GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
GRILLED TOMATOES
I make this at least once a week. Tomatoes are even better for you when they are cooked. It enhances their nutrition. Since my husband's heart attack last year, I serve him lots of tomatoes. I have done these on the grill and in the toaster oven (when it's too cold outside to cook) and I have made it so many different ways, by changing the type of cheese I use to actually hollowing out the tomatoes and stuffing them with the ingredients. When I make them, I usually sprinkle a little home made chili powder on his because he likes his spicier, I like mine just plain. (I didn't add the chili powder in the recipe as it's a home made blend of whatever peppers were growing in our garden last year that I dehydrated and ground up) Sometimes, we have had these with no other cheese except for the feta and it is still very good. Just adjust the recipe to your likings and see what you can come up with!
Provided by C and Ds Mommy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash the tomatoes. Cut them in half.
- Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
- On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
- Sprinkle the feta cheese on top and top with the grated cheese if using.
- Place on a preheated to low temperature grill or in toaster oven.
- Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
- An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.
FRIED GREEN TOMATILLOS WITH BURRATA, CUMIN AND BASIL
Provided by Aarti Sequeira
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- This looks like a lot of work, but it really isn't. All you have to do is set yourself up for success! First, line a baking sheet with paper towels or parchment paper. Set a cooling rack over it. This will be where you land your fried 'maters.
- Then, using your hands, rip the burrata into bite-size pieces (1 per slice of tomatillo), and line them up on a plate. Season them with a little salt and pepper. Slice your lime into wedges so that it's easy to squeeze over the top of the whole thing at the end; keep your basil handy too. Set them aside.
- To make the cumin oil: In a very small skillet (cast-iron if you have it), warm the olive oil until it's nearly smoking. Add the cumin seeds. (The seeds should sizzle once they hit that oil! If not, your oil is not hot enough.)
- Cook, swirling the pan every now and then, until the cumin seeds darken in colour (don't let them burn!). As soon as they've darkened, pour the oil into a small bowl, and let it cool.
- Then, grab a large skillet (again cast-iron is awesome) and set it over medium-high heat. Add the canola oil. Keep an eye on it while you set up your dredging station (if it starts to smoke, take it off the heat to cool off).
- Pour the buttermilk into a flat-bottomed dish, and season with a little salt and pepper. In another similarly shaped bowl, whisk together the cornmeal, flour, garam masala, and cayenne pepper. Season it also with a generous pinch of salt and pepper.
- To check that the oil is hot, drop a pinch of the flour-cornmeal mixture into the pan. If it sizzles enthusiastically at you, it's time to go!
- Dip both sides of a tomatillo slice in the buttermilk. Then, using your other hand (to avoid the "claw"), dredge it in the cornmeal mixture. Shake off excess cornmeal, and drop it into the oil. Repeat with as many slices as you can fit into the pan without overcrowding. By the time you've placed the last slice in the pan, it will probably be time to flip the first one. It should be lightly golden, but not soft. Cook another minute or so, and then remove to the parchment-lined baking sheet.
- To assemble: Place the tomatillos on a platter. Top each one with a piece of burrata. Drizzle those puppies with a little cumin-infused oil. Sprinkle some basil over the top and finish with a squeeze of lime juice. Serve your fancy-pants fried green beauties immediately!
- Combine the cinnamon sticks, whole cloves, green cardamom pods, and black cardamom pods into a spice/coffee grinder and grind until fine. Store the masala in an airtight container away from direct sunlight.
FRIED GREEN TOMATOES WITH BBQ-BUTTERMILK SAUCE
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the tomatoes: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- In a shallow dish, add the cornmeal, paprika, salt, cayenne and pepper. Mix will. Place the flour on a separate shallow dish. Place the beaten eggs into another shallow dish. Dredge the slices of tomato into the flour, then the eggs and finally in the seasoned cornmeal. Place the breaded tomatoes in the oil and fry until golden brown, about 3 minutes on each side. Remove and drain the tomatoes on paper towels. Season with salt and pepper.
- For the sauce: Mix the mayonnaise, buttermilk, barbecue sauce, vinegar, lime juice and brown sugar in a bowl. Season with salt and pepper. Serve the sauce alongside the fried tomatoes.
GREEN BEANS WITH TOMATOES & BASIL
Here's a fast and easy way to dress up fresh green beans. Basil adds bright flavor, while lemon juice and garlic bring spring to mind. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BREAD AND BUTTER PICKLED GREEN TOMATOES
We haven't tried preparing this one yet, but we have eaten them, and they are delicious if you like bread and butter pickles. We don't have a garden and have never found green tomatoes in the grocery store for less than $2-3 per pound, a little too pricy for pickling.
Provided by Toby Jermain
Categories Vegetable
Time P1DT6h
Yield 6 pints
Number Of Ingredients 10
Steps:
- Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4" thick slices.
- Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
- Add tomatoes, and soak for 24 hours, mixing a couple times.
- Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
- In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
- While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
- Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
- Remove from heat, and add sliced tomatoes.
- Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
- In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
- Remove and discard spice pouch.
- Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
- Layer hot tomatoes in hot sterilized jars to about 1/2" below the rim.
- Pour hot syrup over top, covering tomatoes by 1/4" and leaving 1/4" of head space.
- Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
- Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
- Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
- Cool, making sure that lids have sealed.
- Jars that leak during processing or dont seal should be stored in the refrigerator and used within a couple of weeks.
- Store sealed jars at room temperature if desired.
- Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.
Nutrition Facts : Calories 1642.7, Fat 1.5, SaturatedFat 0.2, Sodium 88.6, Carbohydrate 408.7, Fiber 6.5, Sugar 399.4, Protein 6.5
GREEN TOMATOES GRILLED WITH BASIL BUTTER
So easy and a great spring/summer dish. I was just never fond of fried green tomatoes, so this is my twist. They are both sweet and savory. Serve on a platter with a mix of other grilled tomatoes; maybe some purple or yellow heirlooms This is a great BBQ food or just a nice night to grill out with family. This butter is also wonderful on any vegetable and it takes just minutes to make. Using fresh basil and fresh lemon juice is really important in this dish.
Provided by SarasotaCook
Categories Low Protein
Time 15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grill -- Just brush the basil butter over each side of the tomato slice and grill on medium heat until golden brown. I make sure to not cook over too direct of heat so they don't burn - you want them to cook through. They should take around 5 minutes per side. Once done, season with salt and pepper.
- Serve -- As I mentioned, I love to serve these along side other grilled tomatoes; heirlooms and other vine ripe, but the green tomatoes will take longer to grill.
- This can be done on an inside grill pan, but an outside grill really works best.
Nutrition Facts : Calories 144.7, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 25.6, Carbohydrate 9.5, Fiber 2.1, Sugar 7.4, Protein 2.4
GRILLED GREEN TOMATOES WITH CREAMY BASIL SAUCE
Make use of unripened green tomatoes, grilled and dressed with basil sauce, in this simple side that goes well with fried chicken or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.
Nutrition Facts : Calories 154 g, Fat 14 g, Fiber 1 g, Protein 1 g
GREEN TOMATO BLT
I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. -Hillian Holmgren, Del Rio, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.
Nutrition Facts : Calories 623 calories, Fat 37g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 1329mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein.
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