Best Tomato Essence And Timbale Of Pressed Tomatoes Recipes

Tomato Timbales with Cheese Sauce image

Provided by Mimi Bobeck

Categories < 30 Mins

Time 30m

Yield 12 Timbales

Number Of Ingredients 18

3 1/2 cups fresh tomatoes or 3 1/2 cups tomato sauce
1 cup sweet corn
1 cup water
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 slices onions
4 whole cloves
2 tablespoons brown sugar
2 eggs
1/4 cup cracker crumb
1 tablespoon butter
1 tablespoon cornstarch
1 1/3 cups milk
1/3 cup of grated cheese
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon cumin

Steps:

Cheese sauce: Melt the butter, then add 1 tablespoon of cornstarch, and mix well.
Now add 1 cup of milk, and bring it to the boiling point.
Mix well, and add the cheese, salt, mustard and paprika.
Stir until the cheese has melted, and pour over the baked timbales.
Simmer the tomatoes, corn, water, salt and pepper along with the onion, cloves and sugar for 15 minutes.
Rub through a sive.
Add the cracker crumbs and slightly beaten eggs.
Pour the mixture into greased timbale molds or miniature muffin cups and bake at 350 degrees for 20 minutes or until firm.
Turn out on a platter and pour the Cheese Sauce over them.

Nutrition Facts : Calories 93.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.6, Sodium 446.5, Carbohydrate 11.9, Fiber 1.1, Sugar 4.6, Protein 3.8

Rice Salad with Tomatoes, Cucumbers, and Feta image

Provided by Martha Stewart

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
3 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/2 cups long-grain brown rice
1 pound small heirloom or cherry tomatoes, halved (3 cups)
3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
3 tablespoons sherry vinegar
8 ounces feta, crumbled (1 1/2 cups)
1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
1 cup lightly packed fresh mint leaves, roughly chopped if large

Steps:

Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

Tomato Essence image

Provided by Martha Stewart

Categories Vegetables

Time P1D

Yield Makes 1 to 2 cups

Number Of Ingredients 2

1 pound very ripe tomatoes, cored and quartered, or tomato scraps
Kosher salt

Steps:

Puree tomatoes and 1/4 teaspoon salt in a blender until smooth, about 1 minute. Line a colander with 4 layers of dampened cheesecloth and set over a deep pot. Pour tomato puree into colander, cover with plastic wrap, and refrigerate, stirring occasionally, until 1 to 2 cups tomato water have dripped into pot, about 1 day. Season with salt, if desired.