CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS
Provided by Cristina Ceccatelli Cook
Categories Herb Tomato Appetizer Side Vegetarian Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.
HEIRLOOM AND CHERRY TOMATO SALAD
Steps:
- Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.
- For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.
- Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
- For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.
WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE
Easy, homemade pasta sauce that takes no time to prep and tastes like heaven. Make the roasted ingredients ahead of time for a quick and easy meal in the evening.
Provided by aftertodayfalls
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
- Smash garlic cloves and remove peel. Halve all the tomatoes.
- Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
- Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
- Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
- Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 41.2 g, Cholesterol 2.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.5 g, Sodium 69.5 mg, Sugar 1.2 g
CHERRY TOMATOES WITH HERBS, BALSAMIC, AND MOZZARELLA
I think I got the original idea for this recipe from a South Beach diet cook book, but have modified it throughout the years. This is a good snack to bring with you to work. When I don't have cherry tomatoes on hand, I sub two or three sliced roma tomatoes (with a bit of shredded mozzarella sprinkled on top instead of the chopped cheese stick). This makes a lot of "juice" if let sit for 30 mins or longer, so sometimes I'll serve this over a bed of romaine (it's my boyfriend's favorite "salad dressing"). I use dried herbs, but I'm sure fresh would be amazing! (I've tried starting several herb gardens over the years, but now that I am finally in a house and settled in one place, hopefully I'll be more successful!) Prep time includes 30 minutes for marinating.
Provided by Robyns Cookin
Categories Vegetable
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together all ingredients except cheese.
- Let marinate on the counter for at least 30 minutes (longer is always better).
- Add cheese just before serving.
- Great by itself or served over a salad.
Nutrition Facts : Calories 114, Fat 9.2, SaturatedFat 2.4, Cholesterol 9.1, Sodium 93.4, Carbohydrate 4.4, Fiber 1.3, Sugar 2.6, Protein 4.4
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