FRENCH DRESSING WITH TOMATOES RECIPE: HOW TO MAKE IT
Every time I make this recipe that I received from my mother-in-law, it takes me back to the country. I can see myself in the garden among all of those fresh tomatoes. How good they are, plucked right off the vine.
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour. Pour remaining dressing into a jar; cover and refrigerate for another use., To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl.
Nutrition Facts : Calories 107 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
'NO SOUP FOR YOU' FRENCH TOMATO SOUP RECIPE | ALLRECIPES
Exotic spices and flavors of fresh tomatoes from the garden blend with onions, garlic, fresh herbs, dry vermouth and Gorgonzola cheese to present a gourmet soup to serve in an hour. Fills the kitchen with aromas of herbs and spices as it simmers. Serve with French bread or other crusty breads; just add a tossed salad with a mild balsamic vinegar and olive oil and a sprinkle of onion salt and pinch of sugar.
Provided by PJ's kitchen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir until golden brown, about 12 minutes; season with salt, black pepper, dried basil, dried oregano, and dried thyme. Cook until dried herbs are fragrant, about 1 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the chicken broth. Bring soup back to a boil, and reduce heat to a simmer. Mix in the fresh basil, oregano, thyme, and garlic. Cover pot, and cook until tomatoes are tender, about 20 minutes, stirring occasionally.
- Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.
Nutrition Facts : Calories 169.7 calories, CarbohydrateContent 10.9 g, CholesterolContent 21.7 mg, FatContent 10.4 g, FiberContent 2.5 g, ProteinContent 6.1 g, SaturatedFatContent 4 g, SodiumContent 710.4 mg, SugarContent 6.2 g
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FRENCH DRESSING WITH TOMATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Lunch
Calories 107 calories per serving
- In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour. Pour remaining dressing into a jar; cover and refrigerate for another use., To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl.
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From inspiredtaste.net
Reviews 4.8
Total Time 20 minutes
Cuisine Italian
Calories 169 per serving
- Stir the tomatoes one more time; taste then adjust with more salt or pepper as needed. Spoon a generous amount onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and enjoy.
JULIA CHILD'S PROVENÇALE TOMATO SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine french
Calories 40 per serving
- Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.
FRENCH RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
Total Time 1 hours 50 minutes
Category Healthy Eggplant Recipes
Calories 199.5 calories per serving
- Place the pan in the oven and bake until the vegetables are tender, about 1 hour. Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram. Let cool for about 5 minutes before serving. Leftovers can be refrigerated for up to 4 days.
TOMATO-FRENCH BREAD LASAGNA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 10 minutes
Category Dinner
Cuisine Europe, Italian
Calories 280 calories per serving
- In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.
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