CLASSIC HEIRLOOM TOMATO TOPPING RECIPE BY TASTY
Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt
Provided by Chandreyee Sen
Categories Appetizers
Yield 12 servings
Number Of Ingredients 9
Steps:
- Make the crostini: Turn the oven to broil on high.
- Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
- Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
- Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
- Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
- Enjoy!
Nutrition Facts : Calories 120 calories, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
HOMEMADE TOMATO SAUCE
This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.
Provided by MOLSON7
Categories Tomato Pasta Sauce
Time 4h40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Prepare a large bowl of ice water.
- Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
- Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
- Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
TOMATO TOPPING
Besides Dennis, and my family on the farm, my other great love is the nifty tomato. It is in my top 2 food choices ever. Upon grabbing the little hiding tomato in the garden, and popping into your mouth on a hot summer day is; about the most terrific taste and feeling one can have. I typically feel like "Julie Andrews" in "The Sound of Music" when she twirls about singing about the "Hills are alive....." I just can't help it. I eat so many tomatoes in fact, (all seasons) that I honestly get those double darn sores in your mouth from the acid. That aside, I haven't met a tomato I have like. This is why this recipe, to me, is quite simply one of the best uses of a tomato that has ever been discovered. Quite honestly, I love ground beef tartare. Sometimes due to dietary smartness, I can't always go around and order Beef Tartare. Jacques Pepin, (great, great Chef) came up with the wonderful addition to the tartare world. I especially love the use of tomato water sauce. Read on, and see if you wouldn't like it too.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Half the tomatoes and give them a gentle squeeze into a sieve to release the seeds. Push a spoon to gently press out as much juice as possible. Discard seeds.
- Dice tomato into 1/4 inch pieces.
- Add rest of ingredients, (except for The Water Sauce), mixing gently.
- Measure out 6 tablespoons of tomato water. If you don't have enough, use canned tomato juice or V-8 so you will measure the right amount.
- Put all ingredients for the "Water of the Tomato" together and mix to emulsify.
- Serving time comes right now, carefully take a good scoop of tomato tartare mixture and place in the center of a china plate. Or a plastic plate. Whatever you have. But you will have enough for 4 good sized servings for each plate.
- Spoon 1/4 of the tomato water on each serving.
- Garnish with parsley.
- Pretend you are dining with the "King and Queen".
Nutrition Facts : Calories 307.6, Fat 30.8, SaturatedFat 4.3, Sodium 413.6, Carbohydrate 8.1, Fiber 1.5, Sugar 3.1, Protein 1.5
FRESH TOMATO TOPPING
Provided by Food Network
Time 15m
Number Of Ingredients 9
Steps:
- Chop tomatoes into small pieces, place in bowl. Add minced garlic and shallots. Put basil and parsley into a food processor, pulse until just chopped. Add to tomato mixture. Add lemon juice, olive oil, salt and pepper to tomatoes. Season to taste. Will keep, refrigerated overnight. Serve at room temperature.
TURKEY CHILI
Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.
Provided by Eric Kim
Categories dinner, easy, soups and stews, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
- Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
- Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
- Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
- Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
TOMATO TOPPING
Make and share this Tomato Topping recipe from Food.com.
Provided by Lvs2Cook
Categories Peppers
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, bell peppers, garlic, onions and tops, olives, salt and pepper in a bowl.
- Sprinkle lightly with salt and heavily with pepper and mix well.
- Use as a topping as desired.
Nutrition Facts : Calories 16.9, Fat 0.5, SaturatedFat 0.1, Sodium 32.5, Carbohydrate 3.1, Fiber 0.9, Sugar 1.4, Protein 0.6
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