PAN SEARED TOMATOES WITH MELTED MOZZARELLA RECIPE …
Provided by: Savita
Categories: Appetizer,Side Dish,Snack,Salad
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 2 servings
|2 Tomatoes, Roma or Large beefsteak tomato|
|2 tbsp Basil, fresh chopped|
|1/2 Cup Mozzarella Cheese, grated|
|Salt and Black Pepper, to taste|
|1/2-1 tsp Sugar, or more per taste|
- Cut beefsteak tomatoes to 1 inch thick slices. If using Roma tomatoes, just cut in half.
- Heat oil in a pan, sprinkle 1-2 pinch sugar on one cut side of tomato and place in pan. Sprinkle salt and pepper on the other side. Let it sear in pan till bottom is caramelized.
- Turn the tomato upside down and sprinkle salt, pepper and cheese on the caramelized side.
- Cover the pan with lid and cook till cheese starts to melt. Garnish with fresh chopped basil and serve hot.
PAN ROASTED TOMATOES | JUST A PINCH RECIPES
Provided by: Lynn Socko @lynnsocko
Cook time: 5 minutes
|– **tomatoes, sliced|
|– **olive oil|
|– **salt & pepper optional|
- Slice tomatoes fairly think.
- Turn heat to med high temp.
- Lightly oil NON STICK surface of skillet or flat griddle. Lay tomato slices in a single layer and allow to cook for about 7 min, or longer for more caramelization. Once they start looking tender I use a fork and slide it under the slice to flip.
- Once I flip I remove from or turn off heat.
- NOTE: The longer you leave them on the first side cooking, the more caramelized they will get, but the softer they get too, that’s why you want somewhat thick slices, they will hold up better.
FETTUCCINE WITH SEARED TOMATOES, SPINACH, & BURRATA RECIPE …
Provided by: Ann Taylor Pittman
Total time: 25 minutes
Yield: Serves 4
|8 ounces uncooked fettuccine|
|⅔ cup grape tomatoes, halved (about 10 large)|
|3 tablespoons extra-virgin olive oil|
|¼ teaspoon crushed red pepper|
|4 garlic cloves, thinly sliced|
|1 (14.5-ounce) can unsalted diced tomatoes, undrained|
|¾ teaspoon salt|
|3 ounces fresh baby spinach (about 3 cups)|
|4 ounces burrata cheese|
|Freshly ground black pepper|
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.
- Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
- Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 tablespoons burrata cheese over each serving, and sprinkle with freshly ground black pepper.
Calories 415 calories, CarbohydrateContent 51.4 g, CholesterolContent 20 mg, FatContent 17.1 g, FiberContent 4.8 g, ProteinContent 13.5 g, SaturatedFatContent 5.7 g, SodiumContent 593 mg
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES RECIPE – NYT COOKING
Provided by: Lidey Heuck
Total time: 25 minutes
Yield: 4 servings
|3 tablespoons unsalted butter|
|1/2 cup thinly sliced shallots (about 2 shallots)|
|2 garlic cloves, minced|
|1/4 cup dry white wine, such as muscadet or sauvignon blanc|
|1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)|
|Kosher salt and black pepper|
|16 large sea scallops (about 1 pound), tough muscle removed|
|2 tablespoons grapeseed oil, plus more as needed|
|1 lemon, halved|
|Julienned fresh basil and mint, for serving|
|Coarse sea salt, for serving|
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.