Tag: grape tomatoes

Panko Topped Roasted Grape Tomatoes

by Pam on October 6, 2013

This may be my new favorite side dish. It couldn’t be easier to make and they smelled terrific while they roasted. We all loved the crunchy panko with the sweetened roasted tomatoes. The fresh basil on top added a great flavor to the dish too. These tomatoes would pair nicely with beef, pork, chicken, or seafood and they are a snap to make. I love that! We all, kids included, really loved these tomatoes.

Preheat the oven to 425 degrees. Coat a small baking dish with cooking spray.

Wash the grape tomatoes then slice them in half lengthwise. Place them in the prepared baking dish. Drizzle the top of the tomatoes with 2 teaspoons of olive oil then season them with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 10 minutes.

While the tomatoes are roasting, combine the panko crumbs with the minced garlic and remaining two teaspoons of olive oil then mix well. Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture. Place back into the oven and roast for 10 more minutes. Turn the oven to broil, then cook, watching VERY carefully, for a few minutes, until the panko topping becomes golden brown. Remove from the oven and sprinkle with fresh chopped basil. Serve and enjoy.

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Panko Topped Roasted Grape Tomatoes

Yield: 4

Prep Time: 5 min.

Cook Time: 22 min.

Ingredients:

1 cup of grape tomatoes, sliced in half lengthwise
4 tsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1/3 cup of Italian seasoned panko crumbs
1 clove of garlic
Fresh basil, chiffonade

Directions:

Preheat the oven to 425 degrees. Coat a small baking dish with cooking spray.

Wash the grape tomatoes then slice them in half lengthwise. Place them in the prepared baking dish. Drizzle the top of the tomatoes with 2 teaspoons of olive oil then season them with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 10 minutes.

While the tomatoes are roasting, combine the panko crumbs with the minced garlic and remaining two teaspoons of olive oil then mix well. Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture. Place back into the oven and roast for 10 more minutes. Turn the oven to broil, then cook, watching VERY carefully, for a few minutes, until the panko topping becomes golden brown. Remove from the oven and sprinkle with fresh chopped basil. Serve and enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Greek Nachos

A lighter, healthier Greek twist on traditional nachos – made with whole wheat pita chips, hummus, cucumbers, tomatoes and feta.

I was asked to do a book review for the paperback book Snack Girl To The Rescue: Easy, Delicious Food for Breakfast, Lunch & Dinner^[1]. This book is a weight loss book as well as a cookbook, and although there are no photos, Lisa gives practical advice on getting healthy along with a bit of humor. The book has 100 recipes for breakfast, lunch and dinner, but I thought I would try one of her snacks, because after all, she’s Snack Girl^[2], right?

This was super easy to make would even work as a light vegetarian lunch. Next time I make this, I might even add some Kalamata olives and bell peppers. Enjoy!

Greek Nachos
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 pita with toppings • Old Points: 3 pts • Points+: 4 pts
Calories: 170 • Fat: 6 g • Carb: 20 g • Fiber: 4 g • Protein: 7.5 g • Sugar: 3.5 g
Sodium: 420 mg

Ingredients:

2 small 100% whole wheat pita rounds (about 70 – 80 calories each)
1/2 tomato (or 1/2 cup quartered grape tomatoes)
1/2 cucumber diced (about 3/4 cup)
1/4 cup crumbled feta cheese
2 tbsp hummus, prepared or homemade

Directions:

Preheat the oven to 375°F. Cut the pita rounds into quarters and pull them apart so you have 8 triangles from each pita. Spread over a baking sheet and bake until toasted, about 8 to 10 minutes.

While toasting, combine the cucumbers, tomatoes and feta in a medium bowl.

Put the toasted pitas on two plates and drop some hummus onto the chips. Spoon the tomato mixture on top and serve.

References

^{^} Snack Girl To The Rescue: Easy, Delicious Food for Breakfast, Lunch & Dinner (www.amazon.com)
^{^} Snack Girl (www.snack-girl.com)

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Spinach Sauté with Grape Tomatoes, Feta Cheese, and Toasted Pine Nuts

by Pam on March 21, 2013

I wanted a healthy and delicious side dish to pair with the Baked Barbecue Ribs^[1] and Roasted Asparagus with Garlikcy Panko^[2] that I recently made for dinner. I grabbed some spinach out of the refrigerator along with toasted pine nuts and feta cheese. I also grabbed some grape tomatoes, seasoned rice vinegar, and fresh garlic to add to the sauté. This recipe took less than 5 minutes to make and was healthy and delicious. It turned out to be a wonderful side dish that we all gobbled up – even my kids enjoyed it (mostly because of the vinegar – they love vinegar).

Heat the olive oil in a skillet over medium heat. Add the grape tomatoes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the fresh spinach, the seasoned rice vinegar, a dash of crushed red pepper flakes, sea salt and freshly cracked pepper, to taste; cook, stirring constantly for 1-2 minutes or until the spinach has just wilted. Remove from the skillet and pour into a serving bowl. top with feta cheese and toasted pine nuts. Serve immediately with extra seasoned rice vinegar on the side, if desired. Enjoy.

Side Note: To toast the pine nuts, heat a DRY skillet over medium low heat; add the pine nuts and cook, stirring occasionally, until golden brown and toasted; about 5 minutes.

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Spinach Sauté with Grape Tomatoes, Feta Cheese, and Toasted Pine Nuts

Yield: 4

Ingredients:

1 tsp olive oil
1 cup of grape tomatoes
1 clove of garlic, minced
4 cups of baby spinach
1 tbsp seasoned rice vinegar (more if desired)
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Feta cheese crumbles, to taste
Toasted pine nuts, to taste

Directions:

Heat the olive oil in a skillet over medium heat. Add the grape tomatoes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the fresh spinach, the seasoned rice vinegar, a dash of crushed red pepper flakes, sea salt and freshly cracked pepper, to taste; cook, stirring constantly for 1-2 minutes or until the spinach has just wilted. Remove from the skillet and pour into a serving bowl. top with feta cheese and toasted pine nuts. Serve immediately with extra seasoned rice vinegar on the side, if desired. Enjoy.

Side Note: To toast the pine nuts, heat a DRY skillet over medium low heat; add the pine nuts and cook, stirring occasionally, until golden brown and toasted; about 5 minutes.

References

^{^} Baked Barbecue Ribs (www.gordon-ramsay-recipe.com)
^{^} Roasted Asparagus with Garlicky Italian Panko (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/spinach-saute-with-grape-tomatoes-feta-cheese-and-toasted-pine-nuts html