|Southwest Slow Cooking|
|by Tammy Biber|
In the quarter-century since cookers appeared in kitchens from coast to coast, there has never been such a flavorful collection of recipes.
1 - 10 of 469 for marinated tomatoes
Tear lettuce into bite size pieces. Cut the artichokes into small pieces. Mix all ingredients together in large bowl. Refrigerate for one hour. Mix ...
Arrange sliced tomatoes in shallow serving ... plastic wrap and refrigerate at least 2 hours before serving, to let flavors blend. Yields: 4-6 servings.
Cook zucchini in ... Add zucchini, green pepper and chives; toss to coat. Chill. Serve with tomato slices. Garnish with endive if desired. 4 to 5 servings.
Slice tomatoes 1/2 inch thick ... cans. Let stand at room temperature 1-3 hours for flavors to blend. Drain liquid, if desired. Serve at room temperature.
About 6 hours ... all ingredients but tomatoes, in covered ... platter or tray tomato, cheese, tomato ... overlapping slices. Pour on marinade. Garnish.
Arrange tomatoes in single layer ... 2 slices of tomato per person. If ... day before and refrigerated. Bring tomatoes to room temperature before serving.
Place beans and ... ingredients for the marinated tomatoes and refrigerate until ... Serve the beans over rice, with some of the marinated tomatoes on top.
Mix vinegar, oil ... Italian seasonings. Cut tomatoes into wedges, slice ... cheese over top and cover. Marinate overnight and toss just before serving.
Mix tomatoes, onions, vinegar, ... until fish flakes easily with fork 4 to 6 minutes. Remove fish with slotted spoon. Drain tomato mixture, pour over fish.
Mix all ingredients ... no longer than 24 hours. Cook macaroni as directed on package; drain. Immediately toss with the tomato mixture. Makes 6 servings.
top of page