FRIED TOMATOES WITH GARLIC (BANADOORA MAQLIYA MA' THOOM)
A yummy-looking mezze dish, posted for World Tour 05. Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.
Provided by currybunny
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
- Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy.
- Slide the tomato slices onto a plate, and serve immediately.
Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 0.9, Sodium 6.4, Carbohydrate 5.1, Fiber 1.3, Sugar 2.7, Protein 1.1
FRIED TOMATOES WITH GARLIC
This tomato appetizer is great scooped onto Arabic bread. (The recipe originates from Jordan & Palestine.)
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
- Heat half the oil in a frying pan over medium heat. Add the slices from 1 tomato to the pan and cook for 1 minute. Turn over and sprinkle the slices with the garlic mixture.
- Continue to cook for another minute, shaking the pan occasionally; then turn the slices over again and cook until they are done, but not mushy.
- Slide the tomato slices onto a plate then repeat with the rest of the oil & tomato slices. Serve immediately after cooking.
- Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked.
Nutrition Facts : Calories 83, Fat 7, SaturatedFat 1, Sodium 6.6, Carbohydrate 5.1, Fiber 1.3, Sugar 2.7, Protein 1.1
GARLIC TOMATO SLICES
Make and share this Garlic Tomato Slices recipe from Food.com.
Provided by Karen..
Categories Vegetable
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Arrange tomatoes in glass or plastic dish (one for which you have a cover).
- Shake remaining ingredients in tightly covered container; pour over tomatoes.
- Cover and refrigerate at least 3 hours but no longer than 24 hours.
- Serve on lettuce leaves if desired.
Nutrition Facts : Calories 48.1, Fat 4.6, SaturatedFat 0.6, Sodium 29.1, Carbohydrate 1.8, Fiber 0.5, Sugar 1.1, Protein 0.4
HERB AND EGG SCRAMBLE WITH GARLIC TOAST AND SLICED TOMATO
John and I keep a small bottle of truffle oil in the cupboard. We drizzle it on these eggs for an extra-special finish. Try it some time. The eggs are pretty tasty as-is, too. The recipe easily adjusts, as do the potatoes and the toast in this meal, to feed 1 or more. Enjoy.
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.
GARLIC-TOMATO TOAST
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Brush 6 slices crusty bread on both sides with olive oil; broil until golden. Rub with a garlic clove and the cut side of a tomato. Sprinkle with kosher salt and drizzle with more olive oil.
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
TOMATO, CAPER AND GARLIC CROSTINI
Steps:
- Tear the 3 thick slices of Italian bread into small 1-inch chunks and place in a medium mixing bowl. Add the red wine vinegar and toss to coat the bread and allow to soak for 10 minutes.
- In a small bowl, add the tomato paste and mix in 2 tablespoons of warm water to dilute. Set aside.
- Into the bowl of a food processor, add the capers, garlic, parsley and olive oil until you get a coarse chop. Add the soaked bread and tomato paste and mix until all the garlic is finely chopped. Season with salt and pepper, to taste.
- Spread the mixture onto the toasted crostini slices and serve.
TOMATO-GARLIC BREAD
Steps:
- Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.
GARLIC TOMATO BUTTER
Make and share this Garlic Tomato Butter recipe from Food.com.
Provided by Karin...
Categories Spreads
Time 30m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Beat butter until it becomes light and fluffy.
- Add garlic, tomato paste, parmesan cheese and soy sauce.
- Slice bread almost right through.
- Spread slices with Tomato Garlic Butter mixture, Wrap in foil and heat in moderate oven!
- Enjoy!
Nutrition Facts : Calories 5613.4, Fat 456.7, SaturatedFat 269.8, Cholesterol 1112.5, Sodium 9338.8, Carbohydrate 314.4, Fiber 20.7, Sugar 23.1, Protein 84.2
MONKFISH IN TOMATO-GARLIC SAUCE
This sweet lobster-like fish is delicious with this garlicky tomato sauce and a cold glass of white wine. Compliments of F & W magazine.
Provided by Judith N.
Categories Very Low Carbs
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.
- Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.
Nutrition Facts : Calories 269.6, Fat 14.6, SaturatedFat 2.2, Cholesterol 42.5, Sodium 106, Carbohydrate 8.1, Fiber 1.1, Sugar 1.5, Protein 26.1
TOMATO & HALLOUMI SLICE
Top some puff pastry with cherry tomatoes, peppers and halloumi to make an easy family lunch or supper. Scatter over some basil leaves to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 160C/140C fan/gas 3. Arrange the tomatoes and peppers on a baking tray in a single layer. Drizzle with half the oil, season with salt and roast for 25 mins.
- Meanwhile, heat a griddle pan over a medium heat. Lightly brush the halloumi slices with the remaining oil and griddle for 6 mins. Flip and cook for 3 mins more. Remove from the heat and set aside.
- Roll the puff pastry out on a lightly dusted surface to roughly 32 x 22cm, and about 1cm thick. Transfer to a large baking tray lined with baking parchment and score a 2cm border around the edges. Combine the soft cheese, 2 tsp milk and the garlic, and spread inside the border.
- Turn the oven to 200C/180C fan/gas 4. Tip away any liquid from the tray of tomatoes and peppers, then arrange the roasted veg over the soft cheese mix. Lay the halloumi on top. Combine the egg yolk and remaining milk, then brush this over the border. Bake for 25 mins until the pastry is golden and risen. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 622 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.8 milligram of sodium
TOMATO AND ROASTED GARLIC PIE
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Provided by Rick Martinez
Categories Bon Appétit Lunch Dinner Brunch Pie Tart Tomato Garlic Cheese Parmesan Shallot Mayonnaise Egg Summer Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Picnic
Yield Makes 1 (9"-diameter) pie
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
- Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
- Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
- Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
- Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
- Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.
HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli-smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.
Provided by Greg Lofts
Categories Food & Cooking Lunch Recipes
Time 15m
Yield Makes 4
Number Of Ingredients 10
Steps:
- In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
- Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.
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