GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
ROASTED POTATOES WITH SAGE AND GARLIC
The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.
Provided by Molly O'Neill
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
- Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams
SAGE AND GARLIC VEGETABLE BAKE
With butternut squash, parsnips, tomatoes, green beans and barley, an oven-baked side dish offers something for everyone.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
- Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.
Nutrition Facts : Calories 280, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 12 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 20 g, TransFat 0 g
GARLIC GRILLED TOMATOES
From How To Grill - tastes just like a bite of fresh tomato sauce. The picture of this is what sold me the cookbook! It's now one of my summertime BBQ favorites. We've been known to end up eating the whole recipe with just the two of us!
Provided by stacylu
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tomatoes in half crosswise.
- Season with salt and pepper.
- Peel and crush the garlic.
- Heat the oil in a small frying pan over medium heat.
- Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
- Pour garlic and oil into a heatproof bowl.
- Set up the grill and preheat to high.
- When grill is ready, brush some oil on the grill grate.
- Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
- Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
- Turn the tomatoes with tongs so they sit with the cut side facing up.
- Spoon the fried garlic into the tomatoes.
- Grill until the bottoms are nicely browned (3-5 minutes).
- Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
- Serve immediately.
ROASTED POTATOES WITH SAGE AND GARLIC
Make and share this Roasted Potatoes With Sage and Garlic recipe from Food.com.
Provided by Malarkey Test
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat.
- Place the potatoes in a large saucepan and cover with cold salted water. Put on high heat to boil. Once boiling, lower heat and simmer for 5 minutes.
- Drain the potatoes well, and place on paper towels. put the flour on a plate. When the potatoes are dry, roll them in the flour to coat.
- Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes.
- Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute.
- Season generously with salt and pepper and serve.
Nutrition Facts : Calories 230.4, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 28.4, Carbohydrate 35.7, Fiber 4.4, Sugar 2, Protein 4.2
GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 21
Steps:
- Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
- Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
- Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
- Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
- Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
- Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
- Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
CRISPY GARLIC-SAGE POTATOES
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.
SAGE AND GARLIC GRILLED TOMATOES
Provided by Steven Raichlen
Categories Garlic Herb Tomato Side Super Bowl Low/No Sugar Summer Grill/Barbecue Sage Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- 1. Brush the tomato halves all over with olive oil. Season them generously all over with salt and pepper, then sprinkle the garlic and chopped sage over them. Press a whole sage leaf in the center of the cut side of each tomato half. Set any leftover olive oil aside.
- 2. Cook the tomatoes, following the instructions below for any of the grills, until nicely browned.
- 3. Transfer the tomatoes to a platter or plates and drizzle any remaining olive oil over them. Serve at once.
- Variations:
- •This recipe calls for fresh sage because I like its earthy flavor and I also like the way the whole leaves look when grilled into the tomato halves. If you don't like or can't find sage, you can achieve a similar effect with small sprigs of fresh rosemary, tarragon, thyme, flat-leaf parsley, or another herb.
- • You can also grill small whole plum tomatoes this way. Skewer the sage leaves onto the tomatoes with wooden toothpicks.
- CONTACT GRILL:
- Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tomato halves on the hot grill, cut side up, then close the lid. The tomatoes will be done after cooking 4 to 6 minutes.
- GRILL PAN:
- Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Arrange the tomato halves, cut side down, in the hot grill pan on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
- BUILT-IN GRILL:
- Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
- FREESTANDING GRILL:
- Preheat the grill to high; there's no need to oil the grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 5 to 7 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
- FIREPLACE GRILL:
- Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
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- Slice your tomatoes as indicated above. For tomatoes on an outdoor grill, slice the tomatoes in half. Slicing from the top of the tomato to the bottom, rather than across the middle, will help your tomato hold its shape when grilled.
- Pre-treat your grill for nonstick by brushing oil or using nonstick. Preheat the grill to medium to medium high.
- Meanwhile, in a small bowl, mix together the oil and the seasonings. Then toss the tomatoes in the oil and seasonings. Place the tomatoes onto the grill. I like to start with the cut sized up to hold on to the juices.
- Toss the garlic in the small bowl with the remaining oil and seasoning. In a grill pan or small pan on the stove, cook the garlic until it begins to brown (about two minutes).
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- Take 1 cup water and add to your mixer. Add honey, olive oil and yeast and then set aside for 5 mins to activate yeast.
- While your dough is rising, make the sauce. Chop the onions and garlic into chunky pieces. Throw into a pan with the olive oil and sauté till almost tender. Then add the tomatoes, spices and salt and pepper. Simmer till most of the liquid is out and the sauce had thickened. Cool slightly and start making your pizza.
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- Dip one side of each slice of bread into the garlic sage butter, letting bits of the crispy sage stick to the bread (it doesn't all need to attach to the bread). Or, use a butter brush to apply the butter/sage/garlic to the bread.
- Place two slices of bread, buttered-side down, into the pan, and turn the heat to medium.While the bread cooks, top each piece with half the shredded cheese. Top with the remaining two pieces of bread, buttered side on top. Cook until one side begins to get crispy and golden and the cheese starts to get ooey gooey. Once one side is cooked to your liking, flip and repeat on the other side. Once done, remove from the pan and cut each sandwich in half.If there's still sage butter left in the pan, brush it on the sandwiches.Serve HOT and enjoy.
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- Transfer the garlic paste to a bowl and add the olive oil , garlic, rosemary, sage and pepper. Spread this rub over the pork chops and let them sit at room temperature for about 30 minutes.
- Grill the pork chops over direct medium heat with the lid closed until they are done but still slightly pink in the center - about 8 to 10 minutes, turning once.
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- Cut your tomatoes in half crosswise, place on a plate, and season with salt and pepper and set aside.
- Heat a small frying pan over medium-low heat, then add the minced garlic and olive oil. Let garlic cook in the olive oil for about 2 minutes, watching so it doesn’t burn. Add the herbs (basil and oregano) and let cook for another 1-2 minutes, again watching so the garlic doesn’t burn.
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