Tomatoes – Page 2 – Eat On Edgecliff

Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese

The ingredients in the refrigerator last night led me to this simple and very tasty pasta recipe. Roasted tomatoes are wonderful and the goat cheese made it nice and creamy. Grace announced that this is now her favorite pasta.

Below is the recipe that I followed pretty much as is except I cooked the tomatoes at 300 degrees for about an hour and they were perfect. I also used a different kind of pasta and didn’t have too much basil yet so used a bit of parsley, basil and oregano from the garden.

Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese

Sara Moulton, Sara Moulton Cooks at Home

Ingredients:

2 pounds red and yellow cherry tomatoes
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 pound penne
6 ounces fresh goat cheese
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper

Directions

Preheat the oven to 250 degrees F.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese,basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Bruschetta

Appetizer, Basil, Tomatoes

We have lots and lots of tomatoes this year. Not lots of big ones, but lots of italian and cherry ones. We made a big batch of bruschetta last weekend. It didn’t last very long.

Don’t confuse Jack as the one who made these beauties….just the one who ate most of them :).

Recipe: Bruschetta.

Not really much of a recipe.

Vegetable Lasagna

Broccoli, Main Dishes, Mozarella, Mushrooms, Parmesan, Parsley, Pasta, Spinach, Tomatoes

Jane Brody

1 ½ cups chopped onion (1 ½ large)
2 large cloves , finely minced (2 teaspoons)
6 oz. mushrooms, coarsely chopped
3 T. sherry
1 T. butter or margarine
2 large stalks broccoli chopped (about 4 cups)
½ lb. spinach, washed well and chopped (about 2 cups)
½ t. low salt alternative
16 oz. (2 cups) low-fat cottage cheese
4 oz. part-skim mozzarella, shredded (about 1 cup)
3 T. grated Parmesan
¼ cup chopped fresh parsley or 1 T. dried
2 eggs
¼ t. freshly ground black pepper
¼ t. salt, if desired
3 cups tomato sauce (homemade or canned)
8 oz. lasagna noodles, cooked al dente

In a large skillet, sauté the onion, garlic, and mushrooms in sherry and butter until the vegetables are soft.

Add the chopped broccoli, spinach, and salt. Stir to combine the ingredients, reduce the heat, cover the skillet, and simmer the mixture for about 5 minutes or until the broccoli is tender-crisp.

In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt.

In a baking pan approximately 13 x 9 x 2 inches, spread ½ cup of tomato sauce on bottom. Layer the lasagna ingredients as follows: Arrange three strips of lasagna noodles on the bottom. Spread half of the cheese mixture on noodles, then half of the vegetable mixture, and 1 cup of the tomato sauce. Repeat, starting from the noodles. End with a layer of noodles topped with the remaining ½ cup of tomato sauce. Sprinkle the top of the lasagna with additional Parmesan, if desired.

Bake the lasagna at 375 for 25 minutes. Let it stand for about 10 minutes before serving it.

Stuffed Shells

Main Dishes, Mozarella, Pasta, Spinach, Tomatoes

Evie Davis

2 boxes jumbo shells
16 oz. Grated mozzarella cheese
15 oz. Ricotta cheese
Creamed spinach (see recipe below)
Ragu sauce

Cook shells according to package directions. Mix the cheeses and spinach together and stuff the shells. Arrange in an oiled baking dish; pour Ragu over noodles. Bake at 350 for ½ hour.

Creamed Spinach

2 boxes frozen spinach
½ cup butter
2 T. flour
1 clove garlic, minced
1 pint heavy cream
salt and pepper

Cook spinach and drain VERY well. Melt butter in frying pan and sauté garlic. Stir in flour, add spinach and gradually add cream. Cook over low heat for approximately 10 minutes, stirring often. Season to taste.

Burro Rosso

Cream, Miscellaneous, Parmesan, Tomatoes

Evie Davis

Red Butter sauce for pasta – or for anything.

½ lb. butter
2 t. tomato paste
4 T. heavy cream (milk works fine too!)
½ t. dried sage
1 t. paprika
salt
4 T. grated parmesan cheese

bowl of grated parmesan cheese

In a small saucepan melt the butter. Whisk in the tomato paste and cream. Add sage, paprika, a little salt to taste, and 4 T. of cheese. Heat but do not bring to a boil. Makes enough for 1 lb. of pasta. Pour over freshly cooked pasta and serve with the bowl of cheese on the side.

Smothered Chicken and Barley

Barley, Chicken, Red Pepper, Tomatoes

1 t. cumin
¾ t. chili powder
½ t. salt
½ t. cinnamon
½ t. mint
1/8 t. garlic powder
1/8 t. ground red pepper
6 chicken thighs
½ t. vegetable oil
1 ½ cup chopped onion
1 ½ cup chopped red pepper
1 T. soy
3 ½ cups chicken broth
1 ¼ cup barley
1 can tomatoes, drained and diced
6 T. green onion

Coat chicken thighs with spices and brown in oil. Take chicken out of pan and saute onion and peppers until soft. Put chicken back in pan, add soy, chicken broth, barley and tomatoes. Bring to a boil and simmer for 55 minutes. Stir in green onions when finished.

Shrimp Creole

Green Pepper, Rice, Shrimp, Tomatoes

Linda Holzheimer

½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
1 lb. can tomatoes
1 8 oz. can tomato sauce
1 ½ t. salt
1 t. sugar
½ – 1 t. chili powder
1 T. Worchester sauce
dash tobasco
1 t. cornstarch
2 t. cold water
¾ lb. shrimp
½ cup chopped green pepper

Cook onion, celery, garlic in hot oil until tender. Add tomatoes, tomato sauce and seasonings. Simmer uncovered for 45 minutes. Mix cornstarch with water, stir into sauce. Cook and stir until thickened. Add shrimp and green pepper. Cover and simmer until done.

Grilled Salmon with Tomato and Olive Salsa

Basil, Main Dishes, Olive, Salmon, Tomatoes

1 ½ cups diced seeded plum tomatoes (about 10 oz.)
6 T. olive oil
12 Kalamata olives or other brine cured black olives, pitted, chopped
¼ cup chopped fresh basil
2 T. drained capers
2 large garlic cloves, minced
1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat). Brush salmon with remaining 2 T. oil; sprinkle with salt. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates and top with salsa.

Wine Braised Beef

Beef, Main Dishes, Olive, Parsley, Red Pepper, Tomatoes, Wine

Bon Appetit

6 servings

3 T. olive oil
2 lbs. .beef chuck roast, in 1 inch cubes
1 large onion, minced
¼ c. chopped Italian parsley
3 garlic cloves, chopped
¼ t. ground cloves
¼ t. cinnamon
¼ t. allspice
1 c. dry red wine
2 ¼ c beef stock
2 14-16 oz. Cans whole Italian tomatoes
½ c. pitted nicoise olives
4 t. fresh rosemary, chopped (or 2 t. dried)
2 red bell peppers, cut into ¼” strips

Heat oil in heavy pan. Brown beef on all sides, in batches. Transfer beef to bowl and set aside.

Decrease heat to medium, add onion and parsley, cook until onion golden, 10 min. Stir in garlic, bay leaves, cloves, cinnamon, allspice.
Return beef to pan with onion mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer 15 min. Add beef stock and simmer 10 min. Add tomatoes with juices. Add olives, rosemary. Reduce heat to low, cover and cook beef until tender, stirring occasionally, 1 ½ hrs. Add bell peppers, cover and cook until tender, 15min. Season to taste with salt, pepper.

Serve over rice, couscous or polenta (polenta is excellent!)

Skillet Sausage and Peppers

Green Pepper, Main Dishes, Sausage, Tomatoes, Wine

2 T. oil
1 ½ lb. mild Italian sausage
1 large green pepper, seeded and chopped
1 (28 oz.) can whole Italian tomatoes
1 medium yellow onion
½ cup red wine

Heat oil in large skillet (medium high heat). Add sausage and brown 15 minutes. Drain excess oil. Add green pepper, tomatoes, onion, and wine; simmer over low heat, stirring occasionally, 30 minutes. Serve over hot noodles.

Makes 4 – 6 servings.