Tomato Slice Recipes

TOMATO SLICE

Steps:

• For the balsamic vinegar and agave nectar glaze: Put the balsamic vinegar and agave in a small saucepan over medium heat. Bring to a simmer and cook until the mixture comes together and thickens. Set aside to cool slightly. Rim a cocktail glass with the glaze.
• For the tomato slice: Add the fresh tomato water and Basil-Infused Vodka to a cocktail shaker, add large ice cubes, shake vigorously and double-strain into the prepared glass. Add the foam on top, garnish with the basil leaf and serve.
• Combine the vodka and basil leaves and let steep for at least 2 days. Strain out the basil before serving.

BAKED TOMATO SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

ROASTED SLICED TOMATOES

Steps:

• Preheat the oven to 300 degrees F.
• Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.

SLICED TOMATOES WITH FRESH HERB DRESSING

Steps:

• Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

CRAB-TOPPED TOMATO SLICES

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 8 ingredients; gently stir in crab., Place tomato slices on a foil-lined baking sheet; top with crab mixture. Bake until heated through, 12-15 minutes. Sprinkle with chives.

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.

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

BROILED TOMATO SLICES

Steps:

• slice tomatoes horizontally, about 1/2 inch thick.
• place tomato slices on a foil covered broiler pan.
• combine remaining ingredients.
• top tomato slices with onion/egg mixture.
• broil until bubbly and just begining to brown.

TOMATO & HALLOUMI SLICE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Arrange the tomatoes and peppers on a baking tray in a single layer. Drizzle with half the oil, season with salt and roast for 25 mins.
• Meanwhile, heat a griddle pan over a medium heat. Lightly brush the halloumi slices with the remaining oil and griddle for 6 mins. Flip and cook for 3 mins more. Remove from the heat and set aside.
• Roll the puff pastry out on a lightly dusted surface to roughly 32 x 22cm, and about 1cm thick. Transfer to a large baking tray lined with baking parchment and score a 2cm border around the edges. Combine the soft cheese, 2 tsp milk and the garlic, and spread inside the border.
• Turn the oven to 200C/180C fan/gas 4. Tip away any liquid from the tray of tomatoes and peppers, then arrange the roasted veg over the soft cheese mix. Lay the halloumi on top. Combine the egg yolk and remaining milk, then brush this over the border. Bake for 25 mins until the pastry is golden and risen. Scatter over the basil and serve immediately.

SLICED TOMATO SALAD

Steps:

• Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.

GARLIC TOMATO SLICES

Steps:

• Arrange tomatoes in glass or plastic dish (one for which you have a cover).
• Shake remaining ingredients in tightly covered container; pour over tomatoes.
• Cover and refrigerate at least 3 hours but no longer than 24 hours.
• Serve on lettuce leaves if desired.

BAKED PARMESAN TOMATO SLICES

Steps:

• Set oven to 350°F.
• Lighly grease a large baking sheet.
• In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this).
• Using a spoon top each tomato slice with a small amount of mayo mixture.
• Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
• Bake for about 10-15 minutes or until golden brown.

BREADED TOMATO SLICES

Steps:

• Combine eggs, milk, seasoned salt and pepper.
• Cut tomatoes in 3/3-inch thick slices.
• Dip in cracker crumbs then in egg mixture. Dip again in crumbs.
• In skillet brown tomatoes on both sides in hot oil.
• Sprinkle with cheese.
• Cover and cook over very low heat till cheese is nearly melted.

SLOW-ROASTED TOMATO SLICES

Steps:

• Preheat oven to 400 degrees. Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with salt and pepper and sprinkle with thyme leaves. Transfer to oven and roast until softened and browned in spots, about 20 minutes.

TASTY MARINATED TOMATOES

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

ZUCCHINI PROSCIUTTO AND TOMATO SLICE

Steps:

• Preheat oven to 180°C Brush a square 19cm non-stick cake pan with oil to lightly grease it.
• Combine zucchini, prosciutto spring onions and sun driedtomatoes in a bowl. Spoon over base of prepared pan and season with pepper.
• Combine egg, sour cream, parsley garlic and cheddar cheese in a jug & pour over the zucchini mixture.
• Mix together the cheeses and sprinkle the combined gruyere and parmesan.on top of mixtue.
• Bake in oven for 40 minutes or until just set, when set remove from the oven and set aside in pan for 5 minutes to set.
• Cut into squares to serve.