Swiss Tomatoes Food

BROILED PARMESAN AND SWISS TOMATOES

Steps:

• Place tomatoes, cut side up, in an ungreased 15x10x1-in. baking pan; dot with 2 tablespoons butter. Broil 4 in. from heat until butter is melted, 4-6 minutes., Meanwhile, in a small microwave-safe bowl, combine remaining butter and onions. Microwave, uncovered, on high until onions are tender, 2-3 minutes. Stir in bread crumbs, Parmesan cheese, salt and garlic powder; spoon over tomatoes. Sprinkle with Swiss cheese. Broil until cheese is melted, 1-2 minutes.

SWISS CHARD GNUDI WITH TOMATOES

Steps:

• Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove the chard with tongs and transfer it to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer it to a food processor and process until finely chopped.
• Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared baking sheet, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.
• Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, about 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Remove the strips of lemon zest. Divide the sauce among bowls.
• Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until they float, then cook 1 minute longer for a total of about 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Drizzle with olive oil and top with Parmesan.

SWISS TOMATOES

Steps:

• Preheat oven to 425°F.
• Butter a baking dish with 2 inch sides.
• Cut the tomatoes in half and squeeze out the seeds.
• Lightly salt them Melt the butter in a medium saucepan.
• Add onion and saute for 2 minutes.
• Add flour, salt pepper, paprika and mustard-whisk well and bring to a bubbling simmer.
• Add milk and Worcestershire sauce and whisk again.
• Turn up the heat to medium and slowly whisk in the egg yolks.
• Add the cheese and stir until melted.
• Place tomatoes, cut side up in the casserole dish and pour sauce over top.
• Bake about 25 minutes until browned.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

SWISS CHEESE AND TOMATO TART

Steps:

• Preheat oven and a flat baking tray to 200°C Use pastry to line base and side of a 5cm deep, 20cm (base) springform pan. Trim excess pastry. Line pastry case with baking paper. Half-fill with raw rice. Place on hot tray and bake blind for 10 minutes or until light golden. Remove paper and rice. Bake pastry for a further 5 minutes or until golden and firm to touch.
• Remove tart case from oven. Reduce temperature to 180°C Arrange tomatoes, cheese and basil over warm pastry case.
• Whisk cream, milk and egg in a jug. Season with salt and pepper. Gently pour egg mixture over tomatoes. Bake tart for 50 minutes or until egg custard is just set. Remove from oven and allow to cool. Refrigerate until chilled. Serve.
• * Transport tip: Leave cooked tart in cake pan and cover with foil. Store in an airtight container lined with a tea towel (this prevents tart sliding). Transfer from pan to a plate at picnic. Cut and serve.