BAKED TOMATOES WITH HERB TOPPING
This Italian inspired recipe is so simple and easy to prepare. Serve
as a side vegetable dish with grilled meats, poultry or fish.
4 medium firm, ripe, Florida tomatoes
½ cup Italian parsley, finely chopped
½ cup basil, finely chopped
3 cloves garlic, peeled and finely chopped
2 T. olive oil
Salt and freshly ground black pepper
½ cup Parmesan cheese, grated
Preheat oven to 350 degrees.
Remove the tops of the tomatoes, and scoop out seeds and
pulp with a small spoon, cut off a slice from the bottom to prevent
rolling and arrange tomatoes in a baking dish.
In a small bowl combine the parsley, basil, garlic,
and salt and pepper to taste. Stir well and spoon 2 tablespoons into
each tomato. Drizzle with olive oil. Top each tomato with 1 T. cheese.
Bake 20 minutes, or until soft. Serve at room temperature.
Serves 4
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PASTA
WITH TOMATOES, SHRIMP AND FETA
This very sophisticated but light pasta dish is delightful to see with
crusty bread and a light green salad for a very special summertime meal.
1 cup olive oil
4 green onions, finely chopped
1 green bell pepper, seeded and finely chopped
1 t. hot pepper flakes
1 T. fresh oregano, finely chopped or 1 t. dried
½ cup Italian parsley, finely chopped
Salt and freshly ground black pepper
1 pound medium shrimp, peeled and deveined
4 medium firm, ripe, Florida tomatoes, peeled, seeded and chopped
1 T. tomato paste
½ cup white wine
1 pound penne pasta
½ pound feta cheese, crumbled
Warm oil in a large skillet over medium heat. Add green onions and
cook, stirring, until transparent, about 5 minutes. Add peppers,
hot pepper flakes, oregano, and parsley. Salt and pepper to taste
and cook, stirring, until peppers are soft.
Reduce heat to medium low. Add shrimp and cook until they are no
longer pink. Add the tomatoes and cook until they release their juices.
Add white wine and tomato paste and cook for about 20 minutes. Set
aside and keep warm in oven.
Bring 5 quarts of water to a boil. Add pasta and 1 t. salt. Stir
and cook until firm to the bite about 8 to 10 minutes.
Drain the pasta and toss with the sauce. Sprinkle feta cheese over
top. Serve immediately.
Serves 4 - 6
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