Tomatoes With Parsley Dressing Recipes
SLICED TOMATOES WITH FRESH HERB DRESSING
Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.
Provided by MOMAZIRLOTT
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g
PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
PERKY PARSLEYED TOMATOES
"I was given this delightful recipe many years ago by my mother with a notation, 'Oh, so good!'", says Marie Melchert from Las Vegas, Nevada. "You can make it ahead, and it is so attractive."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into 1/2-in. horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 13-in. x 9-in. dish. , In a small bowl, whisk the remaining ingredients. Pour over tomatoes. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before serving.
Nutrition Facts : Calories 96 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO SALAD WITH PARSLEY VINAIGRETTE
Give tomatoes a flavor boost with this fast salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.
Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g
TOMATOES WITH ANCHOVY DRESSING
This recipe is best made in late summer, when tomatoes of all types are intensely flavorful.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat the olive oil and garlic in a small skillet over low heat. Stir in the anchovies, and cook about 1 minute.
- Place the tomato wedges in a serving dish, and sprinkle lightly with the salt and pepper.
- Pour the warm dressing over the tomatoes, add the parsley, and toss well to coat. Serve immediately.
ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY
Steps:
- Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.
TOMATOES WITH PARSLEY PESTO
You'll love the summery flavor of this pretty salad. It's a snap to whip up the pesto in the blender then pour it over ripe tomato wedges. -Donna Hackman, Bedford, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar., Transfer to a large bowl; cover and refrigerate until serving. Just before serving, add tomatoes; toss to coat.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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