Cooking Recipe For All: tomatoes

Showing posts with label tomatoes. Show all posts

Monday, August 7, 2017

tomatoes August 07, 2017

Cheesy Tomato Biscuit Casserole

I don't know about you but I get in such a rut with side dishes. Most of the time it's because I'm feeling uninspired or lazy and the same old same old is easy to throw together. I'm happy to report that I branched out this weekend and now I have a new, amazing side dish to add to my repertoire. And, bonus, it reheats well (if you have any leftovers that is).

My friend Amy posted this Cheesy Tomato Biscuit Casserole months ago, but I've been waiting until the height of tomato season to make it. While you can get tomatoes year-round, the ones we're enjoying right now are insane. I don't know if it's just a good year for tomatoes or what, but damn. I feel like I need to eat. all. the. tomatoes. every. day. So, so good.

As I was typing up this post I realized I forgot the onion in the original recipe. Oops! Since we thought it was amazing without it - and, bonus, if you skip that step you have one less pan to clean - I'm leaving it out. I also opted to add fresh chopped basil once this came out of the oven, mainly because my basil plant is out of control right now and because tomatoes and basil are so good together. Totally your call. Also, use way more tomato than you think you need. Tomatoes have a lot of water in them so they'll shrink as they cook.

Hurry up and make this simple and delicious side dish now. You won't be sorry!

Cheesy Tomato Biscuit Casserole
Slightly modified from BellyFull

1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 container (16 ounce) Pillsbury Grands Buttermilk Biscuits
4 tomatoes, cut into 1/4-inch slices
paprika
fresh basil, chopped (optional)

Preheat the oven to 400 degrees. Coat a 9x13 casserole dish with nonstick cooking spray.

Combine the sour cream, mayonnaise, cheese, salt, pepper, oregano and garlic powder in a small bowl. Set aside.

Press the biscuits into the casserole dish, pinching the seams together so they cover the bottom of the pan and pushing the dough slightly up the sides. The dough will be thin.

Arrange the tomato slices on top of the biscuits, overlapping to fit as many slices as you can. Spread the cheese mixture over the top then sprinkle with a little paprika.

Bake for 25-27 minutes until the dough is cooked through and the cheese mixture is browning and bubbly. Let stand for 10 minutes, then top with chopped basil and cut into slices.

To reheat leftovers: Preheat a toaster oven to 350 degrees. Spray some foil with non-stick cooking spray and place a slice of the casserole on top. Heat in the toaster oven, being careful not to burn the edges of the crust, for about 5-10 minutes depending on your toaster.

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Monday, June 26, 2017

vegetarian June 26, 2017

Tomato and Goat Cheese Tart

Do you ever see a recipe and just know, instinctively, that it's going to be amazingly delicious? That's how I felt when I read my friend Kylee's post about this Tomato and Goat Cheese Tart . I could practically taste the buttery, flaky crust, the ripe, juicy tomatoes and the tang of the goat cheese. I couldn't wait to make it.

I tried to find the Nature Sweet tomatoes Kylee mentions in her post (Eclipse tomatoes), but the stores near me don't seem to carry them (despite the Nature Sweet site claiming they did). I ended up splurging on heirloom tomatoes and I'm so glad I did. All I can say is wow. I'm lucky to live in an area known for amazing tomatoes, but it's not quite peak season yet. The heirlooms I picked up were stunning and really brought the whole tart together.

Katie helped me mix up the goat cheese spread the day before and then I assembled and baked the tart at my parent's house. We ate it as an app and holy guacamole was it delicious. Everything comes together beautifully and we were all sad when it was gone. My aunt is coming for a visit this weekend and since a pack of puff pastry comes with two sheets I'll be using her visit as an excuse to make this again. It's the perfect summer treat since you really want to make this when tomatoes are at their best. The only downside is that this wouldn't reheat well, so plan to devour the whole thing in one sitting. Maybe that's not such a bad thing...

Tomato & Goat Cheese Tart
Slightly modified from Kylee Cooks

1 puff pastry sheet, thawed in the fridge
1 egg, beaten
Grated Parmesan or Pecorino cheese
4 oz goat cheese, softened (a small log, the ones in my supermarket are 4oz)
1 clove garlic, grated
1 teaspoon dried Italian seasoning
4 heirloom tomatoes, sliced then cut into half-moons
1/2 cup fresh basil, chopped roughly
Salt & pepper

Preheat the oven to 425.

Place the sheet of puff pastry on a piece of parchment laid on a pizza stone or baking sheet. Use a rolling pin to gently flatten and spread out the pastry so it's smooth as well as longer and wider than when you started.

Using a sharp knife, cut a 1/2-inch strip off the pastry on all four sides. Keep the strips - you'll be adding them back onto the pastry in a minute. Brush all the pastry with the beaten egg, then put each strip you just cut back onto the dough, essentially making a border around the edges (Katie said it looked like a picture frame). Use the tines of a fork to press the strips down so they stick to the pastry underneath. Prick the entire surface (where the picture would go) with a fork. Sprinkle with some Parmesan or Pecorino cheese.

Bake for 15 minutes until puffed and golden.

Mix together the goat cheese, garlic and Italian seasoning. This can be done a day or two ahead of time. Once the puff pastry is golden brown, remove it from the oven. Spread the goat cheese mixture over the center area of the pastry (now you'll really see what Katie meant by it looking like a picture frame).

Top the goat cheese with slices of tomato. I bought different colored heirlooms so I alternated the colors to make it look pretty. Keep the tomato slices close together - you really want to pack them on for maximum flavor. Sprinkle the chopped basil and extra Parmesan or Pecorino cheese on top, then season with a little salt and pepper. Cut the tart into slices and serve.

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Thursday, June 1, 2017

tomatoes June 01, 2017

One-Pot Bacon and Feta Pasta

One-pot meals are amazing, right? I know they're so 2015, but what busy family doesn't love a meal that combines minimal effort with maximum flavor? Ashley's recipe for One-Pot Chicken Feta Alfredo sounded perfect for a busy weeknight.

I decided to make a few changes to the recipe - I left out the chicken, swapped the pancetta for bacon (although my family LOVES pancetta) and left the tomatoes and basil as a garnish rather than cooking them with the pasta (because I simply cannot stand loose tomato skin - blech).

The result was a creamy, cheesy, simply delicious and EASY weeknight meal. This is absolutely going in the permanent rotation, although I'll need to double it next time if we want leftovers.

One-Pot Bacon and Feta Pasta
Modified from Cheesecurd in Paradise

4 slices of bacon, cut into pieces (I like to use kitchen shears)
8 oz bow tie pasta
6 oz crumbled feta, divided
1 1/2 cups shredded Parmesan cheese
2 cups reduced sodium chicken broth
1 cup half-and-half
1/4 teaspoon garlic powder
1 tablespoon minced fresh basil
2 tomatoes, chopped

In a large non-stick skillet with a lid, cook the bacon until it's crispy. If there's a lot of fat, drain most of it off. Add the pasta, 4 oz of the feta, Parmesan, chicken broth, half-and-half and garlic powder.

Bring to a boil, then cover and reduce to a simmer. Cook for 15-20 minutes, just until the pasta is al dente (with a little bite left).

Add the basil, tomatoes and remaining 2 oz of feta. Stir to combine and let sit for 5 minutes before serving.

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Thursday, October 15, 2015

tomatoes October 15, 2015

Roasted Tomato Soup

I'm not a soup person. Actually, I'm not a hot liquids person. I don't drink coffee or tea, I don't really like hot chocolate and I can take or leave soup. On second thought, I take that back. I like soup in small amounts, as a side dish or appetizer, but soup as a main dish doesn't do it for me. There are very few soup recipes I'll make more than once.

But this roasted tomato soup from my friend Cassie (who appears to have stopped blogging - what's up with that, Cassie?) is definitely going on the short list. Not only is it easy to make, it's delicious. The tomato flavor really shines and roasting the tomatoes gives them a wonderful depth of flavor. I served it with grilled cheese (duh) and salad and enjoyed every bite.

Roasted Tomato Soup
As seen on Cassie Craves, adapted from Tyler Florence

2 1/2 pounds Roma tomatoes
Salt and freshly ground black pepper
Olive oil
4 tablespoons butter
1 large onion, sliced
2 stalks celery, diced
2 bay leaves
3 cloves garlic, minced
1 quart chicken stock
1/2 cup half and half

Preheat the oven to 400 degrees.

Wash the tomatoes, remove the cores and cut them in half (or into quarters if they're particularly large). Spread the tomatoes onto a baking sheet and drizzle a few tablespoons of olive oil. Season with salt and pepper. Toss to coat all the tomatoes evenly, then roast for 30 minutes until caramelized. Remove from the oven and allow to cool. Remove the tomato skins and discard. Set aside until ready to make the soup.

Melt butter in a Dutch oven over medium-high heat. Add the onion, celery and bay leaves. Season with salt and pepper, and cook until onions are translucent and starting to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Add the tomatoes, along with the chicken stock. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes until liquid has reduced by a third. Remove the bay leaves and discard.

Use an immersion blender to puree the soup until smooth. You can also use a regular blender or food processor to do this - just be careful not to overfill either since the soup will be hot. Over low heat, add the half and half. Cook for 5 minutes, then taste the soup and add more salt and freshly ground black pepper, if necessary.

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Tuesday, September 8, 2015

vegetables September 08, 2015

Caprese Salad with Warm Bacon Dressing

Raise your hand if you're mourning the end of summer. I know I am. I love everything about summer - the warmth, the sun setting later, the pool, the beach, kids playing in the backyard before bed. I'm not one of those people who looks forward to fall with its cooler temps, sweaters and boots. Give me t-shirts and flip flops any day.

But, alas, summer is winding down. The good news is, this is the time when Jersey tomatoes are still at their best and there's no better way to showcase them than in caprese salad. I'm not usually one to mess with perfection. Caprese, with its creamy fresh mozzarella and red ripe tomatoes sprinkled with basil is my idea of a perfect summer meal. I love to eat it plain or tossed with pasta.

Then I saw this recipe for Caprese Salad with Warm Bacon Dressing. I was skeptical at first. Bacon on caprese? With red wine vinegar? Admittedly, I'm not a fan of balsamic on caprese, so I was hesitant to try this. But I'm so glad I did. We had this with my parents for Labor Day dinner and we were fighting over it. The crispy bacon is the perfect contrast to the mozzarella and tomatoes and the warm dressing, with just the right amount of tang from the red wine vinegar, is addictive.

Caprese Salad with Warm Bacon Dressing
As seen on Fake Ginger, adapted from Southern Living

2 1/2 pound beefsteak tomatoes, cut into 1/2-inch slices
8 ounces fresh mozzarella, cut into 1/2-inch slices
1/2 cup fresh basil leaves, finely minced
6 thick bacon slices, chopped into bite-size pieces
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Arrange the tomatoes and mozzarella on a serving platter. Sprinkle with the minced basil.

Saute the bacon pieces in a large skillet over medium heat until crisp. Remove the bacon pieces to a paper towel-lined plate. Transfer 2 tablespoons of the bacon fat to a small bowl. Let stand for 1 minute, then whisk in the vinegar, salt, and pepper. Add the bacon pieces to the dressing and stir to combine. Drizzle the dressing over the salad right before serving.

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Friday, February 20, 2015

tomatoes February 20, 2015

Creamy Tomato Basil Soup {Panera knockoff}

I'm not much of a soup person, but when Stephanie posted this recipe for Creamy Tomato Basil Soup {Panera knockoff} I was intrigued. I enjoy a good bowl of tomato soup with grilled cheese every now and then and the recipe seemed really simple and straightforward.

As luck would have it, I had this on the menu the night the temps dipped to -30 degrees. As anyone in the northeast (heck, even the southeast has been seeing record low temps lately) can attest, it's C-O-L-D out there. This soup was hearty and delicious, perfect for a frigid night.

We only had one complaint and that was with the chunks of tomato. We wanted a rich, creamy soup and the chunks of tomato just didn't fit. I modified the recipe below to puree the diced tomatoes before adding them to the pot. You could also puree the soup once it's done cooking, using a blender or an immersion blender.

Creamy Tomato Basil Soup {Panera knockoff}
Slightly modified from Stephanie Cooks

1 14oz can diced tomatoes
1 28oz can crushed tomatoes
1 tablespoon crushed garlic
2 cups chicken broth
2 tablespoons sugar
5 tablespoons butter
1 cup heavy cream
15-20 basil leaves, minced

Place the diced tomatoes and their juice in a food processor and pulse to coarsely chop. Add the processed tomatoes, crushed tomatoes, garlic and chicken broth to a large Dutch oven. Bring to a boil. Boil for 10 minutes, stirring often.

Reduce the heat to low and stir in the sugar and butter. Continue stirring until the butter is completely melted and well combined.

Very slowly pour in the heavy cream while stirring constantly. You need to do this slowly to get the thick, creamy texture.

Stir in the basil and let simmer on low for about 20 minutes.

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Friday, October 24, 2014

tomatoes October 24, 2014

Tomato Soup with Butter Dumplings

My mom has been making Tomato Soup with Butter Dumplings for years. I tried to make it once and failed miserably. We recently went to Disney World for Baby Girl's 5th birthday and my mom graciously offered to drive us to the airport. Since our flight was so early, she spent the night at our house before we left. We wanted a simple dinner that wouldn't yield leftovers, so I asked her to make tomato soup with butter dumplings.

She always uses tomatoes we've canned to make the soup, but I think you could substitute whole, peeled tomatoes if you don't have canned tomatoes available. This is most definitely a trial and error recipe. I don't think anyone gets it right the first time (I know I didn't). Practice makes perfect, though, so if you're at all interested in this one, keep trying.

This is the original recipe. I think it came from my stepgrandmother. As you can tell, it's been around for quite awhile!

Tomato Soup with Butter Dumplings

3 jars canned tomatoes (or 2 28-oz cans whole, peeled tomatoes)
salt, to taste
2 tablespoons butter, at room temperature
2 eggs, at room temperature
6 tablespoons flour
1/4 teaspoon salt

Open the jars (or cans) of tomatoes and dump the contents into a large pot. Use an immersion blender to lightly puree the tomatoes. You can also puree the tomatoes in a food processor. Heat the tomatoes over medium-high heat until boiling. Add salt to taste.

Beat the butter until soft. Beat in the eggs one at a time. Stir in the flour and salt. The batter will be lumpy with the butter and flour. Don't over beat but try to eliminate the flour clumps.

Reduce the heat under the soup so it's at a very light simmer. Drop spoonfuls of the batter into the simmering soup. Cover and cook for 8 to 10 minutes. Check on the dumplings halfway through cooking and turn them over.

Allow the soup to cool slightly before serving.

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Wednesday, July 16, 2014

tomatoes July 16, 2014

Caprese Macaroni and Cheese

It's no secret that I love all things caprese. So when Stephanie posted this recipe for Caprese Macaroni and Cheese I was intrigued. Why had it never occurred to me to combine two of my favorite things into one dish?

This will come as no surprise, but this dish was outstanding. The gooey, cheesy mozzarella, the bright tomatoes and the fresh basil all worked so well with the creamy sauce. In an effort to make this a wee bit healthier I omitted the cream and upped the amount of milk. I also upped the amount of flour so the sauce would thicken. I used canned diced tomatoes, but if you've got tomatoes and basil in your garden I highly recommend using those instead. When I made this my basil plant hadn't started growing yet but thankfully my neighbors were overrun with basil and gladly shared some with me.

Caprese Macaroni and Cheese
As seen on Stephanie Cooks

1/2 pound elbows (or other short-cut pasta)
2 tablespoons butter
2 cloves garlic (I omitted)
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup chicken broth
1 teaspoon garlic salt
Black pepper
1 1/2 cups shredded mozzarella cheese
1 cup diced tomatoes (fresh or canned)
minced fresh basil, to taste

Cook pasta according to package directions. Drain and place back in the pot.

In a large saucepan, melt the butter and garlic (if using), stirring well. Add the flour, mixing, until a paste forms. Slowly whisk in the milk, broth, garlic salt, and black pepper. Bring to a boil.

Remove the saucepan from the heat and stir in the mozzarella cheese, tomatoes and basil. Taste and season with salt and pepper, if needed. Add the cooked pasta, stirring, until covered in cheese sauce. Serve immediately.

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Breaking

Monday, August 7, 2017

Cheesy Tomato Biscuit Casserole

Monday, June 26, 2017

Tomato and Goat Cheese Tart

Thursday, June 1, 2017

One-Pot Bacon and Feta Pasta

Thursday, October 15, 2015

Roasted Tomato Soup

Tuesday, September 8, 2015

Caprese Salad with Warm Bacon Dressing

Friday, February 20, 2015

Creamy Tomato Basil Soup {Panera knockoff}

Friday, October 24, 2014

Tomato Soup with Butter Dumplings

Wednesday, July 16, 2014

Caprese Macaroni and Cheese

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