Category

tomatoes

Orzo Salad

By | posts, salad, tomatoes, vegan, vegetarian
DateMonday, April 9, 2012 at 2:00PM

Servings: 2-4

Ingredients
1 box orzo pasta
1 cup diced tomatoes
1 cup sliced green onion
2 cup diced celery
1/2 cup oregano
3/4 cup olive oil
1/4 cup cider vinegar or red wine vinegar
1 Tbsp minced garlic
1 Tbsp dijon mustard
Salt and pepper, to taste

Preparation
First combine olive oil, mustard and vinegar. Whisk until emulsified. Mince garlic and add it to dressing, season with salt and pepper and whisk mixture together. Cook pasta in boiling salted water until cooked, about 8 minutes. Strain pasta and let cool in large bowl. While pasta is cooling, dice tomato, celery and oregano, slice green onion. Once pasta is cooled, add all ingredients to pasta and mix well. Combine dressing with pasta and mix well. Season and serve.

Source
Corey Ferguson

Crunchy Veggie Wraps

By | appetizer, cabbage, carrots, posts, tomatoes, vegetarian
DateMonday, April 9, 2012 at 2:26PM

Servings: 4

Ingredients
1/2 cup fat-free cream cheese
4 (8-inch) whole wheat tortillas
2/3 cup romaine lettuce, shredded
2/3 cup red cabbage, shredded
1 red tomato, diced
1/4 cup red onions, sliced
1/3 cup carrots, grated

Preparation
Spread 2 Tbsp cream cheese over one side of each tortilla. Divide remaining ingredients evenly among tortillas. Roll up each tortilla. Cut each rolled wrap in half diagonally.

Salsa

By | appetizer, gluten free, posts, tomatoes, vegan, vegetarian

Servings: 1-2

Ingredients
2 tomatoes
1/4 onion
2 garlic cloves
1/4 cup cilantro
1/2 lime, juiced
Jalapeno, to taste
Salt, to taste

Preparation
Chop and mix all ingredients. Allow to sit for 1/2 hour or more before serving.

Sweet Corn and Tomato Salad with Fresh Cilantro

By | corn, gluten free, posts, salad, tomatoes, vegan, vegetarian
DateThursday, April 12, 2012 at 11:52AM

Servings: 8-10
Fresh corn from a farmers market or a farmstand will taste the sweetest.
Note: Add a can of black beans for a great protein option!

Ingredients
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 Tbsp red wine vinegar

Preparation
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Spanish Pasta Salad

By | corn, posts, salad, tomatoes, vegan, vegetarian
DateMonday, April 16, 2012 at 2:02PM

Servings: 14

Ingredients
4 cups cooked colorful macaroni
1 1/2 cups salsa, separated
1 cup chopped red onion
2 cups tomato
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup cooked black or red beans
1 cup cooked corn
1 Tbsp cilantro

Preparation
In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving. 

Chica’s Chilled Tomato Soup

By | cucumber, posts, soup, tomatoes, vegan
DateMonday, April 9, 2012 at 1:21PM

Servings: 3-4

Ingredients
2 tomatoes, diced
1 cucumber, diced
1 bell pepper, diced
46 oz, or 1 large can of tomato or vegetable juice

Preparation
Mash up the diced tomato in a bowl or lightly pulse in blender if desired). Add diced cucumber and diced pepper to the bowl. Pour in the tomato or vegetable juice and stir. Chill for 20-30 minutes in the refrigerator. If juice is already chilled, serve immediately. Serve with whole grain or gluten-free bread or crackers.

Source
Sprout

Sugar Snap Pea Salad

By | carrots, posts, salad, snap peas, tomatoes, vegetarian

Servings: 2

Ingredients
8 oz sugar snap peas
1 cup halved cherry tomatoes
1/2 cup grated carrots
1/4 red onion, chopped
1/3 cup low fat yogurt
1/4 cup grated Parmesan cheese
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried rosemary
Salt and pepper, to taste

Preparation
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, yogurt, Parmesan cheese, oregano, parsley, rosemary, salt and pepper. Gently toss to combine all ingredients and refrigerate salad for at least 1 hour before serving.

Source
All Recipes

Spanish Vegetable Rice

By | corn, posts, side dish, tomatoes, vegan, vegetarian
DateMonday, April 16, 2012 at 2:45PM

Servings: 6

Ingredients
2 cups brown rice
1/8 cup oil (preferably olive oil)
1 cup corn (frozen, canned or freshly cut off the cob)
1 bell pepper
1/2 onion, chopped
4 1/2 cups water
2 whole tomatoes, diced
1 small can tomato sauce

Preparation
Heat oil in a medium sized pot, add rice and constantly stir until rice is dark brown. Remove from heat, let rice cool for about 5 minutes, then add water and tomato sauce and bring to a boil. Reduce heat to medium high and stir in remainder of vegetables. Keep on heat until rice is tender, adding a bit more water if needed.

Source
Marcelino Chavez

Orzo Salad

By | posts, salad, tomatoes, vegan, vegetarian

Servings: 2-4

Ingredients
1 box orzo pasta
1 cup diced tomatoes
1 cup sliced green onion
2 cup diced celery
1/2 cup oregano
3/4 cup olive oil
1/4 cup cider vinegar or red wine vinegar
1 Tbsp minced garlic
1 Tbsp dijon mustard
Salt and pepper, to taste

Preparation
First combine olive oil, mustard and vinegar. Whisk until emulsified. Mince garlic and add it to dressing, season with salt and pepper and whisk mixture together. Cook pasta in boiling salted water until cooked, about 8 minutes. Strain pasta and let cool in large bowl. While pasta is cooling, dice tomato, celery and oregano, slice green onion. Once pasta is cooled, add all ingredients to pasta and mix well. Combine dressing with pasta and mix well. Season and serve.

Source
Corey Ferguson

Panzanella

By | cucumber, posts, salad, tomatoes, vegan, vegetarian

Servings: 2
Panzanella is an Italian salad that makes use of day old bread. It is made with tomatoes, onions and basil and needs to have a crusty bread like Italian or French.

Ingredients
3 tomatoes, diced but not seeded
6 slices of bread, cut into bite sized pieces
3/4 cup chopped (or sliced) onion, whatever kind you have
8-10 leaves of fresh basil or 2 tsp of dry basil
1/3 cup olive oil
2 Tbsp of wine or balsamic vinegar
Salt and pepper, to taste

Preparation
Slice the onions thinly and place them in a small bowl with the dry basil (not fresh), oil and vinegar. Chop the tomatoes and put them, with all their juice in a bigger bowl. Add the bread and the fresh basil torn into small pieces. Add the onions, all the liquid, and season with salt and pepper. Toss with clean hands to coat everything. Must be eaten immediately.

Variations
This is great if you add black olives, be sure to add a little of their liquid to the onions when you are soaking them. You can also add a seeded, chopped cucumber, or any kind of sliced bell pepper you have. A sprinkle of parmesan cheese on top is good, too.

Source
Meg Paccione