PROVENCAL TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
SPICY SHRIMP AND TOMATOES WITH SCALLION RICE
The sauce for these shrimp is made by simply tossing quickly sauteed tomatoes and shrimp in a bowl with what is known as compound butter: room temperature butter that has been flavored by mashing in something tasty like herbs or seasoning--in this case, lemon zest and hot sauce. You can make the butter and cook the shrimp and tomatoes in the time it takes to cook the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
- Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
- Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
- Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.
COTTAGE CHEESE PASTA WITH TOMATOES, SCALLIONS AND CURRANTS
Satisfying the same creamy urge as mac and cheese, noodles with cottage cheese is a comforting Eastern European staple that's sometimes topped with golden fried onions and a dusting of black pepper and cinnamon. This version trades caramelized onions for slivers of sharp raw scallion to contrast with the richness of the cottage cheese, which melts into a sauce upon contact with the hot pasta. The currants lean into the cinnamon's sweetness, while halved cherry tomatoes and mint make the dish juicy and fresh. It's an unusual take on the original dish that's easy to riff on - feel free to add or leave out ingredients to make it your own.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Put currants in a small bowl and ladle a little of the boiling water over them to cover. Let soak for 10 minutes, then drain.
- Meanwhile, salt the remaining water in the pot. When it returns to a boil, add pasta. Cook according to package instructions until al dente, usually 1 minute less than the package directs. Drain pasta, reserving 1/2 cup pasta cooking water.
- In a large serving bowl, combine scallions, tomatoes, lemon juice and 1/4 teaspoon salt.
- When the currants are soaked, add them to the bowl with the tomatoes and toss to combine. Stir in 2 tablespoons olive oil.
- Add pasta to the serving bowl, along with cottage cheese, pepper and a few splashes of reserved pasta water (about 1/4 cup), and toss until evenly coated. If pasta looks dry, add a little more pasta cooking water, a tablespoon at a time. Stir in herbs. Taste, and add more salt and lemon, if needed.
- To serve, top with a dusting of ground cinnamon (if you like), flaky salt, a lot of black pepper, and more olive oil and herbs. Serve hot, warm or at room temperature.
GRILLED STEAK WITH TOMATOES AND SCALLIONS
In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat grill to high. Clean and lightly oil hot grates. Season steaks with salt and pepper and cook 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest.
- Meanwhile, place a double layer of foil or a grill topper on grill. Top with tomatoes and scallions; drizzle with oil. Grill until tender and lightly charred, 6 to 8 minutes. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. Top steaks with vegetables.
Nutrition Facts : Calories 454 g, Fat 26 g, Fiber 3 g, Protein 45 g
JERSEY FRESH STEWED TOMATOES
This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.
Provided by SHORECOOK
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
- Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g
REFRIED BEANS WITH SCALLIONS AND TOMATO
This is a classic Mexican side dish with also works well as a veggie alternative. Refried beans work well with most canned beans, so use whatever yo uhave - kidney, borlotti and black beans are good.
Provided by English_Rose
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a pan. Add the white part of the scallions (reserving the rest), and the garlic and sizzle for 2 minutes, then add the cumin and cook for a minute more.
- Tip in the beans and a splash of water then, using a potato masher, break the beans down as they warm through, to make a rough purée. Add another splash of water and stir to a creamy consistency. Continue to cook until piping hot.
- Stir in the tomatoes and remaining scallions.
Nutrition Facts : Calories 131.8, Fat 4.2, SaturatedFat 0.6, Sodium 301, Carbohydrate 18.8, Fiber 5.6, Sugar 4, Protein 6.2
HOMEMADE STEWED TOMATOES
Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!
Provided by KITTYANN
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 16
Number Of Ingredients 2
Steps:
- To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.7 g, Sodium 480.6 mg, Sugar 1.9 g
STEWED TOMATOES
This fast and yummy side is so easy to make, it will be ready in no time. It is good way to use some of your garden-fresh tomatoes.-Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 21m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.
Nutrition Facts :
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