Tomatocanapes Recipes

CANNED TOMATOES

Canned Tomatoes image

This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed in a hot-water bath and allowed to cool.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 quarts

Number Of Ingredients 3

Ingredients

18 pounds ripe tomatoes
2 tablespoons coarse salt
12 fresh basil leaves

Steps:

Prepare an ice-water bath; set aside. Bring a large stockpot of water to a boil. Score an X in the bottom of each tomato. Boil tomatoes in batches until skins begin to split, 1 to 2 minutes. Transfer to the ice-water bath; let cool slightly. Peel, core, and halve tomatoes. Working over a sieve set in a bowl, remove seeds. Discard seeds, and reserve juice.
Add lemon juice, if using (see note above), 1 teaspoon salt, and 2 basil leaves to each of 6 hot, sterilized 1-quart jars. Fill jars with tomatoes, cut sides down, compressing with a rubber spatula to remove air bubbles. Add reserved juice, leaving 1/2 inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or jar clamp, to the rack of a large canning pot filled with hot water; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 45 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 2 weeks. Sealed jars can be stored in a cool, dark place up to 1 year.

TOMATO & CHEESE CANAPéS

Tomato & Cheese Canapés image

They're simplicity itself-but these tomato-topped canapés pack a lot of flavor into each bite, thanks to slices of sharp cheddar.

Provided by My Food and Family

Categories Meal Recipes

Time 10m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 oz. (1/4 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 6 thin slices
12 large thin wheat snack crackers
12 small fresh basil leaves
6 grape tomato es, cut in half

Steps:

Cut cheese slices diagonally in half.
Top crackers with basil, cheese and tomatoes.

Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 3 g

TOMATO CANAPES

Tomato Canapes image

This recipe is from Paula Dean's show. I usually make them when I am hosting dinner at home for a few friends. However they are extremely easy to make, so delicious and "healthy". I will be making them for a potluck next. Hope you enjoy! NOTE: definitely double the recipe, one batch feeds 4.

Provided by Weiners Mom

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaf
1/2 teaspoon the lady's house seasoning, recipe follows
15 miniature phyllo cups (1 package, usually brand Athens)
1/2 cup packed shredded mozzarella cheese
1/4 cup mayonnaise
4 tablespoons bacon, pieces (or more)

Steps:

Directions.
Preheat the oven to 350 degrees F.
Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.
House Seasoning: 1 cup salt + 1/4 cup black pepper + 1/4 cup garlic powder.
Mix ingredients together and store in an airtight container for up to 6 months.

Nutrition Facts : Calories 564.1, Fat 53.1, SaturatedFat 17.6, Cholesterol 82.9, Sodium 1027, Carbohydrate 6, Fiber 0.4, Sugar 2, Protein 15.2

TOMATO CANAPES (PAULA DEEN)

Tomato Canapes (Paula Deen) image

Make and share this Tomato Canapes (Paula Deen) recipe from Food.com.

Provided by Price Family

Categories Cheese

Time 22m

Yield 15 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup finely diced tomatoes (can of petite diced)
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaf
1/2 teaspoon the lady's house seasoning
1 (8 ounce) package miniature phyllo cups
1/2 cup packed shredded mozzarella cheese
1/4 cup mayonnaise
4 tablespoons hormel real bacon bits (or more)

Steps:

Preheat oven to 350 degrees F.
Placed the diced tomatoes in a colander. Sprinkle with the oinions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
Fill each phyllo shell with a scant tablespoon of the tomato mixture.
Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture.
Sprinkle each with 1/4 teaspoon of bacon pieces.
Bake the filled shells for 10 to 12 minutes. Serve hot.
These may be prepared ahead of time and refrigerated until serving time.

Nutrition Facts : Calories 73.6, Fat 3.1, SaturatedFat 0.9, Cholesterol 4, Sodium 124.9, Carbohydrate 9.4, Fiber 0.4, Sugar 0.6, Protein 2

TOMATO CANAPéS

Tomato Canapés image

Yield 15 canapés

Number Of Ingredients 8

Ingredients

3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil
1/8 teaspoon The Lady's House Seasoning
One 2.1-ounce package Athens brand mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
2 tablespoons Hormel Real Bacon pieces, or more as needed

Steps:

Preheat the oven to 350 degrees. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with A teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

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