Search Results for "Tomato"
Recipe Results 4 of 111 pages
Vegetable Frittata with Roasted Asparagus and Tomatoes
Vegetable Frittata with Roasted Asparagus and Tomatoes Yield: 6 Servings Ingredients: 6 large eggs 1tablespoon water 2 tablespoons Parmesan Reggiano, grated, plus additional for garnish 1 teaspoon garlic, minced 2 teaspoons shallots, small diced 1 cup russet potatoes, peeled, diced small, boiled until tender, drained and chilled 1 roasted red pepper, peeled, deseeded and diced
Fish Stew with Tomatoes
Fish Stew with Tomatoes Ingredients: 1 tsp. canola or corn oil 1 medium green bell pepper (chopped) 1 medium carrot (quartered lengthwise, chopped) 1/2 medium onion (chopped) 14.5 oz. canned, diced tomatoes (undrained) 1 cup water 1 oz baking potatoes (peeled, diced) 1 tsp. Cajun or Creole seasoning blend 3 thin mild white fish fillets,
Basic Tomato Sauce
Basic Tomato Sauce Ingredients: 6-8 tablespoons of virgin olive oil 8 or more cloves of garlic 1/2 cup chopped parsley 4 large cans of plum tomatoes, (pulverize 3 in blender and save the last to blend with the parsley and basil at the end) 1 or 2 cans tomatoes puree 1 onion chopped 4-5 basil
Romano Baked Tomatoes
Romano Baked Tomatoes From: American Heart Association Ingredients: 2 medium halved tomatoes, sliced horizontally 2 Tbsp. grated, Romano or Parmesan cheese 1 tsp. dried Italian seasoning 1/4 tsp. pepper 1/4 tsp. garlic powder 1 Tbsp. extra virgin olive oil fresh, whole oregano, basil or parsley leaves for garnish (optional) Directions: Preheat oven to 400 degrees.
Italian Tomato Soup
Italian Tomato Soup Ingredients: 16 oz. frozen mixed bell pepper strips (may be labeled stir-fry mix) 14.5 oz. can diced tomatoes, undrained 1 3/4 cups chicken broth 1/2 can navy beans (drained, rinsed) 3 Tbsp. chopped, fresh basil 2 Tbsp. chopped, fresh parsley 1 Tbsp. balsamic vinegar 1 medium garlic clove (minced) 1/2 tsp. dried
Baked Tomato & Feta Over Mixed Greens
Baked Tomato & Feta Over Mixed Greens Ingredients: 2 medium beefsteak tomatoes 1 ounce feta cheese ½ teaspoon dried oregano 1/8 teaspoon freshly ground black pepper 3 cups mixed greens 1 lemon, quartered Directions: Heat the oven to 400°F. Tear off 2 large pieces of aluminum foil (about 16 inches long). Cut out the cores
Slow-Cooker Tangy Tomato Brisket
Slow-Cooker Tangy Tomato Brisket By: American Heart Association Ingredients: 15 oz. canned, no-salt-added tomato sauce 1/4 cup apple cider vinegar 1 Tbsp. no-calorie sweetener, granulated, 1 1/2 packets 1 tsp. paprika 1 tsp. garlic powder 1/2 tsp. Black pepper 1/2 tsp. salt 1/2 tsp. cayenne pepper for spice, optional 1 small white onion (finely diced)
Baked Tomato Cups
Baked Tomato Cups Ingredients: 4 Medium Tomatoes 1 Tablespoon Butter or oil 4 Eggs 2 Tablespoons Cream 6 Breakfast Sausage Links, sliced 1 Cup Cheddar Cheese, shredded 2 Tablespoons Basil, fresh Directions: Preheat oven to 350˚F. Slice tops and stems off tomatoes. Use knife to cut around inside of tomatoes and loosen ribs and seeds.
Seafood and Cherry Tomato Pasta
Seafood and Cherry Tomato Pasta Ingredients: 1 pound cherry tomatoes, halved 1/3 cup extra-virgin olive oil 1/4 cup lemon juice 11/2 tablespoons lemon zest 1 small garlic clove, minced large pinch of red pepper flakes 12 ounces rotini or other pasta, cooked and drained 1 package (8 ounces) Louis Kemp Crab Delights, flake or chunk
Tomato Bacon Grilled Cheese
Tomato Bacon Grilled Cheese Ingredients: 8 slices bacon 1/4 cup butter, softened 8 slices white bread 8 slices American cheese 8 slices tomato Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat a large skillet over medium heat. Spread butter onto one side
