Tomato Medley Food

TOMATO MEDLEY

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• For the dressing, place the tomatoes and garlic on a baking tray and roast for 15 minutes, or until soft.
• Deseed and finely slice the chilli and pick and tear up the basil, reserving a few baby leaves for garnish.
• Once roasted, pop the tomatoes in a blender and squeeze in the soft garlic flesh, then blitz until smooth.
• Add a few swigs of oil, a splash of balsamic and a pinch of sea salt and black pepper, blitz again and check the seasoning, then set aside.
• Roughly chop the cherry tomatoes, then place in a bowl and dress with oil, the chilli and torn basil.
• Slice up the halloumi, then hit it with some black pepper.
• Preheat a large non-stick pan over a medium heat, then add the halloumi in a single layer so most of the slices are touching - you want to create a doily effect with a few gaps.
• Cook for 4 to 5 minutes, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don't worry, it will all melt back together. Basically what you're trying to create is a big halloumi plate. Once golden on both sides, slide it onto a serving board.
• Finely slice the beef tomato and lay the slices on top of the halloumi.
• Tip over the dressed tomatoes over and scatter with the reserved basil leaves.
• Take to the table with the tomato and roast garlic dressing to drizzle over before serving.

ZUCCHINI AND TOMATO MEDLEY

Steps:

• Heat the olive oil in a medium skillet, adding just the garlic to let it saute a bit.
• Add the chopped onions,sprinkle the seasoned salt over them, and let them cook, stirring constantly, until they are slightly golden. 2-3 minutes.
• Mix in the zucchini, and sprinkle the oregano and black pepper over the top. Cook on medium low heat until they are heated thoroughly, stirring occasionally. 5 minutes.
• Add the tomatoes, and turn the heat up to medium high. Cook, stirring occasionally, until the tomatoes are softened and the zucchini is as well. 5 minutes.
• Place on a plate spread out, and sprinkle the mozzarella on top. Serve.

LINDA'S ITALIAN TOMATO MEDLEY

Steps:

• Empty both cans of tomatoes into a lg. sauce pan.
• Add onions, and let come to a boil. Cook for 5 minutes on med-high.
• Add cut up zucchini's and spices, and boil just until zucchini are al dente.
• Ladle out into bowls.
• Add salt and pepper to taste, and put 1 pat of butter in bowl, let melt, for some added flavor. With or without the butter, it is delicious!
• Variations:.
• You can add bell peppers, and summer squash to this too. If you do, add another can of tomatoes, and adjust seasonings to your taste.

ZUCCHINI TOMATO MEDLEY (SPICY)

Steps:

• In a large sauce or soup pan, heat oil and sautee garlic and onion.
• Add the remaining ingredients (quantity to taste) and let simmer for a minimum of half an hour (the longer the better) stirring occasionally.
• Serve as a side dish or over pasta noodles.
• Parmesean cheese sprinkled on top is very tasty but will add to the calories and fat content.
• Note: I have never really measured while making this, I just throw it all together for the most part, so please add more or less of every item to your liking.