Sliced Tomatoes And Red Onion Food

MARINATED TOMATO SALAD

Steps:

• Prep your red onions, sliced tomatoes, and fresh basil.
• In a bowl, add tomatoes, onions and basil. Set aside.
• In a new small bowl, whisk together olive oil, red wine vinegar, salt and pepper.
• Pour oil mixture over tomatoes and mix well.
• Let tomatoes and onions marinate for 20 minutes at room temperature.
• If you choose to refrigerate, please note that olive oil is a fat and solidifies to an extent after long periods in colder temperatures. Make sure you bring salad to room temperature for 30 minutes and then stir to liquefy olive oil in salad prior to serving. This is with all olive oils.

CUCUMBER, TOMATO AND RED ONION SALAD

Steps:

• In a small bowl, soak the onion slices in icy cold water for 15 minutes. Remove from the water and pat dry. In a large bowl, add the onions, cucumbers and tomatoes and toss to combine.
• In a small bowl, whisk together the lemon juice, olive oil and salt and pepper, to taste. Pour over the salad and serve immediately.

TOMATO AND RED ONION SALAD

Steps:

• Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

BAKED TOMATO SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

ROASTED TOMATOES & RED ONIONS

Steps:

• Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

SLICED TOMATOES AND RED ONION

Steps:

• Arrange tomatoes and onion on a platter. Drizzle with oil, and season with salt and pepper.

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

TOMATO & ONION SALAD

Steps:

• Pour boiling water over the onion and leave for 10 mins.
• Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
• Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
• This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

TOMATO-RED ONION SALAD

Steps:

• Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
• Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

TOMATO 'N' RED ONION SALAD

Steps:

• Place tomatoes and onions in a shallow serving bowl. In a jar with a tight-fitting lid, combine the lime juice, oil, sugar, salt and cilantro; shake well. Pour over salad and toss gently to coat.

ROASTED TOMATOES, RED ONION AND GARLIC

Steps:

• First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
• Set aside.
• cut 1/4 inch slices of tomatoes.
• cut thin- 1/8 inch slices of red onion.
• spray 9x 13 oven dish with veggie spray.
• Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
• Sprinkle with salt to taste.
• Sprinkle, evenly, jalapeno or chilli flakes.
• Sprinkle evenly, preroasted garlic cloves.
• Whisk together coriander and olive oil.
• Drizzle evenly over all.
• Sprinkle with parsley.
• Bake in 350 degree oven for 20-25 minutes .

TOMATO AND RED ONION COMPOTE

Steps:

• Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.

KACHUMBARI (TOMATO AND ONION RELISH)

Steps:

• Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
• Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.

EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD

Steps:

• In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
• Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
• On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
• Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
• Let salad stand for a minimum of 15 - 20 minutes before serving.
• COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
• COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
• Buon appetito!

TOMATO AND RED ONION SAUCE

Steps:

• In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

TOMATO, MINT, AND RED ONION SALAD

Steps:

• Cut the tomatoes into 1/4-inch-thick slices and arrange half the slices in one layer in a shallow serving dish. In a small bowl combine the sugar and the salt and sprinkle the layer of tomatoes with half the mixture. Arrange the remaining tomato slices on top and sprinkle them with the remaining sugar mixture. Drizzle the tomatoes with the oil and the vinegar and let the salad stand at room temperature for 30 minutes. Sprinkle the salad with the mint and arrange the onion, drained and separated into rings, on top.