Best Tomates Recipes

TOMATES FARCIES (STUFFED TOMATOES)

Steps:

• Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
• Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
• Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.

ROGER VERGé'S ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES)

Steps:

• If the peppers are to be used, preheat the broiler. Place the peppers under the broiler and roast until they are burnt on one side. Turn and roast on the other side. Continue turning until roasted all over, top and bottom. Put in a plastic bag to cool. Peel. Discard the stems and seeds. Cut the peppers into thin strips. There should be about three-quarters of a cup.
• Trim off the ends of the zucchini. Using a swivel-bladed vegetable cutter, trim off the sides of each zucchini, leaving intervals of green to make a pattern. Cut the zucchini on the bias into quarter-inch slices. There should be about seven cups.
• Remove the cores from the tomatoes. Cut each tomato slice about one-third inch thick.
• Peel the onion and cut it in half crosswise. Cut each half into very thin slices. There should be about two cups. Put the onion in a heavy saucepan.
• Add one-third cup of oil and the water to the onion. Bring to the boil and cook over relatively high heat about 10 or 12 minutes. When ready, the onion will be nicely glazed and lightly browned. Do not burn.
• Preheat oven to 350 degrees.
• Spoon the onion over the bottom of an oval or rectangular baking dish (a dish that measures about 13 1/2 by 8 by 2 inches is ideal). Sprinkle the garlic and pepper strips over the onion.
• Arrange a layer of tomatoes, letting them lean at an angle against the sides of the baking dish. Arrange a layer of zucchini against the tomatoes. Continue making layers until all the tomatoes and zucchini are used. Sprinkle with salt and pepper to taste and the thyme. Dribble the remaining one-quarter cup of oil over all.
• Place in the oven and bake 30 minutes. Increase the oven heat to 475 degrees and continue baking about 45 minutes. At this point the top of the vegetables will be quite dark. Press the vegetables down with a flat pancake turner. Return to the oven and continue baking 15 minutes. Serve hot or cold.

TOMATES A LA PROVENCALE (BAKED TOMATOES)

Steps:

• Preheat the oven to 400 degrees.
• Arrange the tomatoes, cut side up, in a large baking dish. (Unless the tomatoes are exceptionally watery, do not seed or drain them; they will better hold their shape and the natural juices will mingle nicely with the garlic and herbs.) Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the bread crumbs and parsley, and scatter the mixture over the tomatoes. Drizzle them with oil.
• Bake, uncovered, for one hour, or until the tomatoes are soft, browned and sizzling. Serve immediately.

TOMATES FARCIES (STUFFED TOMATOES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice tops off the tomatoes and reserve. Scoop out the pulp with a spoon and place, with juices, in a bowl.
• Sprinkle some salt into each tomato and set upside down in a casserole dish to drain excess juice. Chop tomato flesh into smaller pieces and place in the casserole dish.
• Combine ground beef, bread crumbs, herbes de Provence, garlic powder, and black pepper in the bowl; mix together with your hands. Turn tomatoes over and stuff them with beef mixture so that a small amount rises over the top. Cover with reserved tops.
• Roll up any leftover beef mixture into small bowls and place in the casserole dish.
• Bake in the preheated oven until tomatoes are tender and beef is cooked through, 40 to 45 minutes.

TOMATES à LA PROVENçALE (TOMATOES PROVENCAL)

Steps:

• 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
• 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. or in the oven at 350ºF for 10-15 minute. Turn broiler on, and cook until top is browned
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI

STUFFED TOMATOES (TOMATES FARCIES)

Steps:

• Soak the salt pork overnight in cold water before cooking.
• To cook, rinse it in cold water, place in a saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for about an hour. Drain and leave to cool before using to stuff the tomatoes.
• Wash the tomatoes, then use a small knife to cut off the top third of each one. Reserve the tops. Use a spoon to carefully scoop out the seeds and pulp from the center of each tomato, being careful not to puncture the skins. Save the scooped-out pulp and seeds for making the sauce. Lightly salt the inside of each tomato and reserve.
• Preheat the oven to 400°F.
• Place the seeds and pulp in a small saucepan with a little thyme, bay leaf, salt and pepper, and simmer for 15-20 minutes or until the consistency of a thin tomato sauce, stirring frequently. Reserve.
• While the sauce is cooking, place the onion in a saucepan with the milk, bring to a boil, then lower the heat and simmer 7-8 minutes. Lift the onions out of the milk with a slotted spoon and chop them coarsely. Save the milk.
• Place the toast in a mixing bowl and add the milk used in cooking the onions. Allow to soak for about 10 minutes, then crush the toast with a fork; pour off any excess milk.
• Chop the salt pork, and add it to the toast along with the onion, garlic, leftover meat and parsley. Mix well, then add the egg, salt, pepper, and nutmeg, and knead with your hands to mix thoroughly.
• Butter a baking dish just large enough to hold all the tomatoes. Fill each tomato with stuffing, then put the top sections back in place and arrange them in the baking dish around the tomatoes, then place in the over and bake for 1 hour. Serve hot from the oven in the baking dish.

TOMATES à LA PROVENçALE

Steps:

• Set a strainer in a bowl, and carefully squeeze the juice and the seeds out of the tomatoes, letting the juice drop into the bowl and reserving it. Discard the seeds. Season the cut sides of the tomatoes with coarse salt and freshly ground pepper.
• Heat the oil in a large nonstick skillet. When very hot and beginning to smoke, carefully place the tomatoes, skin side down, in the oil. You may have to do this in batches so as not to crowd the pan. The tomatoes should not be touching. Sear until the skin starts to brown, about 10 minutes.
• Sprinkle the sugar over the cut sides, and flip, continuing to cook over high heat. When the tomatoes are caramelized and beginning to turn very dark, remove to a serving plate, and sprinkle the garlic and parsley over the top.
• Pour the reserved tomato juice into the pan, and reduce by half. Pour the reduced juice over the tomatoes, and serve warm or at room temperature.

TOMATES FARCIES (STUFFED TOMATOES)

Steps:

• Preheat the oven to 425 degrees.
• Cut out the core of each tomato. Turn one tomato at a time on its side and cut a thin slice about half an inch thick from the top of each. Use a spoon or, preferably, a melon ball cutter to scrape out the inside of each tomato, leaving a whole shell for stuffing. Chop and set the spooned-out centers aside. There should be about two cups.
• Heat the sausage meat in a skillet, chopping with the side of a heavy metal spoon to break up lumps. Add one cup of the onion and half of the garlic. Cook, stirring, until onion is wilted. Add the cubed pork and mushrooms. Add thyme, salt and pepper to taste. Continue cooking 10 minutes.
• Meanwhile, heat the butter in a saucepan and add the remaining half cup of onion and the remaining garlic. When the onion is wilted, add the scooped-out tomato and bay leaf. Bring to the boil and simmer five minutes.
• When the pork mixture has cooked 10 minutes, spoon and scrape it into the container of a food processor. Blend until it is coarsefine. Scrape the mixture into a mixing bowl. Add one-quarter cup of the chopped parsley, the eggs and bread crumbs and salt and pepper to taste.
• Select a baking dish large enough to hold the tomatoes when they are arranged on the dish close together in one layer.
• Pour the chopped tomato sauce over the dish and smooth it over to distribute it evenly.
• Stuff the tomatoes with the pork mixture, smoothing it over, and arrange them stuffed side up on the tomato base. Sprinkle the tops with grated Parmesan cheese and the oil.
• Place in the oven and bake 25 minutes. Sprinkle with the remaining parsley.

TOMATES RELLENOS

Steps:

• Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
• Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
• Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper to prevent them from drying out. Cover with plastic wrap and keep.
• For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
• Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

TOMATES RECHEADOS (PORTUGUESE DEVILED TOMATOES)

Steps:

• Preheat oven to 390°F.
• Cut the top off the tomatoes and carefully carve them out.
• Salt and pepper the inside, then turn over and let drip.
• Meanwhile, combine beaten eggs, bread crumbs, garlic and parsley.
• Place tomatoes in a greased oven proof dish and fill with egg-breadcrumb mixture.
• Bake at 390 F for about 15 minutes.
• Serve hot.

ARROZ CON POLLO, TOMATES Y HIERBAS AROMáTICAS

Steps:

• Calienta el aderezo en una sartén grande a fuego medio. Agrega el pollo y el ajo; tápala. Cocina el pollo 5 minutos por lado o hasta que se dore por ambos lados. Retíralo de la sartén; ponlo a un lado.
• Agrega el arroz, los tomates enlatados y el agua a la sartén. Hazlos hervir; cocina esto, sin tapar, a fuego bajo por10 minutos. Pon el pollo de vuelta en la sartén. Espolvoréalo con el queso; pon la tapa. Cocínalo durante 5 minutos.
• Corónalo con tomates y cilantro, frescos.

TOMATES RELLENOS - TAPAS

Steps:

• Cut the tops off the tomatoes and maybe a slice off the bottom so you can stand them flat.
• Remove the insides of the tomatoes with a spoon or knife.
• Mix the eggs, aioli, salt, pepper and parsley.
• Fill the tomatoes. Replace the tops, sprinkle with some olive oil and black pepper.
• tips: if the mixture seems too soft you might have to add some bread crumbs. If you are using mayonnaise instead of aioli, season it with garlic.

SOUPE DE TOMATES FRAICHES

Steps:

• Dans une cocotte, combiner les tomates, l'oignon, les clous de girofle, l'eau et le bouillon cube. Porter à ébullition sur feu moyen puis laisser mijoter sur feu doux pendant environ 20 minutes, en remuant de temps à autres pour que le cube puisse bien se dissoudre. Retirer du feu, elever les clous de girofle et passer la soupe au mixeur ou au blender.
• Dans la casserole désormais vide, faire chauffer le beurre sur feu moyen. Ajouter la farine et faire un roux. Le laisser dorer puis le mouiller peu à peu avec la soupe à la tomate. Utiliser un fouet pour s'assurer qu'aucun grumeau ne se formera. Incorporer finalement la totalité de la soupe.
• Saler, sucrer et déguster bien chaud.

TOMATES à LA PROVENçALE - TOMATO PROVENçAL)

Steps:

• 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
• 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. In the oven, bake at 350ºF for 10-15 minute, then turn broiler on, and cook until top is browned. Serve immediately
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI

TOMATES RECHEADOS COM CARNE PICADA

Steps:

• Lave bem os tomates. Cuidadosamente corte-lhes uma tampinha e com uma colher de chá escave o interior do tomate e deixe-os depois escorrer um pouco sobre papel absorvente. Reserve a polpa retirada. Pique a cebola e o dente de alho e coloque num tachinho juntamente com a cebola e deixe refogar. Acrescente depois a carne picada e envolva bem no refogado. Acrescente o miolo que retirou do tomate assim como o vinho branco, a polpa de tomate e tempere com o sal, a pimenta e os oregãos. Deixe cozinhar cerca de 20 minutos em lume brando até a carne estar apurada. Coloque depois os tomates num prato de ir ao forno e tempere-os com umas pedrinhas de sal. Recheie cada um dos tomates com a carne picada e coloque a tampinha nos tomates. Leve a forno previamente aquecido (180ºC) cerca de 15 a 20 minutos para cozinhar o tomate. Este deve ficar macio mas não demasiado cozinhado. Sirva os tomates com uma salada de alface e um pouco de arroz branco.

SPANISH TOMATO JAM (MERMELADA DE TOMATES)

Steps:

• Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes.
• Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes.
• Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week.

TOMATOES FRIBOURG STYLE (TOMATES FRIBOURGEOISES)

Steps:

• Preheat oven to 350°F.
• Wash and halve tomatoes.
• Scoop out most of the flesh and discard liquid and seeds.
• Sprinkle each tomato half with 1/2 tablespoon brown sugar.
• Mix 1/2 cup grated cheese with mashed potatoes, white parts of green onion, and pepper.
• Stuff each tomato with equal amounts.
• Dot each with a little butter.
• Place into a well-greased, shallow baking dish and bake for 10 minutes.
• Remove, sprinkle with remaining cheese, and bake for another 5 minutes.
• Remove, sprinkle with remaining green onion and serve.

RáPIDA PASTA CON SALSA DE TOMATES FRESCOS

Steps:

• Cocina la pasta según las instrucciones del paquete pero sin la sal.
• Combina mientras tanto el resto de los ingredientes en un tazón grande.
• Escurre la pasta. Agrega la mezcla de tomate; revuelve la pasta para recubrirla.

ENSALADA DE TOMATES (DAISY)

Steps:

• Toss.

TOMATES SéCHéES AU FOUR (OVEN-DRIED TOMATOES)

Steps:

• To dry the tomatoes, oil a large baking sheet. Halve the tomatoes lengthwise and cut in quarters. If they are very large, make the first cut off center, then cut the larger piece in two, having 6 cuts to 1 tomato. Trim away the cores. Place the pieces, cut side up, on a prepared baking sheet.
• Sprinkle the sugar evenly over the tomatoes, and then season with salt and pepper. Drizzle the olive oil on top of all. Place in a 150° oven and leave for 8 hours or up to overnight. The tomatoes will be semi dried. If your are short of time, set the oven at 225° and reduce time to 3-4 hours. Check occasionally to make sure that the tomatoes are not baking but just drying.