Best Tomatoes With Ginger Lemon And Chile Recipes

Tomato Salad with Ginger-Garlic Dressing image

Provided by evelynathens

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 pieces ginger, peeled (this is subjective. The pieces I cut are about 1/4" thick each)
1 clove garlic
1/2 teaspoon sugar (optional)
salt, to taste
1 tablespoon vinegar, to taste or 2 tablespoons lemon juice
1/4 cup olive oil
2 large ripe tomatoes, chopped (I often use cherry tomatoes)
1/2 onion, chopped
3 -4 sprigs fresh coriander leaves, finely chopped

Steps:

Crush ginger using mortar and pestle to make fine paste.
Add garlic; crush with ginger.
Remove to small bowl; whisk in salt, sugar, vinegar and oil.
In bowl, mix tomatoes, onion and coriander.
Add salad dressing; toss lightly to coat.
Note: I often make this with a couple of cupfuls of cherry tomatoes, halving the larger ones.

Fresh Tomato With Fresh Ginger Sauce image

Provided by Babyoil

Categories Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup minced shallot
2 teaspoons minced peeled fresh ginger
2 cloves garlic, minced
1/4 cup unsalted butter
2 cups diced peeled fresh ripe tomatoes (if necessary, you may use an equivalent amount of canned tomatoes)
1 pinch sugar
salt, to taste
fresh ground black pepper, to taste
1/4 cup minced fresh parsley leaves

Steps:

Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
Season to taste with salt and pepper.
Put the sauce through a food mill or puree in a food processor or blender until smooth.
Toss with hot pasta and parsley leaves.
Serve immediately.
This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

Nutrition Facts : Calories 143.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 12.2, Carbohydrate 9.5, Fiber 1.3, Sugar 2.4, Protein 1.9

Buttered Tomatoes with Ginger image

Provided by Amiel Stanek

Yield 4 servings

Number Of Ingredients 7

4 scallions
4 Tbsp. unsalted butter
1 (1") piece ginger, peeled, cut into matchsticks
1½ pounds tomatoes (about 3 medium), cut into (1") pieces
2 Tbsp. plus 1½ tsp. white or regular soy sauce
Kosher salt (optional)
Toasted country-style bread or cooked rice or pasta (for serving)

Steps:

Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
Spoon tomatoes over toast and sprinkle with more salt if desired.

Tomatoes with Ginger, Lemon, and Chile image

Provided by Martha Stewart

Number Of Ingredients 6

4 ripe tomatoes, cut into 1/2-inch wedges
1 small jalapeno or serrano chile, seeded and minced
2 tablespoons minced peeled fresh ginger
Zest from 1 lemon, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper