Tomato Pots Recipes

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SLOW-COOKER TOMATO COMPOTE



Slow-Cooker Tomato Compote image

This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.

Provided by Sarah DiGregorio

Categories     vegetables

Time 6h10m

Yield About 3 ½ cups

Number Of Ingredients 9

2 pounds cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 teaspoons)

Steps:

  • In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.

TOMATO POTS



Tomato Pots image

Works very well for a leasurely Sunday or holiday breakfast, tastes as good as it looks. Recipe can be doubled.

Provided by Derf2440

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

4 large firm tomatoes
salt and pepper
3/4 cup shredded cheese (, Sharp cheddar or parmesan)
4 eggs
1/4 cup heavy cream
3 tablespoons butter

Steps:

  • Cut tops off the tomatoes with a sharp knife, remove core and seeds.
  • Sprinkle the insides with salt, turn upside down on paper towels to drain for 30 minutes.
  • Blot as much moisture as you can from the inside of each tomato and make 4 small slits around the top with a sharp knife.
  • Preheat oven to 450 degrees, bake for 5 minutes.
  • Remove and put 2 tablespoons cheese into each tomato.
  • Break an egg into each tomato and season with salt and pepper.
  • Heat the cream to boiling point and spoon it into the eggs, top each with a pat of butter and the remaining cheese.
  • Bake for a further 5-10 minutes .

Nutrition Facts : Calories 304.1, Fat 24.7, SaturatedFat 13.8, Cholesterol 268.3, Sodium 350.8, Carbohydrate 9.7, Fiber 2.2, Sugar 5.2, Protein 12.4

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