tomato « Recipes

Posts Tagged ‘tomato’

Caprese Salad

Monday, March 8th, 2010

Ingredients:
1/2 pound fresh mozzarella cheese, cut in thick (1/4 to 1/3 inch) slices
2 large ripe tomatoes cut in thick 1/3 inch slices
8 to 10 large fresh basil leaves
1/4 cup We Olive Arbequina extra-virgin olive oil
We Olive Balsamic Vinegar (optional)
Fresh ground pepper
Sea Salt or coarse salt

Directions:
Arrange alternating tomato and mozzarellas slices on a serving platter, or place a tomato on an individual serving dish and top each piece of tomato with a slice of mozzarella. This may be done a few hours in advance. Keep refrigerated until ready to serve. Just prior to serving, chop the basil coarsely into thin strips. Sprinkle the basil over the tomato/mozzarella pieces. Drizzle a thin line of sweet-fruity extra-virgin olive oil on top of the tomato-mozzarella combination. Follow with a few drops of We Olive Balsamic Vinegar per sliced tomato if desired and then add freshly ground pepper and salt to taste.
Serves 4

Recipe from We Olive Belmont Shore.

Tags: Arbequina, basil, fresh mozzarella, tomato
Posted in Dessert, Recipes, Salad | No Comments »

The Blue Salad

Monday, March 8th, 2010

8 C Spring Mix greens (rinsed and patted dry)
1 Pint Fresh Blueberries
½ C Crumbled Blue Cheese
1 Small Red Onion, thinly sliced
1 C Grape Tomatoes, sliced in half
1 Mandarin Orange, Clementine, or Tangerine, peeled and separated into sections.
1/3 C Chopped Pecans (Optional)
¼ C We Olive Balsamic Vinegar
½ C We Olive Mandarin Olive Oil
Sea Salt & Crushed Black Pepper (to taste)

Prepare salad greens, fruit, cheese, onion & tomatoes by arranging on chilled salad plates.

To make the vinaigrette, thoroughly whisk vinegar, oil, salt & pepper in a small bowl. Whisk until the oil and vinegar has emulsified. Pour over the prepared salad, top with optional chopped nuts and serve immediately.

Recipe from We Olive Belmont Shore.

Tags: balsamic vinegar, blue cheese, greens, Mandarin Olive Oil, onion, pecans, tomato
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Mexican Green Bean Salad

Friday, February 26th, 2010

Make sure to use the freshest green beans you can find. Good green beans should feel firm and should snap in half, not bend, when you try to bend them.

INGREDIENTS

1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
1/4 cup onion, finely chopped
2 Tbsp lime juice or white vinegar
1 Tbsp De Los Milagros Extra Virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon dried oregano (Mexican oregano if you can get it)
3/4 cup packed, chopped cilantro
1/3 cup canned, pickled jalapeño chili peppers, sliced
1/3 cup chopped red onion
1/2 cup crumbled cotija cheese (salty Mexican cheese that resembles feta)
1/2 avocado, sliced or cut into inch long pieces
1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

METHOD

1 Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2 Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour.

3 When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.

Serves 4.

Recipe by Simply Recipes.

Tags: avocado, cilantro, cotija cheese, green beans, jalepeno, Milagros, onion, oregano, tomato
Posted in Dressing, Recipes, Salad, Side Dish, Vegetarian | No Comments »

Fried Green Tomatoes

Thursday, February 25th, 2010

INGREDIENTS

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

METHOD

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Tags: eggs, Frantoio, milk, tomato
Posted in Entree, Recipes, Side Dish | No Comments »

Polenta with Roasted Mediterranean vegetables

Tuesday, February 9th, 2010

By Mayo Clinic Staff

Serves 6

Ingredients

Milagros extra-virgin olive oil

Directions

Heat the broiler (grill). Position the rack 4 inches from the heat source.

Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use.

Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche dish with cooking spray.

In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove from heat.

Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.

Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black pepper. Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.

Tags: eggplant, HEART HEALTHY, Milagros, mushroom, olives, oregano, polenta, spinach, squash, sun-dried tomatoes, tomato, zucchini
Posted in Entree, HEART HEALTHY, Recipes, Vegetarian | No Comments »

Summer Stack Salad with Stella Vinaigrette

Thursday, January 28th, 2010

4 small tomatoes (sliced)
4 small, egg-shaped fresh mozzarella balls (sliced)
8 large whole basil leaves (finely sliced) plus 4 additional leaves for garnish
Salt and pepper, to taste
1 1/3 cups mixed baby salad greens
1 medium shallot (finely chopped)
2 tbsp aged We Olive balsamic vinegar
1/4 cup We Olive Kalamata extra-virgin olive oil
2 Tbsp. Stella Artois beer

Arrange alternating slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Top each stack with 1/3 cup baby salad greens. Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois and season with salt and pepper in a small bowl. Drizzle some of the dressing around the mozzarella and tomato stacks, and garnish with sliced basil. Serve with additional salad dressing. Serves 4.

Recipe from Master Beer Sommelier Marc Stroobandt

Tags: balsamic vinegar, basil, beer, fresh mozzarella, greens, Kalamata Oil, shallot, tomato
Posted in Dressing, Recipes, Salad, Vegetarian | No Comments »

Portobello Bruschetta with Rosemary Aïoli

Monday, January 25th, 2010

Portobello Bruschetta with Rosemary Aïoli

1 1/2 cups We Olive balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 1/2 tablespoons chopped fresh thyme
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed

3 tablespoons We Olive Mission Extra Virgin olive oil
3 red onions, sliced (about 6 cups)

2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced

1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches arugula (about 5 ounces), coarsely chopped
Rosemary Aioli (see recipe)

Preheat oven to 375F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15×10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and saut?ntil very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 375F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
Bon Appétit
November 2000

Tags: arugula, balsamic vinegar, bell pepper, honey, mushroom, onion, rosemary, thyme, tomato
Posted in Appetizer, Side Dish, Vegetarian | No Comments »

Sonoma Toast

Monday, January 25th, 2010

Adapted from Better Homes and Gardens, December 2009

Sonoma Toast
Start to finish: 15 mins
4 slices country-style sourdough bread
4 oz. gruyere, sliced
1 large ripe tomato, thinly sliced
8 large, fresh basil leaves
1 T We Olive Balsamic Vinegar
1 T We Olive Frantoio Extra Virgin Olive Oil
1 t chopped fresh basil
Place bread on baking sheet. Broil 4 to 5 inches from heat for 2 to 3 minutes, or until toasted, turning once.
Top with cheese, broil 1 to 2 more minutes, or until cheese begins to melt.
Remove from oven.
Top with sliced tomato and basil leaves.

In small bowl whisk together oil and vinegar; drizzle over toasts, and sprinkle with chopped basil.

Makes 4 servings.

Tags: balsamic vinegar, basil, Frantoio, gruyere, sourdough, tomato
Posted in Appetizer, Recipes, Sandwiches, Vegetarian | No Comments »

Pasta with Spicy Tomato and Olive Sauce

Monday, January 25th, 2010

Adapted From Cook’s Country, December/January 2010

Sauteing the anchovies, garlic and pepper flakes in We Olive Mission Olive Oil for just 30 seconds blooms their flavors and adds depth to this sauce.

3 T We Olive Mission Extra-Virgin Olive Oil
3 anchovy fillets, minced
5 garlic cloves, minced
1 t red pepper flakes
1 (28 oz.) can diced tomatoes
1/2 cup pitted kalamata olives, halved
3 T drained capers
1/4 cup chopped fresh basil
salt
1 lb. linguine
1. Bring 4 quarts water to boil in large pot. Heat oil in large saucepan over medium heat until shimmering. Add anchovies, garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 10 minutes. Off heat, add olives, capers and basil.
2. Add 1 T salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in sauce and toss to combine, adding reserves pasta water as needed. Top with grated Pecorino Romano and serve.

Tags: anchovy, basil, garlic, HEART HEALTHY, kalamata, Mission, olives, tomato
Posted in Entree, HEART HEALTHY, Pasta, Recipes | No Comments »

Roasted Pepper, Cucumber, and Tomato Salad

Friday, March 27th, 2009

INGREDIENTS:
1 large green bell pepper
3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch cubes
1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons Olio Nuevo Estate Arbequina Extra Virgin Olive Oil
3 tablespoons fresh lemon juice

DIRECTIONS:
Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill.

Bon Appétit May 2008 by Chef Bahija of the Jnane Tamsna Cooking School

Tags: Arbequina, bell pepper, black olives, cucumber, lemon juice, olives, onion, parsley, tomato
Posted in Recipes, Salad, Side Dish, Vegetarian | No Comments »

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Posts Tagged ‘tomato’

Caprese Salad

The Blue Salad

Mexican Green Bean Salad

INGREDIENTS

METHOD

Fried Green Tomatoes

INGREDIENTS

METHOD

Polenta with Roasted Mediterranean vegetables

Serves 6

Ingredients

Directions

Summer Stack Salad with Stella Vinaigrette

Portobello Bruschetta with Rosemary Aïoli

Sonoma Toast

Pasta with Spicy Tomato and Olive Sauce

Roasted Pepper, Cucumber, and Tomato Salad