Mexican Plum Tomato Cups Food
MEXICAN PLUM-TOMATO CUPS
Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 11
Steps:
- Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
- In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.
Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 125 mg, Sugar 1 g, TransFat 0 g
PLUM TOMATO SAUCE
Homemade plum tomato sauce using canned tomatoes.
Provided by scordo.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.
- Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.
- Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 21.1 g, Fat 7.4 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 1081.4 mg, Sugar 12 g
SPICY TOMATO CUPS
These little babies are awesome. For us they have just the right amount of spice. They are crisp on the outside with a wonderful filling. Hope you enjoy.
Provided by Nimz_
Categories Vegetable
Time 40m
Yield 12 tomato cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease the cups of a 12-cup muffin tin.
- Separate each biscuit into two layers.
- Place and press a biscuit layer evenly into each cup.
- Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
- Spoon the filling on top of the biscuit layers.
- Bake for 20-25 minutes, or until golden.
- Enjoy.
Nutrition Facts : Calories 460.9, Fat 29.3, SaturatedFat 10.8, Cholesterol 33.9, Sodium 1338.8, Carbohydrate 38.2, Fiber 1, Sugar 6.6, Protein 12
FRESH TOMATO MEXICAN SALSA
Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
MEXICAN TOMATO SOUP
This is an easy vegan soup that tastes like it took a lot longer to make. It's a combination of many recipes I saw online.
Provided by Jeri Roth Lande
Categories Clear Soup
Time 20m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Use the oil to saute the garlic and cumin briefly in a soup pot.
- Add the rest of the ingredients.
- Bring to a boil and simmer 10 min or more.
Nutrition Facts : Calories 161.6, Fat 3.3, SaturatedFat 0.5, Sodium 498.9, Carbohydrate 30.6, Fiber 6.3, Sugar 10.8, Protein 6.5
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