Side Dishes

[shelleybean]

SLOW COOKER RATATOUILLE

I needed to use up some tomatoes, eggplant, zucchini and peppers so I made this today. This is my variation of a recipe from Cooking Light.

I used fresh tomatoes but I think off season you could use two of those 15 ounce cans of tomato wedges if you drained off most of the liquid.

1 pound of eggplant, cut into one inch cubes (3 cups)
1 large onion, sliced (2 cups)
3 cups sliced sweet peppers, mixed colors
3 medium zucchini, sliced (4 cups)
2 pounds tomatoes, peeled and cut into wedges
3 Tbsp. tomato paste
2 Tbsp. olive oil
2 tsp. salt
2 tsp. sugar
1/4 t. black pepper
3 cloves garlic, chopped
1/2 cup chopped fresh basil

Layer half of each of onion, eggplant, peppers, zucchini and tomato in a 6 quart slow cooker.

Combine tomato paste, oil, salt, sugar, pepper and garlic. Spoon half of the oil mixture over the veggies. Repeat layers ending with oil mixture.

Cover and cook on low for six hours. Stir in chopped basil and serve.

Makes 10 one cup servings.

[babylark]

Stuffed Tomatoes

2 tbls. EVOO
1 Medium Onion - diced
1 Medium Zucchini - diced
Salt & Pepper
6-7 Cavern Tomatoes - emptied and chop up the inners and tops
1 c. Stovetop Stuffing Mix

Add the EVOO to a medium heat skillet and saute the onion until tranlusent. Add the Zucchini and cook until slightly softened. Add the chopped tomato remains and cook to start juice flowing. Add the stuffing mix to absorbe the juice. Remove form the heat.

Add some cheese to the bottom of the tomatoes. Stuff with the zucchini mixture and top with more cheese. Bake for 20 minutes until the cheese is melted.

[coronabarb]

Mother's Tomato Bread Pudding

2 cups peeled, seeded tomatoes (about 1 lb) or 1 (16 oz) can tomato pieces in juice
3 cups country-style bread, cut in 1/2" cubes
1 cup brown sugar
3/4 cup water
1 tsp salt
1/2 cup butter, softened
2 tsp freshly squeezed lemon juice

Preheat oven to 375 degrees. Cut fresh tomatoes in small pieces, reserving all juice. Toast bread cubes lightly and set aside. Place brown sugar, water and salt in a medium saucepan over low heat and cook until sugar is dissolved, about 5 minutes. Add tomatoes, bread cubes, butter and lemon juice and cook, stirring gently until butter has melted, 3 to 4 minutes. Pour tomato mixture into a casserole dish and bake until bubbling, 30-35 minutes. Serve hot.

[coronabarb]

Tomato Squash Medley

6 slices bacon
4 medium yellow summer squash, sliced
3 medium tomatoes, peeled and chopped
1-1/2 cups shredded cheddar or swiss cheese
1/3 cup chopped green bell pepper
1/3 cup chopped onion
2 Tbls flour
1/3 cup fine dry bread crumbs
1 Tbl butter, melted

Cook bacon until crisp; cool and crumble. Cook squash in small amount of boiling water for about 3 minutes, until just tender. Drain well and set aside. In medium bowl, stir together tomatoes, cheese, crumbled bacon, green pepper, onion, and flour. In 1-1/2-quart casserole, layer half the squash and half the tomato mixture. Repeat layers. In small bowl, combine breadcrumbs and melted butter; sprinkle over top of tomato mixture. Bake, uncovered, in 375 F. oven, about 35 minutes, until heated through and bubbly. Let stand 10 minutes before serving.

[coronabarb]

SPANISH GREEN BEANS

3-3/4 cups fresh green beans
1 onion, chopped
2 Tbls olive oil
1-1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
5 medium tomatoes, diced
2 medium green peppers, chopped

Cut beans into 1 1/2 inch pieces; wash thoroughly and drain. Saute onion in oil in nonstick skillet until tender. Add beans, salt, garlic powder and pepper. Cover and continue to cook over low heat for 10 minutes, stirring frequently. Stir in tomatoes and green pepper. Cover and simmer 25-30 minutes or until beans are tender.

[Zana]

Tuscan Baked Tomatoes with Egidiana

These baked, stuffed tomatoes are best made with late-summer plum tomatoes. If you buy your tomatoes in the store, it’s a good idea to keep them on a sunny windowsill until they are perfectly ripe. For the stuffing, any stale, white bread (let it sit out overnight, if necessary) will do.



Tuscan Baked Tomatoes

Serves 4

1 1/4 cups chopped flat-leaf parsley
3 small cloves garlic, finely chopped
Pinch of red-pepper flakes
3/4 cup bread crumbs
10 plum tomatoes (about 1 1/4 pounds total), cut in half lengthwise
1/4 cup olive oil
Coarse salt and freshly ground black pepper

1. Heat oven to 400°. In the bowl of a food processor, combine the parsley, garlic, red-pepper flakes, and bread crumbs. Pulse until bread-crumb mixture is combined.

2. Remove all of the seeds and juice from the tomatoes. Using a spoon, fill the remaining tomato flesh with the bread-crumb mixture. Place the stuffed tomatoes in a shallow baking dish.

3. Drizzle tomatoes with oil; season with salt and pepper. Add 1/2 cup water to bottom of baking dish. Cover dish tightly with foil.

4. Bake tomatoes until they are tender and the stuffing has cooked through, about 45 minutes.

5. Heat broiler. Remove baking dish from oven; remove aluminum foil. Broil until crisp and slightly browned, 2 to 3 minutes. Serve.





SPECIAL THANKS
Egidiana Maccioni
Co-owner
Le Cirque 2000

[Zana]

Tomato Pudding

Stuffing mix and canned, stewed tomatoes come together to create a saucy, savory vegetarian main dish or side.

Ingredients
Two (1 lb.) cans stewed tomatoes
1 medium onion, halved and slivered
1 tablespoon dark brown sugar
2 tablespoons butter or margarine, divided
2 tablespoons water
1 cup Pepperidge Farm herb-seasoned stuffing mix

Yield: 4 Servings

Directions

Prep: 20 min Total:

1
In saucepan, cook tomatoes, onion, sugar and a tablespoon of the butter over medium-high heat until the liquid is reduced by half, 10 to 15 minutes. Pour mixture into a shallow 1 1/2 quart casserole dish. Melt the other tablespoon of butter with the water; stir in stuffing mix. Spread mixture over tomatoes, then bake at 350 degrees F. for 30 to 40 minutes, or until tomatoes are heated and topping is golden.

2
Note: Dry bread cubes can be substituted for the stuffing mix. The tomato-onion mixture can be prepared ahead of time—just don’t add the topping until ready to bake.

[Zana]

Baked Ricotta with Roasted Tomatoes

This dish is all about balance. Match the mild ricotta with full-flavored olive oil, ripe tomatoes, and sharp black pepper. Serve with plenty of bread.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Ingredients
1 large red pepper
2 tbsp extra virgin olive oil, plus more for the pan and for drizzling
7 ripe cherry tomatoes, cut in half
salt and freshly ground black pepper
8 oz (220 g) fresh ricotta cheese, drained to remove excess whey
2 tbsp freshly grated Parmesan cheese

Yield: makes 4 appetizer Serving

Directions

Prep: 15 min Total: 45 min

1
Position a broiler rack 6 inches (15cm) from the source of heat and preheat the broiler. Place the red pepper on the rack and broil, turning occasionally, about 10 minutes, until the skin is charred and blistered. Transfer to a plate and cool. Peel and discard the ribs and seeds. Cut the pepper into thin strips.

2
Preheat the oven to 425°F (220°C). Lightly oil a small baking dish. Reserve 2 tomato halves and place the remaining tomato halves in the dish, cut sides up. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Bake for 7–10 minutes until the tomatoes soften. Remove the dish from the oven and set aside.

3
Cut the ricotta cheese in half crosswise. Remove the tomatoes from the dish. Place the bottom half of the ricotta, cut side up, in the dish and season lightly with salt and pepper. Arrange the pepper strips on top, then the tomatoes. Drizzle with olive oil and top with the remaining ricotta, cut side down.

4
Sprinkle with the Parmesan and drizzle with a little extra oil. Return to the oven and bake for 15 minutes until the cheese is hot and the top is golden.

[Zana]

Fresh Tomatoes Stuffed with Fruity Couscous
Raw tomatoes make for a pretty vessel for fluffy, fruit-studded couscous, and add a juicy freshness.

Ingredients
6 medium tomatoes
2 medium cucumbers, chopped
1/3 cup mayonnaise
2 cloves garlic, finely minced
Salt to taste

Yield: 6 Servings

Directions
Total:
1
Remove stem end from tomatoes. Cut thin slice from bottom of each to prevent tipping. Remove pulp from tomatoes, drain and reserve. Place tomatoes stem end down on paper towels. Refrigerate at least 2 hours.
2
Finely chop tomato pulp; drain. Stir in cucumber, mayonnaise, garlic, and salt. Fill tomatoes with cucumber mixture.

[Zana]

Cucumber Stuffed Tomatoes

This summery recipe was posted on our message boards by member donna_loomis. You can serve it as an appetizer or side dish.


Ingredients
6 medium tomatoes 2 cloves garlic, finely minced
2 medium cucumbers, chopped Salt to taste
1/3 cup mayonnaise
Yield: 6 Servings


Directions
1
Remove stem end from tomatoes. Cut thin slice from bottom of each to prevent tipping. Remove pulp from tomatoes, drain and reserve. Place tomatoes stem end down on paper towels. Refrigerate at least 2 hours.

2 Finely chop tomato pulp; drain. Stir in cucumber, mayonnaise, garlic, and salt. Fill tomatoes with cucumber mixture.

[Zana]

Curried Stewed Tomatoes

Course: Vegetable Total Time: Under 30 Minutes
Skill Level: Easy Cost: Inexpensive
Author: CHRISTOPHER IDONE
Cookbook: Published by Welcome Books
Yield : Makes 5 cups

Ingredients
4 large ripe tomatoes, peeled and seeded, with the juice reserved (about 5 cups)
Salt and freshly milled black pepper
1 teaspoon curry powder
1 tablespoon chopped fresh chives

Directions
Coarsely chop the tomatoes and place them in a heavy saucepan. Add the reserved juice and set over moderate heat.
Bring the tomatoes to a slight boil and reduce the heat to low
Add salt and pepper to taste and the curry powder to simmer 15 to 20 minutes, or until the tomato pulp is soft.
Place in a serving bowl and sprinkle with the chives.
© Christopher Idone

Nutritional Information
Nutrients per serving
Nutritional information is based on 10 servings and includes 1/2 teaspoon of added salt.
Calories 14 kcal
Fat 0 g
Saturated Fat 0 g
Sodium 4 mg
Cholesterol 0 mg
Total Carbohydrate 3 g
Fiber 1 g
Sugar 2 g
Protein 1 g
Magnesium 9 mg
Potassium 178 mg
Vitamin A 1 % daily value
Vitamin C 16 % daily value
Calcium 1 % daily value
Iron 2 % daily value

[Zana]

Potato and Tomato Pie

Yield: 6 servings

4 8-ounce Idaho Potatoes, scrubbed
2 medium tomatoes, washed and cut into thin slices
Salt and pepper to taste

• Over medium-low heat, in a 10-inch oven proof skillet, melt half the butter.

• Remove from heat and allow to cool.
• In a food processor fitted with a slicing disk, slice potatoes very thinly.
• Arrange potatoes in overlapping concentric circles in the buttered skillet.
• Sprinkle potatoes with salt and pepper.
• Top with tomato slices arranged in a circle.
• Cover skillet and place over medium-high heat for 5 minutes.
• Reduce heat to medium and continue to cook, covered, for 15 minutes. Preheat broiler with oven rack 5 inches from the heat.
• Remove skillet cover, top pie with remaining butter.
• Broil about 6 minutes, checking for doneness after 4 minutes. (Note: Use an oven mitt to remove skillet from oven.) Potatoes should be browned and crisp.

To serve, slide a spatula under the pie. Cut in wedges

[Zana]

Stewed Tomatoes in a Crockpot

crockpot

6 whole to 8 large ripe tomatoes
2 tablespoons butter
1 medium onion, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp sugar
1/2 tsp dried sweet basil
1 small bay leaf
1 tsp salt
1/8 tsp pepper
2 Tbs chopped parsley
2 cloves garlic, chopped

• Quickly dip tomatoes in boiling water; remove skin.
• Quarter tomatoes and remove core and seeds.
• In Crockpot, combine all ingredients except parsley.
• Cover and cook on low 8 to 10 hours.
• Remove bay leaf.
• Sprinkle top with parsley.

Makes 4 to 5 servings.

Note: Recipe can be doubled and still fit in a 3 1/2 quart Crockpot.

[Zana]

Scalloped Basil Tomatoes Recipe

If your garden is flooded with tomatoes, be sure to try this scrumptious baked side dish from Edna Apostol of Savannah, Missouri, "It goes over big at family, church and club dinners," she assures. Cubes of French bread are combined with mildly seasoned tomatoes, then sprinkled with Parmesan cheese and bakes.

This recipe is: Healthy
Diabetic Friendly

Prep: 20 min.
Bake: 35 min.
Yield: 6 Servings

Ingredients
16 plum tomatoes
2 cups cubed crustless French bread (1/2-inch cubes)
1 tablespoon olive oil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup thinly sliced fresh basil leaves
3 tablespoons shredded Parmesan cheese

Directions
• Peel tomatoes and cut into 1/2-in. cubes; drain. In a large nonstick skillet, cook bread in oil over medium heat for 5-7 minutes or until lightly browned. Add the tomatoes, sugar and garlic; cook and stir for 5 minutes.
• Stir in the salt, pepper and basil.
• Pour into a 1-1/2-qt. baking dish.
• Sprinkle with cheese.
• Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Yield: 6 servings.

Nutritional Analysis: One serving (2/3 cup) equals 103 calories, 4 g fat (1g saturated fat), 2 mg cholesterol, 325 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Scalloped Basil Tomatoes in Light & Tasty
August/September 2003, p22

[Redbaron]

Roasted eggplant w/Feta

INGREDIENTS
1 medium eggplant (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese, preferably organic sheep or goat
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small hot pepper, such as jalapeño, seeded and minced preferably fully ripe red (optional)
1 cayenne hot pepper seeded and minced preferably fully ripe red (optional)
5-10 sweet grape, currant, or cherry tomatoes diced (extra sweet varieties)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro (optional)
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh mint
1/4 teaspoon salt (optional to taste)
Pinch of sugar (optional to taste)

Preparation
1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Blend eggplant into a chunky paste.
4. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, hot pepper (if using), herbs and salt. Taste and add sugar if needed.
5. chill

Note: This has 2 versions sweet and spicy. If you choose sweet, then sweet peppers should be used instead of Cayenne or jalapeño and no cilantro. If you prefer spicy then include both hot peppers and cilantro. Powdered herbs or chili powder can be substituted for fresh but it is much better with fresh herbs.

Serve with pita or any "dipping" bread. One festive way to serve it is in a hollow stuffing tomato with a mint leaf garnish.

Credits: This is a slightly modified version of a Roasted Eggplant & Feta Dip recipe
From EatingWell: September/October 2008, July/August 2012