Squashed Tomatoes Food

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SAUTEED YELLOW SQUASH AND TOMATOES



Sauteed Yellow Squash and Tomatoes image

Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.

Provided by smiles4u

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb summer squash or 1 lb zucchini
1/4 cup butter or 1/4 cup margarine
1 cup onion, thinly sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon sweet basil
1 (8 ounce) can stewed tomatoes

Steps:

  • Without peeling, slice squash in 1/2" diagonal slices.
  • In medium sized skillet, melt butter or margarine and saute onions until golden.
  • Add squash and remaining ingredients, toss to combine.
  • cover and cook 10 - 15 minutes over medium heat until tender.

ROASTED SQUASH AND TOMATOES



Roasted Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

SAUTEED SUMMER SQUASH AND TOMATOES



Sauteed Summer Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large clove garlic, smashed
1 pound small zucchini, cut into 3 by 1/2-inch strips
1 pound small yellow summer squash, cut into 3 by 1/2-inch strips
Kosher salt and freshly ground pepper
1 cup quartered vine-ripened grape or cherry tomatoes
8 mint leaves, cut into thin strips

Steps:

  • Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

SHAVED SQUASH AND TOMATO PASTA



Shaved Squash and Tomato Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short pasta
1 clove garlic
1 small yellow squash
2 pounds assorted heirloom tomatoes, chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
1 bunch basil, leaves chopped
Freshly ground pepper
1/4 cup grated grana padano or parmesan cheese, plus more for topping
4 ounces fresh mozzarella (regular or smoked), roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain.
  • Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste.
  • Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more grana padano.

Nutrition Facts : Calories 698 calorie, Fat 33 grams, SaturatedFat 10 grams, Cholesterol 40 milligrams, Sodium 766 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 25 grams

SQUASHED CHERRY TOMATO AND SMASHED OLIVE BRUSCETTA



Squashed Cherry Tomato and Smashed Olive Bruscetta image

What you are just about to do makes complete sense in cooking. Tomatoes need salt, olives are preserved in salt, you've squeezed the juice out of the tomatoes, which in return draws the salt and the smoky flavour out of the olives. This makes the olives very edible and the tomatoes damn tasty. Rip in as much basil as you can afford and even a handful of rocket (arugula) if you have some. Lovely. P.S. If you have any leftovers, toss them in with some hot spaghetti.

Provided by Jamie Oliver

Categories     appetizer

Time 9m

Yield about 6 to 8 servings

Number Of Ingredients 12

2 handfuls cherry tomatoes
1 handful black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle herb vinegar
1 dried chile
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

Steps:

  • This is probably the quickest salad or bruschetta I make, but no less tasty for that. Very few ingredients, simple flavors, complete sense. Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance. And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without. Trust me.
  • Simply squash your tomatoes into a bowl. I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me). You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty. Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil. Season, to taste, and that's your salad.
  • Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.

SUMMER SQUASH AND TOMATO SALAD



Summer Squash and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

SUMMER SQUASH AND TOMATOES



Summer Squash and Tomatoes image

Another recipe from the old plastic bag my mother handed me when she moved to a retirement home this summer. This one I remember! Very good. We always had a large garden out back and this is a good casserole to use when it explodes.

Provided by mary winecoff

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

6 tomatoes, peeled and sliced
3 medium onions, peeled and sliced
3 crookneck yellow squash, sliced (zucchini can be used)
1 garlic clove, minced
1/4 cup olive oil
1 cup bouillon
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dill
1/2 teaspoon tarragon
1/3 cup fresh parsley, finely chopped

Steps:

  • Heat oven to 400°F
  • Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
  • Remove from heat and drain.
  • Heat garlic in olive oil in large skillet.
  • Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
  • Transfer the mixture to a 6 quart casserole dish.
  • Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
  • Stir in dill and tarragon.
  • Sprinkle top with parsley.
  • Return to oven and bake 10 minutes more.

SAUTEED SQUASH AND TOMATOES



Sauteed Squash and Tomatoes image

Make and share this Sauteed Squash and Tomatoes recipe from Food.com.

Provided by breezermom

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

3 slices bacon, thick hickory-smoked
1 cup sweet onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 bay leaf
4 cups zucchini, sliced
4 cups yellow squash, sliced
2 cups cherry tomatoes, halved
2 tablespoons butter
1 tablespoon red wine vinegar
salt & freshly ground black pepper
bay leaf

Steps:

  • Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
  • Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
  • Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
  • Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.

GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA



Grilled Summer Squash and Tomatoes With Angel Hair Pasta image

This is so simple and so good. I make this on an indoor grill, but it can be made on an outside grill or in a stovetop grill pan. This is adapted from a recipe in Everyday Food Magazine (#3), and the original recipe is pasta and cheese-less and also includes grilled chicken. Sometimes I also make it that way.

Provided by Vino Girl

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces uncooked angel hair pasta
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 small yellow squash or 2 small zucchini, halved lengthwise
3 medium tomatoes, halved
salt, to taste
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Cook pasta according to package, drain.
  • In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
  • Set aside.
  • Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
  • Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
  • Remove from grill and allow to cool enough for you to handle.
  • Cut the veggies into bite-sized pieces.
  • Toss pasta and vegetables together in a large serving bowl.
  • Top with cheese.

Nutrition Facts : Calories 356, Fat 9.9, SaturatedFat 2.1, Cholesterol 4.4, Sodium 100.2, Carbohydrate 56, Fiber 5.8, Sugar 9.7, Protein 12.9

SPAGHETTI SQUASH WITH TOMATOES & BASIL



Spaghetti Squash with Tomatoes & Basil image

Make and share this Spaghetti Squash with Tomatoes & Basil recipe from Food.com.

Provided by princess7

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs spaghetti squash, halved lengthwise and seeded
2 cups thinly sliced cherry tomatoes
1/2 cup shredded fresh basil leaf, plus additional sprigs for garnish
1/4 cup crumbled feta or 1/4 cup goat cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup toasted pine nuts

Steps:

  • Put squash halves cut side down in a 2-quart microwave-safe baking dish.
  • Pour in 1/2 cup of water; cover the dish securely with plastic wrap.
  • Using a sharp knife, cut four slits in plastic to serve as steams vents.
  • Cook in microwave on the high setting for 12 minutes, rotating dish halfway through, until squash is soft when touched.
  • Let stand, covered,3 to 5 minutes.
  • In a large bowl, toss together all remaining ingredients except pinenuts;set aside.
  • While the squash is still warm, use a fork to scrape out the flesh; it will part into spaghetti like strands.
  • Add to tomato mixture and toss gently to combine.
  • Garnish with toasted pine nuts and slivered basil sprigs, if desired.

Nutrition Facts : Calories 286.9, Fat 21.8, SaturatedFat 3.5, Cholesterol 8.3, Sodium 438.7, Carbohydrate 22.2, Fiber 1.9, Sugar 3, Protein 6

SQUASHED TOMATOES



Squashed Tomatoes image

Provided by Amanda Hesser

Categories     dinner, easy, lunch, quick, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 7

2 1/2 pounds large cherry tomatoes
1/4 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 dried red chili, crumbled
6 slices country bread (optional)
1 clove garlic (optional)

Steps:

  • Heat a broiler or grill. Set the cooking rack 3 inches from the heat.
  • Place the tomatoes on a rimmed baking pan. Broil until they soften and the skins start to blister and split, about 2 minutes. Using tongs, flip the tomatoes and broil until blistered but not totally soft, 2 minutes more.
  • Transfer the tomatoes to a serving dish and lightly squash with a fork so some of the juices run out. (Be careful to avoid spattering.) Sprinkle with oil, salt, pepper and chili and fold gently to combine. Serve with flattened chicken or over toasted country bread that has been rubbed with a garlic clove.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 462 milligrams, Sugar 5 grams

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash With Tomatoes image

This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.

Provided by kamgriz

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cooked spaghetti squash, halved, seeds removed
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped (4 cups)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 tablespoons butter
1/4 cup grated parmesan cheese

Steps:

  • Cook squash til done using any method you prefer- bake, boil, steam, microwave.
  • When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
  • Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
  • When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7

SAUTEED SQUASH WITH TOMATOES & ONIONS



Sauteed Squash with Tomatoes & Onions image

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

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