BAKED TOMATOES OREGANO
An excellent side dish. Tastes like pizza without the crust!
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
- Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
- Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 14.2 g, Cholesterol 3.9 mg, Fat 5.4 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 103 mg, Sugar 7.1 g
GRILLED TOMATOES WITH OREGANO
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler to high
- Core tomatoes and slice them in half
- Place tomatoes in a baking dish large enough to hold tomato halves cut-side up. Insert 2 slivers of garlic in each. Sprinkle each half with chopped oregano, olive oil, salt and pepper
- Place tomatoes under broiler for about 5 minutes
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 4 grams
OREGANO-MARINATED TOMATO SALAD
Steps:
- Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.
TOMATOES WITH OREGANO AND LIME
This recipe calls for lime juice-rather than lemon juice or vinegar-to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size-from the farmers' market or your own backyard-as long as they are ripe.
Yield serves 4
Number Of Ingredients 5
Steps:
- Arrange the tomatoes on a serving platter; season with salt and pepper. Drizzle with the oil and lime juice; sprinkle with the oregano.
BAKED TOMATOES OREGANO
It's time for those fresh, delicious garden tomatoes, and this recipe will please many taste buds! From Allrecipes submitted by Michele O'Sullivan
Provided by mer5901
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Coat a shallow baking dish with cooking spray.
- Place tomato slices close together in prepared baking dish.
- Sprinkle with cheese, bread crumbs, garlic, parsley, salt,pepper & oregano.
- Drizzle with olive oil.
- Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.
Nutrition Facts : Calories 127.8, Fat 5.2, SaturatedFat 1.1, Cholesterol 2.8, Sodium 140.4, Carbohydrate 17.3, Fiber 2.9, Sugar 5.7, Protein 4.3
SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME
Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.
Provided by Dorie Greenspan
Categories appetizer, dessert, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
- Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
- Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
- If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
- Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
- These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.
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