Preserved Tomatoes With Lemon Thyme Recipes

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TOMATOES WITH LEMON THYME



Tomatoes With Lemon Thyme image

This is so simple that it is almost an embarrassment to post as a recipe. I snagged the idea from the August 2007 Martha Stewart Living, and loved the combination of the herb and the fresh tomatoes. She suggests that placing this salad in the sun for 20 minutes before serving will help the individual flavors meld. That is one thing that you wouldn't want to do with potato salad. LOL (Cook time is the time for flavors to meld.)

Provided by Ms B.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 3/4 lbs tomatoes, assorted sizes and colors
coarse salt
fresh ground pepper
extra virgin olive oil, for drizzling
2 teaspoons fresh lemon thyme leaves, plus sprigs for garnish

Steps:

  • Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter.
  • Season with salt and pepper.
  • Drizzle with olive oil.
  • Sprinkle with lemon thyme leaves.
  • Lay lemon thyme sprigs over the top for garnish.
  • Let stand for at least 20 minutes prior to serving.

Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.9, Fiber 2.4, Sugar 5.2, Protein 1.8

PRESERVED TOMATOES WITH LEMON THYME



Preserved Tomatoes with Lemon Thyme image

Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 6

2 pounds small plum tomatoes
4 cloves garlic, minced
1 1/2 teaspoons crushed red pepper flakes
1/4 cup fresh lemon thyme leaves
1 tablespoon sea salt flakes
Extra-virgin olive oil, for filling jar

Steps:

  • Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
  • Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
  • Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
  • Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.

SLICED TOMATOES WITH LEMON THYME



Sliced Tomatoes with Lemon Thyme image

Sliced tomatoes are strewn with thyme for a simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 4

1 3/4 pounds tomatoes, assorted sizes and colors
Coarse salt and freshly ground pepper, to taste
Extra-virgin olive oil, for drizzling
2 teaspoons fresh lemon-thyme leaves, plus sprigs for garnish

Steps:

  • Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top, and let stand for at least 20 minutes before serving.

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