Tomato Recipes

One small tomato weighs 3 to 4 ounces.
One medium tomato weighs 5 to 6 ounces.
Large tomatoes can weigh 7 ounces or more.
One pint of grape tomatoes weighs approximately 14 ounces.

Ingredients
4 very thin lemon slices
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 tablespoon lemon juice
6 ounces linguine pasta
1 1/2 cups arugula
1 tablespoon fresh thyme
1 cup Roasted Tomatoes
3 ounces fresh mozzarella, torn
¼ cup toasted pine nuts
½ cup fresh basil, or dollops of pesto
Sea salt and freshly ground black pepper

Instructions
Preheat the oven to 350°F and line a small baking sheet with parchment paper.
Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.

Ingredients

1/2 pound ripe cherry tomatoes quartered
1/4 red onion sliced thin
1/2-1 clove garlic smashed and minced into a paste
sea salt to taste
1/4 cup quality extra virgin olive oil
1 TBSP red wine vinegar
1 lemon juiced
freshly ground black pepper to taste
optional fresh basil
Instructions
Quarter your cherry tomatoes and slice onion into thin strips.

Using the flat side of your knife, smash peeled garlic and mince into a paste. Season with a pinch of salt and add to a bowl with your veggies.

Add olive oil, vinegar, lemon juice, freshly cracked black pepper, and fresh basil if you have some handy! Mix to coat the tomatoes and allow to sit at room temperature for 1-2 hours, stirring occasionally. Enjoy at room temperature and feel free to adjust salt and pepper to taste.

These marinated tomatoes positively fantastic as a Summer salad topping that doubles as a dressing too! Pair with leafy greens, homemade croutons, and all your favorite mix-ins. It's also amazing atop toasted crostini as an appetizer and goes great on top of avocado toast too! The possibilities are endless. Enjoy!

Ingredients

6 plum tomatoes
1 large yellow onion finely diced
¼ cup shredded coconut frozen and unsweetened (available in indian grocery stores)
2 teaspoon kosher salt
2 tablespoon jaggery grated
2 teaspoons Kashmiri red chili powder
½ teaspoon garam masala
¼ cup cilantro finely chopped
2 tablespoons oil
1 teaspoon black mustard seeds
¼ teaspoon ground turmeric
1/8 teaspoon asafetida hing (optional)
1/4 cup cilantro finely chopped for garnish (optional)
Instructions
Step 1: Prep the tomatoes

Cut the tomatoes in half and partially scoop out the inside and reserve. Note: Sometimes the tops of the tomatoes are not flat. Place the top side down to see if they are flat, if not shave off the uneven top so the tomato can be placed flat. Similarly shave off some from pointy side so that it can be placed upright while cooking.
Step 2: Stuffing
In a medium bowl add onion, coconut, salt, jaggery, red chili powder, turmeric, garam masala and cilantro and mix well.
Fill the hallowed tomatoes with the stuffing. You can use a spoon or fill them with your hands like my mom does. Press down on the filling gently so you can stuff more inside each tomato.
Step 3: Cook the stuffed tomatoes
Heat the oil in a large frying pan. Add mustard seeds and allow them to splutter. Add asafetida and lower the heat.
Carefully place the stuffed tomatoes in the pan facing the stuffed side up. Cook covered on medium heat for 5 to 7 minutes. Note: Depending on the size of the tomatoes and the heat level you use, it may take up to 10 to 12 minutes to cook the tomatoes. Cook them just until you can easily cut through each one with a fork. Garnish with remaining cilantro and enjoy with homemade parathas.
Video
Notes

Make sure to chop the onions finely so they get cooked properly with the steam in the pan
Can be made ahead and refrigerated for up to 3 to 4 days
To reheat simply microwave them or reheat on stovetop
Once cooled, I pick them up with my hands as it prevents the delicate tomatoes from breaking apart
Nutrition
Calories: 102kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 800mg | Potassium: 199mg | Fiber: 2g | Sugar: 8g | Vitamin A: 759IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

INGREDIENTS
1 tablespoon olive oil
2 pints cherry tomatoes (about 4 cups), preferably a mix of colors
Kosher salt
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 teaspoon honey
2 teaspoons chopped fresh thyme leaves, plus a handful of small sprigs for garnish
1 sheet frozen puff pastry (7 to 9 ounces, from one 1-pound box that contains 2 sheets), thawed but still cold, and corners cut off to make very rough 9- to 10-inch round
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INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 400殊Heat the oil in an ovenproof 9- or 10-inch skillet, preferably cast iron, over medium heat until shimmering. Add the tomatoes and season lightly with salt and pepper. Cook, stirring once or twice, and as tomatoes begin to pop and release their juices, use a slotted spoon to press each down gently to release even more of their juice, then transfer them to a plate. All of the tomatoes should have popped after 8 to 10 minutes. Remove the pan from the heat (do not clean) and let the tomatoes cool on the the plate to the touch, 5 to 10 minutes.
Once the tomatoes are cool enough to handle, return the skillet to medium heat and add the vinegar and honey. Bring the mixture to a simmer and cook until reduced slightly, thick, and syrupy, about 1 minute.
Remove the skillet from the heat. Use your fingers to gently return the tomatoes to the skillet in one even layer, nestling them beside each other to fit as needed. Leave any juices that have collected on the plate behind. Sprinkle the chopped thyme over the tomatoes along with another big pinch of salt and a few grinds of black pepper.
Place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Prick the pastry with a fork in a handful of spots.
Bake until the puff pastry is golden-brown, 25 to 30 minutes. Remove from the oven, let stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. Invert a large plate over the top of the skillet and, using oven mitts, carefully and quickly flip the tarte tatin onto the plate. Rearrange any tomatoes that may have fallen out of place. Garnish with the thyme sprigs and serve warm or at room temperature, cut into wedges.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Puff pastry: Look for ready-made puff pastry in the freezer section, particularly those brands made with all butter rather than oil. They will have a richer flavor, and the dough will produce nice layers of pastry. For best results, defrost in the refrigerator at least 4 hours and up to 1 day before using.

INGREDIENTS
2 (10 oz) containers cherry tomatoes, halved
6 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons fresh cracked black pepper
INSTRUCTIONS
Preheat oven to 375殊In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
Eat immediately standing over the sink with a kitchen fork&or on top of your favorite pasta, pizza, or even grilled chicken breasts!

2 lb Smaller Tomatoes, halved (I used Campari tomatoes)
2 to 3 garlic cloves, minced
Kosher salt and black pepper
2 tsp fresh thyme, stems removed
1 tsp sumac
½ tsp dry chili pepper flakes, I used Aleppo Pepper which is milder
Extra virgin olive oil, I used Private Reserve Greek extra virgin olive oil
Crumbled feta cheese, optional

INSTRUCTIONS
Preheat the oven to 450 degrees F.
Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

2 lb Smaller Tomatoes, halved (I used Campari tomatoes)
2 to 3 garlic cloves, minced
Kosher salt and black pepper
2 tsp fresh thyme, stems removed
1 tsp sumac
½ tsp dry chili pepper flakes, I used Aleppo Pepper which is milder
Extra virgin olive oil, I used Private Reserve Greek extra virgin olive oil
Crumbled feta cheese, optional

INSTRUCTIONS
Preheat the oven to 450 degrees F.
Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
2 lb Smaller Tomatoes, halved (I used Campari tomatoes)
2 to 3 garlic cloves, minced
Kosher salt and black pepper
2 tsp fresh thyme, stems removed
1 tsp sumac
½ tsp dry chili pepper flakes, I used Aleppo Pepper which is milder
Extra virgin olive oil, I used Private Reserve Greek extra virgin olive oil
Crumbled feta cheese, optional

INSTRUCTIONS
Preheat the oven to 450 degrees F.
Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
2 lb Smaller Tomatoes, halved (I used Campari tomatoes)
2 to 3 garlic cloves, minced
Kosher salt and black pepper
2 tsp fresh thyme, stems removed
1 tsp sumac
½ tsp dry chili pepper flakes, I used Aleppo Pepper which is milder
Extra virgin olive oil, I used Private Reserve Greek extra virgin olive oil
Crumbled feta cheese, optional

INSTRUCTIONS
Preheat the oven to 450 degrees F.
Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.