Tango Tomatoes Recipes

TANGY TOMATO SLICES

Steps:

• In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

TANGO SALAD

Steps:

• Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with Honey-Lime Vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
• Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving.

TANGO STUFFED TOMATOES (SOUTH AMERICAN CUISINE)

Steps:

• Preheat oven to 350 degrees.
• Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set tomato "shell" aside to stuff later.
• Chop tomato top up and set aside.
• In medium nonstick skillet, saute chorizo in olive oil, breaking it up with a spoon as it cooks.
• When browned all over, add onion to skillet and cook until soft, stirring frequently.
• Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well.
• Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
• Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese.
• Using a large spoon, stuff mixture into tomatoes, packing down firmly.
• Top with Parmesan and place tomatoes in oiled baking dish.
• Bake until heated through and cheese turns golden, approximately 20 minutes.
• Sprinkle with remaining 1 tablespoon of cilantro and serve.