TOMATO EGG BAKE RECIPES

Name: Cheesy White Bean-Tomato Bake
Total time: 15 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 fat garlic cloves, thinly sliced; 3 tablespoons tomato paste; 2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed; 1/2 cup boiling water; Kosher salt and black pepper; 1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

CHEESY WHITE BEAN-TOMATO BAKE RECIPE - NYT COOKING

Cheesy White Bean-Tomato Bake Recipe - NYT Cooking image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http//schema.org, Calories 489, UnsaturatedFatContent 14 grams, CarbohydrateContent 49 grams, FatContent 23 grams, FiberContent 11 grams, ProteinContent 24 grams, SaturatedFatContent 7 grams, SodiumContent 717 milligrams, SugarContent 2 grams

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA ...

Aubergine, tomato & Parmesan bake (Melanzane alla ... image

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Provided by Ursula Ferrigno

Categories Dinner, Main course, Vegetable

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 garlic cloves, crushed
6 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 aubergines, cut into long, 5mm thick slices
85g parmesan (or vegetarian alternative), freshly grated
20g pack basil, leaves torn
1 egg, beaten

Steps:

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 225 calories, FatContent 17 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.52 milligram of sodium

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