Vine Ripened Tomatoes With Garlic And Basil Recipes

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

ROASTED VINE TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
• Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.

VINE-RIPENED TOMATOES DRIZZLED WITH BALSAMIC VINEGAR

Steps:

• On a large platter overlap tomatoes slightly and sprinkle with pepper and salt to taste.
• Drizzle tomatoes with vinegar and serve at room temperature.

VINE RIPENED TOMATO, SWEET ONION AND BASIL SALAD

Steps:

• Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
• In a small dish, blend the olive oil and vinegar together, pour over the salad.
• Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
• Allow to rest 10 to 15 minutes before serving.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP

Steps:

• In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.

SIMPLE MARINATED VINE RIPENED TOMATOES

Steps:

• Put tomato slices overlapping in a low glass dish.
• Put marinade ingredients in a jar with a lid and shake to blend.
• Pour marinade over tomatoes, so that all are covered.
• Cover with plastic wrap and chill for at least one hour.