Kates Italian Tomatoes Recipes

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ROASTED TOMATOES



Roasted Tomatoes image

These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.

Provided by Cookie and Kate

Categories     Side dish

Time 2h

Number Of Ingredients 3

2 pints (4 cups) cherry or grape tomatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
¼ teaspoon fine salt

Steps:

  • Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
  • Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
  • Bake for 1 hour 45 minutes to 2 1/2 hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences.
  • Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

Nutrition Facts : ServingSize 1/2 cup, Calories 47 calories, Sugar 3.9 g, Sodium 152.8 mg, Fat 2.6 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 5.8 g, Fiber 1.8 g, Protein 1.3 g, Cholesterol 0 mg

FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES



Focaccia with Rosemary and Sun-dried Tomatoes image

Provided by Katie Lee Biegel

Time 3h10m

Yield 12 servings

Number Of Ingredients 10

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes
2 teaspoons chopped fresh rosemary
Flaky sea salt

Steps:

  • For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
  • In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
  • Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

ITALIAN STEWED TOMATOES



Italian Stewed Tomatoes image

Tomatoes stewed with celery, onion, green pepper and basil.

Provided by MARCIAMOLINA

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 9

Number Of Ingredients 6

24 large tomatoes - peeled, seeded and chopped
1 cup chopped celery
½ cup chopped onion
¼ cup chopped green bell pepper
2 teaspoons dried basil
1 tablespoon white sugar

Steps:

  • In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 6.3 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 34.4 mg, Sugar 15 g

BAKED ITALIAN TOMATOES



Baked Italian Tomatoes image

I made this recipe into a family favorite. We have a big garden each year, so most of the ingredients come right from the garden.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 10

2 large tomatoes
1/2 cup soft whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Halve and seed tomatoes; invert onto paper towels to drain., In a small bowl, combine the remaining ingredients; spoon over tomato halves. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 165 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 464mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.

AUNT KATE'S GREEN BEANS IN TOMATOES



Aunt Kate's Green Beans in Tomatoes image

Italian Flavor...easy to prepare. We are not a fan of green beans BUT cooked this way, we are! Use fresh green beans.

Provided by BARBIANN

Categories     Tomato Side Dishes

Time 1h10m

Yield 4

Number Of Ingredients 6

2 cloves garlic, chopped
2 tablespoons vegetable oil
1 (14.25 ounce) can diced tomatoes with basil and oregano
1 (8 ounce) can tomato sauce
1 pound fresh green beans, trimmed and snapped
salt and pepper to taste

Steps:

  • In a large saucepan, saute garlic in oil over medium-low heat until garlic is slightly browned. Stir in diced tomatoes and tomato sauce, cover, and cook for 30 to 45 minutes.
  • Stir green beans into tomatoes, and cook until tender. Season with salt and pepper to taste.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 15.2 g, Fat 7.1 g, Fiber 5.6 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 791.6 mg, Sugar 6.6 g

ITALIAN-STYLE CANNED TOMATOES



Italian-Style Canned Tomatoes image

Canned tomatoes are a home canner's dream. Who doesn't want to gaze at rows of jars of their own home-canned tomatoes lined up like soldiers in the middle of winter? That's winning! The deal is that to do anything of any quantity, you have to put up a lot of tomatoes. According to the National Center for Home Preservation, an average of 21 pounds is needed per canner load of 7 quarts! Please notice this recipe is for 1 single quart and you will need to scale up accordingly.

Provided by Virginia Willis

Categories     condiment

Time 3h

Yield 1 quart

Number Of Ingredients 5

3 pounds plum tomatoes
2 cups tomato juice
2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid (see Cook's Note)
1 teaspoon kosher salt
2 large basil leaves

Steps:

  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
  • Wash the tomatoes. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Cut a small "X" in the blossom end, or bottom, of each tomato with a paring knife. Dip the tomatoes in the boiling water for 30 to 60 seconds, then immediately plunge them into the ice bath. Slip off the skins and remove the cores.
  • Heat the tomato juice in a small non-reactive pot until simmering. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
  • Place a still-hot, clean quart canning jar (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place the lemon juice and salt in the jar. Add the basil leaves. Pack the tomatoes into the jar one at a time, pressing firmly to remove any air pockets and leaving at least 1/2 inch of headroom. Cover the tomatoes in the jar with the hot tomato juice, leaving 1/2 inch of headroom.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 85 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.

ITALIAN TOMATOES (((WONDERFUL AND EASY)))



Italian Tomatoes (((Wonderful and Easy))) image

This always makes a great side dish that is VERY EASY to make. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

4 -6 large fresh tomatoes (each cut into 8 wedges)
1/4 cup extra virgin olive oil
1/4 cup vinegar (any type)
1 bunch scallion (finely chopped)
2 teaspoons granulated garlic powder
2 teaspoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried tarragon
salt & pepper

Steps:

  • Slice each tomato into 8 wedges and place into a large bowl.
  • Add the rest of the ingredients and toss well to evenly distribute.
  • Cover the bowl and refrigerate for at least 30 minutes or more.
  • Serve as a side dish in small individual serving bowls.

KATE'S ITALIAN TOMATOES



Kate's Italian Tomatoes image

Simplicity! I always serve tomatoes with steaks to help the B vitamins digest. For years, I have heated a can of Italian plum tomatoes with a little Italian seasoning and a sliver of butter. Last night I used the remaining San Marzano plum tomatoes from another recipe and decided my U.S. palate would have welcomed a teensy bit of sugar. My brothers liked these better than the breaded stewed tomatoes MDM used to make (she exclaimed, "I SAW WHAT YOU DID!"). I serve these in their own bowl.

Provided by KateL

Categories     Vegetable

Time 6m

Yield 2 serving(s)

Number Of Ingredients 3

14 1/2 ounces canned Italian plum tomatoes (such as Muir Glen or Hunt's) or 14 1/2 ounces san marzano tomatoes (with optional 1/2 teaspoon sugar)
1/2 teaspoon italian seasoning
1/2 teaspoon unsalted butter (optional) or 1/2 teaspoon vegan butter substitute (optional)

Steps:

  • Combine all ingredients in medium saucepan over medium-low heat and heat through.

Nutrition Facts : Calories 37, Fat 0.4, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 8.1, Fiber 2.5, Sugar 5.4, Protein 1.8

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