Best Swiss Tomatoes Recipes

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

SWISS CHARD GNUDI WITH TOMATOES

Steps:

• Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove the chard with tongs and transfer it to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer it to a food processor and process until finely chopped.
• Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared baking sheet, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.
• Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, about 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Remove the strips of lemon zest. Divide the sauce among bowls.
• Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until they float, then cook 1 minute longer for a total of about 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Drizzle with olive oil and top with Parmesan.

BRAISED BALSAMIC CHICKEN WITH TOMATOES AND SWISS CHARD - ATK

Steps:

• Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer thighs to large plate.
• Pour off all but 1 teaspoon fat from pot. Add the onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 3-4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water). Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes.
• While chicken cooks, trim stems from Swiss chard. Roughly chop the leaves.
• Also while chicken cooks, simmer balsamic vinegar in a small saucepan over medium-high heat until thick, syrupy, and reduced to 1/3 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
• Using a slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat. Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir the mixture into the sauce. Taste and adjust seasoning with salt and pepper.
• Return the chicken and any accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use a slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately.

BROILED PARMESAN AND SWISS TOMATOES

Steps:

• Place tomatoes, cut side up, in an ungreased 15x10x1-in. baking pan; dot with 2 tablespoons butter. Broil 4 in. from heat until butter is melted, 4-6 minutes., Meanwhile, in a small microwave-safe bowl, combine remaining butter and onions. Microwave, uncovered, on high until onions are tender, 2-3 minutes. Stir in bread crumbs, Parmesan cheese, salt and garlic powder; spoon over tomatoes. Sprinkle with Swiss cheese. Broil until cheese is melted, 1-2 minutes.

WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
• In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper flakes until garlic is golden, 1 minute.
• Add tomatoes and bring to a boil. Add beans and simmer over medium-high heat for 3 minutes.
• Add the chard and simmer over medium heat until the flavors meld, 3 to 4 minutes. Season with salt and pepper, and serve.

RED PEPPER SOUP WITH SUN DRIED TOMATOES & SWISS CHEESE RECIPE - (4.8/5)

Steps:

• Heat the oil in a medium-sized pot. Saute the onion, garlic, and red bell pepper for 5-6 minutes, or until the peppers are tender. Add all of the remaining ingredients, except the cream and Swiss cheese. Bring to a boil then reduce the heat. Simmer for 10-12 minutes. Using a hand blender, puree the soup until nice and smooth. Gently stir in the cream and Swiss cheese. Garnish soup in bowls with raw red peppers, sun dried tomatoes and cheese if desired.

SWISS TOMATOES

Steps:

• Preheat oven to 425°F.
• Butter a baking dish with 2 inch sides.
• Cut the tomatoes in half and squeeze out the seeds.
• Lightly salt them Melt the butter in a medium saucepan.
• Add onion and saute for 2 minutes.
• Add flour, salt pepper, paprika and mustard-whisk well and bring to a bubbling simmer.
• Add milk and Worcestershire sauce and whisk again.
• Turn up the heat to medium and slowly whisk in the egg yolks.
• Add the cheese and stir until melted.
• Place tomatoes, cut side up in the casserole dish and pour sauce over top.
• Bake about 25 minutes until browned.

SWISS CHARD SOUP WITH TORTELLINI AND SUN-DRIED TOMATOES

Steps:

• cover sun-dried tomatoes with hot water, let stand till needed.
• Heat oil in large soup pot, add onion and carrot and saute over medium heat, covered, stirring occasionoally until onion is golden.
• Wash and trim swiss chard off of ribs, cut into 1/2 in by 2 in shreds. Place in another large pot, steam 5-7 minutes, until limp and bright green (I sometimes skip this part and just let it cook in the soup).
• Add 6 c water (or broth), tomatoes, sun-dried tomatoes and italian seasoning to onion and carrots. Gently simmer covered, for 15 minutes.
• Add the yellow squash , dill and tortellini and simmer 10 more minutes until they are done.
• Stir in swiss chard, season with salt and pepper (can add more water if it seems too crowded).
• top with parmesan cheese.

SWISS STEAK WITH PEPPERS AND TOMATOES

Steps:

• 1. Place the meat between 2 large sheets of plastic wrap, leaving ample room all around. With the flat side of a meat bat or the bottom of a heavy skillet, pound each piece of meat to an even thickness of about 3/4 inch. If you're using a meat bat, use the textured side to pound each piece on both sides, leaving light indentations. Transfer the meat to a plate and sprinkle with salt and black pepper on both sides. 2. On a plate, mix together flour and paprika. Dip each piece of meat into the flour mixture, lightly coating both sides. 3. In a large, deep skillet over medium-high heat, heat 1 tablespoon canola oil. Add the onions, salt, and black pepper. Cook, stirring often, for 10 minutes, or until softened. Transfer the onions to a bowl. 4. Add 1 tablespoon canola oil to the pan. When it is hot, add the bell peppers. Cook, stirring often, for 10 minutes, or until softened. Add the peppers to the onions. Reserve 1 1/2 cups of the pepper mixture for the subs. Wipe out the pan. 5. In the skillet, heat the remaining 1 tablespoon canola oil over medium high heat. When it is hot, add the butter. When it melts, add 4 pieces of the meat. Cook 4 minutes on a side, or until well browned. Transfer to a plate, and cook the remaining pieces in the same way. Remove all the meat from the pan. 6. Add the tomatoes to the pan and cook, stirring, to release the sediment. Add the water and return the meat and pepper mixture to the pan. Bring to a boil, lower the heat, and cover the pan. Simmer for 30 minutes. 7. Remove the lid and continue simmering for 15 minutes. (Total cooking time is 45 minutes.) Taste for seasoning, and add more salt and pepper, if you like. Reserve 4 pieces of meat for the steak and cheese subs. 8. Serve the steak garnished with the pepper mixture. Sprinkle with parsley and serve with mashed potatoes or buttered noodles.

GNOCCHI WITH CRUMBLED FENNEL SAUSAGE, GRILLED TOMATOES, AND SWISS CHARD

Steps:

• 1. Turn on the broiler. Halve the tomatoes horizontally. Brush the cut sides with 1/2 tablespoon of the olive oil and sprinkle with salt and pepper. Set them on a rimmed baking sheet. Broil the tomatoes, turning once, for 5 to 8 minutes or until the skin is charred and the pulp softens. Transfer the tomatoes to a cutting board, remove the skins, and chop the flesh coarsely. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until tender but still firm to the bite. Dip a heatproof measuring cup into the water and remove about 1 cup of the pasta cooking water; set aside. Drain the pasta in a colander, then return the pasta to the cooking pot. 3. Remove the thick stems on the Swiss chard. Chop the leaves into 1-inch-wide ribbons. 4. In a large nonstick skillet, heat the remaining tablespoon of oil over medium-high heat. Add the sausages and cook, breaking them up with the edge of a spoon, for 8 minutes or until browned. Spoon off the excess fat from the pan. 5. Add the wine and tomatoes and cook, stirring often, for 2 minutes. Add the stock and Swiss chard and simmer, stirring to wilt the chard, for 3 to 5 minutes. Stir in the parsley, salt, and pepper. 6. Add the sausage mixture to the pasta and toss over medium heat. If the pasta seems dry, add some of the reserved pasta cooking liquid, a few tablespoons at a time. Divide the pasta among four bowls and sprinkle with cheese.

QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve

SWISS CHARD WITH CANNELLINI BEANS AND TOMATOES (BOSTON GLOBE)

Steps:

• In large pot, bring 6 quarts of water to boil over high heat.
• Rinse the chard. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
• Drop the chard into the boiling water. Cover and when it comes back to boil, reduce to simmer for 15 minutes or until tender. Drain.
• In a large skillet, heat 1 T of the olive oil with the garlic and red pepper over medium heat, stirring constantly for 2 minutes or until garlic just begins to turn golden.
• Immediately stir in tomato paste, continue cooking and stirring for 1 more minute.
• Add plum tomatoes, turn heat to high and stir constantly for 1 - 2 minutes to soften the tomatoes.
• Add the beans and the chard. Continue cooking over high heat, stirring constantly for 3 more minutes. Lower the heat to medium and stir in 2 T olive oil. Add salt and pepper to taste.
• Simmer, stirring often for 2 more minutes. Sprinkle with olive oil before serving.

BAKED HADDOCK WITH SWISS CHARD & TOMATOES

Steps:

• Prep Time: 35 minutes Preheat oven to 450ºF. Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top. Place fish on top of chard and sprinkle with 1/4 tsp of the salt and the pepper. In a large nonstick skillet, heat oil over medium-high heat Add chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 tsp salt. Cook until onion is crisp-tender, about four minutes. Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Nutrition Info Per Serving: 222 calories, 5g total fat, 0.7g saturated fat, 2.7g monounsaturated fat, 0.7g polyunsaturated fat, 2.1g dietary fiber, 31g protein, 15g carbohydrate, 81mg cholesterol, 685mg sodium Good source of: iron, vitamin B12, potassium, magnesium, selenium, beta-carotene, lutein & zeaxanthin, vitamin C

SWISS BAKED TOMATOES IN CREAM

Steps:

• Preheat oven to 350 deg F/180 deg C (use lower heat for convection ovens).
• Halve the tomatoes and pack snugly into an oven dish. Put the basil leaves among the tomato halves.
• Scatter over the garlic, sugar, salt and pepper. Pour over the cream.
• Bake for about 20 - 30 minutes, until golden and bubbly.
• Serve with lots of toasted bread for dunking.

QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES (FOOD AND WINE)

Steps:

• Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
• In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper until garlic is golden, 1 minute.
• Add tomatoes and bring to a boil. Add beans and simmer over moderately high heat for 3 minutes.
• Add chard and simmer over moderate heat until the favors meld, 3 to 4 minutes. Season with salt and pepper and serve.

SWISS CHARD WITH GARBANZOS AND TOMATOES

Steps:

• heat oil, stir shallots and green onions, 3-5 minutes stir in beans and heat through cook chard in pan till wilted add tomato squeeze lemon juice, heat through, serve

SCALLOPS WITH PENNE, SWISS CHARD AND TOMATOES

Steps:

• Preheat oven to 200. Cook penne in lg pot of boiling, salted water. Drain. Meanwhile sprinkle scallops with s/p. Melt butter in lg skillet over med-hi heat until hot. Cook scallops in single layer til brown, about 1 min. per side. transfer scallops to baking sheet, keep warm in oven. Add chard, tomoates, wine, basil, capers and garlic to same skillet. Saute til chard is wilted about 5 min. Add drained pasta to chard and tos til heated thru. Divide pasta among 4 plates and top w. scallops