BEEF WITH TOMATOES RECIPE
Steps:
- Gather the ingredients.
- Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long.
- Add the marinade ingredients to a bowl, stir to combine.
- Add the beef, cover and marinate in the refrigerator for 15 minutes.
- Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, for about 1 minute.
- Remove the tomato skin and cut each tomato into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.
- Cut the celery and spring onions along the diagonal into sections about the same length as the beef.
- Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.
- Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.
- Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken.
- Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.
Nutrition Facts : Calories 455 kcal, Carbohydrate 18 g, Cholesterol 104 mg, Fiber 3 g, Protein 33 g, SaturatedFat 7 g, Sodium 819 mg, Sugar 9 g, Fat 28 g, ServingSize 3-4 portions (3-4 servings), UnsaturatedFat 0 g
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
HERBED BEEF AND TOMATOES
I like to make this in the summer when the tomatoes are in season. The combination of tomato, beef, and rosemary is wonderful. This can be made on the stovetop, too, but I double the liquids.
Provided by papergoddess
Categories Vegetable
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Separate onion into rings.
- Place in crock pot.
- In skillet, brown beef in oil.
- Put in crock pot.
- Add broth, garlic, worcestershire sauce, rosemary, salt, paprika, and pepper.
- Cover; cook on low 8- 10 hours.
- Turn to high heat setting.
- Blend water, soy sauce, and cornstarch.
- Stir into hot mixture.
- Cover and cook until bubbly, 15-20 minutes.
- Stir in tomatoes just before serving.
- Serve over noodles.
HERBED TOMATOES
"My husband and I grow our own tomatoes and enjoy this simple, delicious salad all summer long," shares Kim Bovino in Milford, Connecticut. "It's great with warm French bread and butter for lunch or can double as a quick appetizer."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HERBED BEEF ROAST WITH TOMATO GRAVY
Make and share this Herbed Beef Roast With Tomato Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°; line a 13 x 9 inch pan with foil, and coat with cooking spray.
- Combine the mince garlic, and next 5 ingredients in a small bowl.
- Rub mixture over rump roast; place roast in prepared pan.
- Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145° (medium rare); let stand 10 minutes.
- Meanwhile, prepare jasmine rice according to package directions.
- Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
- Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
- To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.
RED, JUICY, HERB-FRIED TOMATOES
This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!
Provided by LITTLE OREGON GIRL
Categories Side Dish Vegetables Tomatoes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
- Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 7.1 g, Fat 25.9 g, Fiber 3.6 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 588.6 mg, Sugar 1.7 g
HERBED BEEF VEGETABLE CASSEROLE
If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 257 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 434mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
TOMATO-HERB VINAIGRETTE
This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.
Provided by Jenny
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g
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