Recipes — tomatoes

Tiara Phaboonheuang

Garlic Grilled Tomatoes

This recipe makes a great appetizer or side dish! Ingredients:   4-6 Ripe Tomatoes, halved 2-3 Garlic cloves, crushed and chopped ¼ cup Liquid Gold Extra Virgin Olive Oil ¼ cup Parmesan Cheese, grated ¼ cup Fresh Basil, chopped   Black pepper & Sea salt to taste Directions: Toss halved tomatoes with a splash or two of Extra Virgin Olive Oil a dash of sea salt & black pepper. In a small pan or pot, heat remaining Extra Virgin Olive Oil. Add chopped garlic, basil and parmesan cheese. Cook until golden, remove from heat. Place halved tomatoes cut side down...

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Scallops with White Beans, Rosemary, Panceta and Seared Tomatoes

Ingredients: Scallops, seared White bean, rosemary & pancetta (see below) Seared tomatoes (see below) White Beans 2 tbsp Medium Liquid Gold Extra Virgin Olive Oil 150 g pancetta 3 cups cannellini beans, rinsed 2 cloves garlic, minced 3 tbsp rosemary, chopped Splash Liquid Gold Balsamic Vinegar * Salt & pepper Method: Place sauté pan over medium heat. Add the olive oil. Add the pancetta. When the pancetta is browned, add the garlic and rosemary. When fragrant, add the white beans. Roughly mash the beans. Season with splash of balsamic, salt and pepper. Seared Tomatoes 6 Roma tomatoes, core removed, halved...

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Tiara Phaboonheuang

Roasted Tomato Salsa with Fresh Cilantro and Jalapeno Balsamic

Ingredients: 1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum 2 to 3 fresh Serrano chili's (1 to 1 1/2 ounces), stemmed Half of a small white onion (2 ounces), sliced 1/4 inch thick 4 garlic cloves, peeled 1/4 cup water 1/3 cup chopped fresh cilantro, loosely packed 1 generous teaspoon good quality sea salt 1 1/2 teaspoons Jalapeno White Balsamic Vinegar Heat the broiler. Lay the whole tomatoes and Chili's out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened...

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Myrna Burlock

Roasted Tomatoes

12 Roma or Plum Tomatoes Liquid Gold UP Extra Virgin Olive Oil, Sea Salt and Pepper Prepare tomatoes by washing, cutting off tops then in half Preheat oven to 180 F Place cut tomatoes in a bowl, and toss with Olive Oil, Sea Salt and Pepper to coat Place seed side up on a baking sheet, and roast for 6-7 hours The tomatoes will shrink to what looks like a plump sun dried tomato. They should still be moist.  The flavor is well worth the wait. Lovely in dressings, sandwiches, Bruschetta, on pizza or in pasta.  

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