Tomato, Tomahtoh: The Tomato Cookbook 1096923653

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Tomato, Tomahtoh The Tomato Cookbook

BY: Nancy Silverman

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COPYRIGHT NOTICES © 2019 Nancy Silverman All Rights Reserved Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning or photocopying. The opinions, guidelines and suggestions written here are solely those of the Author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risk when following information. The Author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book. IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

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Table of Contents (1) Tomatoes Stuffed with Egg Mayonnaise (2) Sun-Dried Tomato (3) Classic Tomato Salsa (4) Sea Bream with Tomato and Celery Hearts (5) Cod and Tomato Soup (6) Zucchini & Tomato Sauté with Feta Cheese (7) Crab, Avocado, and Tomatoes Timbale (8) Tomato Tart (9) Pomodoro Sauce (10) Tomatoes Soup (11) Red Mullet in Tomato Sauce with Thyme Puree (12) Tomato Risotto (13) Okra with Tomato & Coriander (14) Tomatoes Provençale (15) Gaspacho (16) Tomato Gratin

(17) Chicken Breasts with a Wine and Tomato Sauce (18) Tomato Confit (19) Roll Tomato Veal Cutlet Mediterranean (20) Tomato and Pepper Ice (21) Spinach and Tomato Tortilla (22) Tomato and Mozzarella Salad (23) Stuffed Beef Tomatoes (24) Tomato and Avocado Tartar (25) Stuffed Tomatoes About the Author Author's Afterthoughts

(1) Tomatoes Stuffed with Egg Mayonnaise This is a very easy and delightful recipe of stuffed tomatoes, which needs to be served either as an appetizer or as a main dish with a mixed salad. Add as much mayonnaise as you prefer and even make your own one. You can remove the ham or add any other ingredients of your choice.

Serving Size: 4 Total Prep Time: 30 minutes Ingredient List: 4 tomatoes 4 eggs 4 sliced Ham, cut into small diced 2 Tbsp. mayonnaise

1 Tbsp. parsley, chopped Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7.

In a saucepan with boiling water cook the eggs for 10 minutes. Cut the top of each tomato and carefully empty the inside. Drain the eggs and remove the shelves. Place the eggs in a large bowl and crush with a fork. Add the ham, parsley, and season well. Add the mayonnaise and mix everything very well. Stuff each tomato with the eggs mixture and place the top on the tomato. 8. Leave in the fridge for 10–15 minutes before serving.  

(2) Sun-Dried Tomato A long process to make some sun-dried tomato but so tasty and it is worth the wait. You can easily keep the sun-dried tomato in jars full of olive oil. Don’t hesitate to add some garlic or fresh herbs in the jars if you prefer it with different flavors.

Serving Size: 4 Total Prep Time: 3–4 hours Ingredient List: 1 lb. tomato 4 Tbsp. of olive oil

1 tsp. salt IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Pre-heat the oven at 200°F. 2. Remove the core of each tomato. 3. Cut the tomatoes in halve and squeeze the tomato gently to remove the seeds and juice. 4. Cut the tomatoes into quarters. 5. Pick the skin of the tomatoes and place in a large baking tray. 6. Sprinkle the olive oil and the salt all over. 7. Cook and bake in the oven for at least 2–3 hours until the tomatoes are completely dry. 8. Remove from the oven and cool down at the room temperature.  

(3) Classic Tomato Salsa This is the traditional tomato based salsa that most people associate with Mexican food. There are innumerable recipes for it, but the classics of onion, tomato, chili and coriander are common to every one of them. Serve the salsa as a condiment with a wide variety of dishes.

Serving Size: 4 Total Prep Time: 25 minutes Ingredient List: 4 fresh Serrano chillies, finely chopped 1 large white onion, finely chopped 2 limes, grated and juice 8 ripe firm tomatoes

Bunch of coriander, finely chopped ¼ tsp. of sugar salt IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Cut a small cross in the base of each tomato. 2. Place the tomatoes in a large bowl and pour in enough boiling water to cover. 3. Leave the tomatoes in the boiling water for 3 minutes. 4. Meanwhile, combine the onion with the lime juice and set aside. 5. Remove the tomatoes and plunge them into cold water and drain after. 6. Remove the skin completely and dice the tomatoes. 7. Place the tomato in a bowl and add the onion with the lime mixture. 8. Add the coriander, chilies, and sugar. 9. Mix gently until the sugar is dissolved and all the ingredients are coated in the lime juice. 10. Cover and chill for 2–3 hours to allow the flavors to blend. 11. Garnish before serving with the strips lime rind and enjoy.

(4) Sea Bream with Tomato and Celery Hearts With sea bream or any other fish, the use of tomato either as a sauce or in pieces goes so well and brings such a different flavor to the all dish, and this recipe gives you the perfect example and can be served with rice or boiled potatoes.

Serving Size: 4 Total Prep Time: 1 hour and 10 minutes Ingredient List: 4 sea bream 2 Tbsp. olive oil 2 shallots, chopped 1 garlic clove, chopped

3 tomatoes, cut into pieces Half glass water 1 tsp. basil 1 tsp. dill 15 oz. celery hearts Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Preheat the oven at 3000F. 2. Warm up a frying pan with 1 Tbsp. of olive oil. 3. Add the shallots and garlic and cook until their light coloration. 4. Add the tomatoes, the basil, and dill. 5. Add half a glass of water and the celery hearts. 6. Cook for 15 minutes on low heat. 7. Place the fish on a baking tray and drizzle 1 Tbsp. of olive oil to it. 8. Pour the tomato, celery hearts mixture into the fish tray. 9. Put in the oven for 15–20 minutes. 10. Serve immediately after cooking.

(5) Cod and Tomato Soup What is easier than preparing soup? Vegetables, sometimes meat or fish to decorate, herbs or spices to flavor, all cooking together without fuss! In addition, soups are especially rich in vitamins and minerals. No reason to deprive yourself of so many colors.

Serving Size: 8 Total Prep Time: 4 hours and 15 minutes Ingredient List: 3 filets of cod 1 onion 2 carrots 4 potatoes 1 yellow pepper

2 bay leaves 1 canned diced tomato 5 cups of fish stock 2 cups of water 1 cup of green beans A few drops of Tabasco 1 bunch of parsley, chopped Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Cut the cod filets into thick cubes. 2. Peel and cut the carrots and the potatoes into cubes. 3. Cut the yellow pepper into cubes and cut the green beans in two pieces. 4. Peel and chop the onion thinly. 5. Put all the vegetables in the slow cooker. 6. Add the fish and the tomato, season. 7. Pour the fish stock, the water. 8. Add the bay leaves, Tabasco, and half of the parsley. 9. Cook on low for 4 hours. 10. Serve hot and sprinkle some parsley on the top.  

(6) Zucchini & Tomato Sauté with Feta Cheese A delicious zucchini and tomato sauté with feta cheese, which can be accompanied with fish or meat. It can also be served just on its own with a nice rocket salad if you prefer. Feel free to replace or add other vegetables with this recipe such as aubergine, mushroom, or any other if you think may go well.

Serving Size: 4 Total Prep Time: 30 minutes Ingredient List: 1 garlic clove, crushed 1 onion, sliced 3 zucchinis, sliced

1 ½ Tbsp. of unsalted butter 1 can chopped tomato 1 Tbsp. fresh oregano ½ cup feta cheese, diced Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7.

Heat the butter in a large frying pan. Add and sweat the onion and garlic for 3 minutes. Add the zucchini and continue to sauté for another 2 minutes. Add the chopped tomato and the oregano. Season well. Bring to the boiling stage, stir occasionally, then reduce the heat. Cover and simmer for 10–15 minutes until all vegetables are tender. Add the feta cheese and serve immediately.

(7) Crab, Avocado, and Tomatoes Timbale Alight lunch or a very tasty starter—the choice is yours. Easy and simple to make if you decide to have it as a main course add some salad with it and remember it is always better to make your own mayonnaise. Tomato can go so well with so many different ingredients.

Serving Size: 4 Total Prep Time: 20 minutes Ingredient List: 8 Tbsp. crab meat 2 avocados 2 tomatoes

2 Tbsp. mayonnaise 1 tsp. lemon juice Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5.

Peel the avocado and remove the core. Cut into strips and drizzle a lemon juice. Cut the tomatoes into little cubes. Mix the crab meat with mayonnaise. Start by putting a layer of avocado first with an individual metal kitchen ring. 6. Add a layer of tomato cubes and after add the crab mayonnaise. 7. Repeat the process one more time and start again with another plate. 8. Make another 3 and enjoy it.

(8) Tomato Tart This is a simple and tasteful tomato tart with the Provencal flavor. Herbs from Provence are perfect to add or cook with tomato. They are a mixture of different herbs from the Mediterranean area, which you can find in any big store. The mustard and cheese will take off the acidity of the tomato when cooking.

Serving Size: 4 Total Prep Time: 1 hour 15 minutes Ingredient List: 1 cup flour

1 egg yolk ¼ cup olive oil 6 oz. cold water 2 pinch salt 5 tomatoes 1 Tbsp. mustard 1 Tbsp. fine semolina ¼ cup grated cheese 1 tsp. herbs from Provence Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Mix the flour with the egg yolk in a bowl. 2. Add the olive oil and water. 3. Add the salt and mix well 4. Form a large ball and leave to rest in the fridge. 5. Preheat the oven at 3500F. 6. Spread the pastry into a thin layer and put on a baking tart dish. 7. Pick the bottom of the pastry with a fork. 8. Brush the pastry with the mustard and sprinkle the fine semolina. 9. Peel the tomatoes and cut into large rings. 10. Place the tomatoes inside the tart dish and season well. 11. Sprinkle the grated cheese with the herbs of Provence. 12. Cook and bake for about 30 minutes.  

(9) Pomodoro Sauce The pomodoro sauce is, without any doubt, the most popular dressing for pasta in Italy. The sauce is the best when made with fresh tomatoes but you can use canned tomatoes as well. This is the base of any tomato sauce. You can make the sauce in big volumes because it freezes very well, so when you need it next time you just defrost it.

Serving Size: 4–10 Total Prep Time: 45 minutes Ingredient List: 1 lb. tomatoes

1 onion 2 garlic cloves 2 Tbsp. olive oil 3 Tbsp. water 3 basil leaves Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7.  

Warm up the olive oil in a saucepan. Add and sweat the onion until translucent. Add the garlic and the chopped tomatoes. Add the water and the basil leaves. Season. Cook and simmer for 20–30 minutes. Blend the sauce and season to your taste. Let it cool down at room temperature.

(10) Tomatoes Soup Tomato is a component of many preparations, including soups. Tomatoes have real nutritional benefits, which provide potassium, is essential for the proper functioning of nerves and muscles and provides vitamin C. Be careful not to boil the soup too much, you will lose the vitamin C, which is sensitive to heat.

Serving Size: 4 Total Prep Time: 35 minutes Ingredient List: 2 lbs. tomatoes 1 onion 2 garlic cloves

1 Tbsp. olive oil 2 Tbsp. single cream Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7. 8. 9.  

Wash and cut the tomatoes into small pieces. Peel and chop the onion and garlic. Warm up a large saucepan with olive oil. Sweat the onion and garlic until light brown. Add the tomatoes and 4 ½ cups of water. Season. Cover and cook for 20 minutes. Blend the mixture into a smooth texture. If you prefer the soup to be thicker put it back on a low heat. Serve hot with a drop of single cream on each bowl.

(11) Red Mullet in Tomato Sauce with Thyme Puree Light pink fish—red mullet—has a fine and delicate flavor with a white flesh color. You will love this infused puree, it will add another taste to your potatoes. Do some experiment and use some other herbs to infuse your mash.

Serving Size: 4 Total Prep Time: 45 minutes Ingredient List: 4 red mullet fillets 8 tomatoes, chopped 2 small onions, chopped 2 garlic cloves, chopped 1 Tbsp. olive oil

15 oz. Potatoes 1/3 glass of milk 2 knobs of butter A few sprigs of fresh thyme Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Add potatoes to boiling water. Cook and drain. 2. sauté garlic and onion with olive oil in a frying pan. 3. Add the tomatoes and some thyme, season. 4. Cook over low heat for 10 minutes. 5. Sprinkle the flour over the fish and add to the pan. 6. Cover and cook for another 10 minutes. 7. Meanwhile, heat the milk with some thyme to infuse. 8. Mash the potatoes until they become smooth. 9. Add a knob of butter and the infused milk, season. 10. Stir and reheat over low heat. Stir constantly. 11. Serve the red mullet covered with tomato sauce and the puree on the side.

(12) Tomato Risotto Tomato risotto will be a nice change from the usual tomato pasta we always make. Remember that risotto rice should be soft in the outside and al dente in the inside. You can add some chopped herbs in the end of cooking and any other ingredients as well.

Serving Size: 4 Total Prep Time: 40 minutes Ingredient List: 1 onion, chopped 1 garlic clove, chopped

1 tinned chopped tomatoes, drain 2 Tbsp. olive oil 2 Tbsp. Butter 3 Tbsp. Parmesan, grated 2 cups risotto rice 2 cups vegetable broth ½ cup white wine IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

Heat the olive oil in a large saucepan. Add and sweat the onion and garlic until soft and tender. Add the chopped tomatoes. Add the rice and cook it until it becomes transparent. Stir constantly. Add the white wine and cook until the liquid is completely absorbed and stir constantly. Pour the vegetable broth in small quantity at a time. Make sure it is always boiling. Cook the rice until complete absorption of the liquid and stir occasionally. Add the butter and the parmesan.

(13) Okra with Tomato & Coriander A spicy vegetarian dish that is delicious and can be served either with other vegetable dishes or as an accompaniment to meat. The okra is originally from West Africa and South Asia. It has a good reputation for the people with cancer and diabetes as it gives a positive effect on blood sugar control.

Serving Size: 4 Total Prep Time: 40 minutes Ingredient List: 1 ½ cups okra 5 tomatoes, chopped

2 small onions 2 garlic cloves, crushed 1 green chili, seeded 1 tsp. paprika 2 Tbsp. sunflower oil 1 lemon, juice Handful fresh coriander Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Trim the okra and then cut into ½ inch lengths. 2. Roughly chop one of the onions. 3. Place the chop onion into a food processor with the garlic. 4. Add the chili, paprika, coriander, and 4 Tbsp. of water. 5. Blend everything until you get a paste. 6. Thinly slice the second onion. 7. Heat the sunflower oil in a large frying pan. 8. Add the second onion and fry until it is golden brown. 9. Stir in the paste mixture and reduce the heat. 10. Cook for 1–2 minutes, stirring constantly. 11. Add the okra, tomatoes, lemon juice, seasoning and ½ cup of water. 12. Stir well, cook and simmer on low heat for about 15 minutes. 13. Transfer into a serving dish and enjoy.  

(14) Tomatoes Provençale This simple tomato recipe will delight your taste buds. Serve with a rice salad or a mixed salad of your choice. Do not hesitate to add more herbs to your liking and you can even mix some cheese with it. This recipe is perfect for a light lunch or as an appetizer.

Serving Size: 4 Total Prep Time: 20 minutes Ingredient List: 4 large ripe tomatoes 2 Tbsp. olive oil 1 garlic clove, crushed

2 slice bread, ½ inch thick, crusts remove 1 Tbsp. parsley 2 tsp. thyme, chopped Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5.

Cut the tomatoes in half and carefully cut out the pulp. Put the tomato pulp into a sieve and press out the juice. Put the dry pulp into a bowl. Mix the olive oil and the garlic. Brush the garlic mixture on both sides of the bread. Set aside for 10 minutes. 6. Chop the bread slice very finely and add the thyme and parsley. 7. Put the bread mixture into the tomato pulp, season, and mix everything well. 8. Put the filling inside the halves of the tomato. Do not hesitate to press the mixture. 9. Place the halves of the tomatoes into an oven tray. 10. Place under a grill and raise the temperature to high. Cook until brown. 11. Serve immediately.

(15) Gaspacho Gazpacho is a typically Spanish soup, which is served well chilled and is accompanied with a selection of fresh vegetables. Extremely high in vitamin C and with a good source of vitamin A due to the tomatoes, this is perfect for the hot summer days.

Serving Size: 4 Total Prep Time: 30 minutes Ingredient List: 1 lb. ripe tomatoes 1 onion, chopped 1 green pepper, seeded and diced ½ cucumber, chopped

2 Tbsp. of breadcrumbs 2 garlic cloves, crushed 2 Tbsp. of red wine vinegar 1 pint of tomato juice Salt and pepper For the garnish ½ cucumber, diced 8 oz. tomatoes, skinned, seeded and chopped 1 large green pepper, seeded and diced IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4.

Cut a small cross on the top of each of the ripe tomatoes. Plunge into a bowl of boiling water for a few seconds. Drain and carefully peel the skin away from the blanched tomatoes. Discard the skin and roughly chop the tomatoes removing the tough stalk as you do. 5. Put the chopped tomatoes into a food processor. 6. Add the onion, green pepper, and cucumber. 7. Blend until finely chopped. 8. Put the mixture into a bowl with the breadcrumbs, garlic, vinegar, and tomato juice. 9. Mix well and season well. 10. Pass the soup into a meshed sieve using the back of a spoon to press all the vegetables through. 11. Keep the pips out of the resulting soup. 12. Chill the soup well before serving. 13. Serve cold with the garnish bowl next to it.

(16) Tomato Gratin This is a brilliant accompaniment for any meat or even fish at the table. If you decide to have it on its own with a mixed salad should be enough for you to enjoy it. It is the best used with plum tomato like the Italian tomato “rosso”.

Serving Size: 6 Total Prep Time: 55 minutes Ingredient List: 8 plum tomato, sliced 1 Tbsp. butter 1 garlic clove, halved 1 ¼ cup milk

Pinch nutmeg ½ tsp. dried tarragon ½ cup double cream 6 ½ Tbsp. cheddar, grated Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Preheat the oven to 400°F. 2. Place the sliced tomatoes in a large ovenproof dish. 3. Heat the butter in a small saucepan and fry the garlic for a few minutes until golden. 4. Remove the pieces of garlic and discard. 5. Pour the melted butter over the tomatoes. 6. Heat the milk with the nutmeg, tarragon, and season. Bring to the boiling stage. 7. Stir in the cream and pour over the tomatoes. 8. Cover the ovenproof dish with greased foil. 9. Bake in the oven for 20 minutes. 10. Remove the foil and sprinkle with the cheese. 11. Bake for another 15–20 minutes until the cheese is golden and bubbling. 12. Serve immediately and enjoy.

(17) Chicken Breasts with a Wine and Tomato Sauce A humble chicken breast into a glorious flavor packed dish with wonderful ingredients like herbs, olives, and capers – finished with a tomato and white wine sauce, what a full delight. Perfect served with any potatoes and vegetables.

Serving Size: 4 Total Prep Time: 1 hour 35 minutes Ingredient List: 4 chicken breasts, boneless 2 garlic cloves, crushed 1 sprig fresh rosemary, chopped 1 tsp. black peppercorns 1 lemon, zest and juice

6 Tbsp. olive oil 5 plum tomatoes 1 Tbsp. tomato puree ½ cup white wine 1 sprig fresh sage, chopped 2 Tbsp. capers ¼ cup stoned black olives, halved IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Combine and crush the garlic with a few rosemary needles and the peppercorns. 2. Add the lemon zest, three Tbsp. of olive oil, and a pinch of salt. 3. Rub the marinade mixture into the chicken pieces. 4. Place the chicken pieces into a large bowl and cover with cling film. 5. Chill in the fridge for one hour. 6. Cut the skin of the tomatoes a few times. 7. Place the tomatoes into a bowl and cover with boiling water. 8. Leave for few minutes, then peel off the skins and cut in half. Set aside. 9. Then heat the remaining of the olive oil in a large frying pan. 10. Add and fry the chicken for 10 minutes. 11. Squeeze the lemon juice from the lemon and mix with the tomato puree and wine. 12. Pour the wine mixture into the chicken and add the tomatoes. 13. Cook and simmer for 20 minutes at low heat. 14. Add the rest of the rosemary and sage.

15. 16.  

Add the black olive and capers. Cook and simmer further for another 5 minutes and serve.

(18) Tomato Confit Tomato confit are perfect for all your salad, barbecue, and making pizza and so on. The choice of the dish you will accompany with is endless and it is always useful to have some ready by simply keeping them in a jar full of olive oil or a mixture of olive oil and balsamic vinegar too.

Serving Size: 4 Total Prep Time: 2 hours 10 minutes Ingredient List: 1 lb. tomato, cut in halves, remove the stalk Bunch fresh basil Bunch fresh thyme 1 garlic clove, cut in halves 1 tsp. sugar

4 Tbsp. Olive oil Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7.

Preheat the oven at 275°F. Squeeze the tomatoes lightly to remove any water. Place the basil and thyme first on a large baking dish. Sprinkle the garlic and place the tomatoes on the baking dish. Sprinkle the olive oil all over and season well. Sprinkle lightly the sugar everywhere. Bake in the oven for about 2 hours. Watch occasionally to ensure that the tomatoes do not dry. 8. Remove from the oven and let it cool down for 2 minutes before using.

(19) Roll Tomato Veal Cutlet Mediterranean This recipe fits very well into the Mediterranean diet; it is prepared without fat sauce. Veal is not used in kitchens often, it is a pity! The meat is very low in fat compared to beef. Tender and delicate, it accommodates in so many ways, grill, fry, or roast. You will definitely love it.

Serving Size: 4 Total Prep Time: 50 minutes Ingredient List: 8 thin veal cutlets 8 thin slices of ham 1 mozzarella 1 bunch sage, chopped 3 Tbsp. olive oil 2 garlic cloves

8 tomatoes, chopped 1 tsp. coriander 1 tsp. basil 1 bag rocket salad 1 full cup walnut Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Heat the oven at 350°F. 2. Combine tomatoes, coriander, basil, garlic clove, and one Tbsp. olive oil in a food processor or blender. 3. Season. 4. Cut the mozzarella into twelve slices. 5. Season each veal cutlets. Place one veal cutlet, a slice of ham and a slice of mozzarella on each other. 6. Add a little sage. Wrap it all and hold tight with a wooden pick or string. Repeat 11 times. 7. Warm up 1 Tbsp. of olive oil in a pan, place the rolls, and roast until coloration. 8. Add the tomato sauce to the rolls and place all rolls on a baking tray. 9. Put the dish in the oven and finish cooking after 30–35 minutes. 10. Meanwhile, put your rocket salad in a bowl; add the walnut, 1 Tbsp. of olive oil, season.  

(20) Tomato and Pepper Ice Similar to frozen Gazpacho, this original appetizer is ideal for serving in warm summer days. It could be used in smaller quantities as well, as a palate freshener courses to replace conventional sorbet. Be careful not to allow the tomato ice to freeze into a solid block.

Serving Size: 4 Total Prep Time: 15 minutes + freezing time Ingredient List: 6 ice cubes ½ cup tomato juice 1 lemon, juice 1 tsp. Worcester sauce

1 green pepper, seeded and finely chopped 1 red pepper, seeded and finely chopped 4 tomatoes Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7.

Cut the top of the tomatoes and keep the hat on the side. Scoop out the inside and keep on the side. Put the inside of the tomatoes into a blender. Add the tomato juice, lemon juice and Worcester sauce. Break the ice cubes into small pieces and add to the blender. Blend until it becomes a smooth slush. Pour the mixture into an ice tray and freeze for ½ hour or until it just begins to freeze. 8. Pour the freezing mixture into a bowl and mash until the crystals are well broken up. 9. Mix it with the green and red peppers and return it into the ice tray. 10. Re-freeze further for another one and half an hour. 11. Stir occasionally to prevent the mixture from solidifying completely. 12. To serve it, allow 5 minutes for the mixture to defrost, then mash it with a back of a fork. 13. Fill the chilled tomato shells with the mixture. 14. Serve immediately.

(21) Spinach and Tomato Tortilla Well, another easy recipe. You can use the tortilla with other vegetables of your choice or simply with herbs. I usually make tortilla during the days when there is nothing much left in the fridge and all I have is the left overs. It comes out different every time depending on what you have left but I can assure you it’s always very tasty.

Serving Size: 4 Total Prep Time: 15 minutes Ingredient List: 8 eggs 6 cups of fresh spinach 1 Tbsp. of turmeric

1 cup of flour 12 cherry tomatoes, cut in halves Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7. 8. 9.  

Beat the eggs in the bowl. Add the spinach and the turmeric. Add the flour and the tomatoes. Mix everything well and season to your taste. Warm up a frying pan with 1 Tbsp. of olive oil. Pour the mixture in the frying pan. Cook for 2–3 minutes on each side. Turn the tortilla with the help of a plate. Serve and enjoy it.

(22) Tomato and Mozzarella Salad An Italian classic, which we are never bored to cook. It is excellent for breakfast or lunch. Don’t be shy to add some salad with it if you prefer to have more with it. You can drizzle some olive oil or balsamic vinegar to add more flavors as well.

Serving Size: 4 Total Prep Time: 15 minutes Ingredient List: 4 tomatoes 2 mozzarella balls 1 bunch basil 2 Tbsp. olive oil

Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Cut the mozzarella into slices. 2. Cut the tomatoes as well into slices. 3. Place one slice of tomato and one slice of mozzarella overlapping them on 4 plates. 4. Repeat the process until there are equal slices on each plate. 5. Sprinkle with olive oil. 6. Chop the basil thinly. 7. Sprinkle the basil over the top of the tomato and mozzarella salad. 8. Serve cold.

(23) Stuffed Beef Tomatoes This is a very easy and simple recipe which you can prepare in advance. The stuffing can vary, you don’t have to make it with beef, you can use other meat or even just vegetable. Really, it’s up to you, you can even use the left over, and it will still please you. The accompaniment could be a nice salad or other vegetable, which you have cooked and can put on the side.

Serving Size: 4 Total Prep Time: 45 minutes Ingredient List:

4 large tomatoes ½ cup of minced beef 1 onion, chopped 1 garlic clove, crushed ½ cup of ground almonds 8 dried apricots, cut into small pieces ¼ cup of dried raisins ½ tsp. of cumin ½ tsp. of coriander 1 Tbsp. of olive oil Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Preheat the oven at 3000F. 2. Cut the "hat" of the tomatoes and remove the inside in a bowl. 3. Warm up a frying pan with one Tbsp. of olive oil. 4. Sweat the onion and garlic. 5. Add the minced beef and cook thoroughly, season. 6. Add the inside of the tomatoes that you have kept. 7. Add all dried fruit, the cumin, and coriander. 8. Stirring add the ground almonds and season. 9. Cook for 5 minutes. 10. Add the mixture inside the empty tomatoes to the top with a Tbsp. and cover with the hat. 11. Place in a baking tray and drizzle one Tbsp. of olive oil on the tomatoes. 12. Bake for 20–30 minutes.

 

(24) Tomato and Avocado Tartar If you fancy a quick starter, well balanced and tasty, this tartar is for you! While combining the sweetness of the avocado and the firmness of the tomatoes you can only delight your taste buds! Sprinkle some parmesan cheese in the end or even add some pesto sauce with it.

Serving Size: 4 Total Prep Time: 35 minutes Ingredient List: 6 tomatoes 2 avocados 1 onion ½ lemon, juice

3 Tbsp. olive oil 1 Tbsp. balsamic vinegar 2 Tbsp. pine nuts 1 bunch of basil, chopped Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 2. 3. 4. 5. 6. 7.

Cut the avocado and tomatoes into small cubes. Peel and cut this onion very finely. Mix the avocado, tomatoes, and onion together in a bowl. Add the pine nuts, lemon juice, and basil. Add the olive oil and balsamic vinegar, season. Mix everything well and leave in a fridge for one hour to rest. Divide among 4 glasses or plates and serve.

(25) Stuffed Tomatoes You can use zucchini, peppers, or eggplant in the same way if you want to alter the vegetables during the week. Even you can use other meat as well— veal, sausage meat, etc. It will give you some new taste and different feeling because we always have a tendency to eat the same food when we are on a diet. So, let’s make a change.

Serving Size: 4 Total Prep Time: 60 minutes Ingredient List: 16 oz. of minced beef

4 large tomatoes 2 garlic cloves 1 Tbsp. of olive oil 1 tsp. of thyme 1 tsp. of parsley 1 onion Salt and pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Preheat the oven to 3000F. 2. Peel and chop the onion and garlic. 3. Put the onion and the minced beef in a large bowl. 4. Add the garlic and parsley, season. 5. Cut the top of the tomatoes and scoop inside. 6. Add the inside of the tomatoes to the meat. 7. Add the thyme and mix well. 8. Put the stuffing inside the tomatoes and close the top. 9. Put the stuffed tomatoes on a baking tray. 10. Sprinkle with olive oil. 11. Bake for 45 minutes. 12. Serve hot and enjoy it.

About the Author Nancy Silverman is an accomplished chef from Essex, Vermont. Armed with her degree in Nutrition and Food Sciences from the University of Vermont, Nancy has excelled at creating e-books that contain healthy and delicious meals that anyone can make and everyone can enjoy. She improved her cooking skills at the New England Culinary Institute in Montpelier Vermont and she has been working at perfecting her culinary style since graduation. She claims that her life’s work is always a work in progress and she only hopes to be an inspiration to aspiring chefs everywhere. Her greatest joy is cooking in her modern kitchen with her family and creating inspiring and delicious meals. She often says that she has perfected her signature dishes based on her family’s critique of each and every one. Nancy has her own catering company and has also been fortunate enough to be head chef at some of Vermont’s most exclusive restaurants. When a friend suggested she share some of her outstanding signature dishes, she decided to add cookbook author to her repertoire of personal achievements. Being a technological savvy woman, she felt the e-book realm would be a better fit and soon she had her first cookbook available online. As of today, Nancy has sold over 1,000 e-books and has shared her culinary experiences and brilliant recipes with people from all over the world! She plans on expanding into self-help books and dietary cookbooks, so stayed tuned!

Author's Afterthoughts

Thank you for making the decision to invest in one of my cookbooks! I cherish all my readers and hope you find joy in preparing these meals as I have. There are so many books available and I am truly grateful that you decided to buy this one and follow it from beginning to end. I love hearing from my readers on what they thought of this book and any value they received from reading it. As a personal favor, I would appreciate any feedback you can give in the form of a review on Amazon and please be honest! This kind of support will help others make an informed choice on and will help me tremendously in producing the best quality books possible.

My most heartfelt thanks, Nancy Silverman

If you're interested in more of my books, be sure to follow my author page on Amazon (can be found on the link Bellow) or scan the QR-Code.

https://www.amazon.com/author/nancy-silverman