Hot Tomato Recipes

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HOT TOMATO!



Hot Tomato! image

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

6 tomatoes, ripe but firm
1 cup corn kernel, fresh (or frozen and thawed)
1/2 fresh jalapeno pepper, minced (2 tsp.)
1/3 cup scallion, chopped
1/3 cup red pepper, minced
3 tablespoons fresh basil leaves, chopped (or 1 tbls. dried)
2 tablespoons cilantro, chopped
4 ounces monterey jack cheese, shredded
1/2 teaspoon salt
black pepper, to taste
1 tablespoon yellow cornmeal
1 tablespoon unsalted butter

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!

RED-HOT TOMATO SAUCE



Red-Hot Tomato Sauce image

Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes, or to taste
1 cup loosely packed fresh basil, cut into chiffonade

Steps:

  • Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute.
  • Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.

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