Best Tomato Timbales With Cheese Sauce Recipes

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.

TIMBALLO GENOVESE

Steps:

• For the sauce: Heat a large Dutch oven over medium-high heat. Add the oil. Season the meat evenly with 1/2 teaspoon salt and add to the hot pan. Cook until the meat is deep brown on the first side, about 4 minutes. Flip and continue to cook until deep, dark brown, an additional 3 minutes on each side. Remove the meat to a plate.
• Reduce the heat to medium and add the onions and an additional 1/2 teaspoon salt. Stir with a wooden spoon, scraping up all the bits from the bottom and coating the onions in the oil from the pan. Cook the onions, stirring often, until deep golden brown, 25 to 30 minutes.
• Add the garlic, carrots and celery and cook until fragrant and soft, another 2 minutes. Clear a little space in the pan so you can see the bottom. Add the tomato paste to that spot and toast the paste, stirring often, until deep red, about 2 minutes. Stir the paste into the vegetables and deglaze with the Marsala. Simmer for 3 minutes to reduce slightly. Place the meat back into the pan and add 3 cups water to cover three-quarters of the way. Nestle the Parmesan rind into the sauce. Reduce the heat to maintain a gentle simmer. Cover with a lid just slightly ajar and simmer, stirring occasionally to prevent sticking, until slightly reduced and the onions are practically melted into the sauce, about 2 1/2 hours.
• Season with the remaining 1 teaspoon salt. Remove the piece of meat and the cheese rind. Discard the rind and save the beef for another use. Using a handheld immersion blender, pulse the sauce to even out the consistency. Stir in the butter until combined. Remove 1 1/2 cups of the sauce and reserve for the assembly.
• For the meatballs: Preheat the broiler to high.
• Mix together the milk, bread and egg with a fork in a medium bowl and let the mixture sit for 5 minutes to thicken. Stir in the Parmesan, oregano and salt. Using your hands, mix in the beef until just combined. With damp hands, scoop 1/2-teaspoon mounds and roll into uniform balls. Place on a rimmed baking sheet. Broil until browned, about 7 minutes. Set aside.
• Reduce the oven temperature to 350 degrees F.
• For the filling: Heat a small skillet over medium heat. Add the oil and bacon and cook, stirring often, until the bacon is crispy and browned, about 5 minutes. Pour off all but 1 tablespoon of the fat. Stir in the peas and salt and remove from the heat.
• For the assembly: Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 2 minutes. Using tongs, remove the pasta from the water and add directly to the sauce in the Dutch oven. Sprinkle the bare pasta with 1 1/2 cups Parmesan and toss well with the sauce. Add 1/2 cup pasta water to loosen slightly and help the sauce coat the pasta, if needed.
• Using the tongs, place half of the sauced pasta in the bottom of a springform pan. Spread 1/2 cup of the reserved sauce on top of the pasta. Sprinkle with the smoked provolone. Follow with the pea mixture, then the meatballs. Sprinkle the meatballs with 1/2 cup Parmesan. Press down slightly to pack. Top with the remaining pasta and 1 cup reserved sauce. Press gently to compress. Top the pasta with the remaining 1 cup Parmesan.
• Place on a rimmed baking sheet and bake until golden brown on top, 50 to 60 minutes. Allow the timbale to rest for 30 minutes before running a knife around the edge and unmolding. Slice with a thin, sharp knife to serve.

TOMATO ESSENCE AND TIMBALE OF PRESSED TOMATOES

Steps:

• Make the tomato essence: In a large bowl, combine tomatoes, celery, shallot, fennel, thyme, tarragon, 4 tablespoons basil, garlic clove, 1 tablespoon salt, cayenne, Worcestershire, and hot-pepper sauce. Cover, and marinate 4 hours.
• Transfer to bowl of food processor; pulse to combine, about 5 seconds. Do not overblend. Drape two 14-inch squares of cheesecloth over a deep bowl or stockpot, and transfer mixture to the cheesecloth. Tie ends together tightly, and suspend over bowl to catch juices, preferably overnight. Transfer juices to an airtight container, and store in refrigerator until needed, up to 1 day. Discard contents in cheesecloth.
• Make the timbales: Fill a medium saucepan halfway with water, and bring to a boil over high heat. Score an X in the bottom of each large tomato; place in boiling water for 10 seconds. Remove with a slotted spoon, and let cool slightly. Use a paring knife to gently remove skins and cut flesh into petals by following the shape of the tomato from top to bottom. You should have four petals from each tomato for a total of sixteen; set aside.
• Remove and discard seeds from core of tomatoes, and dice remaining flesh. Combine diced tomatoes in a small bowl with remaining 1/2 garlic clove, 2 tablespoons chopped basil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and balsamic vinegar; set aside. Using a 2-inch round cutter, cut out eight circles from eight petals, and place one each in the bottom of four sterilized 4-ounce jelly jars, presentation side down. Set aside remaining four circles. Dice the scraps, and add to the marinating diced mixture.
• Fit two of eight remaining petals to line sides of each jar, overlapping slightly to cover. Place 4 to 5 tablespoons diced tomato mixture in each jar to fill, and place one of the reserved circles on top. Press down lid; screw on ring lid. Place in refrigerator 1 hour or overnight.
• In a small bowl, whisk water, sherry vinegar, sugar, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside.
• Cut off ends of zucchini and eggplant. Use a paring knife to slice lengthwise into 1/4-inch-thick strips; cut each strip into 1-inch squares. In a medium saute pan, heat oil over medium heat. Add eggplant skin side down; cook 30 seconds. Add zucchini skin side down, and cook 1 minute on each side. Pour sherry-vinegar solution into pan, and remove from heat.
• Remove jars from refrigerator; run the tip of a paring knife around the inside of each jar to loosen, and unmold. Place a timbale in the center of each of four chilled bowls. Surround with eggplant and zucchini. Ladle tomato essence around bowl; drizzle with olive oil. Place a scoop of sorbet on each timbale, and garnish with basil. Serve immediately.

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.

PASTA TIMBALE

Steps:

• In a small saucepan melt butter over medium heat. Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not colour.
• Gradually whisk in the hot milk. Continue whisking for about 4 minutes until it thickens.
• Season with salt and pepper.
• Pour the sauce into a bowl. Cover the bowl with plastic wrap. Make sure to place wrap directly on the surface of the sauce so a skin does not form. Set aside.
• Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook for about 4 minutes until soft.
• Add the tomatoes. Partially cover and simmer for about 45 minutes or until sauce is very thick.
• Stir in the basil. Season with salt and pepper and set side.
• Put 1¼ cups of the flour into a large bowl. Make a well in the centre of the flour and crack the eggs into the well.
• With your hands, gradually mix the flour into the eggs until dough forms.
• Turn out onto a lightly floured surface. Knead the dough a few times until you have incorporated as much of the remaining 1/4 cup of flour as possible. The dough will appear lumpy and dry.
• Cut the dough in half and put one ball under a slightly damp towel.
• Flatten the other piece with your hand.
• Set a pasta roller at thickest setting and feed dough through rollers.
• Fold dough into an envelope shape and feed through machine again. Repeat 3 or 4 more times or until your dough looks smooth.
• Reduce the pasta setting by one mark and pass through again. Reduce setting by one mark for each pass through until dough has passed through all settings.
• Cut the sheet of dough in half and put the 2 sheets under a sheet of plastic wrap.
• Repeat the entire process with the second dough ball. You now have 4 sheets of pasta under plastic.
• Bring a pot of salted water to a boil. Cook the pasta sheets in the boiling water for about 1 minute each or until al dente.
• Lay them on a well-oiled baking sheet. Do not over-lap the sheets. Spread some more olive oil on top of each pasta sheet.
• Preheat the oven to 350 degrees F.
• Put one pasta sheet in the centre of a 5 inch deep, 8 inch circular baking dish. Drape the edges of the pasta over the sides. Press pasta sheet into the edges of the baking dish. Repeat with the remaining pasta sheets. The entire bottom and sides of the baking dish should be covered with pasta and the sides of the pasta sheets should be hanging over the sides of the baking dish.
• Cut eggplant into 1/4 inch thick diagonal slices. Brush with oil and grill. Season the eggplant with salt and pepper.
• In a large bowl toss the cooked rigatoni with the tomato basil sauce and parmigiano regiano cheese.
• Spread half the rigatoni on top of the fresh pasta sheets in the baking dish.
• Overlap half of the eggplant slices over the rigatoni.
• Spread half the béchamel on the eggplant slices.
• Top the béchamel with the rest of the rigatoni.
• Place the mozzarella slices on top of the rigatoni.
• Sprinkle with chopped basil.
• Layer with remaining eggplant slices.
• Pour over remaining béchamel sauce.
• Fold the overhanging pasta sheet ends over on top of the dish to seal.
• Brush the top with more olive oil.
• Bake for about 25 minutes until golden. Remove from oven and let the timbale rest for 15 minutes.
• Flip timbale onto a platter and unmould. Cut the timbale into wedges to serve.

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-TOPPED GRILLED TOMATOES

Steps:

• Heat grill to medium-high heat.
• Place tomatoes, cut-sides up, in 8-inch square foil pan sprayed with cooking spray. Drizzle with dressing; top with cheeses. Place pan on grill grate.
• Grill 10 to 12 min. or until mozzarella is melted and tomatoes are heated through.
• Sprinkle with herbs.

AUBERGINE TIMBALES WITH GOAT'S CHEESE

Steps:

• Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
• For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
• Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
• To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
• Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.

GRILLED CHEESE WITH TOMATO

Steps:

• Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.