Tomatoes A La Fred Recipes

PASTA FREDDA WITH CHERRY TOMATOES, ANCHOVIES AND HERBS

Pasta Fredda with Cherry Tomatoes, Anchovies and Herbs image

Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness. It works well for this extremely simple summer pasta of marinated uncooked cherry tomatoes.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small red onion, finely diced, about 1/2 cup
Salt and pepper
4 anchovy fillets, rinsed and chopped, about 1 tablespoon
2 garlic cloves, sliced
Pinch of crushed red pepper
2 tablespoons red wine vinegar
4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
1 teaspoon chopped fresh summer savory or marjoram
1 1/2 pounds cherry tomatoes, in halves or quarters
1 pound dry pasta, such as spaghetti or linguine
Handful of torn basil leaves

Steps:

Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 515 milligrams, Sugar 6 grams

TOMATOES A LA PROVENCALE

Tomatoes a La Provencale image

This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website. Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven. It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.

Provided by Baby Kato

Categories Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

olive oil
6 tomatoes
1/2 cup breadcrumbs, fresh
2 tablespoons basil, minced fresh
2 tablespoons fresh parsley leaves, minced fresh
1 garlic clove, mashed
3 tablespoons shallots, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme

Steps:

Preheat your oven to 400ºF.
Remove the stems of the tomatoes and cut the tomatoes in half.
Next, scrape out the seeds and juice, season the tomatoes with salt and pepper and set aside until needed.
Blend the rest of the ingredients together in a bowl and fill each of the tomatoes with the mixture then sprinkle the tomatoes with olive oil.
In a baking or gratin dish arrange the tomatoes not close to each other and bake in a 400º F degree oven for 15 minutes.
Enjoy!

Nutrition Facts : Calories 62.9, Fat 0.8, SaturatedFat 0.1, Sodium 267.3, Carbohydrate 12.4, Fiber 2, Sugar 3.8, Protein 2.5

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