Best Garlic Tomato Slices Recipes

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PARMESAN GARLIC ROASTED TOMATOES



Parmesan Garlic Roasted Tomatoes image

A sensational seasonal must have side dish, this is bursting with juicy savory flavor. These roasted and seared to perfection tomatoes are a perfect quick go to. Topped with cheesy goodness and fresh basil this is sure to please any crowd.

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 5

4-5 Roma Tomatoes (Or tomato of choice)
2 Tablespoons Olive oil
1 Tablespoon Italian Seasoning
3 cloves garlic (minced)
1/4 cup parmesan cheese (shredded)

Steps:

  • Preheat oven to 400 degrees. Slice the tomatoes in half or about 1/2 inch in thickness. In a medium sized bowl add the tomatoes, olive oil, Italian seasoning, garlic and Parmesan Cheese. Toss to coat.
  • On a baking sheet or 9x13 inch pan, place the tomatoes in a single layer. Roast in the oven for 20-30 minutes until the skin starts to soften. Garnish with fresh chopped basil if desired.

Nutrition Facts : Calories 104 kcal, Carbohydrate 4 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 104 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GARLIC TOMATO BRUSCHETTA



Garlic Tomato Bruschetta image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

SLICED TOMATOES WITH FRESH HERB DRESSING



Sliced Tomatoes with Fresh Herb Dressing image

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

4 large ripe tomatoes, sliced
¼ cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons minced garlic
¼ cup freshly grated Parmesan cheese
salt and ground black pepper to taste

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

GARLIC-TOMATO TOAST



Garlic-Tomato Toast image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Brush 6 slices crusty bread on both sides with olive oil; broil until golden. Rub with a garlic clove and the cut side of a tomato. Sprinkle with kosher salt and drizzle with more olive oil.

GARLIC AND HERB TOMATOES



Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

GARLIC-BASIL TOMATOES WITH MOZZARELLA



Garlic-Basil Tomatoes with Mozzarella image

This salad is the perfect showcase for your fresh garden tomatoes and basil!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 9

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup plus 1 tablespoon olive or vegetable oil
3 tablespoons red wine vinegar
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/8 teaspoon salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

Steps:

  • Place tomatoes in glass or plastic dish.
  • Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
  • Layer cheese alternately with tomatoes on salad greens.

Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

PAN CON TOMATE



Pan Con Tomate image

Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.

Provided by David Tanis

Categories     dinner, lunch, snack, weekday, finger foods, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

3 or 4 very ripe medium tomatoes (about 1 1/2 pounds)
1 pint cherry tomatoes (about 12 ounces)
4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick
4 to 6 garlic cloves, peeled
Salt and pepper
Extra-virgin olive oil
Basil leaves, for garnish (optional)

Steps:

  • Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
  • Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
  • Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
  • With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
  • Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
  • Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN WITH GARLIC-TOMATO SAUCE



Chicken with Garlic-Tomato Sauce image

My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 cup Italian tomato sauce
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
1 teaspoon dried rosemary, crushed
Hot cooked pasta

Steps:

  • Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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