SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL
Provided by Rebekah Peppler
Categories Sandwich Appetizer Breakfast Kid-Friendly Quick & Easy Lunch Spring Summer Anchovy Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 6
Steps:
- Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.
MOROCCAN POTATO CASSEROLE
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!
Provided by NIBLETS
Categories World Cuisine Recipes African
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
- In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
- Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 30.9 g, Fat 12.1 g, Fiber 5.9 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 44.5 mg, Sugar 6.5 g
MOROCCAN TOMATO TOAST
Provided by Sarah Copeland
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak the onions if using in a bowl of ice water to take out the bite, 5 to 10 minutes.
- Toast the cumin and coriander seeds in a dry skillet over low heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your cooled skillet or with the back of your knife.
- Toast the bread. Spread the toast with a thin schmear of butter or a drizzle of oil.
- Drain the onions well. Toss together the cumin and coriander seeds, onions, tomatoes, oil and salt in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey.
MOROCCAN STUFFED TOMATOES
Provided by Elaine Louie
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
- Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
- Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
- Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1085 milligrams, Sugar 13 grams
HEIRLOOM TOMATO TOAST WITH FETA
Tomato toast is summer simplicity at its best! You need ripe, juicy, flavorful tomatoes for this recipe, as well as real Greek feta made from sheep and goat milk. Given there are so few ingredients, make each one count!
Provided by Diana Moutsopoulos
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
- Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 16.3 g, Cholesterol 37.8 mg, Fat 23.5 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 8.5 g, Sodium 596.3 mg, Sugar 4.3 g
MOROCCAN ROAST RED PEPPER & TOMATO TAGINE SAUCE
This is a very rich sauce that makes a delicious accompaniment to herbed couscous dishes, as well as, grilled vegetables, fish and all meats. Leftovers freeze well. Recipe is taken from my Sauces, Salsas and Marinades cookbook.
Provided by DailyInspiration
Categories Sauces
Time 50m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.
- Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.
Nutrition Facts : Calories 439.3, Fat 30.1, SaturatedFat 4, Sodium 53, Carbohydrate 42.5, Fiber 9.4, Sugar 24.7, Protein 6.9
MOROCCAN TOMATO SOUP
Provided by Barbara Kafka
Categories soups and stews, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Stir together garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and cook, stirring constantly, for 2 minutes. Remove from heat and set aside.
- Pass tomatoes through a food mill fitted with a large disk. Stir in cooked spice mixture and remaining ingredients. Refrigerate until cold. Serve garnished with cilantro leaves.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 759 milligrams, Sugar 8 grams
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