Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Ingredients:
  • 4 ripe tomatoes, peeled, seeded and chopped
  • 2 roasted green peppers, peeled and chopped
  • 1 tablespoon finely chopped parsley (optional)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin (optional)
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon vegetable oil
Preparation:

Place the tomatoes, roasted green peppers, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away.
When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently and serve immediately on small plates or in small bowls.
You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

Moroccan Tomato and Roasted Pepper Salad

Added on 4:45 PM

Ingredients :
  • 1/2 to 1/3 lb. lamb meat cut into small pieces
  • 1/4 cup oil or "samn" (vegetable ghee)
  • one large onion
  • 1 table spoon tomato paste
  • 2 -3 tomatoes
  • 1 lemon
  • 1/2 cup orzo, salt, red pepper, Libyan spices (Hararat) or cinnamon
Preparation:
  • SautÈ the onion with meat in oil.
  • Add parsley and sautÈ until meet is brown.
  • Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
  • Add enough water to cover meat, simmer on medium heat until meat is cooked.
  • Add more water if needed, and bring to a boil.
  • Add orzo, simmer until cooked.
  • Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.

Sharba Libiya

Added on 7:50 PM


Ingredients:
(for 8 servings)
 

6 tablespoons extra virgin olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 lb Fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmigiano cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
 
Preparation:
 
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. Drain.

Transfer to large bowl.

Add dressing to hot pasta; toss to coat.

Cool, stirring occasionally.

Add chopped fresh tomatoes, mozzarella, basil, Parmigiano cheese and olives; toss.

Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Pasta Salad with Mozzarella, Sun-dried Tomatoes and Olives

Added on 5:13 PM

Ingredients:
 
4-lbs. tomatoes, peeled and diced
1 pound lean ground beef
3 onions, minced
5 garlic cloves, pressed
1 tsp. tomato paste
¼ C olive oil
¼ tsp. allspice, ground
¼ tsp. cinnamon, ground
½ C pine nuts
1/8 tsp. turmeric
salt and pepper to taste 
 
Preparation:
 
1. Heat olive oil in pan.

2. Add pine nuts to toast, stirring constantly until they turn a golden brown, about 30 to 45 seconds.

3. Transfer pine nuts to a plate covered with paper towels to drain off excess oil.

4. Saute onions and garlic until onions are translucent.

5. On medium heat saute beef until all the pink is gone.

6. Add allspice, cinnamon, salt, and pepper.

7. Continue to stir and cook beef until it is crumbly.

8. Add tomatoes and tomato paste and cover.

9. Cook for 15 minutes on medium heat.

10. Reduce heat to medium-low, with cover tilted until sauce becomes thick.

11. Serve hot and garnish with pine nuts.

Bandora Yakhni (Lebanese Tomato Stew Soup)

Added on 10:28 PM

Ingredients:
(for 4 servings)
  • 2 T lemon juice
  • ½ to 1 t harissa OR ¼ t cayenne pepper
  • 8 oz ripe tomatoes, preferably cherry tomatoes
  • 2 T onion, finely chopped
  • 1 T cilantro, chopped
  • ½ t cumin seeds
  • ½ t salt
 Preparation:

Place 1 t cumin seeds in small pan and heat over medium-high heat for a few minutes, until they darken and smell roasted. Grind.
If using cherry tomatoes, halve or quarter. Any other kind, dice.
Combine lemon juice and harissa in one bowl, and everything else in another. Stir the lemon harissa into the tomato salad, then let sit for 30 minutes before serving.

Moroccan Tomato Salad

Added on 9:09 PM

Ingredients:

  • 6 large ripe tomatoes
  • 4 bell peppers
  • 4 zucchinis
  • potatoes
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 150g long grain rice
  • 15g of dill finely shredded,
  • salt and pepper
  • a pinch of sugar
  • parsley and basil (optional)
 Preparation:

Cut a 2cm thick slice off the top of each tomato. Do the same with peppers and zucchinis. Scoop out their pulp with a teaspoon into a bowl and set aside.
Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.
Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is some juice in the pan still.
Stir in the rice and the dill, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add salt and pepper and a pinch of sugar (it always blends well with frest tomatoes).
Preheat the oven to 190°C fan.
Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Replace the tops.
Cut potatoes and arrange them between the stuffed veggies.
Bake in the oven for 35-40 minutes, until the tomatoes and veggies are tender and the rice is cooked through.
Garnish with basil or parsley leaves and serve with feta cheese and bread.

Greek Stuffed Vegetables

Added on 8:01 PM

Ingredients:

  • 1 (8-inch) sourdough round or a 20-inch-long sourdough baguette
  • 2 large garlic cloves, halved crosswise
  • 3 to 4 ripe small tomatoes, halved crosswise
  • 3 to 4 tablespoons extra-virgin olive oil
  • Coarse salt to taste
Preparation:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.

Catalan Tomato Bread

Added on 6:28 PM

Ingredients:

4 pieces of sword fish
8 tomatoes
3 tsp oregano
4 cloves garlic chopped fine
fresh basil and parsley
juice of a lemon
2 onions
olive oil
salt and pepper
breadcrumbs

Preparation:

Sprinkle olive oil on the pieces of sword fish and leave till you prepare the sauce. Heat some olive oil and add chopped basil and parsley and finely chopped onions. Season with salt and pepper. Mix breadcrumbs, oregano, lemon juice and chopped garlic. Cook in an oven for about 10 minutes. Cook the sword fish on a hot griddle till golden brown. Pour herb sauce over the grilled fish pieces.

Sword Fish

Added on 5:48 PM

Gazpacho with Haricot Beans

Added on 5:35 PM

Ingredients:
  • Four tomatoes, sliced in segments (must be hard, salad tomatoes
  • One sliced onion
  • 1/2 sliced cucumber
  • Some olive oil
  • Sliced fιta cheese (a white, salty cheese made with goats milk)
  • Salt, pepper and oregano seasoning
 Preparation:

Mix the ingredients together and spread the oil over them. Sprinkle some salt, pepper and oregano.

GREEK SALAD ("Horiatiki", Countryside salad)

Added on 5:20 PM

Ingredients:

2 punnets small tomatoes (approximately 400 grams)
½ cup red onions, finely chopped (you can use spring onions if you prefer)
¼ cup fresh mint, chopped
¼ cup fresh basil, chopped
¼ cup fresh continental parsley, chopped
1 teaspoon oregano (you can also use fresh thyme instead)
sea salt and cracked pepper, to taste
100 grams self-raising flour
extra virgin olive oil, for frying


Preparation:

Rinse the tomatoes well and dry them. Place them in a large bowl and pinch them so that the pulp comes out and you are left with a pulpy smooth substance.

Add the onions, mint, basil, parsley, oregano, sea salt, and cracked pepper and mix well. Add the flour gradually until you reach a thick but moist sticky paste. Do not make the paste dry.

Pour some olive oil in a large frying pan or wok to a depth of 3 centimeters. When the oil is hot but not smoking, carefully drop in tablespoons of the mixture and fry, turning the tomatokeftedes over once so that both sides become a light golden color.

These are best served immediately, while still hot.

Santorini tomato fritters

Added on 3:09 AM

Ingredients :
  • 2 glasses of rice
  • 3 glasses borth, chicken stock or water
  • 2 tablespoons margarine
  • salt 
Tomato sauce:

     2 large very ripe tomatoes or 2 ½ tablespoons of     unsalted tomato paste 


Preparation :

Boil the rice with 2 tablespoons of salt into a bowl and pour in enough warm water to cover the rice. Set aside for 20-25 minutes. Drain and wash salt awau. Put the brith, chicken stock or water into a saucepan with the margarine and ½ tablespoon of salt, and bring to the boil. Add the riceand cook first on high then on medium heat until the rice absorbs the water. Put a cloth napkin under the lid, put the lid on and simmer for 5-10 minutes over a very low heat. Stir and serve.

Rice with tomato sauce :
 
If tomatoes are preferred, pare the to,atoes and mince them. Put into a separate pan and cook for 6 minutes till the tomatoes become like puree. Add the tomatoes or the tomato paste to the broth or chicken stock or water and cook exactly like plain rice.

PLAIN PILAF WITH TOMATO SAUCE

Added on 8:44 PM

Ingredients:

*

675g/1 1/2 lb ripe plum tomatoes
*

1 onion, quartered
*

1 celery stick
*

1 garlic clove
*

15ml/1 tbsp olive oil
*

450ml/3/4 pint chicken stock
*

15ml/2 tbsp tomato puree
*

50g/2 oz small paste shapes
*

salt and ground black pepper
*

fresh coriander or parsley sprigs, to garnish

Serves 4

Preparation:

1.

Place the tomatoes, onions, celery and garlic in a saucepan with the oil. Cover with a tight-fitting lid and cook over a gentle heat for 40-45minutes, shaking the pan occasionally, until the vegetables become very soft.
2.

Spoon the vegetables into a food processor or blender and process until smooth. Press through a sieve to remove the tomato pips, then return to the pan.
3.

Stir in the stock and tomato puree and bring to the boil. Add the pasta and simmer gently for about 8 minutes, or until the pasta is tender.
4.

Add salt and pepper to taste, then sprinkle with coriander or parsley to garnish and serve hot.

Mediterranean Tomato Soup Recipe

Added on 9:04 PM

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