Tomatoescrunchyjuicysweetburstingtomato Recipes
AMAZINGLY SWEET SLOW-ROASTED TOMATOES
These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.
Provided by Martha Rose Shulman
Time 3h
Yield Serves 4 as a snack, side dish or sauce.
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams
TOMATOES CRUNCHY, JUICY, SWEET...(BURSTING TOMATO)
A MUST MAKE! This recipe is great to make with tomatoes that are red to green! My Husband told me I have to give these a real good name. He was giving these a names but they would have gone off the page. He won 't eat Parmesan cheese or goat cheese and he had both and just loved it! After I told him what cheese are in it he went back for seconds and thirds. I don 't care what anyone rates this at because Mister Picky gave it his top rating! And that's all I care about! BUT if he likes this much it everyone in the world will! These tomatoes had a salty, cheesy, crisp crust. The tomato was warm and juicy. The goat cheese gave it a nice creamy sharpness. Onions and garlic gave it a subtle sweetness. I did use tomatoes that weren't completely ripe. But go for what you have be it green or red. Hey if any of you have a better name for this recipe give me an e-mail. Bursting Tomatoes came from eating them right after being cooked they just burst in your mouth! This is a copycat recipe of a dish I had when vacationing Southwest.
Provided by Rita1652
Categories Cheese
Time 16m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Mix egg and water together.
- Set aside.
- Mix parmesan cheese an flour together set aside.
- Mix breadcrumbs and seasoning together set aside.
- Dust each sliced tomato with flour dip into egg mixture then into breadcrumbs mixture.
- Don`t worry if it doesn`t adhere to the sides.
- Place breaded tomatoes into refrigerator for one hour this help the breading adhere to the tomatoes.
- In a large fry pan heat oil over medium heat.
- Saute onions and garlic till translucent.
- Remove from pan leaving as much of the flavored oil as you can.
- Add more oil to just cover bottom of pan{if necessary} add breaded tomatoes to hot oil brown on each side.
- Just a couple of minutes per side.
- Remove to plate lined with paper towels.
- Plate on a couple basil leaves on a serving plate top with 3 tomatoes.
- Layering with 1/3 crumbled goat cheese and 1/3 sauteed onion and garlic mixture.
- Repeat 2 more times and serve.
Nutrition Facts : Calories 339.5, Fat 20.6, SaturatedFat 5, Cholesterol 104, Sodium 344.1, Carbohydrate 27.4, Fiber 2.9, Sugar 7.7, Protein 12.7
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