Herbed Tomatoes Recipes

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

HERBED TOMATOES

Steps:

• Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.
• Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds. Lightly brush or drizzle your pan with olive oil. Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.
• Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate. Lightly salt the cut sides.
• In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt - about 1/2 teaspoon. When you have a fairly smooth paste, mix in the chopped herbs and olive oil. Taste. Adjust salt until the paste is very well seasoned.
• Divide the herb paste among the cut sides of the tomatoes, using it all. There should be a thick, herby blanket on each. Eat warm or at room temperature or cool.

HERBED CHERRY TOMATOES

Steps:

• Place tomatoes in a large bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar. Pour over tomatoes. , Cover and refrigerate for at least 3 hours. Drain; serve on lettuce if desired.

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

HERBED TOMATOES

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.

SLICED TOMATOES WITH FRESH HERB DRESSING

Steps:

• Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

RED, JUICY, HERB-FRIED TOMATOES

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.

OVEN-DRIED HERBED TOMATOES

Steps:

• Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
• Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
• Season to taste with salt and pepper.
• Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
• Preheat oven to 200 degrees.
• Pack tomatoes in a single layer on parchment paper on a baking sheet.
• Bake for 6 to 12 hours.
• Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
• You'll have plump, juicy tomatoes.
• Cool completely before storing.
• To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
• Store in the refrigerator for 2 to 3 weeks.

BAKED HERBED TOMATOES

Steps:

• Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the onion, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.
• Bake the tomatoes in the upper third of a preheated 450°F. oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.)

HERBED GRAPE TOMATOES

Steps:

• Preheat oven to 425 degrees.
• Combine all ingredients in a large bowl and tranfer to a large rimmed baking sheet.
• Bake at 425 degrees for 13 minutes or until tomato skins pop and tomatoes begin to lose their shape. Can stir after 8 minutes, but I didn't.

HERBED TOMATOES

Steps:

• Cut tomatoes crosswise into 1/4-inch slices. Place in 1-quart serving bowl.
• Sprinkle with fennel and basil. Drizzle with oil. Season to taste with salt and pepper.

HERBED TOMATOES

Steps:

• Preheat the oven to 375 degrees.
• Cut the tomatoes in quarters; reserve the juice that accumulates when you cut them.
• In a large bowl, combine the tomatoes, accumulated juice, 1 c stuffing mix, onion, sugar, salt, oregano and rosemary.
• Mix well and pour in a greased 1 quart casserole.
• Sprinkle the remaining 1/4 stuffing mix on top of the tomatoes and dot with butter.
• Bake at 375 for 45 minutes.