ROASTED TOMATOES WITH BREAD CRUMBS
Provided by Bobby Flay
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
- Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
PARMESAN OVEN BAKED TOMATOES
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
- In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
- Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
- Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don't become mushy.
Nutrition Facts : Calories 53 kcal, Carbohydrate 3 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 72 mg, Sugar 1 g, ServingSize 1 serving
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
PANEER CON TOMATE
Pan con tomate, the Spanish dish of grated tomato on grilled or toasted bread, is summery and extremely satisfying. Grating a tomato somehow emphasizes everything delicious about it, heightening sweetness and acidity. Paneer con tomate is built on the same principle, but swaps the bread for pieces of crisp-edged, lightly fried cheese. Here, the tomato pulp is seasoned not with olive oil, but with a glug of coconut oil infused with mustard seeds and curry leaves. If you've got homemade paneer, which is looser and softer, then there's no need to fry it.
Provided by Tejal Rao
Categories easy, for two, quick, snack, appetizer
Time 15m
Yield 2 servings, as a snack or appetizer
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
- Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
- Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
- In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.
PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
PAN CON TOMATE
Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.
Provided by David Tanis
Categories dinner, lunch, snack, weekday, finger foods, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
- Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
- Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
- With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
- Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
- Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
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