Tag: TOMATOES

Bruschetta

Bruschetta

This bruschetta recipe is an easy, delicious summer appetizer! Perfect for tomato season, the sweet, juicy tomatoes pair beautifully with crisp bread. The key to making it shine is using high-quality ingredients—because it’s so simple, every flavor truly stands out. Prep Time: 15 minutes minsCook 

Stuffed Flounder

Stuffed Flounder

Elegant, but easy, this stuffed flounder gets a Mediterranean twist with a savory filling of tomatoes, roasted red peppers, Castelvetrano olives, and dill. Once assembled, the fillets bake hand-off in a delicate wine, garlic, and saffron sauce. Prep – 15 minutes minsCook – 25 minutes 

Tomato, Peach, and Basil Salad – A simple and delicious salad to prepare at home

Tomato, Peach, and Basil Salad – A simple and delicious salad to prepare at home

Salads are healthy and nutritious. The best thing about salads is that you don’t have to go through a lot of struggles to prepare them at the comfort of your home. If you are looking to get such a salad recipe, you will be able to take a look at the Tomato, Peach, and Basil Salad. This is one of the easiest salads available for you to prepare at home. On the other hand, you will be using the water that comes from leaves. Hence, you will be using little oil with the salad.

Ingredients needed for Tomato, Peach, and Basil Salad

Here are all the ingredients that you need to have to proceed with the preparation of this super easy salad.

  • Four ripe peaches. Make sure that the peaches your buy are ripe, but firm yellow in color. You will be able to cut them into wedges before you use.
  • Two tablespoons of virgin olive oil
  • Two cups of fresh basil leaves. You should make sure that you are also getting some smaller leaves, so that you will be able to garnish.
  • Four tomatoes. It is a good idea to buy a mix of cored tomatoes and large heirloom tomatoes. Then you can cut them into wedges.
  • Freshly grounded black pepper.
  • Kosher salt.

When you have all these ingredients, you can proceed to the preparation stage. It will only take 10 minutes for you to prepare this salad at your home.

Direction to follow

  • You should initially take a small saucepan and fill that with water. Heat the water until it reaches boiling temperature.
  • When water is boiling, you will be able to go ahead and add basil into it. Then you will be able to cook until the basil leaves are wilted. They will turn bright green in color. This would usually happen in around 15 seconds.
  • Then you can transfer the basil leaves into your blender. You can use a slotted spoon to get the job done. In the blender, you can puree the leaves until they become smooth.
  • In the meantime, you will be able to add olive oil and around half teaspoon of salt and pepper.
  • Take a platter and spread the basil puree you have on it.
  • Then you can arrange the tomatoes and peaches on top of it. Then you can take lemon juice and sprinkle some on the top. You should also be using around 1/8 teaspoon of pepper and ¼ teaspoon of salt.
  • You will be able to garnish the whole basil leaves you have at the time of serving.

As you can see, making Tomato, Peach, and Basil Salad is something that you can do with minimum troubles at home. It will be a healthy meal, which you can enjoy without having to worry about anything.

Linguine with Lemon and Tomatoes

Linguine with Lemon and Tomatoes

Linguine pasta with lemon and tomatoes is the best way to add freshness and color to your platter. It is easy to make and fancy enough to serve to your dinner guests. It contains simple ingredients that you may find lying around in your pantry. 

PASTA SALAD WITH TOMATOES, ARUGULA, PINE NUTS AND HERBS

PASTA SALAD WITH TOMATOES, ARUGULA, PINE NUTS AND HERBS

INGREDIENTS: PREPARATION1/4 cup plus 3 tablespoons pine nuts 1 pound fusilli pasta 1/2 cup cilantro leaves 1/2 cup basil leaves 2 teaspoons coarsely chopped oregano 1 garlic clove 1/4 cup mayonnaise 1/4 cup extra-virgin olive oil 1 1/2 tablespoons fresh lemon juice Kosher salt and 

Garlic Tomato Bruschetta

Garlic Tomato Bruschetta

Ingredients:

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

Directions:

  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
  • Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

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Image Source:*tasteofhome.com

Source:tasteofhome.com

LOBSTER IN TOMATO SAUCE

LOBSTER IN TOMATO SAUCE

Ingredients: 4 live lobsters 1/3 cup olive oil 2 onions, chopped 1 carrot, chopped 1 celery stalk, chopped 1 clove garlic, minced 3 to 4 very ripe tomatoes 1 cup fish stock 1/2 cup white wine 2 tbsp. tomato paste 2 tbsp. ghee, melted 3 

Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes

Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes

Ingredients: COD FILLET 4 cod fillets, each weighing 100g olive oil CANDIED TOMATOES 8 plum tomatoes 1 shallot, chopped 2 garlic cloves, chopped 5 basil leaves, roughly chopped lemon zest, or orange zest (optional) salt pepper POLENTA MOUSSE 50g of polenta flour 100g of water 75g of milk 25g of butter 

Leek, almond and bruised tomato galette

Leek, almond and bruised tomato galette

INGREDIENTS:

  • 5 over-ripe or bruised truss or roma tomatoes, chopped
  • 3 leeks, thinly sliced
  • 1/2 bunch hard herbs, such as thyme or rosemary
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 bunch micro basil, leaves picked
  • 1/3 cup (55g) roasted almonds, chopped
  • 2/3 cup (50g) finely grated parmesan, plus extra to serve
  • 2 tbs baby capers in vinegar, drained
  • 1 egg, lightly beaten
  • Sliced mixed tomatoes (heirloom and vine-ripened cherry tomatoes), to serve

SPELT PASTRY

  • 22/3 cups (400g) white spelt flour
  • 200g cold unsalted butter, chopped
  • 1/4 cup (60ml) apple cider vinegar

METHOD:

  1. For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  2. Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  3. Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  4. Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 

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Image Source:*delicious.com.au

Source:delicious.com.au

Heirloom tomato, radish and yoghurt flatbread panzanella

Heirloom tomato, radish and yoghurt flatbread panzanella

INGREDIENTS: 1 garlic clove, crushed 1 eschalot, finely chopped 2 tbs red wine vinegar 2 tbs extra virgin olive oil 5 mixed heirloom tomatoes, thinly sliced 10 heirloom cherry tomatoes, halved 6 radishes, thinly sliced 6 radicchio leaves, torn 1/2 cup (75g) broad beans, blanched,