ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO CONFIT
Provided by Geoffrey Zakarian
Categories condiment
Time 2h5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
- Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
- Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.
TOMATO CONFIT FOR RAW-ARTICHOKE-AND-TOMATO SALAD
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Boil a small pot of water. On bottom of each tomato, make small X with a knife. Blanch tomatoes for about 20 seconds just until the skin starts to tear. Remove; plunge into an ice bath. When cool, remove from water. Skin will peel right off. Cut lengthwise into quarters. Remove seeds and center pith. Cut each quarter into thirds lengthwise.
- Heat oven to 200 degrees. Gently toss the tomatoes with oil in a small bowl, and season with salt, pepper, and sugar. Place the tomato mixture in a 9-by-13-inch Pyrex baking dish. Cook for 2 1/2 hours, gently stirring the tomatoes occasionally. If the oil begins to bubble, reduce the heat. Turn the oven off, and leave the tomatoes in the oven until cool, 4 to 6 hours. Can be stored in refrigerator in the oil several days.
TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
ARTICHOKE AND TOMATO GRATIN
Make and share this Artichoke and Tomato Gratin recipe from Food.com.
Provided by MilanzMom
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F
- In a greased gratin dish, overlap artichoke and tomato slices.
- Sprinkle with chopped basil and season with salt and pepper.
- Combine breadcrumbs and Swiss cheese; sprinkle over vegetables and drizzle with olive oil.
- Bake until top is golden, about 25 minutes.
Nutrition Facts : Calories 200.4, Fat 5.7, SaturatedFat 2.2, Cholesterol 8.3, Sodium 534.2, Carbohydrate 30.1, Fiber 5.8, Sugar 4.1, Protein 9.1
ARTICHOKE HEART AND TOMATO SALAD
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Provided by sofie-a-toast
Categories Artichoke
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each tomato into 6 wedges and each artichoke into halves.
- Blend the rest of the ingredients and pour over the vegetables. Toss.
- Chill for 20 minutes.
TOMATO ARTICHOKE RICE SALAD
Make and share this Tomato Artichoke Rice Salad recipe from Food.com.
Provided by la petite chef
Categories Long Grain Rice
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix artichoke marinade, lemon juice, garlic, salt-n-pep.
- Then mix in the artichoke hearts, rice, tomatoes, onion and olives.
- Cover, and refrigerate until serving.
- Other option to serve warmed up in Microwave or room temperature.
Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 227, Carbohydrate 25.2, Fiber 3.3, Sugar 4, Protein 3.5
MUSHROOM, TOMATO AND ARTICHOKE SALAD - LOW FAT
This is such a zesty and refreshing salad... a meal in itself! It doesn't take much to make it and the ingredients are easy to come by (either fresh or canned mushrooms and artichokes). Enjoy this one! Perfect with pasta or meat dishes too. Low fat and tasty!
Provided by limecat
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash and prepare all the salad ingredients as listed.
- Mix together in a jar the vinegars and garlic.
- Toss the salad with the dressing and serve.
- Do not use oil in this dressing, it isn't required and doesn't add to the taste sensation!
- Keeps in the fridge for 3 days with dressing.
- Add chicken or beef strips to this dish to make it a full meal, packed with vitamin a and c and protein.
Nutrition Facts : Calories 117.2, Fat 0.8, SaturatedFat 0.2, Sodium 390.6, Carbohydrate 25.2, Fiber 9.7, Sugar 8.6, Protein 8
RAW-ARTICHOKE-AND-TOMATO SALAD
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
- Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
- Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.
TOMATO AND ARTICHOKE SALAD
Healthy salad from Marcus Samuelsson of Aquavit. You can use a coffee grinder and grind pistachios to make the pistachio flour. Pairs nicely with a dry Sauvignon Blanc
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart.
- Bring a second pot of water to a boil.
- Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths.
- In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture.
- Dress salad with vinaigrette.
- Place salad in a single line on plate alternating tomatoes and artichokes.
Nutrition Facts : Calories 625.3, Fat 40.5, SaturatedFat 5.5, Sodium 70.2, Carbohydrate 25.1, Fiber 5, Sugar 10, Protein 4.9
TOMATO CONFIT
I'm not a big fan of Roma tomatoes, I find them mealy and bland. This is a great way to intensify their hidden flavors and turns them into a wonderful ingredient. Use them in pasta dishes, risottos, on bruschetta, in Recipe #483922, or in a tomato bread pudding. Although I haven't tried freezing them yet, I expect they probably freeze well and would be welcomed in the dead of winter. From "Herbivoracious", by Michael Natkin.
Provided by zeldaz51
Categories Vegetable
Time 3h10m
Yield 40 tomato halves
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with cooking parchment or a silicone mat.
- Cut each tomato in half lengthwise. Scoop out the seeds, using a grapefruit spoon, melon-baller, or small measuring spoon. If you drain the seeds and gel through a fine mesh strainer you'll have tomato water for another use.
- Place the tomato halves, cut side up, on the baking sheet. Drizzle with the olive oil and sprinkle with the salt. Add the herbs and garlic, if using. I like to tuck one or two slivers inside each half, rather than sprinkling them on top.
- Roast, turning the pan occasionally, about 3 hours, until the tomatoes are quite flat and much of the liquid is gone. Take one out, let it cool, and taste it. If the flavor is not concentrated enough, cook them a little longer until you are happy with the result.
- Use them immediately or pack the tomatoes and any remaining juices into a storage container. They will keep several days under refrigeration.
Nutrition Facts : Calories 15, Fat 1.1, SaturatedFat 0.1, Sodium 23.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.8, Protein 0.3
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MARINATED ARTICHOKE SALAD WITH TOMATOES AND FETA
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5/5 (2)Total Time 2 hrs 5 minsCategory Side DishCalories 160 per serving
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- Remove leaves from artichokes (save them to eat!). Scoop out fuzzy chokes and discard. Cut hearts into quarters.
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