Spiced Tomato Abcs Recipes

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SPICED MARINATED TOMATOES



Spiced Marinated Tomatoes image

We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.

Provided by GaylaJ

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups halved cherry tomatoes
1/3 cup thinly sliced green onion (about 4)
4 garlic cloves, minced
1 jalapeno pepper, thinly sliced
1/3 cup white balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon extra virgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large bowl, combine first 4 ingredients.
  • Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
  • Chill 1 hour.

Nutrition Facts : Calories 40.6, Fat 1.9, SaturatedFat 0.3, Sodium 151.3, Carbohydrate 5.8, Fiber 1.2, Sugar 3.8, Protein 0.9

FABIO'S TOMATO ASPIC



Fabio's Tomato Aspic image

Provided by Faith Willinger

Categories     Tomato     Vegetable     Appetizer     Summer     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds plum tomatoes
1 envelope unflavored gelatin
3 tablespoons fresh minced basil or parsley or a combination of both
3 garlic cloves, minced
1 small, hot red pepper, minced or chili pepper flakes to taste
1 1 1/2 teaspoons salt
3 tablespoons extra virgin olive oil plus additional for garnish

Steps:

  • 1. Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds. Press the mixture in the sieve and reserve the liquid and the pulp.
  • 2. Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins. (Or peel, seed, juice, and process tomatoes until smooth if you don't have a food mill.) Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.
  • 3. Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes. Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin. Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil. Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours. unmold and top with a drizzle of extra virgin.

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