Tomato Essence And Timbale Of Pressed Tomatoes Recipes

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TOMATO SORBET



Tomato Sorbet image

Use this recipe to make our Tomato Essence and Timbale of Pressed Tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 tablespoons olive oil
1/2 cup finely diced onion
Zest of 1 orange
2 sprigs thyme, leaves coarsely chopped
1 1/4 pounds vine-ripened cherry or other ripe, flavorful tomatoes, halved
1 teaspoon salt
2 tablespoons sugar
1/8 teaspoon cayenne pepper

Steps:

  • Heat oil in a medium saute pan over low heat. Add onion, zest, and thyme; saute until onion is soft, 8 to 10 minutes.
  • Add 8 ounces tomatoes along with the salt, sugar, and cayenne. Cook until liquid has evaporated and tomato mixture thickens to a paste, about 10 minutes.
  • Remove from heat, and add remaining 12 ounces tomatoes. Transfer mixture to the jar of a blender, and puree until smooth. Pass through a fine sieve into a large bowl. Chill strained mixture over an ice bath or in the refrigerator. Transfer to an ice-cream maker, and freeze according to manufacturer's directions. Store in freezer until ready to use, up to 1 week.

SUN-DRIED TOMATO AND LEEK TIMBALES



Sun-Dried Tomato and Leek Timbales image

These are cute, dainty little appetizers that would make an impressive presentation for a special occasion. I got this recipe from my sister who is fully vegetarian.

Provided by eatrealfood

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

3 ounces angel hair pasta
2 tablespoons butter
1 tablespoon olive oil
1 large leek, finely sliced
2 ounces sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon dried oregano
2 eggs, beaten
1/2 cup light cream
3 tablespoons parmesan cheese, freshly grated
salt
fresh cracked pepper
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup tomatoes, chopped
1 teaspoon mixed dried Italian herb seasoning
4 tablespoons dry white wine

Steps:

  • Cook pasta till al dente.
  • Preheat oven to 350°F.
  • Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
  • Add the sundried tomatoes and oregano and cook for a further 2 minutes.
  • Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
  • Season with salt and pepper and distribute evenly between four greased ramekins.
  • Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
  • To make the tomato sauce - cook onion and garlic in olive oil until softened.
  • Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
  • Blend till smooth or press through a sieve.
  • Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
  • Pour over sauce and garnish with lettuce and lemon wedges.

Nutrition Facts : Calories 375.5, Fat 24.4, SaturatedFat 10, Cholesterol 144.1, Sodium 192.4, Carbohydrate 28.4, Fiber 2.8, Sugar 3.6, Protein 10

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