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.
BAKED PLUM TOMATOES
These tomatoes are sweet, savory, and covered with a crunchy topping that the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the skin side so that the halves lie flat in a baking dish.
- In a small bowl, toss together 1/4 cup finely grated Parmesan cheese, 2 tablespoons plain breadcrumbs, 1/2 teaspoon mixed dried herbs (thyme, marjoram, oregano, and basil), 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mound mixture on top of each tomato half.
- Bake until tomatoes are soft and topping is crisp and browned, about 20 minutes.
Nutrition Facts : Calories 72 g, Fat 4 g, Protein 2 g
OLIVE OIL PLUM CAKE
I've always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil. I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers' market. You can serve this as a dessert, a coffee cake, or a sweet snack.
Provided by Martha Rose Shulman
Categories dessert
Time 1h15m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees and butter a 9-inch springform pan or a 10-inch tart pan with a removable bottom. Line with parchment and lightly butter the parchment. Sift the flour, baking powder, and salt into a bowl.
- Place the butter in a stand mixer and beat at medium speed until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. Add the sugar and beat at medium speed for 1 minute. Beat in the eggs one at a time, scraping the bowl and beaters between each addition. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
- Turn the speed to low and slowly add the flour. Beat just until incorporated.
- Scrape the batter into the pan and spread it out evenly using an offset spatula. Arrange the plums on top in concentric circles, pressing them down into the batter.
- Bake the cake for about 40 to 45 minutes, until the edges of the plums are beginning to color and a tester comes out clean when inserted into the center of the cake. Remove from the oven and immediately sprinkle with the turbinado sugar. Let the cake cool for 10 minutes on a rack before releasing the sides of the springform or tart pan. Then let it cool completely before slicing.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 291 milligrams, Sugar 21 grams, TransFat 0 grams
KATHY'S BAKED STUFFED TOMATOES
A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful.
Provided by KATHYP100
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
- Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 23.3 g, Cholesterol 19.5 mg, Fat 19.9 g, Fiber 5 g, Protein 10 g, SaturatedFat 5.4 g, Sodium 495 mg, Sugar 4.5 g
KATHY'S BAKED STUFFED TOMATOES
A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful.
Provided by KATHYP100
Categories Tomato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
- Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 23.3 g, Cholesterol 19.5 mg, Fat 19.9 g, Fiber 5 g, Protein 10 g, SaturatedFat 5.4 g, Sodium 495 mg, Sugar 4.5 g
BAKED TOMATO HALVES
These make a perfect side to chicken, beef, seafood, anything Italian, or a rustic soup. Super easy to assemble, it just takes a bit of time to bake. Use any type of tomato you have on hand. Make as many servings as you like depending on size of the tomatoes. I serve 1/2 of a large tomato or several smaller halves per person. Adjust seasonings based on the size and amounts used. I basically just dust the tomatoes with the garlic powder, salt and pepper. Enjoy! 10/09 EDIT to add. Baking time can be done at any oven temperature, adjust bake time accordingly.
Provided by Chicagoland Chef du
Categories Vegetable
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 - 400°.
- Prepare a baking dish with non-stick cooking spray.
- Cut tomatoes in half. Gently scoop out any seeds (optional), leaving the sections/ walls in tact.
- Lightly sprinkle on the garlic powder, salt and pepper. Amount to your liking.
- Sprinkle on the seasoned bread crumbs, drizzle with olive oil.
- Bake for 20-30 minutes until the tomato is collapsing and soft. Baking time will depend on the size of your tomato halves. If making smaller tomatoes, shorten the time.
- EDIT to add: You may wish to watch closely and remove while they are still semi-soft and before they begin to collapse.
Nutrition Facts : Calories 228.6, Fat 11, SaturatedFat 1.7, Cholesterol 0.3, Sodium 1108.4, Carbohydrate 28.1, Fiber 3.8, Sugar 6.7, Protein 5.9
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.
OVEN-ROASTED PLUM TOMATOES
Provided by Tony Matranga
Categories Tomato Appetizer Side Roast Cocktail Party Quick & Easy Shower Party Bon Appétit Los Angeles California
Yield Makes 24 appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.
SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES
Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.
Provided by LifeIsGood
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
- Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
- Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
- Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
- Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.
KATHE'S BAKED PLUM TOMATOES WITH OLIVE OIL AND BREAD CRUMBS
My mom makes these delicious baked tomatoes as an entrée in a vegetable-plate dinner or as a side dish for grilled meat. Make a double batch of the seasoned crumbs, if you'd like; they freeze very well and can be used with equally good results on many summer vegetables.
Yield serves 4 as a side dish
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Coat a shallow baking dish with 1 tablespoon of the oil. Arrange the halved tomatoes, cut side up, snugly in the dish and season with 1/2 teaspoon salt and some pepper.
- In a small bowl, drizzle the bread crumbs with 2 tablespoons of the oil and combine with the Parmesan, herbs, garlic, shallot, 1/4 teaspoon salt, and pepper to taste. Top each tomato half with about a tablespoon of the bread crumb mixture. Drizzle the remaining 1 tablespoon oil over the tomatoes, and bake for 45 to 60 minutes, until they are tender and slightly shrunken and the bread crumbs are golden brown. The riper the tomatoes, the shorter the cooking time will be.
- Preheat the oven to 300°F.
- Remove the crust and cut the bread into roughly 1-inch cubes. Spread them out on a baking sheet and bake, tossing them once or twice, until they are crispy and dry but without much color, 25 to 30 minutes. Let cool completely. Then grind, in batches, in a spice mill until fine. Keeps frozen for several months.
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- Bake in a 450 degree F oven until tomatoes are tender, about 8 to 10 minutes. If desired, top with additional fresh oregano.
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