tomato recipe

The best Caprese salad you'll ever have! Great ingredients are the key. Use ripe summer tomatoes, burrata or mozzarella, fresh basil and olive oil. Recipe yields 4 generous or 6 smaller servings.

Heirloom Caprese Salad

mixed heirloom tomatoes tomatoes

burrata

basil leaves (smaller leaves look nicer)

olive oil

black pepper

With a serrated knife, cut the tomatoes into 1/4&#8243; thick slices. Arrange them on a large serving platter, overlapping their edges and varying the shapes as best you can.

Cut the burrata or mozzarella into 1/4&#8243; to 1/2&#8243; slices (burrata is tricky since the inside is so creamy; I cut it into 1/2&#8243; slices and gently tugged the slices into smaller sections, see photos). Tuck the cheese around and underneath the tomatoes, dispersing it relatively evenly across the platter.

Sprinkle basil leaves all over, and tuck a few more into the crevices. Drizzle the olive oil over the salad. Sprinkle generously with salt and pepper.

For the best flavor (if you have the time), let the salad rest for 30 minutes so the tomatoes release some juices and the flavors have time to mingle. This salad is best served within a few hours. Leftovers will keep, covered and refrigerated, for up to 3 days.

I appreciated the info on the type of cheese. I made a Caprese earlier this week and used the mozzarella packed in water - really horrible stuff! Absolutely no flavour. I will follow your recommendations next time. It’s the perfect salad for a hot summer day! Thankyou :)

My husband just lovingly brought home a giant bag of tomatoes to which I said, “shoot what am I going to make with all of these tomatoes?!” Cooke &amp; Kate to the rescue!

I make this every summer -  I add sliced peaches, a drizzle of balsamic reduction from TJ's, and a sprinkle of Maldon sea salt!

I could eat Caprese salad every night for the rest of my life. We are making this tonight with heirloom tomatoes from the store and garden tomatoes from my yard. Found burrata, too. I love Caprese salad, one of the best I ever tried was served on a sea salt block. You really can't go wrong when your ingredients are so good! I do prefer mine with balsamic, and I too like to mix it up and add avocado slices and juicy peaches. The more summer bounty, the better!

Amazingly simple and tasty, though best to have fresh tomatoes in season, as they're the main ingredient.

I made this delicious and beautiful salad. I usually make little towers with the tomatoes, cheese and basil but this was so much better and the flavors married better. Using the heirloom tomatoes was a wonderful new element and added more flavor and of course the presentation was almost too pretty to eat! Thank for a new twist on an old favorite.

After enjoying an amazing ricotta appetizer at an Italian restaurant a couple weeks ago, I got it in my head to make ricotta at home, and I did it this morning! But I felt bad just standing at the counter and eating it on little slices of toasted French bread, so I used some to make this salad. Ricotta may not be the traditional cheese, but oh my, was it good! I'll make another salad for dinner guests tomorrow (if I don't eat all the cheese before then!) Thank you Kate - your recipes are always perfection!

I can't wait to try this!  We've been addicted to Caprese Salad since our first tour in Italy.  Our stops included a visit to the Isle of Capri, as beautiful a site as this salad is delicious!  Last summer, I learned to make our own fresh mozzarella from whole milk.  You should try it, it only takes a few ingredients and about an hour and I get the equivalent of about two grocery store balls.  Oh, and try drizzling your salad with balsamic glaze just before serving.  I saw elsewhere that you love the taste and every Caprese I had in Italy was drizzled with it.

This Caprese salad looks really tasty, we also have a tasty and easy to make Caprese salad recipe.


Read along to see how simple it is to make your own herb sun-dried tomatoes using a dehydrator or oven, in five easy steps! The resulting dried tomatoes are packed with intense flavors of summer, which you can literally bottle to enjoy now – or well into winter! That is, if you can resist eating them all right away… They do taste a lot like pizza, after all. We love to use these chewy, savory herb sun-dried tomatoes in many meals, especially in homemade sourdough bread, frittata, or pesto zoodles! So. Much. Yum.

Herb Sun-Dried Tomatoes, using a dehydrator or oven

herbs of choice,

Wash and cut the tomatoes into halves, quarters, sixths, or even eighths depending on size, aiming to get similar-sized pieces so the tomatoes will dry evenly.

Wash and finely chop the fresh herbs. Approximately 1 heaping tablespoon of chopped herbs for every 2 pounds of prepped tomatoes.

Add cut tomatoes and fresh herbs into a mixing bowl, and lightly mix to thoroughly combine the ingredients.

Place cut tomatoes skin side down on dehydrator drying racks (or on oven baking sheet). Do not allow the tomato pieces to overlap.

Using a food dehydrator, dry the tomatoes on 120 to 130 degrees F for about 18-20 hours OR for 4-5 hours in 200 degree oven. Soft, chewy roasted tomatoes are delicious but may not last as long in storage as those more dry and crisp.

Once dried to your liking, store in an airtight container in the refrigerator for optimum freshness. They should last for several months to a year.

This amazing Zucchini Tomato Bake from Delish.com is the best way to celebrate summer!

Zucchini Tomato Bake

lb. zucchini (about 3 medium), chopped

pt. cherry tomatoes, preferably multi-colored, halved

garlic,

Extra-virgin olive oil, for drizzling

kosher salt

c. Parmesan

tbsp. torn basil, for garnish

This is a great recipe, but I added yellow onion and used Roma tomatoes instead of cherry tomatoes. I got it all started in a skillet wilting the onion a bit first then added the zucchini only cooking them a few minutes to evaporate some of the water in the zucchini before I  put them into the casserole dish and added the tomatoes. I also stirred basil into the mix. I think the reason some said it was watery is because cherry tomatoes can be quite juicy   Roma’s are less seedy with more flesh.

A vegetarian pasta dish with tangy tomatoes, creamy cheese and fresh rocket. The sauce would also be lovely with pieces of pan-fried cod or king prawns instead of pasta.

Roast tomato, mascarpone and rocket pasta

small vine tomatoes, halved

garlic cloves,

rosemary sprigs, leaves

dried linguine

mascarpone

rocket leaves

Vegetarian Parmesan shavings,

Preheat the oven to 200°C/fan180°C/ gas 6. Put the tomatoes in a roasting tin with the garlic and rosemary. Season well, drizzle with the oil and roast for 15-20 minutes until tender.

Cook the pasta in a pan of boiling, lightly salted water until al dente, drain and return to the pan.

Once the tomatoes are cooked, mix in the mascarpone to make a creamy sauce and add to the pasta. Toss well, then stir in the rocket leaves. Serve with Parmesan shavings.

A delicious tomato chutney recipe that&#39;s basically a ketchup substitute, full of complex flavors and a little heat. Everybody who tries it agrees it is amazing - be prepared to give lots away!

Addictive Tomato Chutney Recipe

tomatoes, (peeled,

onions

garlic ((about a medium sized head))

raisins, ((chopped in processor))

brown sugar, ((LOWER SUGAR VERSION: 1/2 cup))

white sugar ((OMIT FOR LOWER SUGAR AND SUB 1/4 cup honey))

apple cider vinegar

salt

lime, (zested and juiced)

ginger

hot pepper flakes (or to taste**)

cumin

Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). Alternately, core, peel and chop the tomatoes by hand. You should have 7 cups of chopped/pureed tomatoes.

Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot (if doubling the recipe, use an 8 to 12-quart stockpot).

Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened.*** Stir often as it thickens to prevent scorching.

To Can: Prepare water-bath canner, lids and jars. (Refer to this complete water-bath tutorial here.)

Ladle the chutney into 1/2 pint canning jars leaving 1/4&quot; headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal.

Once all the jars are added, bring the canner to a boil for 10 minutes (both half-pints and pints), adjusting heat as needed to keep a medium boil (not too hard).

When timer goes off, turn off burner, remove lid and let jars sit for 5 minutes before removing the jars to a towel-lined surface to cool for 12 to 24 hours. Check seals and store in a dark, cool place.

To Freeze: Ladle into freezer-safe containers (canning jars are okay to freeze), label and store in the freezer up to a year.

Egg stuffed roasted tomatoes easily liven up your brunch game with a gorgeous pop of color and flavor. Not only is it pretty and delicious, but this simple dish is also a lighter breakfast you can enjoy any time.

Egg Stuffed Roasted Tomatoes

tomatoes

salt & black pepper (to taste)

eggs

chives (for garnish)

Parmesan cheese (for garnish)

Gently wash the tomatoes well, using your hands to &#039;scrub&#039; away and dirt or debris. Dry them with a paper towels.

Using a pairing knife, carefully cut a circular plug out of the top center of each tomato. Use a sturdy spoon to gently hollow out the seeds and pulp within.

Place the prepped tomato &#039;bowls&#039; onto the wells of a tin muffin pan. The tomatoes will sit on top of the wells, and the juices that leak out during cooking will collect within preventing any mess in the oven.

Drizzle the olive oil evenly out over top of the tomatoes. Season them with salt &amp; freshly cracked black pepper, to taste.

Bake the tomatoes at 400° for 8-10 minutes.

Remove the hot pan and gently crack an egg into the center of each of the tomatoes, careful not to break the yolks and then discard the shells.

Return the filled tomatoes to the oven, and continue baking them an additional 12-15 minutes. When the eggs are cooked to your desired preference, remove them from the oven.

Season the stuffed tomatoes with salt &amp; pepper again, to taste.

Carefully transfer the hot tomatoes to serving plates, top with fresh chives &amp; a sprinkle of shredded Parmesan cheese, and enjoy!

Super Simple and Easy Baked Keto Stuffed Tomatoes Recipe with Bolognese Sauce that gives you a Perfect Blend of Aroma is one Grilling Idea for your Keto BBQ Night. Fully Gluten-Free, Grain-Free, Low Carb and perfect for Diabetics, these Healthy Stuffed Tomatoes can be served hot or cold, depending on your Taste Buds.

Keto Stuffed Tomatoes Recipe

Tomatoes

(1 Cup) Minced Beef

(1/2 Cup) Diced Bacon

Cup (2 Stems), Diced Fresh Celery

(1 small) Onion

Garlic Cloves

(1/3 Cup) Tomato Sauce

(1/2 Cup) Heavy Cream

Tablespoon Fresh Oregano

Tablespoon Fresh Marjoram

Prepare all of your ingredients beforehand.

For Bolognese Sauce, dice your onion, garlic, bacon,...

For Bolognese Sauce, dice your onion, garlic, bacon, and celery.

Start with your onion and garlic. Place them...

Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for few minutes.

Once caramelized, add bacon and minced meat, mix...

Once caramelized, add bacon and minced meat, mix and cook over medium heat for 15 minutes.

Add diced fresh celery, herbs, salt &amp; pepper,...

Add diced fresh celery, herbs, salt &amp; pepper, and mix and cook for another 10 minutes.

As of last add tomato sauce and heavy...

As of last add tomato sauce and heavy cream and fully combine.

Cover with the lid and cook for approximately...

Cover with the lid and cook for approximately 40 minutes at a medium temperature.

Cut top or the head of each tomato....

Cut top or the head of each tomato. Do not throw it as you will use it later to close the tomato.

Using a small spoon, hollow out each of...

Using a small spoon, hollow out each of the tomatoes.

Scoop out all of the seeds as well...

Scoop out all of the seeds as well as all the liquid, which will avoid tomatoes being too watery after baking.

Again, using your spoon, fill each of the...

Again, using your spoon, fill each of the tomatoes with bolognese sauce up to the top of the cut tomato.

Top it up with Grated Cheese.

Bake in the oven at 200C or 400F...

Bake in the oven at 200C or 400F for approximately 30 minutes.

https://mediavine-res.cloudinary.com/video/upload/e9cbedd8qcuz7lhqxjpu.mp4

Stir-fries with tomatoes and eggs were a staple at home growing up. Not only were they incredibly easy to prepare but also very cheap and affordable. This Chinese Tomato and ‘Egg’ Stir-Fry is my vegan take on the classic— but instead of using eggs, I use beancurd rolls or sheets to mimic the texture and also add protein into the mix.This recipe is easy, delicious, and very tasty. The acidity from the tomatoes seasoned with soy sauce, sugar, and pepper is perfectly absorbed by the bean curd rolls creating an incredibly tasty dish, that’s perfect with rice.

Vegan Chinese Tomato and "Egg" Stir-Fry

lb ripe tomatoes ((4-5 small))

tbsp neutral cooking oil

scallion (, chopped (white and green parts separated))

garlic (minced)

tbsp Shaoxing wine

soy sauce

tsp white pepper

tsp sugar

3.5 oz fried bean curd rolls (or Yuba sheet (see notes))

water

salt (,

sesame oil

rice (to serve)

onions (for topping)

Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.

Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.

Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.

Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.

Add in the beancurd rolls. Pour the water.

Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.

You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.

Season the sauce with salt, to taste.

Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.

Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).

Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!

Yummy. I used kala namak in place iof regular salt to give it that eggy flavour I grew up with.

I used dried tofuskin and wasn't sure whether I was supposed to presoak them, I did and I think it was the right call, but it got a bit soggy even though I only used 60% of the water. It was tasty and very quick to cook (normally I need way more time than what you indicate), so a good workday dinner! Thanks : )

Flaky puff pastry topped with spiced tomatoes. Finished with a nutty gremolata and tangy whipped feta – a quick and impressive weeknight dinner.

Tomato Tart With Whipped Feta & Peppery Watercress Salad

Puff Pastry Sheet

Large Tomatoes

Feta

Greek Yoghurt

Lemons

Flaked Almonds

Parsley (25 grams)

Red Onions

Tbsp Ras el Hanout

Watercress

Cut the tomatoes into 1cm slices. Place them in a colander or sieve and toss with ½ tsp of salt. Let it sit until ready to use (this will draw out excess moisture from the tomatoes). Preheat the oven to 220°C.

Unroll the puff pastry sheet and lightly score a 2cm border around the edges. Using a fork, prick the pastry inside the border. Once the oven is hot, par-bake the puff for 10-15 mins until lightly golden and puffy. Once par-baked, using a spoon, gently press the pastry down, leaving the border puffy.

Meanwhile, crumble the feta into a small food processor or blender, add the Greek yoghurt and 2 tbsp of olive oil. Blitz until broken down and fluffy. Season with the zest of ½ a lemon and pepper. Cover and refrigerate until ready to serve.

Peel and thinly slice the onion. Pat the tomato slices dry, and place them into a clean bowl with the onion and ras el hanout, toss together. Add the spiced tomato mixture onto the pastry, making sure to not get any on the border. Drizzle with another 1 tbsp of olive oil and bake for 25-30 mins, until the pastry is golden brown.

For the gremolata: Tip the toasted almonds onto a chopping board and roughly chop. Finely chop the parsley (stalks and all), then tip the almonds and parsley into a small bowl with the juice of the zested lemon and 70ml of olive oil. Season with salt, mix together and set aside.

Meanwhile, add the juice of the remaining lemon into a large bowl. Whisk in 40ml of olive oil, season with salt, pepper and sugar (if needed).

Cut the tart into 8 and share between your plates. Dollop the whipped feta onto the tart and drizzle over the nutty gremolata. Toss the watercress into the lemon dressing and serve alongside.

Top 9 tomato recipe recipes from across the web

The most viewed tomato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Heirloom Caprese Salad

Herb Sun-Dried Tomatoes, using a de...

Zucchini Tomato Bake

Roast tomato, mascarpone and rocket...

Addictive Tomato Chutney Recipe

Egg Stuffed Roasted Tomatoes

Keto Stuffed Tomatoes Recipe

Vegan Chinese Tomato and "Egg" Stir...

Tomato Tart With Whipped Feta & Pep...

Top 9 tomato recipe recipes from across the web

The most viewed tomato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Heirloom Caprese Salad

Herb Sun-Dried Tomatoes, using a de...

Zucchini Tomato Bake

Roast tomato, mascarpone and rocket...

Addictive Tomato Chutney Recipe

Egg Stuffed Roasted Tomatoes

Keto Stuffed Tomatoes Recipe

Vegan Chinese Tomato and "Egg" Stir...

Tomato Tart With Whipped Feta & Pep...

The most viewed tomato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine