Click here for a larger picture of Heirloom Tomato Salad
4 Servings
Tomatoes Uncategorized
Vegetarian Vegan Meatless No Cook Vegetables Side Dish Salads Tomatoes Lunch Summer Fresh
3 tablespoons ra virgin olive oil
1 1/2 tablespoons samic vinegar
1/2 teaspoon Dried ragon (or 2 teaspoons fresh, chopped)
1/2 teaspoon Dried il (or 2 teaspoons fresh, chopped)
Salt and per to taste
1 teaspoon lic minced or pressed
1 pound Heirloom atos
1/4 pound Roma atoes
In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, cut the tomatoes into small to medium wedges. Add the tomatoes to the dressing and toss gently. Let sit for an hour or so to let the flavors blend.
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Showing posts with label Tomato. Show all posts
Showing posts with label Tomato. Show all posts
Avocado Tomato Salad
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3 Servings
Tomatoes Mexican
Vegetarian Vegan Meatless Low Fat No Cook Side Dish Salads Mexican Tomatoes Lunch Fall Tangy
2 large atoes seeded and chopped in large chunks
2 large cados cut in large chunks
1 tablespoon onion cut in very fine strips
1/2 tablespoon Pickled apeno pepper finely chopped
Juice of 1 e (approx. 1 - 2T)
1 teaspoon t
The avocadoes and tomatoes should be approximately the same size. Combine all ingredients and serve immediately. I often prepare the entire dish ahead of time without the avocados and then add them at the last minute. Be sure to seed the tomatoes or there will be too much juice. Adjust lime juice so there's not too much liquid.
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3 Servings
Tomatoes Mexican
Vegetarian Vegan Meatless Low Fat No Cook Side Dish Salads Mexican Tomatoes Lunch Fall Tangy
2 large atoes seeded and chopped in large chunks
2 large cados cut in large chunks
1 tablespoon onion cut in very fine strips
1/2 tablespoon Pickled apeno pepper finely chopped
Juice of 1 e (approx. 1 - 2T)
1 teaspoon t
The avocadoes and tomatoes should be approximately the same size. Combine all ingredients and serve immediately. I often prepare the entire dish ahead of time without the avocados and then add them at the last minute. Be sure to seed the tomatoes or there will be too much juice. Adjust lime juice so there's not too much liquid.
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Tomato Basil Salad
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8 Servings
Tomatoes American
tomato basil salt pepper onion vinegar Tomatoes American
4 large atoes
1/2 purple on (to your liking)
.5 bunch fresh il (to your liking)
1 teaspoon of t
1 teaspoon of per
2 oz. wine vinegar
1. Rinse off tomatoes and basil. 2. Let basil dry while you slice the tomatoes. 3. Slice the ends of and cut the tomatoes a 1/4 inch thick from side to side. 4. Lay the slices flat and cut into 1/2 inch medium dice. 5. Put them in a mixing bowl. 6. Cut your onion in 1/4 inch small dice. 7. Put onion in the bowl also. 8. Chop up the basil to YOUR liking and sprinkle it over the mixture. 9. Sprinkle some salt and pepper to taste. 10. Add about 2 oz. of the red wine vinegar. 11. Stir it and let it marinate. 12. Taste it and if you need to add something more, do so.
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8 Servings
Tomatoes American
tomato basil salt pepper onion vinegar Tomatoes American
4 large atoes
1/2 purple on (to your liking)
.5 bunch fresh il (to your liking)
1 teaspoon of t
1 teaspoon of per
2 oz. wine vinegar
1. Rinse off tomatoes and basil. 2. Let basil dry while you slice the tomatoes. 3. Slice the ends of and cut the tomatoes a 1/4 inch thick from side to side. 4. Lay the slices flat and cut into 1/2 inch medium dice. 5. Put them in a mixing bowl. 6. Cut your onion in 1/4 inch small dice. 7. Put onion in the bowl also. 8. Chop up the basil to YOUR liking and sprinkle it over the mixture. 9. Sprinkle some salt and pepper to taste. 10. Add about 2 oz. of the red wine vinegar. 11. Stir it and let it marinate. 12. Taste it and if you need to add something more, do so.
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Nick's Tomato Sauce
4 Servings
Tomato Pasta
Tomato Pasta
1 2 28 oz cans of whole pealed atoes
PART1:
1/4 cup sherry egar
1/4 cup ar
1 tsp pepper flake
1 tsp dry gano
1 tsp il
PART2:
2 llots finely diced and size of garlic bulb
1 rot diced
1 ery stalk diced
2 cloves of lic smashed
3 tbsp of ers rinsed and drained
Strain tomatoes on one container, keep strained juices as it will be reduced in combination with Part one below. Seed tomatoes and set aside (seeds=bitter, get rid of them) Part1: Combine strained tomato juice and all Part1 ingrediants to a saucepan. Reduce down to about HALF over high heat. (should start to look like a tar pit and thickening up, the bubbles double up on top of each other). after you have started the reduction process, move onto Part two. Part2: In a roasting pan over low heat, add olive oil, sweat veggies (no color should be seen) by adding carrots first (as they take longer to cook) and then the celery, onion, and garlic (don't burn or cook garlic to hot, it will make the sauce taste bitter). after onions look translucent, add the seeded tomatoes to the pan along with the capers. Under broiler, place roasting pan in for a total of 15-20 min, mixing the mixture ever 4-5 min to prevent burning (want the tomatoes to get a little color). remove from heat, add 1/4-1/2 cup of white wine to deglaze. combine the two parts, blend to the desired consistency and you are done for reference, watch (or have Brigid watch) on youtube, "Good Eats S2E11P1: Pantry Raid II: Seeing Red" and "Good Eats S2E11P2:..."
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Tomato Pasta
Tomato Pasta
1 2 28 oz cans of whole pealed atoes
PART1:
1/4 cup sherry egar
1/4 cup ar
1 tsp pepper flake
1 tsp dry gano
1 tsp il
PART2:
2 llots finely diced and size of garlic bulb
1 rot diced
1 ery stalk diced
2 cloves of lic smashed
3 tbsp of ers rinsed and drained
Strain tomatoes on one container, keep strained juices as it will be reduced in combination with Part one below. Seed tomatoes and set aside (seeds=bitter, get rid of them) Part1: Combine strained tomato juice and all Part1 ingrediants to a saucepan. Reduce down to about HALF over high heat. (should start to look like a tar pit and thickening up, the bubbles double up on top of each other). after you have started the reduction process, move onto Part two. Part2: In a roasting pan over low heat, add olive oil, sweat veggies (no color should be seen) by adding carrots first (as they take longer to cook) and then the celery, onion, and garlic (don't burn or cook garlic to hot, it will make the sauce taste bitter). after onions look translucent, add the seeded tomatoes to the pan along with the capers. Under broiler, place roasting pan in for a total of 15-20 min, mixing the mixture ever 4-5 min to prevent burning (want the tomatoes to get a little color). remove from heat, add 1/4-1/2 cup of white wine to deglaze. combine the two parts, blend to the desired consistency and you are done for reference, watch (or have Brigid watch) on youtube, "Good Eats S2E11P1: Pantry Raid II: Seeing Red" and "Good Eats S2E11P2:..."
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Tomato Sunriser
Grapefruit juice, celery salt and Worcestershire sauce all added to tomato juice make up this tomato sunriser beverage.
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Tomato Salsa
6 Servings
Tomato Mexican
Spicy Yummy Dip dip with chips Tomato Mexican
8 cups atoes chopped finely
1 cups ons coarsely chopped
1 1 cup green per coarsely chopped
1 1 cup pepper coarsely chopped
6 cloves lic finely chopped
1 1 cup iander finely chopped
2/3 cup wine vinegar
1 tablespoon t
1 teaspoon white (or black) per
Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil. Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while. If you do not process the salsa in the boiling water bath it must be eaten within a few days. This tomato salsa recipe makes 6 - 2 cup jars.
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Tomato Mexican
Spicy Yummy Dip dip with chips Tomato Mexican
8 cups atoes chopped finely
1 cups ons coarsely chopped
1 1 cup green per coarsely chopped
1 1 cup pepper coarsely chopped
6 cloves lic finely chopped
1 1 cup iander finely chopped
2/3 cup wine vinegar
1 tablespoon t
1 teaspoon white (or black) per
Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil. Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while. If you do not process the salsa in the boiling water bath it must be eaten within a few days. This tomato salsa recipe makes 6 - 2 cup jars.
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Tomato Soup
8 Servings
Tomatoes American
Vegetables Soup Tomatoes American
4 tablespoons unsalted ter
56 ounces diced atoes reserve juice
1 on chopped
2 tablespoons il
2 tablespoons wn sugar
1 tablespoon ato paste
2 tablespoons ur
2 cups cken broth
1/2 cup heavy am
salt and per
enne pepper
Melt butter in soup pot. Add drained tomatoes, onion, brown sugar, and tomato paste. Cook about 15 minutes. Stir in the flour and cook one minute. Stir in broth, basil and 3 cups of the reserved tomato juice. Add more juice or tomato sauce to make three cups if not enough left over. Bring to a simmer. Puree in a blender in stages. (Only fill blender half way at a time or it could blow the lid off with the heat) Put pureed soup back in pot and stir in cream. Bring to a brief simmer and turn on low until ready to serve. Season with the salt, pepper and cayenne to taste. Per Serving (excluding unknown items): 1430 Calories; 99g Fat (58.5% calories from fat); 31g Protein; 127g Carbohydrate; 24g Dietary Fiber; 287mg Cholesterol; 1863mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 16 1/2 Vegetable; 1/2 Non-Fat Milk; 18 Fat; 1 Other Carbohydrates.
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Tomatoes American
Vegetables Soup Tomatoes American
4 tablespoons unsalted ter
56 ounces diced atoes reserve juice
1 on chopped
2 tablespoons il
2 tablespoons wn sugar
1 tablespoon ato paste
2 tablespoons ur
2 cups cken broth
1/2 cup heavy am
salt and per
enne pepper
Melt butter in soup pot. Add drained tomatoes, onion, brown sugar, and tomato paste. Cook about 15 minutes. Stir in the flour and cook one minute. Stir in broth, basil and 3 cups of the reserved tomato juice. Add more juice or tomato sauce to make three cups if not enough left over. Bring to a simmer. Puree in a blender in stages. (Only fill blender half way at a time or it could blow the lid off with the heat) Put pureed soup back in pot and stir in cream. Bring to a brief simmer and turn on low until ready to serve. Season with the salt, pepper and cayenne to taste. Per Serving (excluding unknown items): 1430 Calories; 99g Fat (58.5% calories from fat); 31g Protein; 127g Carbohydrate; 24g Dietary Fiber; 287mg Cholesterol; 1863mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 16 1/2 Vegetable; 1/2 Non-Fat Milk; 18 Fat; 1 Other Carbohydrates.
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Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
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Tomato Salsa
Fresh tomatoes, onion and jalapeno are seasoned with garlic, red wine vinegar and fresh lime juice to create this tasty salsa.
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Tomato Mozzarella Salad
Click here for a larger picture of Tomato Mozzarella Salad
4 Servings
Tomatoes Italian
Tomatoes Mozzerella Salad Italian
4 ounces of zarella
4 medium atoes
1 spoon Sun Dried Mediterranean Brucheta (Trader Joe's)
1 teaspoon Green ve Tapenade (Trader Joe's)
1 tablespoon te Vinegar
1 dozen ves
Chop Tomatoes and Mozzarella and Olives into bite sizes (to your comfort). Mix with the remainder of ingredients. Serve chilled.
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4 Servings
Tomatoes Italian
Tomatoes Mozzerella Salad Italian
4 ounces of zarella
4 medium atoes
1 spoon Sun Dried Mediterranean Brucheta (Trader Joe's)
1 teaspoon Green ve Tapenade (Trader Joe's)
1 tablespoon te Vinegar
1 dozen ves
Chop Tomatoes and Mozzarella and Olives into bite sizes (to your comfort). Mix with the remainder of ingredients. Serve chilled.
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Smoky Tomato Relish
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4 Servings
Tomato
Italian
Smoky Tomato Relish Appetizer Get-together Snack Italian
1 en bell pepper
2 atoes
1/2 cup chopped on
1 tbsp ra virgin olive oil
1 1/2 tsp fresh me
1 tsp chopped fresh t
2 tsp wine egar
1/2 tsp t
1/4 tsp ck pepper
1/4 tsp pepper
2 cloves lic minced
1 sley (optional)
6 as cut into wedges
Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat. Cool pepper and tomatoes to room temperature. Chop tomatoes and place them in a medium bowl. Chop bell pepper, add to bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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4 Servings
Tomato
Italian
Smoky Tomato Relish Appetizer Get-together Snack Italian
1 en bell pepper
2 atoes
1/2 cup chopped on
1 tbsp ra virgin olive oil
1 1/2 tsp fresh me
1 tsp chopped fresh t
2 tsp wine egar
1/2 tsp t
1/4 tsp ck pepper
1/4 tsp pepper
2 cloves lic minced
1 sley (optional)
6 as cut into wedges
Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat. Cool pepper and tomatoes to room temperature. Chop tomatoes and place them in a medium bowl. Chop bell pepper, add to bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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