Tangy Tomato Slices Food

TANGY TOMATO SLICES

Steps:

• In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

TANGY TOMATO BRISKET

Steps:

• Preheat the oven to 275 degrees F.
• Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
• Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
• Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

TASTY MARINATED TOMATOES

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.

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.

TANGY TOMATO BRISKET

Steps:

• In a small bowl, combine the tomato paste, brown sugar, vinegar, Worcestershire sauce, mustard, and garlic.
• If the meat is too big to lie flat in you slow cooker, cut it in half; season the meat generously with salt, pepper, and paprika.
• In a large nonstick skillet, heat the oil over high heat; when oil is hot, brown the brisket very well, about 3 minutes per side; transfer to a plate.
• Add the onions to the skillet and cook, stirring a few times, until browned or even a bit blackened on the edges, 5-7 minutes.
• Put half the onions in the slow cooker (if you have cut the brisket into 2 pieces, place 1/3 of the onions in the cooker).
• Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up.
• Top with the remaining onions (if you have cut your brisket into 2 pieces, place 1/3 of the onions between the two pieces of brisket, and the remaining onions on top of the second piece).
• Pour any meat juices from the plate over the brisket.
• Cover and cook on LOW 5-7 hours, until the brisket is tender when pierced with a fork.

TANGY TOMATO SLICES

Steps:

• In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

GARLIC TOMATO SLICES

Steps:

• Arrange tomatoes in glass or plastic dish (one for which you have a cover).
• Shake remaining ingredients in tightly covered container; pour over tomatoes.
• Cover and refrigerate at least 3 hours but no longer than 24 hours.
• Serve on lettuce leaves if desired.

TANGY POTATO SLICES

Steps:

• In sauce pan, combine Worcestershire sauce with wine and cook over MED HIGH heat until reduced by half, about 5-8 minutes, stirring occasionally.
• Add melted butter; blend and remove from heat.
• Meanwhile, cut potatoes in 1/4" slices.
• Brush mixture on potato slices.
• As Derf said in a review: WATCH the Potatoes under the Broiler! Sprinkle with salt, pepper and paprika. Broil about 3" from heat(or grill on oil-sprayed grill sheet) for 3 minutes, turn; brush with mixture and sprinkle with more spices; and broil for 3 minutes more.

TANGY TOMATO AND MANGO SALAD

Steps:

• In a small bowl, combine vinegar, olive oil, season with salt.
• Add shallots, 1 cup basil, toss well.
• Arrange tomatoes on a serving platter, top with mango slices; drizzle with dressing, then garnish with 1 cup basil and serve.

SWEET AND TANGY ROASTED TOMATOES

Steps:

• 1. Line a rimmed baking sheet with foil, making sure to cover the inside of the rim. Adjust an oven rack to the middle position and preheat the oven to 425°F/220°C.
• 2. Poke the tomatoes with a paring knife to allow steam out during cooking. Place them in a large bowl and season with salt and pepper. Add the oil, vinegar, sugar, Worcestershire sauce, garlic, and Aleppo pepper and rub over the tomatoes with your fingertips, making sure the ingredients are well combined.
• 3. Spread the tomatoes in an even layer on the prepared baking sheet. Roast until the tomatoes are broken down and caramelized, 45 to 60 minutes, stirring twice during cooking. Transfer to a cooling rack and cool to room temperature before using.