TOMATO MEDLEY RECIPES RECIPES

TOMATO MEDLEY | VEGETABLES RECIPES | JAMIE MAGAZINE RECPES

Tomato medley | Vegetables recipes | Jamie magazine recpes image

This is about celebrating tomatoes in all their different flavours, colours and sizes. Any leftover dressing can be kept in the fridge and used it as a base for pasta or pizza sauces.

Total Time 30 minutes

Yield 4 as a starter

Number Of Ingredients 10

Ingredients

1 fresh red chilli
½ bunch of fresh basil
extra virgin olive oil
balsamic vinegar
600 g mixed cherry tomatoes
250 g halloumi cheese
1 large beefsteak tomato
2 yellow tomatoes
2 orange tomatoes
4 cloves of garlic

Steps:

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. For the dressing, place the tomatoes and garlic on a baking tray and roast for 15 minutes, or until soft.
3. Deseed and finely slice the chilli and pick and tear up the basil, reserving a few baby leaves for garnish.
4. Once roasted, pop the tomatoes in a blender and squeeze in the soft garlic flesh, then blitz until smooth.
5. Add a few swigs of oil, a splash of balsamic and a pinch of sea salt and black pepper, blitz again and check the seasoning, then set aside.
6. Roughly chop the cherry tomatoes, then place in a bowl and dress with oil, the chilli and torn basil.
7. Slice up the halloumi, then hit it with some black pepper.
8. Preheat a large non-stick pan over a medium heat, then add the halloumi in a single layer so most of the slices are touching – you want to create a doily effect with a few gaps.
9. Cook for 4 to 5 minutes, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don’t worry, it will all melt back together. Basically what you’re trying to create is a big halloumi plate. Once golden on both sides, slide it onto a serving board.
10. Finely slice the beef tomato and lay the slices on top of the halloumi.
11. Tip over the dressed tomatoes over and scatter with the reserved basil leaves.
12. Take to the table with the tomato and roast garlic dressing to drizzle over before serving.

Nutrition Facts : Calories 303 calories, FatContent 21.7 g fat, SaturatedFatContent 12.2 g saturated fat, ProteinContent 17.6 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.99 g salt, FiberContent 3.2 g fibre

CAULIFLOWER TOMATO MEDLEY RECIPE: HOW TO MAKE IT

Cauliflower Tomato Medley Recipe: How to Make It image

Here’s a fresh and fancy accompaniment to any summer buffet sent in by Lena Post of St. Albert in Alberta. It goes nicely with most meat and fish entrees, Lena says, and is a great way to dress up cauliflower or use up those tomatoes. TIP: To enjoy fresh dill all winter long, we chop up the fine feathery leaves, freeze in small containers and pull off a pinch whenever needed to boost the flavor of potatoes, salads or soups.

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower (about 2 pounds), broken into florets
6 bacon strips, diced
1-1/2 cups soft bread crumbs
3 medium tomatoes, cut into wedges
2 tablespoons sliced green onion
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/4 teaspoon salt
Dash pepper
3/4 cup shredded cheddar cheese

Steps:

Place 1 in. of water and cauliflower in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. Toss bacon and bread crumbs with drippings; set aside. , Drain cauliflower. Arrange the tomatoes in a greased shallow 2-qt. baking dish. Sprinkle with onion, dill, salt and pepper. Top with cauliflower and bacon mixture. , Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 260 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 462mg sodium, CarbohydrateContent 18g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 10g protein.

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