BAKED GREEN TOMATOES RECIPE RECIPES

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BAKED TOMATOES RECIPE | THE NEELYS | FOOD NETWORK



Baked Tomatoes Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

BAKED COD WITH TOMATOES AND ONIONS RECIPE | FOOD NETWORK



Baked Cod with Tomatoes and Onions Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 18

1 (2 to 5-pound) line caught cod fillet with the skin-on
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt
11/2 teaspoons ground black pepper
5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
1 1/2 cups sliced yellow onions
2 tablespoons minced garlic
Olive Spread, recipe follows
Cilantro sprigs, for garnish
1 tablespoon minced shallots
2 cups pitted brine-cured black olives
1 tablespoon minced garlic
1 tablespoon capers, drained
4 anchovy fillets
1 tablespoon chopped parsley
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
  • In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
  • Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
  • Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
  • In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

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BAKED TOMATOES RECIPE | THE NEELYS | FOOD NETWORK
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