Tomatoes And Olives Recipes

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

HERB-ROASTED OLIVES & TOMATOES

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES

Steps:

• Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

TOMATO AND OLIVE PENNE

Steps:

• In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
• Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
• Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

TOMATOES AND OLIVES

Steps:

• Wash, trim and cut tomatoes into large dices, and place in salad bowl.
• Stir in vinegar.
• Pit olives and stir in.

BAKED TOMATOES WITH ORZO AND OLIVES

Steps:

• Preheat the oven to 350 degrees.
• Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately.
• FRIED GREEN TOMATOES
• Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides.
• TIP:
• ROASTING TOMATOES
• Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.

OLIVES AND TOMATO SALAD

Steps:

• Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
• Mix the brines/ juices together in a measuring cup.
• Add the sugar and stir until sugar has dissolved.
• Pour over tomato and olives mixture and stir well.
• Cover and refrigerate at least one hour before serving.
• When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
• Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
• Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

TOMATO AND GREEN-OLIVE SALAD

Steps:

• Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.

DOUBLE-TOMATO PASTA SALAD

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

SAVORY TOMATO AND OLIVE OATMEAL

Steps:

• In a small saucepan, bring broth to a boil over medium-high heat. Stir in tomato, oats and garlic; reduce heat and simmer 2 minutes. Remove from heat; stir in olives and basil. Add toppings if desired.