Snappy Tomatoes Recipes

SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
• Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
• Divide the fish among 4 plates. Top with the tomatoes and serve.

SPICY TOMATO JUICE

Steps:

• HowToStep
• Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.

SNAPPY STUFFED TOMATOES

Steps:

• 1. Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with melon baller or spoon.2. Mix remaining ingredients. Fill tomatoes with cheese mixture. Sprinkle with additional ground red chilies and sliced green onions if desired. Cover and refrigerate at least a hours to blend flavors but no longer than 48 hours.FOOD for THOUGHTWhen you're tired, any new thing can seem like a daunting task. To make filling the tomatoes easier, fill 5 or 6 roma (plum) tomatoes instead of the cherry tomatoes. No need to scoop out the seeds just make a hole in the tomato by making a cone-shaped cut near the stem end and removing the stem. Fill the tomatoes with the cheese mixture, and you're all set.NUTRITION FACTS: High in vitamins A and C low fiber1 SERVING: Calories 125 (Calories from Fat 65) Fat 6g (Saturated 4g) Cholesterol 20mg Sodium 260mg Potassium 320mg Carbohydrate 9g (Dietary Fiber 1g) Protein 8g % DAILY VALUE: Vitamin A 22% Vitamin C 24% Calcium 10% Iron 4% Folic Acid 24% Magnesium 4% DIET EXCHANGES: 1/2 High-Fat Meat, 2 Vegetable 1/2 FatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SNAPPY STUFFED TOMATILLOS

Steps:

• Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
• Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
• Fill tomatillos with cheese mixture.
• Sprinkle with ground red chiles.
• Cover and refrigerate until serving time.

SNAPPY TOMATOES

Steps:

• Mix all ingredients except butter until blended and pour into baking dish spayed with nonstick product. pour butter evenly over top. You can add more cheese to the top if you like.
• Bake, uncovered, in preheated 350 oven for 30-40 minutes.
• Let set for 5 minutes before serving.