Warm Tomato Dressing Food

WARM TOMATO DRESSING

Steps:

• Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes.
• Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.)

WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING

Steps:

• For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
• For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
• Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
• Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
• Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
• Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

GREEN SALAD WITH WARM TOMATO DRESSING

Steps:

• Preheat the oven to 425 degrees F. Make the croutons: Toss the bread cubes with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake until golden, about 8 minutes.
• Meanwhile, make the dressing: Heat the remaining 1/3 cup olive oil in a medium skillet over medium heat. Add the shallot and tomatoes and cook until softened, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
• Toss the lettuce in a large bowl. Pour the warm dressing on top, add the croutons and gently toss. Top with the blue cheese.

STEAKHOUSE WEDGE WITH WARM TOMATO VINAIGRETTE

Steps:

• Season steaks with salt and pepper; let stand 10 minutes. Heat a large skillet over medium-high; swirl in 2 teaspoons oil. Cook steaks, turning a few times, until browned all over, 8 to 10 minutes for medium-rare. Transfer to a plate; top each with a cheese slice.
• Lower heat to medium. Add 2 tablespoons oil, chopped onion, and garlic to skillet; cook 1 minute. Add vinegar; bring to a simmer, scraping up browned bits. Stir in chopped tomatoes; simmer until they release their juices, about 5 minutes. Stir in remaining 1/4 cup oil and juices from steak plate; strain through a sieve. Whisk in mustard and oregano; season with salt and pepper. Season lettuce and tomato and onion slices with salt and pepper, drizzle with vinaigrette, and top with oregano leaves; serve, with steaks.

WARM SPINACH SALAD WITH TOMATOES

Steps:

• Line shallow pan with foil; set aside. Spread sugar onto bottom of small nonstick skillet; top with nuts. Cook on medium-low heat 5 min. or until sugar is completely melted and golden brown, tilting skillet to evenly distribute sugar if necessary. Stir until nuts are evenly coated. Immediately spread into prepared pan; cool completely.
• Microwave tomatoes and dressing in microwaveable bowl on HIGH 3 min. or until tomatoes are slightly softened and dressing is heated through, stirring after 2 min.
• Cover platter with spinach; top with tomato mixture, cream cheese, onions and nuts. Toss lightly before serving.

FRESH TOMATO AND ROASTED GARLIC SALAD DRESSING

Steps:

• Heat oven to 350 degrees.
• Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
• Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
• Watch carefully so garlic does not get over-brown or burn.
• Carefully remove pan from oven and cool.
• When cool enough to handle, squeeze out the garlic pulp.
• Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
• Blend until smooth and use the dressing on any mixed garden salad.
• Refrigerate leftover.

TOMATO, CAPER AND OLIVE VINAIGRETTE

Steps:

• Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.