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Tomato Recipes


On the menu:

Baked Tomatoes with Garlic, Parsley and Bread Crumbs
Summer Tomato Soup
Tomatoes with Fresh Grape Juice



Baked Tomatoes with Garlic, Parsley and Bread Crumbs

Yes, this recipe is simple. However in execution it is often a disappointment. Of course, you must have flavorful, ripe tomatoes but the trick is to rid the tomatoes of excess water so the tops remain crusty.

Serves 6

Ingredients

6 large firm but ripe tomatoes
salt
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1/2 cup breadcrumbs
3 plump cloves garlic, minced (green sprouts removed)
1/2 cup chopped, flatleaf parsley

Cooking Instructions:

  1. Cut the tomatoes in half, sprinkle with salt and drain cut side down in a colander, for about 10 minutes. Then dry them well with paper towels.
  2. Heat half the olive oil in a large sauté pan. Cook the tomato halves, 4 to 6 at a time, cut side down for about 5 minutes or until golden.
  3. Place tomatoes in a lightly oiled baking dish. Sprinkle with salt and pepper. Preheat oven to 400 degrees.
  4. Combine breadcrumbs, garlic and a little of the parsley and spread atop the tomatoes. Drizzle with remaining olive oil.
  5. Bake for 10 to 15 minutes. Sprinkle with remaining parsley.

Nutrition Facts:

Calories: 110
Fat: 6 grams
Saturated Fat: 1 grams
Sodium: 190 milligrams
Total Carbohydrates: 13 grams
Dietary Fiber: 2 grams
Protein: 2 grams
% calories from fat: 45%
% calories from saturated fat: 7%

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Summer Tomato Soup

While some recipes for tomato soup call for water or broth, there really is no need for them as ripe tomatoes give off quite a bit of liquid. For a Provençal touch you may want to add a strip of orange zest to the tomatoes while cooking. Garnish the soup with croutons, additional chopped basil or parsley or a dollop of pesto.

Serves 6

Ingredients

3 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
3 pounds ripe tomatoes, thickly sliced or cut in chunks
5 leaves basil
strip of orange zest, optional
salt and pepper
sugar if needed for balance


Cooking Instructions:

  1. Warm the olive oil in a large heavy bottomed kettle over moderate heat.
  2. Add the onions and cook until tender and translucent, about 10 minutes. Add the garlic and cook for a minute or two.
  3. Then add the tomatoes and basil and cook, covered, for about 30 minutes, stirring occasionally to prevent scorching, until tomatoes have given off their juices and are very tender.
  4. Puree soup through a food mill or pulse in food processor or blender, in batches.
  5. Season with salt and pepper. If the tomatoes are tart, add a pinch or sugar for balance.

Nutrition Facts:

Calories: 140
Fat: 8 grams
Saturated Fat: 1 grams
Sodium: 120 milligrams
Total Carbohydrates: 18 grams
Dietary Fiber: 4 grams
Protein: 3 grams
% calories from fat: 45%
% calories from saturated fat: 6%

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Tomatoes with Fresh Grape Juice

This recipe comes from my book Cucina Ebraica, Flavors of the Italian Jewish Kitchen. But it sounds as if it came from our deep South. In the Italian version fresh grape juice is poured over fried tomatoes while they are still warm. The dressing was originally made with tart red wine grapes but, as most of us do not have easy access to a vineyard, supermarket table grapes will work. These tend to be sweeter rather than tart, so to approximate the acidity, it's best to add a bit of balsamic vinegar to the juices to accentuate the tartness. Look for Zante grapes, dark wine grapes, or any black or red seedless grapes. If grapes are not in season, use bottled verjus mixed with a bit of balsamic vinegar. Or just balsamic vinegar, but not too much.

Serves 6

Ingredients

1 small bunch dark grapes (about 1 cup)
1 to 2 tablespoons balsamic vinegar, if needed
All-purpose flour and yellow cornmeal, in equal parts
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped fresh rosemary
6 firm but almost ripe tomatoes, sliced 1/2 inch thick
Olive oil
2 cloves garlic, smashed

Cooking Instructions:

  1. Purée the grapes in a blender, then strain juices into a bowl. Season with balsamic vinegar if the grapes are too sweet.
  2. Combine the flour, cornmeal, salt, pepper and rosemary on a plate, mixing well. Dip the tomato slices in the mixture, coating on both sides.
  3. Pour a little olive oil into a large nonstick frying pan, just enough to create a film on the bottom. Add the garlic and place over medium heat.
  4. When the oil is hot, add the tomato slices and cook, turning once, until golden on both sides, about 6 minutes.
  5. Sprinkle with salt and pepper and, using a spatula, transfer to a serving plate. Pour the grape juices over the hot tomatoes. Serve at once.


Note: You can make this with green tomatoes, too.

Nutrition Facts:

Calories: 100
Fat: 2 grams
Saturated Fat: 0 grams
Sodium: 112 milligrams
Total Carbohydrates: 20 grams
Dietary Fiber: 2 grams
Protein: 3 grams
% calories from fat: 19%
% calories from saturated fat: 2%

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