Best Snow Capped Tomatoes Recipes
BLISTERED TOMATOES IN THE SNOW
Steps:
- Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve.
SNOW-CAPPED TOMATOES
Number Of Ingredients 10
Steps:
- Cook zucchini in boiling water until crisp-tender, about 2 or 3 minutes. Drain well. Combine cottage cheese, sour cream, green onion, lemon juice, salt and garlic. Add zucchini and green pepper toss to coat. Chill. Arrange tomato slices on a lettuce-lined platter. Top with zucchini mixture and serve.
Nutrition Facts : Nutritional Facts Serves
ROASTED WINTER TOMATOES
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter. I like to use cherry tomatoes for this recipe, but anything will do. The method couldn't be easier: cover those sad tomatoes in oil, add ginger, garlic and basil, and pop them in the oven for about 2 hours. With that, your tomatoes are suddenly juicy and flavorful and exciting again. Refrigerate or freeze them for later use; you can serve them with pasta, on toast with whipped feta, on bagels with cream cheese. Or you can make a delicious tomato soup with them, or turn them into a coconut curry sauce that can go over fish, tofu or rice, and is guaranteed to blast your seasonal affective disorder to bits. And save that cooking oil too, which you can store in the fridge for up to 2 weeks. Use it as you would any normal olive oil, except it's so much more delicious. Taste it and try to avoid guzzling the entire bowl.
Provided by Amanda Cohen
Categories vegetables
Time 2h
Yield 2 to 3 quarts (about 10 cups)
Number Of Ingredients 5
Steps:
- Heat oven to 250 degrees. If using larger tomatoes, such as beefsteak or plum tomatoes, slice them in half; if using cherry tomatoes, leave them whole.
- Combine tomatoes, garlic, ginger and basil in a 9- by 13-inch baking dish. Add enough olive oil to cover. Transfer to oven and bake for 2 hours; the tomatoes should have started to collapse and have a few brown spots. Return them to the oven if necessary.
- Remove baking dish from oven and let tomatoes cool. Drain the oil and reserve. (You can use it as you would any normal olive oil.) Refrigerate or freeze your tomatoes for later use; they will last in the fridge up to 1 week. The oil will keep for 2 weeks in the refrigerator.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 50 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 7 grams, Sodium 3 milligrams, Sugar 1 gram
SNOW-CAPPED TOMATOES
Number Of Ingredients 10
Steps:
- 1. Cook zucchini in boiling water until crisp-tender, about 2 or 3 minutes. Drain well. 2. Combine cottage cheese, sour cream, green onion, lemon juice, salt and garlic. Add zucchini and green pepper toss to coat. Chill. 3. Arrange tomato slices on a lettuce-lined platter. Top with zucchini mixture and serve.
Nutrition Facts : Nutritional Facts Serves
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