Tumbled Tomatoes With Mediterranean Herbs Food

SAUTEED CHERRY TOMATOES WITH MEDITERRANEAN HERBS

Steps:

• In a large nonstick skillet, heat the oil over medium-high heat.
• Add the tomatoes and cook, tossing and stirring often, until the skins begin to split, about 3 minutes.
• Do not over cook.
• Remove from the heat and toss with the herbs; season with salt and pepper.
• Serve immediately.
• Makes 4-6 servings.

TUMBLED TOMATOES WITH MEDITERRANEAN HERBS

Steps:

• Mix herbs, put in a salt grinder or pulverize slightly in a mortar and pestle. If you don't have either, just skip that step.
• Wash tomatoes in cold water and remove all excess water, but do not dry.
• Place tomatoes in a bowl that is large enough so the tomatoes have room to be tumbled.
• Toss tomatoes with herb mixture until they are evenly coated.
• Refrigerate, tossing and "tumbling" in the bowl occasionally until all water is evaporated. Once the water has dried, the herb and salt mixture will form a crust on the tomatoes.
• Serve Chilled.
• Note: The tomatoes keep for 2-3 days uncovered in the refrigerator-if they last that long-so make the full recipe and keep them on hand as a healthy snack, the drier and crustier the salt and herb coating, the better they taste.
• Serves 4-6.

MEDITERRANEAN SUMMER TOMATOES

Steps:

• Core and slice the tomatoes, and arrange them in a serving dish.
• Sprinkle the shallots over the tomatoes.
• Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes.
• Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days.
• Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

COPYCAT LAWRY'S PINCH OF HERBS

Steps:

• Toast sesame seeds(unless you buy them already toasted).
• Combine all ingredients.
• Best if you make ahead of time. The flavors combine and taste best 24 hours after.

MEDITERRANEAN STUFFED TOMATOES

Steps:

• Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
• While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
• Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
• Season to taste with salt and pepper.
• Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
• With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
• Lightly sprinkle the insides of the tomatoes with salt and pepper.
• Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
• Stuff each tomato with about a cup of the filling.
• Sprinkle the tops with the olives and garnish with the chopped basil.