Mediterranean Summer Tomatoes Food

MEDITERRANEAN SUMMER TOMATOES

Mediterranean Summer Tomatoes image

Make and share this Mediterranean Summer Tomatoes recipe from Food.com.

Provided by Lavender Lynn

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 loaf French bread, for dipping (optional)

Steps:

Core and slice the tomatoes, and arrange them in a serving dish.
Sprinkle the shallots over the tomatoes.
Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes.
Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days.
Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

MEDITERRANEAN STUFFED TOMATOES

Mediterranean Stuffed Tomatoes image

These stuffed tomatoes make an easy, yet elegant main dish or side dish. Served at room temperature it makes a nice dish for these hot summer days. Very easily put together with a very attractive presentation.

Provided by MarieRynr

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 quarts water
1 1/2 cups raw orzo pasta
1 1/2 cups fresh basil leaves, packed
2 garlic cloves, minced (or pressed)
1/4 cup pistachio nut
1/2 cup grated parmesan cheese
1/4 cup olive oil
salt & freshly ground black pepper
1 teaspoon olive oil
6 large ripe tomatoes
1 dash salt & fresh ground pepper
1/3 cup tiny cubes feta cheese
1/2 cup chopped kalamata olive
chopped fresh basil (to garnish)

Steps:

Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
Season to taste with salt and pepper.
Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
Lightly sprinkle the insides of the tomatoes with salt and pepper.
Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
Stuff each tomato with about a cup of the filling.
Sprinkle the tops with the olives and garnish with the chopped basil.

MEDITERRANEAN SUMMER TOMATOES

Mediterranean Summer Tomatoes image

This is a very simple and yummy side dish. I learned in while living in France from an old Mediterranean lady. This is always a hit!

Provided by Scarlett

Categories Tomato Side Dishes

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

5 medium whole (2-3/5" dia) (blank)s fresh tomatoes
5 each shallots, coarsely chopped
½ cup olive oil
¼ cup balsamic vinegar
1 loaf French bread, for dipping

Steps:

Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 55.3 g, Fat 19.7 g, Fiber 3.3 g, Protein 10.9 g, SaturatedFat 2.9 g, Sodium 504.9 mg, Sugar 7.4 g

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