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Phase 1 Vegetables
Tomatoes
See Phase 1 Salads—Side for marinated tomato and other salad recipes using tomatoes.
Broiled Tomatoes Two servings.
2 small tomatoes (about 6 ounces each), halved horizontally 2 teaspoons olive oil 1 clove garlic, crushed Salt and pepper Fresh basil leaves, chopped (optional) Chopped parsley (optional)
Arrange tomato halves on a broiler pan. Sprinkle each half with 1/2 teaspoon oil. Place under the broiler; broil slowly until heated through.
Top with garlic, salt, and pepper to taste; cook 2 minutes longer. Remove from broiler. Sprinkle with basil and parsley, if desired.
Note: If you don’t have fresh basil, you use dried and add with the other ingredients before broiling.
Herb-Roasted Tomatoes Two servings.
1 to 2 teaspoons olive oil, divided 2 large red tomatoes (7 to 8 ounces each), halved 1 clove garlic, minced (or 1/2 teaspoon minced garlic from jar) 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Salt and black pepper to taste
Preheat oven to 350°F. Lightly coat a 9- by 13-inch baking pan with half of the oil. Arrange tomatoes, cut side up, in pan. Sprinkle tomatoes with garlic, thyme, salt, and pepper; dot with remaining oil. Bake 45 minutes to 1 hour, until very soft. Serve hot or at room temperature.
Baked Italian Tomatoes
Tomato slices Italian Seasoning Shredded mozzarella cheese
Preheat oven (or toaster oven) to 350 degrees. Place foil on baking pan, and spray with cooking spray. Place the tomato slices on the foil, sprinkle with Italian seasoning, and sprinkle with the cheese. Bake for about 15 to 20 minutes, or until crisp.
Sautéed Cherry Tomatoes with Chives
2 teaspoons olive oil 20 cherry tomatoes 1 tablespoon chopped fresh chives* Salt and freshly ground black pepper to taste
In a medium skillet, heat oil over medium-high heat. Add tomatoes and sauté until skins begin to split, 3 to 4 minutes. Remove from heat, toss with chives, and season with salt and pepper. Serve immediately.
*Note: Can use frozen or freeze-dried chives, or chopped green onions.
Cherry Tomatoes with Pecans Two servings. Contributed by Jean Lockwood.
1 tablespoons extra-virgin olive oil 1/4 to 1/2 teaspoon (to taste) minced or crushed garlic from jar 16 to 20 cherry tomatoes, stemmed 2 tablespoons coarsely chopped pecans 1 tablespoon red wine vinegar Salt and freshly ground pepper to taste Chopped fresh basil for garnish (optional)
Heat the oil in a skillet over moderate heat. Add the garlic and tomatoes, and sauté just until the tomatoes are warmed through, about 3 minutes. Add the pecans, vinegar, salt, and pepper; stir for 1 minute. Garnish with chopped basil, if desired.
This page on-line February 8, 2004
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