Yellow Tomato Vinaigrette Recipes

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette image

Provided by Food Network

Time 30m

Number Of Ingredients 9

Ingredients

2 yellow tomatoes, quartered, seeds removed
2 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 tablespoons basil chiffonade
1/2 cup olive oil
Two 2 pound flounder, scaled, gills removed, head on
3 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

YELLOW TOMATO VINAIGRETTE

Yellow Tomato Vinaigrette image

This pretty golden tomato vinaigrette is an excellent accompaniment to asparagus and grilled or broiled fish or meat.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

3 medium-size yellow tomatoes, cored, peeled, seeded, and diced
4 tablespoons pure olive oil
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh savory
1 teaspoon chopped fresh chervil
Salt and freshly ground black pepper

Steps:

Mix diced tomatoes, oils, vinegar, and herbs in a glass, stainless steel, or pottery bowl. Season to taste; let sit for 1 hour.

TOMATO VINAIGRETTE

Tomato Vinaigrette image

Provided by Food Network

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

3 pounds ripe fresh tomatoes, peeled and seeded and finely chopped
4 tablespoons olive oil
2 tablespoons Champagne vinegar
2 tablespoons snipped chives
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper

Steps:

Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

TOMATO VINAIGRETTE

Tomato Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 cups

Number Of Ingredients 7

Ingredients

4 medium tomatoes, diced
1 small red onion, finely diced
1/2 cup chopped cilantro
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 cup red wine vinegar
Salt and freshly ground black pepper

Steps:

Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE

Fresh Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound fresh mozzarella, sliced into 1/4-inch thick slices
2 ripe red tomatoes, sliced into 1/4-inch thick slices
2 ripe yellow tomatoes, sliced into 1/4-inch thick slices
Basil Vinaigrette, recipe follows
Fresh basil leaves, torn
Salt and freshly ground pepper
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Number Of Ingredients 9

Ingredients

2 yellow tomatoes, quartered, seeds removed
2 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1/4 cup rice wine vinegar
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
Two 2 pound flounder, scaled, gills removed, head on
3 tablespoons olive oil

Steps:

Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

RED AND YELLOW HEIRLOOM TOMATO PLATTER WITH BALSAMIC VINAIGRETTE

Red and Yellow Heirloom Tomato Platter With Balsamic Vinaigrette image

Summer on a platter! This salad is lovely in it's rustic simplicity. The tarragon adds a delicate anise note, different than the usual basil and tomato combination. Just add crusty chunks of bread to soak up the aromatic dressing, it's practically a meal in itself. Enjoy...

Provided by BecR2400

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 large ripe tomatoes, thinly sliced
4 large ripe yellow tomatoes, thinly sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons minced fresh tarragon (or snipped fresh parsley)

Steps:

Arrange the tomato slices in an overlapping single layer on an attractive platter.
Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

Nutrition Facts : Calories 139.5, Fat 9.8, SaturatedFat 1.4, Sodium 236.5, Carbohydrate 12.1, Fiber 2.7, Sugar 4.8, Protein 3.1

YELLOW TOMATOES IN SPICED BALSAMIC VINAIGRETTE

Yellow Tomatoes in Spiced Balsamic Vinaigrette image

Make and share this Yellow Tomatoes in Spiced Balsamic Vinaigrette recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup thinly sliced green onion
1 tablespoon minced seeded jalapeno pepper
8 medium yellow tomatoes, each cut into 6 wedges (about 2 1/2 pounds)
1 1/2 tablespoons olive oil
1/4 cup grated peeled fresh ginger
1 tablespoon ground cumin
1 tablespoon freshly cracked black pepper
2 teaspoons paprika
1 teaspoon ground turmeric
4 garlic cloves, minced
3/4 cup balsamic vinegar
3 tablespoons brown sugar
1 teaspoon kosher salt

Steps:

Combine first 3 ingredients in a large bowl.
Heat oil in a large saucepan over medium-high heat. Add ginger and next 5 ingredients (ginger through garlic); sauté 1 minute.
Add vinegar, sugar, and salt to pan, stirring to combine. Bring to a boil; cook 1 minute, stirring frequently.
Pour spice mixture over tomato mixture; toss gently to coat. Serve at room temperature.

Nutrition Facts : Calories 87.9, Fat 3.4, SaturatedFat 0.5, Sodium 272.4, Carbohydrate 14.2, Fiber 2.3, Sugar 5.3, Protein 2.7

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