Lindas Tomato Cheese Bake Recipes

CHEESY WHITE BEAN-TOMATO BAKE

Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

LINDA'S BAKED TOMATO SOUP

Linda's Baked Tomato Soup image

Had a bumper crop of beautiful tomatoes and had a craving for breaded tomatoes like my mother used to make. But I wanted to put a sophisticated spin on it so borrowed a concept from French onion soup. Tastes best with garden fresh tomatoes (of course), but a good canned variety will work as well.

Provided by linda.spencer

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 medium onion, chopped
1 garlic clove, mniced
2 tablespoons olive oil (or butter)
4 -5 medium ripe tomatoes
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
salt and pepper, to taste
4 slices French bread, about 1/2 - 3/4 inches thick (or baguette)
4 slices mozzarella cheese (or 8-ounces shredded Mozzarella)

Steps:

Preheat oven to 350°F.
Toast bread on a cookie sheet until it is light brown. Remove from oven and set aside. May butter bread lightly before toasting, if desired.
Saute onion and garlic in olive oil (or melted butter) in a large skillet until translucent, about 5-7 minutes.
Peel and core tomatoes. (Can also seed the tomatoes if you wish.) Chop into large pieces and add to skillet. Cook until tomatoes are soft.
Pour tomato mixture into four 8-ounce oven-safe ramekins. (Pyrex works well.) Place toasted bread slice on top of each ramekin and add cheese.
Bake until the tomatoes are heated through and the cheese is melted and has a few light brown spots, about 20 minutes. Serve hot.

Nutrition Facts : Calories 360.2, Fat 14.7, SaturatedFat 5.1, Cholesterol 22.8, Sodium 516.5, Carbohydrate 43.1, Fiber 3.3, Sugar 5.8, Protein 15.2

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