Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl.
Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.
Preheat oven to 400\u00b0F. Mix the flour, cornstarch and baking powder in a bowl. Make a well in the middle and add the egg and melted butter. Knead into a smooth dough then roll out on a floured surface to a 12 inch round. Press into bottom and sides of a greased 10 inch tart pan.
Spread the tomato slices in the tart. Sprinkle top with the grated cheese. Season with salt and pepper.
Bake for 25 minutes. Cool slightly on a wire rack. Drizzle with oil and sprinkle with chopped thyme before serving.
Combine half of the broth, yellow tomatoes, sweet pepper, banana peppers, garlic and onion in a food processor bowl container.
Cover and process or blend mixture until smooth. Repeat with the other half of the same ingredients.
Transfer soup to bowl.
Cover and chill for 4 hours.
To serve, pour soup into bowls or cups; sprinkle with chopped plum tomato and if desired, chives.
oil.
Reduce heat on tomato mixture to medium; cook 15
mmediately with cheese.
Spoon Tomato Relish on top.
Makes
(Combine all ingredients, except oil, in a blender. Puree. Slowly add oil until combined.) Slice tomatoes into rounds.
Lay down yellow tomato.
Layer with Cheese.
Lay down green tomato slice.
Layer with Cheese.
Lay down red tomato slice.
Cover with vinaigrette.
Sprinkle with bacon.
Top with handful of sprouts.
harred.Cool slightly, then discard tomato skins.
Process tomatoes in
r 230 degrees. Add the tomato wedges and chopped pineapple. Reduce
Spread crackers with cream cheese spread.
Top each cracker with 1 EACH red and yellow tomato, and 2 spinach leaves to resemble firefly as shown in photo.
Use toothpick to poke 2 small holes into each firefly \"head\"; insert chives for the antennae.
rust, then arrange chicken over tomato mixture. Top with cheese.
Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet.
Stir tomato soup, heavy cream, sun-dried tomatoes, basil pesto, garlic, dill, 1/2 teaspoon dried parsley, salt, and black pepper together in a saucepan; bring to a simmer and stir sausage into the soup mixture. Cook until hot, about 5 minutes. Garnish with Parmesan cheese and a sprig of parsley to serve.
I use yellow cherry tomatoes for this, because they are less acid than the red ones.
Also, oddly enough, I like the crunch of their seeds in this.
The recipe is for the minimum amount you'd want to make.
I usually double it.
br>Add cans of tomato sauce and diced tomato to the onions
Caramelized Onion-Tomato Jam:
In a high-
Whisk together tomato sauce, barbecue sauce, Worcestershire sauce,
steamed beans, and combined chopped tomato, onion, and mint.
rushed nuts. Serve with cucumber, tomato and bean sprouts.
Heat 3 tbsp vegetable oil in a pan. Saute the onion, garlic, tomatoes and peppers, seasoning with salt, pepper and a pinch of sugar. Deglaze the pan with the stock, cover and simmer for 20 mins.
Put 3 shrimp on each skewer. Heat remaining vegetable oil in a pan. Cook the shrimp skewers for 2 mins on each side. Season with salt and pepper.
Divide the cherry tomatoes between 4 bowls, pour in the soup and garnish with cilantro leaves and a drizzle of chili oil. Top with a shrimp skewer.
/2 tablespoon of the tomato mixture over each. Place 4
he table instead).
distribute yellow tomato evenly around the pie.