Herbed Tomato Slices Recipes

RED, JUICY, HERB-FRIED TOMATOES

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

HERBED TOMATO QUICK BREAD

Steps:

• Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray or olive oil. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
• In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything.
• Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 and 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick.
• Pour the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese on top of the batter.
• Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pan at least 15 minutes before removing and serving warm. Store leftovers covered tightly at room temperature up to 3 days, or in the refrigerator up to one week. Since bread is very moist, it will spoil quickly at room temperature. Warm slices in the microwave or toast in a toaster oven or broiler, if desired. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.

TANGY TOMATO SLICES

Steps:

• In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

HERBED TOMATOES

Steps:

• In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.

BROILED TOMATO SLICES WITH HERBES DE PROVENCE

Steps:

• Prepare broiler.
• Place tomato slices on broiler pan.
• Brush slices with oil, and sprinkle with Herbes, salt, pepper, cheese and parsley.
• Broil until warmed through, about 3 minutes.
• Serve immediately.

HERB ROASTED TOMATOES

Steps:

• Preheat oven to 375°F (190°C).
• Arrange the tomatoes on a sheet pan or cookie sheet. Drizzle the olive oil on the tomatoes, follow by some salt and ground black pepper. Sprinkle the tomatoes with the Italian seasoning.
• Roast in the oven for 20 minutes. Serve warm.

HERBED TOMATO SLICES

Steps:

• Arrange tomato slices in a 15 x 10 x 1 inch jelly roll pan coated with cooking spray;, set aside.
• Combine breadcrumbs and remaining ingredients, stir well.
• Sprinkle breadcrumb mixture over tomato slices.
• Bake at 350f degrees for 10 to 12 minutes or until thoroughly heated.

SLICED TOMATOES WITH FRESH HERB DRESSING

Steps:

• Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.