Search Results for "Tomato"
Recipe Results 2 of 114 pages
Romano Baked Tomatoes
Romano Baked Tomatoes Ingredients: 2 medium tomatoes, sliced in half horizontally 2 Tbsp. grated, Romano cheese (can substitute Parmesan, Mozzarella or Ricotta) 1 Tbsp. chopped, fresh oregano, basil or parsley OR 1 tsp. Italian seasoning 1/4 tsp. pepper 1/4 tsp. garlic powder 1 Tbsp. extra virgin olive oil fresh, whole oregano, basil or parsley leaves
Fresh Corn & Tomato Salsa
Fresh Corn & Tomato Salsa Ingredients: 1½ cups fresh diced tomatoes ½ cup fresh or frozen corn ¼ cup diced red onion 2 cloves garlic, minced 2 Tbsp. lime juice 2 Tbsp. fresh chopped cilantro ¼ tsp. salt Chopped jalapeño pepper, to taste (optional) Directions: Wash and prepare all vegetables. In a medium bowl, combine
Mexican Tomato Rice and Beans
Mexican Tomato Rice and Beans Ingredients: 1 cup uncooked instant brown rice 1 (15 oz.) can diced tomatoes 2 tsp. olive or canola oil 3 cloves garlic, chopped ½ jalapeño, seeded and chopped (optional) 1 (15 oz.) can black beans, drained and rinsed 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon salt ½
Tomato-Basil Soup with Shrimp
Tomato-Basil Soup with Shrimp Ingredients: 1 cup raw cashews 2 tablespoons extra-virgin olive oil 1 yellow onion, diced 4 garlic cloves, sliced 1 celery rib, diced 1 bay leaf 1 Tbsp. tomato paste 1 (28-ounce) can tomato puree 1 1⁄2 cups low-sodium chicken stock 1⁄4 cup unsweetened almond milk 1⁄2 tsp. sea salt 1⁄4 cup
Baked Tomato Cups
Baked Tomato Cups Ingredients: 4 Medium Tomatoes 1 Tbsp. Butter or oil 4 Eggs 2 Tbsp. Cream 6 breakfast sausage links, sliced 1 Cup Cheddar Cheese shredded 2 Tbsp. fresh Basil 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.
Baked Tomatoes with Cheese
Baked Tomatoes with Cheese Ingredients: 2 large tomatoes cut into thick slices (about 1 inch) ⅓ cup shredded cheese (try parmesan, Swiss, or cheddar) 1 tsp. oregano ¼ tsp. each salt and pepper ¼ tsp. garlic powder or 1 clove garlic, minced Directions: Preheat oven to 400°F. Place tomato slices in a single layer in
Spinach-Stuffed Tomatoes
Spinach-Stuffed Tomatoes Ingredients: 1/4 cup (1/2 stick) butter 2 medium onions, chopped 2 garlic cloves, minced 1-1/2 lbs. fresh spinach (stems removed), chopped 1-1/3 cups dry whole-wheat bread crumbs (4 slices) 2 eggs, beaten salt, to taste 8 to 10 small tomatoes Directions: In a large skillet, melt the butter over medium heat. Add the
Steamy Creamy Tomato Soup
Steamy Creamy Tomato Soup Yield: 4 servings Ingredients: 2 cans (14 1/2 oz. each) stewed tomatoes 1 1/2 tsp. hot sauce 1 1/2 Tbsp. – honey 1 1/2 cups – half & half 1 tsp. pepper 1 tsp. salt 1 Tbsp. balsamic vinegar 1 1/2 tsp. Italian seasoning 1 tsp. garlic paste ot freshly minced
Cantaloupe and Tomato Salad
Cantaloupe and Tomato Salad Ingredients: 1 cantaloupe 12 cherry tomatoes, halved. 12 basil leaves. 1 small jalapeño, sliced into thin rounds. 3 tablespoons roasted, unsalted pumpkin seeds. 2 tablespoons fresh lime juice. 1 tablespoon extra-virgin olive oil ½ teaspoon freshly ground black pepper. Directions: Cut the cantaloupe in half and scoop out the seeds. Use
Watermelon and Tomato Salad
Watermelon and Tomato Salad Ingredients: 1 1/2 Tbsp. sherry vinegar 3 large tomatoes (chopped into 1/2 inch cubes) 2 cups seedless watermelon (cut into 1/2-inch cubes) 1/2 cup fresh basil (sliced) 2 Tbsp. fresh chives (minced) 1/4 tsp. chili powder 1/3 cup red onion (thinly sliced) 1/4 tsp. black pepper 2 Tbsp. olive oil 1/4
