Best Tomato Timbales With Cheese Sauce Recipes

TOMATO TIMBALES WITH CHEESE SAUCE

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.

CHEESE TIMBALES WITH TOMATO COULIS

Steps:

• Whisk together the milk, eggs, cayenne, salt and pepper. Stir in the cheeses. Spoon mixture into 6 six-ounce ramekins. Place ramekins in a shallow pan and pour hot water around them to a depth of 1 inch. Bake in preheated 350 F oven for 45 minutes until lightly browned.
• While timbales bake, prepare the tomato coulis. Heat the butter or olive oil in a nonreactive pan and saute the onion and garlic until softened. Add the tomato paste, water, thyme, salt and pepper. Stir to blend all ingredients and simmer 3-4 minutes.
• Timbales may be served in the ramekins or turn out onto small plates. Spoon the warm tomato coulis over or around the timbales.
• Serves 6.
• Note: Tomato coulis is delicious on poached chicken or fish.

TIMBALLO

Steps:

• Preheat oven to 375 degrees F.
• Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.
• Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
• Bake approximately 30 minutes. Let stand for about 10 minutes before serving.
• Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.
• Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.
• Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.

SPINACH AND MILLET TIMBALE WITH TOMATO SAUCE

Steps:

• Heat the oven to 350 degrees. Bring a kettle of water to a boil. Butter a 2-quart soufflé dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.
• Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with 3/4 to 1 teaspoon of kosher salt). Scrape into the molds, filling them a little more than halfway full.
• Add boiling water to the baking pan, enough to come halfway up the sides of the molds. Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees. Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean. Large timbales will take between 1 to 1 1/2 hours. Make sure the water bath does not boil.
• Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.
• Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales. Run a knife around the edges of the ramekins and unmold onto the plates. If serving 1 large timbale unmold onto a platter and cut into wedges.

SUN-DRIED TOMATO AND LEEK TIMBALES

Steps:

• Cook pasta till al dente.
• Preheat oven to 350°F.
• Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
• Add the sundried tomatoes and oregano and cook for a further 2 minutes.
• Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
• Season with salt and pepper and distribute evenly between four greased ramekins.
• Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
• To make the tomato sauce - cook onion and garlic in olive oil until softened.
• Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
• Blend till smooth or press through a sieve.
• Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
• Pour over sauce and garnish with lettuce and lemon wedges.