Best Tomato Delight Recipes

GREEN TOMATO AND BELL PEPPER DELIGHT

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.

DRESSING ESSENTIALS: SUMMER TOMATO & HONEY DELIGHT

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Blanch, peel, roughly chop the tomatoes, and drain the excess liquid.
• 4. Add all the ingredients, except the olive oil, to a blender, or food processor fitted with an S-Blade.
• 5. Blend until the ingredients are completely liquefied.
• 6. Chef's Note: I'm using white pepper; as opposed to black pepper because it has a nice sweet heat.
• 7. Chef's Note: You can't over-blend this dressing, so go for it.
• 8. Leaving the blender on high, slowly drizzle the olive oil into the ingredients, until they begin to thicken slightly.
• 9. Chef's Note: Slowly adding oil in this manner is called creating an emulsion.
• 10. Cover, and place in the fridge overnight before using for the first time.
• 11. Chef's Note: This dressing will stay fresh in the fridge for 5 to 7 days... that is, if it lasts that long.
• 12. PLATE/PRESENT
• 13. Serve over some fresh Summer greens. Enjoy.
• 14. Keep the faith, and keep cooking.

TOMATO DELIGHT

Steps:

• Slice tomato into 1/2-in. thick slices; drain on a paper towel for 5-10 minutes. Place on a greased broiler pan. Sprinkle with garlic salt. Spread with mayonnaise. Top with bacon, cheese and oregano. Broil 3 in. from the heat for 2-3 minutes or until cheese melts.

STUFFED TOMATO DELIGHT

Steps:

• 1. Add 2 Tbsp of unsalted butter or olive oil in med. sauce hot pan, add onions, uncooked rice and 1/4 c of crushed pecans, and granulated garlic. "Fry" for a couple of minutes, add water and cook per package directions.
• 2. Meanwhile, cut top off of tomatoes and scoop out inside. Sprinkle lightly with salt and pepper.
• 3. Once rice is done, cook mushrooms and garlic in a skillet using 1-2 Tbsp. of olive oil and unsalted butter for about 5 min.
• 4. Slice fresh mozzrella. Place one slice in bottom of tomato then a couple teaspoon or tablespoons of rice(depends on size of tomato). Then another slice of cheese, then fill to top with rice. Press last slice of cheese into crushed pecans and place on top of tomato. Broil for about 5 min. till cheese is melted and browning. Top with mushroom and garlic sauce.
• 5. Here are some other stuffed tomato ideas: https://www.justapinch.com/recipes/main-course/beef/steak-and-veggie-stuffed-tomatoes.html https://www.justapinch.com/recipes/appetizer/cheese-appetizer/cheesy-pasta-stuffed-tomatoes.html https://www.justapinch.com/recipes/main-course/turkey/meatball-stuffed-tomato.html