Sliced Tomatoes With Minted Olive Oil And Basil Food

TASTY MARINATED TOMATOES

Tasty Marinated Tomatoes image

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large or 5 medium fresh tomatoes, thickly sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 garlic clove, minced
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

Nutrition Facts : Calories 91 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

SLICED TOMATOES WITH FRESH HERB DRESSING

Sliced Tomatoes with Fresh Herb Dressing image

Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.

Provided by MOMAZIRLOTT

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

4 large ripe tomatoes, sliced
¼ cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons minced garlic
¼ cup freshly grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g

OREGANO-MARINATED TOMATO SALAD

Oregano-Marinated Tomato Salad image

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.

Provided by Anna Stockwell

Categories Salad Tomato Oregano Summer Side

Yield 4-6 servings

Number Of Ingredients 5

Ingredients

3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small
2 Tbsp. extra-virgin olive oil
2 Tbsp. oregano leaves (from about 4 sprigs)
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Steps:

Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

TOMATO MOZZARELLA SALAD

Tomato Mozzarella Salad image

Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.

Provided by JOANN HAN

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup minced fresh basil

Steps:

Place tomato slices, alternating with mozzarella slices, on a large serving platter.
Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Nutrition Facts : Calories 199 calories, Carbohydrate 6.2 g, Cholesterol 24.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 5.1 g, Sodium 338.3 mg, Sugar 4.3 g

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

Sliced Tomatoes with Fresh Basil and Aged Balsamic image

Provided by Robin Miller : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 to 3 ripe beefsteak tomatoes, sliced
1/2 cup fresh basil leaves
2 teaspoons balsamic vinegar (preferably aged)
2 teaspoons olive oil
Salt and ground black pepper

Steps:

Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

BAKED TOMATO SLICES

Baked Tomato Slices image

A delicious way to top leftover pasta!

Provided by Laura

Categories Side Dish Vegetables Tomatoes

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

olive oil, divided, or as needed
1 large tomato, cut into 1/2-inch-thick slices
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, minced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g

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Sliced Tomatoes With Minted Olive Oil And Basil Food

TASTY MARINATED TOMATOES

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia

SLICED TOMATOES WITH FRESH HERB DRESSING

Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.

OREGANO-MARINATED TOMATO SALAD

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.

TOMATO MOZZARELLA SALAD

Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

BAKED TOMATO SLICES

A delicious way to top leftover pasta!

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