Tomatoes Florentine
"My family insists that I serve this with a standing rib roast. One of our sons doesn't like tomatoes, so I make a tiny casserole for him using all of the other ingredients-except the tomatoes-and sprinkle grated cheese on top."
Broiled Tomatoes
In this recipe from our sister magazine Relish (relishmag.com), the tomatoes are broiled to concentrate their natural sugars, making them even better, and a vinaigrette punches up the flavor. Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, 2006).
To submit a recipe of your own, send it, along with a color photograph of yourself, to Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photographs will not be returned.
Grilled Tomatoes Marinated in Basil Vinaigrette
Mark Boughton
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Ingredients
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
1/4 teaspoon salt
6 tomatoes, halved horizontally
Oil for greasing the pan
Instructions
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
1/4 teaspoon salt
6 tomatoes, halved horizontally
Oil for greasing the pan
1. Preheat broiler or grill.
2. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
3. Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
5. Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature. Serves 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Nutritional Information
2. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
3. Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
5. Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature. Serves 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Per serving: 80 calories, 5g fat, 1g prot., 7g carbs., 1g fiber, 55mg sodium.
Tomatoes Florentine
High Cotton Food Styling and Photography
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1 (10-ounce) package frozen chopped spinach
2 large tomatoes, cut into ¾-inch-thick slices
½ cup dry Italian-seasoned bread crumbs
½ cup chopped green onions (white and green parts)
3 eggs, beaten
1/4 cup (1/2 stick) butter, melted
¼ cup grated Parmesan
¼ teaspoon minced garlic
1/2 teaspoon salt
¼ teaspoon dried thyme leaves
2 to 3 dashes hot pepper sauce
Instructions
2 large tomatoes, cut into ¾-inch-thick slices
½ cup dry Italian-seasoned bread crumbs
½ cup chopped green onions (white and green parts)
3 eggs, beaten
1/4 cup (1/2 stick) butter, melted
¼ cup grated Parmesan
¼ teaspoon minced garlic
1/2 teaspoon salt
¼ teaspoon dried thyme leaves
2 to 3 dashes hot pepper sauce
1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
2. Cook spinach according to package directions. Drain well in a colander, pressing with paper towels to remove most of the liquid.
3. Arrange tomato slices in a single layer in prepared pan. Combine bread crumbs, green onions, eggs, butter, Parmesan, garlic, salt, thyme and hot sauce in a medium bowl. Add spinach; mix well.
4. Spoon equal amounts of the spinach mixture on top of each tomato slice. Bake, uncovered, 15 minutes. Serves 8.
Tips from the Test Kitchen
2. Cook spinach according to package directions. Drain well in a colander, pressing with paper towels to remove most of the liquid.
3. Arrange tomato slices in a single layer in prepared pan. Combine bread crumbs, green onions, eggs, butter, Parmesan, garlic, salt, thyme and hot sauce in a medium bowl. Add spinach; mix well.
4. Spoon equal amounts of the spinach mixture on top of each tomato slice. Bake, uncovered, 15 minutes. Serves 8.
Tips From Our Test Kitchen: You may use smaller tomatoes, if desired. Cut into ¾-inch thick slices and cover the bottom of the baking pan. Top with the spinach mixture and use the back of a spoon to spread evenly over all. Bake as directed.
Nutritional Information
Nutritional facts per serving: 130 calories, 9g fat, 5g protein, 8g carbohydrates, 1g fiber, 480mg sodium.
first appeared: 5/28/2009
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