Quick Tomato Recipes

Recipes title

Quick Tomato Recipes

Dried-Tomato Mayonnaise: Stir 2—3 tablespoons puréed dried tomatoes into 1 cup homemade or best-quality commercial mayonnaise. Excellent on chicken sandwiches and hamburgers, adds a pleasant tang to creamy potato salads.
Deviled Eggs with Dried Tomatoes: Peel 4 hard-boiled eggs and cut them in half. Scoop out the yolk, mash it with a fork, and mix in about 4 tablespoons dried tomato mayonnaise and 1 tablespoon Dijon mustard. Spoon the mixture into the whites of the egg and garnish with a few turns of black pepper and a thin strip of marinated dried tomatoes.
Stuffed Olives: Stuff pitted olives -which type is up to you; just be sure the pit is removed-with strips of dried tomatoes marinated in olive oil. Cut the tomatoes into lengthwise strips about 3/8-inch wide and 1-inch long and fit them into each olive; you can add a caper to each olive if you like. Serve immediately.
Avocado & Tomato Salad: Cut 2 ripe avocadoes and two ripe tomatoes into 1/2 inch pieces and toss them with some fresh chopped garlic (as much or as little as you want), a tablespoon or two of your favorite olive oil, and the juice of a lemon. Add some cilantro leaves, kosher salt, and several turns of black pepper, toss again, and serve.
Dried Tomato & Chevre Salad: Toss together 2 cups of crumbled chevre (chabis, etc.), 12 halved dried tomatoes marinated in oil and cut in slivers, 1/4 cup pitted Kalamata or Nicoise olives, 1/4 cup extra-virgin olive oil, and the juice of 1/2 lemon. Add several turns of black pepper, toss again, and serve on a bed of butter lettuce or mixed greens.
Sautéed Tomatoes: For four people, peel four medium tomatoes and cut them into wedges. Heat a little olive oil in a sauté pan and cook the tomatoes quickly, about 2 minutes on each side. Season with a squeeze of lemon, salt and black pepper; scatter minced scallions over them, or top them with some finely minced garlic and very thin strips of basil. Serve immediately as a side dish.
Grilled Scallions: Rub a bunch of cleaned scallions (about 12) with a bit of olive oil and roast them in a 375 degree oven or grill them on a stove top grill until they are limp and tender. Serve them wrapped in a warm corn tortilla or with white rice and plenty of your favorite tomato salsa.
Scalloped Potatoes: Add 1/2 cup diced dried tomatoes to your favorite scalloped potato recipe.