Tomato Salan Food

TOMATO SALAD

Steps:

• Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil.

SPANISH TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

SIMPLE TOMATO SALAD

Steps:

• Wash the tomatoes and cut to roughly the same size - halve cherry tomatoes and chunkily dice or wedge big ones. Stir in the red onion. Whisk together mustard, vinegar and honey with some seasoning. Stir through the dressing up to two hours ahead of serving.

TOMATO SALAN

Steps:

• Remove the top of the tomatoes and remove seeds, seed and chop the chillis and blend them with the tomato seeds to make a paste.
• In a dry pan roast the sesme seeds with the almonds. Remove from the heat. Grind the sesme seeds and almonds.
• In a pan heat the oil, add the garam masala, and onions, cook till onion are just coloured. Add All of the other spices and salt. Add the garlic and ginger pastes, the almond and seseme mixture and the coconut. Cook till the oil seeps from the spice mix.
• Add the tomato seed and chilli paste.
• Add the tamarind juice and a little water. Cook till the oil again seeps out of the mixture.
• Add the tomatoes, open end up. Turn off the heat, Spoon the spice mix into the tomtoes. Garnish with the fresh coriander. Cover the pot and allow it to stand for 5 mins so that the tomatoes cook through in the spices.
• I sometimes add a prawn to each tomato.
• Serve and enjoy.

TOMATO BASIL SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.