Tomatoes With Oregano And Lime Recipes

BAKED TOMATOES OREGANO

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.

GRILLED TOMATOES WITH OREGANO

Steps:

• Preheat a grill to high. Make the dressing: In a small sauté pan, warm 2 tablespoons olive oil over medium heat and add the fresh oregano. Cook until the green color fades and the leaves crisp up, 2 to 3 minutes. Pour the oil and oregano into a medium bowl. Add the remaining 2 tablespoons olive oil and the dried oregano to the bowl. Cut the limes in half and squeeze all the juice into the bowl. Use a citrus reamer or a spoon to scrape the pulp from the limes and add the pulp to the bowl as well. Whisk together. Taste for seasoning.
• Grill the heirloom tomatoes: Oil the grill grates. Arrange the heirloom tomato slices in a single layer on 2 baking sheets. Season them on both sides with salt, pepper and some of the sugar. Put the cherry tomatoes on a separate baking sheet and season them with more salt, pepper and sugar. Use a pair of tongs to transfer the heirloom tomato slices to the grill, arranging them in a single layer. Let them sit until they get nice grill marks on the bottom (and a great charred flavor), 2 to 3 minutes. Turn them over and let them cook for a few minutes longer. Transfer the grilled tomatoes to a serving platter. Top with the cherry tomato halves.
• Finish the salad: Drizzle the tomatoes with the dressing and sprinkle with salt. Taste a piece of tomato to check the seasoning. If it lacks sweetness, a sprinkle of sugar on the tomatoes can make all the difference. Serve immediately.

TOMATOES WITH OREGANO AND LIME

Steps:

• Arrange the tomatoes on a serving platter; season with salt and pepper. Drizzle with the oil and lime juice; sprinkle with the oregano.

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC

Steps:

• In a nonreactive soup pot, heat oil over medium-low heat and add onion.
• Stir and saute for a minute or two.
• Cover, lower heat and sweat onions for about 3 minutes.
• Add tomatoes and stock to the pot, stir and increase heat to medium.
• Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
• Add the oregano, stir well, cover and cook until soup comes to a simmer.
• Simmer gently for 5 to 10 minutes.
• Season with salt and pepper.
• In a blender in small batches, blend the soup.
• Return the blended soup to the pot.
• Put the last ladle or two of soup into the blender, add cream and blend.
• Then add the cream mixture to the soup pot and stir to blend.
• Heat over low heat until the soup is heated through.
• Taste for seasoning.
• Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
• Serve hot.
• Do not allow the soup to boil or it may separate.
• ROASTING GARLIC:.
• To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
• Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

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.

SLOW ROASTED TOMATOES WITH GARLIC AND OREGANO

Steps:

• 1. Cut tomatoes in half lengthwise or horizontally if using round tomatoes. Put them, cut side up on the baking tray. Put garlic, oregano, olive oil, salt and pepper in a bowl. Mix well. then spoon or brush mixture over the cut tomatoes.
• 2. Bake in preheated 325 oven for 1 1/2 to 2 hours. Check every now and then. The tomatoes should be slightly shrunken but still brilliantly red after cooking. If they are too dark, the will taste bitter. Serve topped with fresh basil leaves as an accompaniment to grills and fish or use on top of bruschetta. Serves 4