For this colorful and flavorful side dish, large summer tomatoes are scooped out, filled with a cornbread and chorizo stuffing, and then baked. From Betty Rosbottom of Tribune Media Services. 6 large (8 ounces each) red tomatoes Kosher salt 2 cups cornbread crumbs 1 tablespoon olive oil 3 ounces (2/3 cup) finely diced Spanish-style chorizo … Continue Reading →
From www.foodnetwork.com 6 Roma tomatoes, chopped 4 garlic cloves, minced 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 1 red bell pepper, finely diced 1/2 red onion, finely chopped 2 dry ancho chilies, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil 1 lime, juiced Chili powder, … Continue Reading →
* 1/4 cup olive oil * 3 large boneless chicken breast halves, cut into 1-inch cubes * 1 onion, chopped * 1 garlic clove, chopped * 2 teaspoons ground coriander * 1/2 cup chopped, drained, oil-packed sun-dried tomatoes * 2 cups low-sodium chicken broth * 1 large can (19 ounces) cannellini beans (drained and rinsed) … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 15 minutes. 1 tablespoon olive oil 4 garlic cloves, minced 1 teaspoon chili powder 2 cans (14.5 ounces each) diced tomatoes in juice 2 cans (15 ounces each) black beans, rinsed and drained 1 can (14.5 ounces) reduced-sodium chicken broth 1 package (10 ounces) frozen corn kernels … Continue Reading →
Instead of macaroni, use the “wheels” pasta to carry out the car theme. Ripe tomatoes, basil and fresh corn enhance this terrific side dish. 3/4 cup uncooked wheel-shaped pasta (about 3 1/2 ounces) 4 medium fresh tomatoes, cut into thin wedges 5 green onions, thinly sliced 1 cup thin slices halved English hothouse cucumber 1 … Continue Reading →
3 large sweet onions 1/2 cup fruity extra-virgin olive oil 1/2 tablespoon salt 2 1/2 tablespoons tomato paste 1 35-ounce can whole plum tomatoes, drained Chop onions medium-fine. Heat oil In large saucepan over medium-high heat until hot but not smoking. Add onion and saute, stirring frequently for 5 minutes. Reduce heat to medium and … Continue Reading →
3 1/2 cups stock or water 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges Salt and freshly ground black pepper 1/4 cup extra virgin olive oil 1 medium onion, minced 1 tablespoon minced garlic 1 tablespoon tomato paste Large pinch saffron threads (optional) 2 teaspoons Spanish pimenton (smoked paprika), or other paprika … Continue Reading →
12 to 14 small sun-dried tomatoes packed in olive oil (if large, use less and halve) 8 to 12 ounces fresh goat cheese Spread tomatoes on paper towels to sop up oil. Cut cheese into small dice, wrap tomato pieces around cheese bits, and skewer with a toothpick. Serve on bed of greens or on … Continue Reading →
3 pounds fresh spinach, trimmed of stems and thoroughly washed About 3 quarts boiling water 2 to 3 tablespoons extra-virgin olive oil 2 large cloves garlic, thinly sliced 2 fresh medium-hot to hot chiles (1 hot banana or red jalapeno pepper), seeded and finely chopped Salt and freshly ground black pepper 2 medium-sized ripe tomatoes, … Continue Reading →
4 medium tomatoes 1/4 teaspoon salt 1/4 cup minced onion 12-14 leaves fresh basil, shredded 1/2 cup soft cheese (such as fontina or brie), cubed 4 tablespoons olive oil 8 ounces pasta Peel the tomatoes. Cut in half and squeeze out seeds. Dice the tomatoes and place in a small bowl with the salt. Let … Continue Reading →