TOMATO-PEACH SALAD
Steps:
- Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
- See all 50 Simple Salads
TOMATO PEACH SALAD WITH BASIL
This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.
Provided by Food Network Kitchen
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
- Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.
Nutrition Facts : Calories 101 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 111 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 11 grams
ROSé-PEACH GELéE
This gelée contains a fair amount of rosé wine, so you may want to steer children toward the playing card cookies and other desserts. Active time: 15 min Start to finish: 10 hr
Yield Makes about 9 cups
Number Of Ingredients 5
Steps:
- Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
- Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved. Remove from heat and stir in wine, schnapps, and remaining cup water. Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.
- Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.
TOMATO GINGER GELéE CLAM SHOOTERS
We decided to serve these shooters in small glasses, so in order for the gelée to slide out easily we made sure the tomato ginger water is thickened but not set. We call for 60 glasses in this recipe, but for simplicity the clams can be served in their shells: Double the amount of gelatin, keeping all other measurements the same, and chill the mixture with cilantro and clams in well-scrubbed shells instead. Whichever presentation you choose, it's very important to cook the ginger thoroughly and to clean the food processor because otherwise the enzymes from the raw ginger will inhibit the action of the gelatin.
Yield Makes 60 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Purée one fourth of tomatoes with ginger in a food processor until smooth, about 2 minutes. Transfer to a small heavy saucepan and simmer, covered, stirring occasionally, 5 minutes.
- Clean processor thoroughly, then purée remaining tomatoes in batches with chiles, salt, and sugar until smooth, 2 to 3 minutes. Transfer to a bowl and stir in cooked tomato ginger purée.
- Line a large sieve with stacked cheesecloth squares and set over a deep nonreactive pot or a large clean bucket. Carefully pour purée into center of cheesecloth. Gather sides of cheesecloth up over purée to form a large sack and tie sides together securely with string as close to purée as possible but without squeezing purée. Tie sack to a wooden spoon longer than diameter of pot and remove sieve. Set spoon across top of pot, suspending sack inside pot and leaving a couple of inches underneath sack so that it will not sit in any tomato water that accumulates. (Alternatively, transfer tomato water to another container as it accumulates.) Let sack hang 4 hours at room temperature.
- Bring 1 cup water to a boil in a 7- to 8-quart heavy pot. Add clams and cook, covered, over moderately high heat, until clams are opened wide, stirring and checking frequently after 6 minutes and transferring clams as opened to a bowl. (Discard any clams that have not opened after 10 minutes.) When cool enough to handle, shuck clams.
- Discard cheesecloth sack and its contents without squeezing. Pour tomato water through large sieve lined with a dampened paper towel into a bowl. Measure out 4 cups tomato water and reserve remainder for another use.
- Transfer 1/2 cup tomato water to a small saucepan, then sprinkle with gelatin and let soften 1 minute. Heat over low heat, stirring, just until gelatin is dissolved, then stir into remaining 31/2 cups tomato water.
- Arrange glasses on trays and put 1 or 2 cilantro leaves in each, then a clam, and then 1 or 2 more cilantro leaves. Add about 1 tablespoon tomato water to each glass (stir water each time so gelatin remains well distributed) and chill, loosely covered with plastic wrap, at least 3 hours. (Gelatin will be thickened but not set; it needs to slide easily out of glass.)
PEACH & TOMATO SALSA
This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!
Provided by Preschool Chef
Categories Lunch/Snacks
Time 1h20m
Yield 12 pints
Number Of Ingredients 13
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
- Turn heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water, making sure tops of lids are covered.
- Bring canner to boil, and process for 10 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
YELLOW TOMATO AND PEACH GAZPACHO
The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.
Provided by Sarah Copeland
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
- Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
- Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.
TOMATO AND PEACH GELEE
Acidity and sweetness come together in this soup made with sliced heirloom tomatoes and wedges of white and yellow peaches, with a hint of tarragon.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Using a paring knife, score the nonstem end of each tomato and all but two of the yellow peaches (set aside the white peaches). Blanch the tomatoes and peaches in batches in the boiling water for 30 seconds. Transfer the tomatoes and peaches to a bowl of ice water; when cool enough to handle, peel them. Cut peaches in half; remove pits. Cut the peaches and tomatoes into smaller chunks; process pieces through food mill, collecting pulp and juices in a large bowl. Discard solids.
- Season the mixture with salt, pepper, and vinegar. Pick leaves from 3/4 of the bunch of tarragon; add to mixture. Line a large sieve with cheesecloth; set over a large bowl. Transfer entire mixture to sieve; let stand at room temperature for about 2 1/2 hours, until 4 1/2 cups of liquid, or half of the puree amount, has collected in the bowl.
- Transfer bowl to refrigerator, and let stand until very cold. Adjust seasoning of liquid with additional salt and pepper if necessary.
- Slice the cherry tomatoes in quarters or halves and the large heirloom tomatoes into 1/4-inch-thick slices. Arrange the tomatoes in serving bowls. Blanch the two remaining yellow peaches and the reserved white peaches as above, then peel and cut into 1/4-inch-thick wedges. Arrange the peach wedges in serving bowls.
- Ladle the chilled liquid over tomatoes and peaches. Garnish with remaining tarragon, and serve immediately.
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- Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, ( setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
- Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato! It should be tomato forward with hints of peach.
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- Puree the peaches in a blender or food processor and then place in a medium mesh strainer over a bowl.
- Use a spoon to push as much of the flesh through the strainer as possible, and throw away leftover skin.
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- In a large bowl, toss the bread chunks with 2 tablespoons olive oil and then sprinkle with 1/4 teaspoon salt. Place the bread on a rimmed baking sheet in a single layer. Bake until evenly toasted, stirring once or twice, 10 to 20 minutes.
- In a large bowl, gently toss the tomatoes and peaches with 1/2 teaspoon salt. Transfer the tomato and peach mixture to a colander and place it over the bowl you used to toss the tomatoes and peaches. Let the tomatoes and peaches drain while the bread toasts.
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