GRILLED TOMATO RECIPE RECIPES
GRILLED TOMATOES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
I make this at least once a week. Tomatoes are even better for you when they are cooked. It enhances their nutrition. Since my husband's heart attack last year, I serve him lots of tomatoes. I have done these on the grill and in the toaster oven (when it's too cold outside to cook) and I have made it so many different ways, by changing the type of cheese I use to actually hollowing out the tomatoes and stuffing them with the ingredients. When I make them, I usually sprinkle a little home made chili powder on his because he likes his spicier, I like mine just plain. (I didn't add the chili powder in the recipe as it's a home made blend of whatever peppers were growing in our garden last year that I dehydrated and ground up) Sometimes, we have had these with no other cheese except for the feta and it is still very good. Just adjust the recipe to your likings and see what you can come up with!
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash the tomatoes. Cut them in half.
- Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
- On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
- Sprinkle the feta cheese on top and top with the grated cheese if using.
- Place on a preheated to low temperature grill or in toaster oven.
- Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
- An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.
Nutrition Facts : Calories 90.9, FatContent 4, SaturatedFatContent 2.3, CholesterolContent 9, SodiumContent 147.1, CarbohydrateContent 10.8, FiberContent 2.9, SugarContent 4.9, ProteinContent 4.9
GRILLED TOMATOES RECIPE | MARTHA STEWART
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Total Time 40 minutes
Prep Time 15 minutes
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
- Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
- Return to bowl; cut into rough pieces with kitchen shears.
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Reviews 4.5
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- Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.
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GRILLED TOMATO AND CHEESE RECIPE | FOOD NETWORK KITCHEN ...
Butter does more for a grilled cheese than just browning the bread. Using cultured butter, one made with fermented cream, can add depth and a touch of sweet and tangy richness, thereby elevating the sandwich to new heights.
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Reviews 4.6
Total Time 35 minutes
Category main-dish
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- Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
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GRILLED TOMATO CROSTINI RECIPE - MELISSA RUBEL JACOBSON ...
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GRILLED TOMATO PIZZAS RECIPE: HOW TO MAKE IT
My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. —Michele Tungett, Rochester, Illinois
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Dinner
Calories 363 calories per serving
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Reviews 5
Total Time 35 minutes
Category Dinner
Calories 363 calories per serving
- Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes., In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes., Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.
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Reviews 4.5
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