CHERRY TOMATO SALAD
Recipe video above. This fresh, juicy tomato salad brings together two of the greatest flavour combinations known to mankind - tomato and basil! Make this with cherry tomatoes or grape tomatoes, or even normal tomatoes cut into chunks.The vinaigrette is slightly thickened with mustard so it clings to the tomato better, and a touch of red onion provides some much needed freshness.
Provided by Nagi
Categories Sides Vegetables
Number Of Ingredients 7
Steps:
- Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
- Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
- Place tomatoes, onion and basil in a bowl.
- Pour over Dressing. Gently toss and serve immediately.
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CANDIED TOMATOES ON BASIL LEAVES
A classic pairing of tomato and basil with a twist: the tomatoes are dipped in hot candied sugar. I found this recipe - by Valli Little - in the February 2009 issue of the Australian magazine 'delicious'. Seems to me they'd team well with lots of dishes. If you don't have plentiful supply of fresh basil leaves, I'd suggest serving these on a bed of baby spinach leaves, ideally with a few basil leaves to garnish.
Provided by bluemoon downunder
Categories Vegetable
Time 14m
Yield 12 candied tomatoes on basil leaves, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Line a baking tray with baking paper; leaving the stalk attached to each tomato, separate the tomatoes from the larger stalk.
- Place the sugar and 1/4 cup (60ml/2 fluid onces) water in a heavy-based pan and stir over a low heat until all the sugar has dissolved; increase the heat to medium and cook without stirring for for 6-8 minutes or until the sugar is a golden caramel colour; remove the pan from the heat.
- Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden; repeat until all 12 tomatoes are covered in caramel.
- To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.
Nutrition Facts : Calories 88.1, Fat 0.1, Sodium 1.9, Carbohydrate 22.4, Fiber 0.6, Sugar 21.7, Protein 0.4
SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.
SUGARED BASIL LEAVES
Use these candied basil leaves to make our Peach Chiffon Pie (or any summer dessert) sparkle and shine.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 3
Steps:
- Whisk egg white with 1 teaspoon water until frothy. Working with one leaf at a time, brush a thin layer of egg wash onto basil; sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour. Leaves can be stored in an airtight container at room temperature up to 1 day.
CANDIED TOMATOES
Make and share this Candied Tomatoes recipe from Food.com.
Provided by Recipe Junkie
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large saucepan and saute onion.
- Add tomatoes and 6 T of the brown sugar.
- Cook slowly until the uice has been absorbed.
- Place tomatoes in a 6x10 glass baking dish.
- Sprinkle with salt, remaining 2 T brown sugar and bread crumbs.
- Bake at 350 degrees until browned.
Nutrition Facts : Calories 204.6, Fat 5.1, SaturatedFat 2.7, Cholesterol 10.2, Sodium 464.7, Carbohydrate 37.5, Fiber 2.7, Sugar 23.1, Protein 3.9
TOMATO, BASIL, AND RICOTTA GELATI
Provided by Sal Marino
Categories Milk/Cream Ice Cream Machine Tomato Dessert Kid-Friendly Frozen Dessert Ricotta Basil Bon Appétit Pittsburgh Pennsylvania Small Plates
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For tomato gelato:
- Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
- Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For basil gelato:
- Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
- Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For ricotta gelato:
- Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
- Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For garnish:
- Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
- Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
- Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve.
CANDIED TOMATOES
Candy your tomatoes? Why not, it tastes so good! Adapted from Recipes 1-2-3 Menu Cookbook, by Rozanne Gold.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45-50 minutes, turning tomatoes once or twice. Remove tomatoes with a slotted spoon and place in a large bowl. The tomatoes should still retain most of their shape.
- Reduce the liquid over high heat to half its volume, approximately ¾ cup. It will be syrupy and thick.
- Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or slightly chilled. Enjoy!
Nutrition Facts : Calories 237.8, Fat 0.5, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 59.6, Fiber 3, Sugar 56.4, Protein 2.2
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