Best Scalloped Tomatoes And Atrichoke Hearts Recipes

Scalloped Tomatoes and Artichokes image

Provided by Miss Annie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1/2 cup finely chopped onion
1 (12 ounce) can whole tomatoes, drained
1 (14 ounce) can artichoke hearts, drained & rinsed
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried parsley
1/2 teaspoon lemon juice
1 tablespoon sugar
salt and pepper, to taste

Steps:

Heat olive oil in a skillet; add onion and saute until tender.
Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
Pour mixture into a shallow baking dish, and bake at 325º F.
for 15 to 20 minutes.

Scalloped Tomatoes image

Provided by jellyko

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans stewed tomatoes
1 cup diced celery
1 large onion, chopped
1 tablespoon butter
1 1/2 cups garlic regular cut croutons
2 tablespoons sugar
salt and pepper
2 tablespoons dried parsley

Steps:

Saute onion and celery in butter. Grease a 7 x 11 inch pan. pour onion and celery into pan. Add all else and toss. Bake for 45 minutes at 375 degrees. ( could probably substitute stewed tomatoes with diced or even fresh). I also sometimes add garlic to saute. Enjoy!

Nutrition Facts : Calories 174.4, Fat 4.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 613.5, Carbohydrate 33.2, Fiber 3.9, Sugar 18.2, Protein 4

Tomatoes and Artichoke Hearts image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, halved lengthwise and sliced crosswise into 1/2-inch pieces
1 can (14 ounces) artichoke hearts, drained and halved
Coarse salt and ground pepper

Steps:

In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g

SCALLOPED TOMATOES AND ATRICHOKE HEARTS image

Yield 4

Number Of Ingredients 8

1 can (2 lbs) whole plum tomatoes
1 14oz can artichoke hearts
1/2 cup onion finely chopped
2 tbsp finely chopped shallots
1/4 lb butter
1/2 tsp basil
2 tbsp sugar
salt and pepper

Steps:

Preheat the overn to 325 degrees. Grease a shallow earthenware casserole. Drain the tomatoes and artichokes, rinse the artichokes in water the quarter them. Saute the onion and shallots in butter until tender. Add the tomatoes, artichokes, and basil and heat for 2-3 minutes stirring gently. Season with sugar, s and p. Turn into the prepared dish and bake for 10-15 minutes until heated through.