Herbed Grape Tomatoes Food

GARLIC AND HERB TOMATOES

Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

HERBED GRAPE TOMATOES

Herbed Grape Tomatoes image

I found this recipe in a Weight Watchers magazine. I changed it up a bit because I didn't have fresh herbs. Was still delicious. If you use the fresh herbs use 1 tablespoon. The original also had 1 tablespoon fresh parsley and not the dried cilantro that I used.

Provided by chefpam

Categories Vegetable

Time 19m

Yield 4 3/4 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 pints grape tomatoes
1 teaspoon dried basil
1 teaspoon dried cilantro
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Preheat oven to 425 degrees.
Combine all ingredients in a large bowl and tranfer to a large rimmed baking sheet.
Bake at 425 degrees for 13 minutes or until tomato skins pop and tomatoes begin to lose their shape. Can stir after 8 minutes, but I didn't.

Nutrition Facts : Calories 52, Fat 2.8, SaturatedFat 0.4, Sodium 86.4, Carbohydrate 7.1, Fiber 1.7, Protein 1.3

GRILLED TUNA WITH HERBED TOMATO, GARLIC AND LEMON SAUCE

Grilled Tuna With Herbed Tomato, Garlic and Lemon Sauce image

Make and share this Grilled Tuna With Herbed Tomato, Garlic and Lemon Sauce recipe from Food.com.

Provided by kymgerberich

Categories Tuna

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tomatoes, peeled, seeded and chopped (1 1/2 lbs)
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
3 garlic cloves, minced
3/4 teaspoon salt
1/2 cup mixed fresh herbs, finely chopped (chervil, chives, tarragon and parsley)
2 (1 lb) tuna steaks, cut 1/14-inch thick

Steps:

In a medium bowl, stir together the tomatoes, olive oil, lemon juice, garlic and salt. Set aside for about 2 hours to allow the flavors to blend.
Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce.
Grill or broil the tuna about 4" from the heat, turning once, until charred outside and still pink in the center, 3 to 4 minutes per side.
Transfer the tuna to a large platter and cut into thick strips. Thop with half of the tomato suace and pass the remainder.

HERBED LENTIL SKILLET WITH SPINACH, TOMATOES, AND RICOTTA

Herbed Lentil Skillet with Spinach, Tomatoes, and Ricotta image

You can have this meal on the table in less time than it takes for me to run a mile. Okay, I admit I am the slowest runner I know (I am more of a jogger, really) -- but still, that is a fast dinner. The key is taking advantage of canned lentils for a tender and hearty instant protein, as well as vegetables that require very little prep -- pre-washed baby spinach and grape tomatoes. They are seasoned in the skillet with chopped shallot, fresh thyme, and balsamic vinegar, then dolloped with creamy, rich ricotta cheese that is warmed slightly in the skillet, too. A sprinkle of fresh basil leaves takes you, deliciously, to the finish line for the win. I like to serve mine with some whole-grain, sourdough toast or baguette.

Provided by Ellie Krieger

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1/3 cup chopped shallot
1 garlic clove, minced
2 teaspoons chopped fresh thyme leaves, or 3/4 teaspoon dried
2 (15.5-ounce) cans lentils, drained and rinsed (about 3 cups)
1 tablespoon aged balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grape tomatoes, quartered
2 cups lightly packed baby spinach leaves, coarsely chopped
1 cup part-skim ricotta cheese
6 large fresh basil leaves, cut into ribbons

Steps:

Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until they have softened, about 1 minute. Stir in the garlic and cook for 30 seconds more. Stir in the thyme, then add the lentils, balsamic vinegar, salt, and pepper, and stir just enough to combine. Add the tomatoes and spinach, lower the heat to medium-low, cover, and cook, stirring occasionally, until warmed through and the vegetables have wilted, 5 minutes.
Make a well in the lentil mixture and dollop 1/4 cup of the ricotta cheese into it. Repeat with the remaining ricotta, creating separate wells. Cover and cook until the cheese is slightly warmed but not melted, 2 minutes. Sprinkle with the basil and serve.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

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