Best Creole Marinated Tomatoes Recipes

MISSY'S MARINATED TOMATOES

Missy's Marinated Tomatoes image

Provided by Ree Drummond : Food Network

Time 4h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1 tablespoon sugar
2 teaspoons chopped fresh parsley
2 teaspoons slivered fresh basil (chiffonade)
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
2 green onions, sliced
1 cloves garlic, minced finely
2 pounds mixed tomatoes, different shapes and colors
1 head butter lettuce, leaves separated
Lots of fresh basil leaves, for garnish

Steps:

For the dressing: Mix the olive oil, sugar, parsley, basil, vinegar, salt, pepper, thyme, green onions and garlic in a large bowl.
For the tomatoes: Cut the tomatoes into slices, chunks, quarters or halves, depending on the size. Add the tomatoes to the dressing and marinate for 3 to 4 hours.
To serve: Lay out the butter lettuce leaves on a platter. Remove the tomatoes with a slotted spoon and spoon generously onto the lettuce. Drizzle over some of the dressing. Sprinkle over lots of whole basil leaves and basil stems with a few leaves on then.

TASTY MARINATED TOMATOES

Tasty Marinated Tomatoes image

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large or 5 medium fresh tomatoes, thickly sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 garlic clove, minced
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

Nutrition Facts : Calories 91 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

BASIC CREOLE SAUCE

Basic Creole Sauce image

I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.

Provided by NancySacTown

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 2h15m

Yield 24

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
2 cups chopped carrot
6 cloves garlic, chopped
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
4 cups water
2 tablespoons chicken bouillon granules
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 pinch saffron
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste
1 orange, zested
1 (8 ounce) bottle clam juice
1 cup white wine
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

Steps:

Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
Allow the sauce to cool completely.
To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g

CREOLE TOMATOES

Creole Tomatoes image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 (28-ounce) cans plum tomatoes
1 tablespoon hot sauce
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon oregano
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons paprika
4 tablespoons sugar
2 tablespoons cornstarch
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced celery
1 1/2 pounds beef sausage, sliced 3/4-inch thick

Steps:

Pour tomatoes into a 2 quart casserole, sprinkle with hot sauce. Mix next 9 ingredients and sprinkle over tomatoes. Add the onion, green pepper and celery, and the sliced sausages. Cover with lid or foil and bake for 1 hour in a preheated 350 degree oven. Great with creamy grits or rice.

CREOLE TOMATO SALAD

Creole Tomato Salad image

Tomatoes are an important part of Creole cooking of New Orleans and other Southern Cities. This salad is easy to put together while it adds color and yields abundant fresh flavor.

Provided by Peggy L.

Categories Creole

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 ripe tomatoes, cut into 1/4 inch thick slices (about 2 pounsa)
1 vidalia onions or 1 other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon of fresh mint, thinly sliced
2 teaspoons fresh chives, chopped
vinaigrette
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic, fresh, minced

Steps:

1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
Drizzle vinaigrette over sald and serve at room temperature.

Nutrition Facts : Calories 70.1, Fat 4.8, SaturatedFat 0.7, Sodium 165.4, Carbohydrate 6.8, Fiber 1.6, Sugar 3.6, Protein 1.2