You are here: Seasoned Cooking » All Issues » August 2004 Issue » This Article » Page 2
 
August 2004 Issue
Tomatoes
by J. Sinclair
Table of Contents | Single-page view
Page

Related Sites

Cutlery Express

On-line retailer of fine cutlery and cookware manufactured by J. A. Henckels. Top of the line, fine German cutlery, scissors, utensils and cookware...

MacCheese.com

Get free macaroni and cheese recipes from this fun and lively site. You’ll love these unique mac & cheese ideas! Cool gifts for macaroni lovers too.

Recipes on the Net

A comprehensive categorized directory of food recipe sites on the web.

A Well Dressed Kitchen

Custom fabric home decorating accessories including tablerunners, placemats & napkins, draftstoppers, appliance covers, valances and barstool c...

Enjoy Cooking and Wine Tour in Tuscany, Feature...

. Whether you are interested in cooking classes, cooking courses, wine tour, a gourmet tour of Tuscany, or stay in Luxurious Tuscany Villa, go on e...
 

Fresh Tomato Relish

This simple relish is perfect over toasted bread, grilled chicken or even scrambled eggs.
  • 2 large ripe tomatoes
  • 1 clove garlic, crushed
  • 1/4 c. olive oil
  • 1 T. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
Coarsely chop the tomatoes and toss with the remaining ingredients. For a less watery relish, simply drain the chopped tomatoes in a colander for about 10 minutes before tossing with the other ingredients.
  • Yields: about 2 cups
  • Preparation Time: 5-15 minutes
 

 

Ultimate Tomato-Grilled Cheese

Tomatoes pair beautifully with cheese. Instead of a cup of soup with a grilled cheese sandwich, I opt for a sandwich featuring cheese and tomatoes -- if they're ripe from the garden.
  • 4 slices potato bread
  • 2 T. grainy mustard
  • 1 large ripe tomato, sliced
  • 6 oz. shredded sharp cheddar cheese
  • 2 T. margarine
Spread each slice of bread with half a tablespoon of mustard and layer sliced tomato and shredded cheese between two slices of bread to form two sandwiches. Spread the margarine on the outsides of the bread and cook in a nonstick pan over medium-high heat for 3 minutes per side or until golden, brown and delicious!
  • Yields: 2 servings
  • Preparation Time: 15 minutes
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.