Hot Tomato Tea Recipes
HOT TOMATO DRINK
This recipe came from a friend at least 25 years ago. It is simple to make and keeps well in the refrigerator. It is a big hit with men and women as well as children.
Provided by Taste of Home
Time 20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , Add spice bag to saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag. Stir before serving.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 694mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO TEA SANDWICHES
Provided by Food Network Kitchen
Time 10m
Yield 6 sandwiches
Number Of Ingredients 0
Steps:
- Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.
HOT TOMATO TEA
This is a great beverage to aid decongestion when you're sick, or just to warm you up on a cold night. It's also a good hot winter alternative to a Bloody Mary if you add vodka.
Provided by Starrah
Categories Beverages
Time 8m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Heat, and serve hot.
HOT TOMATO!
Mexican and Spanish inspired baked tomatoes, filled with corn, jalapeno and bell pepper, Monterey Jack cheese, basil, and cilantro! This recipe can be easily halved or doubled. Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F. Lightly oil a baking sheet, and set aside.
- Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixing bowl. Scoop out the pulp from the remaining 3 tomatoes, and save for another use. Invert the tomato shells onto paper towels to drain.
- Add the corn, jalapeno pepper, scallions, bell pepper, basil, cilantro, cheese, salt, and black pepper to the tomato pulp. Toss lightly until well mixed, and loosely fill the tomato shells with the mixture.
- Sprinkle each tomato with 1/2 teaspoons of cornmeal, and dot with 1/2 teaspoons of butter. Arrange the tomatoes on the prepared baking sheet.
- Bake 25 minutes, until crumbs are golden brown and tomatoes are cooked through. Place the tops back on top before serving. Enjoy!
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- Put cheesecloth over cup and pour tomato mixture over cheesecloth, collecting the liquids in the cup. To speed up the process press tomato with spoon. Remove cheesecloth, discard tomato pieces on top (compost!). Add celery salt into cup and stir. If serving chilled, add a couple of ice cubes to cup.
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