Tomato Surprise Food
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD
Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.
Provided by TMoney
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scald, peel and chill tomatoes.
- Carefully scoop out the inside out of the tomatoes.
- Remove the seeds from the pulp and chill all ingredients.
- When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
- Add salt if needed.
- Fill tomatoes and arrange on lettuce leaves.
- Garnish with parsley and cauliflower buds.
Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2
COD TOMATO SURPRISE
This is a hearty flavorful cod dish that is easy and quick to make. The unique scent and flavor of the smoked paprika combined with the Asiago cheese makes for a different flavor profile. A side of penne pasta mixed with garlic, sundried tomatoes and kalamata olives, some sauteed zucchini along with a nice big salad and some fresh bread would round out the meal. A nice crisp white wine such as a Sauvignon Blanc pairs well with this.
Provided by ILefkowitz
Categories Kosher
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp olive oil in a heavy skillet.
- Add the onions and garlic. Sprinkle with half the rosemary, oregano and smoked paprika.
- Cook on medium heat for 2 - 4 minutes, then add the red and green peppers.
- Cook, stirring occasionally until the peppers are tender-crisp and the onions are golden brown.
- Remove from pan and set aside.
- Heat remaining tbsp of olive oil.
- Pat fish dry.
- Salt and pepper the fish.
- Put fish skin side down in the skillet.
- Sprinkle with remaining rosemary, oregano and smoked paprika.
- Saute fish approx 3 minutes on each side, turning only once. The fish should be opaque white and flaky when done.
- Add the vegetables back to the skillet.
- Stir in the tomato sauce.
- Let cook for 2 - 3 minutes.
- Mix in the olives.
- Remove from the skillet and plate.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 194.6, Fat 9.5, SaturatedFat 1.4, Cholesterol 36.7, Sodium 494.7, Carbohydrate 11.7, Fiber 3, Sugar 5.6, Protein 17
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