Layer with tomatoes, roasted garlic, salt, pepper and mozzarella cheese. , Bake at 450° for 18-20 minutes or until golden brown. Sprinkle with basil.

Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 524mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

GARLIC TOMATO BRUSCHETTA



Garlic Tomato Bruschetta image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

PAN CON TOMATE



Pan Con Tomate image

Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.

Provided by David Tanis

Categories     dinner, lunch, snack, weekday, finger foods, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

3 or 4 very ripe medium tomatoes (about 1 1/2 pounds)
1 pint cherry tomatoes (about 12 ounces)
4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick
4 to 6 garlic cloves, peeled
Salt and pepper
Extra-virgin olive oil
Basil leaves, for garnish (optional)

Steps:

  • Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
  • Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
  • Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
  • With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
  • Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
  • Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams

FRIED TOMATOES WITH GARLIC (BANADOORA MAQLIYA MA' THOOM)



Fried Tomatoes With Garlic (Banadoora Maqliya Ma' Thoom) image

A yummy-looking mezze dish, posted for World Tour 05. Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.

Provided by currybunny

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 garlic cloves, crushed
1/2 small hot pepper, very finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons oil
2 large firm tomatoes, thickly sliced
salt and pepper

Steps:

  • Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
  • Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy.
  • Slide the tomato slices onto a plate, and serve immediately.

Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 0.9, Sodium 6.4, Carbohydrate 5.1, Fiber 1.3, Sugar 2.7, Protein 1.1

BAKED WHITEFISH WITH TOMATOES AND GARLIC



Baked Whitefish with Tomatoes and Garlic image

Provided by Rachel Shakerchi

Categories     Fish     Garlic     Herb     Tomato     Bake     Quick & Easy     Bass     Spice     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 large bunch cilantro, chopped
3 large garlic cloves, chopped
3 tomatoes, sliced
4 5-to 6-ounce whitefish or sea bass fillets
1/4 cup olive oil
1 tablespoon paprika
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground pepper
3 cups (about) water

Steps:

  • Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
  • Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO



Midnight Pasta With Anchovies, Garlic and Tomato image

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

Provided by Melissa Clark

Categories     pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 10

Salt, as needed
1/2 pound bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil, plus more as needed
4 garlic cloves, thinly sliced
4 to 8 oil-packed anchovy fillets, chopped (optional)
Large pinch of red-pepper flakes, plus more for serving
1 1/2 tablespoons tomato paste
1/2 small lemon, zested
Handful of coarsely chopped parsley or basil leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
  • Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
  • Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.

HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI



Heirloom Tomato Tartines with Garlic-Parsley Aioli image

You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli-smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.

Provided by Greg Lofts

Categories     Food & Cooking     Lunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling

Steps:

  • In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
  • Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.

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2021-02-11 Instructions. Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly. Slice tomatoes and chop garlic. Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat.
From ifoodreal.com


GARLIC TOMATO BASIL PIE - BIGOVEN.COM
Garlic Tomato Basil Pie recipe: Try this Garlic Tomato Basil Pie recipe, or contribute your own. Add your review, photo or comments for Garlic Tomato …
From bigoven.com


BAKED TOMATOES WITH ROSEMARY AND GARLIC RECIPES - FOOD NEWS
Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and rosemary, and cook until the garlic just begins to turn golden, 1 to 2 minutes. Add the tomatoes and sugar, and cook, tossing occasionally, until the tomatoes break down, 7 to 8 minutes, adding the peperoncino once the tomatoes give up their juice.
From foodnewsnews.com


GARLIC & HERB PANKO-BREADED TOMATOES | MCCORMICK
3 large plum tomatoes, cut into 1/4-inch thick slices (about 20 slices) INSTRUCTIONS. 1 Preheat oven to 425°F. Mix panko, Parmesan cheese and 2 teaspoons of the Seasoning in shallow bowl. Mix vinegar, honey and remaining 1/2 teaspoon Seasoning in another bowl. Dip each slice of tomato into vinegar mixture then coat in panko mixture.
From mccormick.com


GARLIC TOMATO EGGS RECIPE: HOW TO MAKE GARLIC TOMATO EGGS AT …
2022-02-18 To make this simple recipe, just heat a pan and add in olive oil. Once the oil is hot enough, add chopped garlic cloves, saute for minute. Step 2 Crack open the eggs. Crack open the eggs on the pan, place the tomato slices, sprinkle spices and add fresh coriander leaves. Cover the lid and allow the dis to cook in steam. Step 3 Serve hot
From recipes.timesofindia.com


ROASTED TOMATO AND GARLIC SAUCE - THEKITTCHEN
2016-09-07 Tear a small sheet of aluminum foil. Then cut the root end off of the head of garlic. Place it on the foil, sliced-side facing down. Drizzle the remaining olive oil over the garlic, then wrap it up in the foil. Place it on the baking sheet with the tomatoes. Roast the tomatoes and garlic for 30 minutes.
From thekittchen.com


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