Tomato Recipes

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS Ingredient:
  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 1 egg, beaten
  • ¾ cup chopped onion
  • 5 cloves garlic, minced
  • ¼ cup olive oil
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • ¾ teaspoon dried basil
  • ½ teaspoon ground black pepper

Italian Spaghetti Sauce With Meatballs

Side Dish , Sauces and Condiments Recipes , Sauce Recipes , Pasta Sauce Recipes , Tomato

Author: Jeremy

This Is A Recipe I Got From My Mother Years Ago -- It's Great.

Time: 2h20m

Yield: 6

Number Of Ingredients: 17

Steps:
  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts:

Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g


CHICKEN PARMESAN Ingredient:
  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil

Chicken Parmesan

Food & Cooking , Peanut Free , Soy Free , Kid-Friendly , Dinner , Bon Appétit , Lunch , Ingredients , Meat & Poultry , Chicken , Main course , World Cuisine Recipes , European , Tomato , Italian , Small Plates , Chicken Breast Recipes , Pan-Fry , Quick & Easy , Parmesan , Broil , casseroles , Mozzarella

Author: Chef John

My Version Of Chicken Parmesan Is A Little Different Than What They Do In The Restaurants, With Less Sauce And A Crispier Crust.

Time: 1h

Yield: 4

Number Of Ingredients: 13

Steps:
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts:

Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g


FRESH TOMATO BRUSCHETTA Ingredient:
  • 4 plum tomatoes, seeded and chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup minced fresh basil
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
  • 1/4 cup butter, softened
  • 8 ounces fresh mozzarella cheese, sliced

Fresh Tomato Bruschetta

Appetizers

Author: Taste Of Home

The Topping For This Simple Fresh Tomato Bruschetta Appetizer Can Be Put Together Ahead Of Time And Refrigerated. We Also Love It On Top Of Grilled Chicken Sandwiches, Hamburgers And Homemade Pizza. -samantha Cass, Swartz Creek, Michigan

Time: 25m

Yield: 3 dozen.

Number Of Ingredients: 13

Steps:
  • In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.
Nutrition Facts:

Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 95mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges


GARLIC TOMATO BRUSCHETTA Ingredient:
  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh basil
  • 3 to 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, diced
  • 2 tablespoons grated Parmesan cheese
  • 1 loaf (1 pound) unsliced French bread

Garlic Tomato Bruschetta

Appetizers

Author: Taste Of Home

This Appetizer Or Side Dish Makes A Crispy Complement To Any Italian Entree. I Just Started With My Grandmother's Bruschetta Recipe And Added Fresh Tomatoes! It's One Of The Yummiest Bruschetta Recipes I've Found. -jean Franzoni, Rutland, Vermont

Time: 30m

Yield: 12 servings.

Number Of Ingredients: 8

Steps:
  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Nutrition Facts:

Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.


TOMATO BRUSCHETTA Ingredient:
  • ½ small red onion, finely chopped
  • 8 medium tomatoes (about 500g), coarsely chopped and drained
  • 2-3 garlic cloves, crushed
  • 6-8 leaves of fresh basil, finely chopped
  • 30ml balsamic vinegar
  • 60-80ml extra virgin olive oil
  • 1 loaf crusty bread

Tomato Bruschetta

Snack , Appetizers and Snacks , Starter , Bruschetta Recipes

Author: Member Recipe By Chiwong

Make Our Simple Tomato Bruschetta As A Classic Italian Starter. Ideal For A Summer Gathering With Friends, This Easy Dish Is Fresh, Tasty And Full Of Flavour

Time: 20m

Yield: Makes 12

Number Of Ingredients: 7

Steps:
  • In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
  • Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
Nutrition Facts:

Calories 310 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium


FRESH SALSA Ingredient:
  • 4 large tomatoes, seeded, chopped and drained (4 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (4 ounces) Old El Paso™ chopped green chiles, drained
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Fresh Salsa

Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes

Author: Betty Crocker Kitchens

Spice Up Your Meal With Fresh Salsa Made Using Old El Paso® Chopped Green Chiles Ready In Just Two Steps.

Time: 1h15m

Yield: 20

Number Of Ingredients: 8

Steps:
  • Mix all ingredients in glass or plastic bowl.
  • Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.
Nutrition Facts:

Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg


THE BEST FRESH TOMATO SALSA Ingredient:
  • 3 cups chopped tomatoes
  • ½ cup chopped green bell pepper
  • 1 cup onion, diced
  • ¼ cup minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 4 teaspoons chopped fresh jalapeno pepper (including seeds)
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

The Best Fresh Tomato Salsa

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes

Author: Cheryl Dressler

Great With Your Favorite Chips. Gets Better As The Flavors Meld.

Time: 20m

Yield: 40

Number Of Ingredients: 9

Steps:
  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts:

Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g


FRESH TOMATO SALSA Ingredient:
  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

Steps:
  • Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
Nutrition Facts:


CHUNKY TOMATO SALSA Ingredient:
  • 3-1/2 cups peeled chopped tomatoes (about 4 large)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 serrano pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon sugar
  • 2-1/4 teaspoons salt
  • 1 garlic clove, minced
  • 3/4 teaspoon ground cumin
  • 1 can (6 ounces) tomato paste
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice
  • Baked tortilla chip scoops

Chunky Tomato Salsa

Appetizers , Vegetable

Author: Taste Of Home

Our College-age Daughter, Two Of Her Friends And A Nephew Ate A Quart Of This Salsa With Chips In One Sitting. They Loved It So Much That They Each Took A Quart Home With Them. So Be Sure To Make Lots! -carol Carpenter, Jansen, Nebraska

Time: 2h

Yield: 4 cups.

Number Of Ingredients: 13

Steps:
  • In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts:

Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges


PICO DE GALLO Ingredient:
  • 3 yellow or red onions
  • 12 Roma tomatoes (slightly under ripe is fine)
  • 2 cups fresh cilantro leaves
  • 2 to 3 jalapenos
  • 1 lime
  • Salt

Pico De Gallo

Dinner , Side dish , Sauces , Lunch , Supper , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Spicy

Author: Ree Drummond : Food Network

Time: 10m

Yield: 4 to 6 servings

Number Of Ingredients: 6

Steps:
  • Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  • Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
Nutrition Facts:


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