Recipes with tomatoes

Recipes with tomatoes 5 light ideas

Discover the recipes with tomatoes , easy, tasty and light: perfect for any occasion. Juicy, nutritious, rich in beneficial properties, the tomato is the king of the warm months : not only is it good and it is good , but in the kitchen it goes well with everything and lends itself to being enjoyed in a thousand ways.

Recipes with tomatoes: nutritional values and benefits

Bring this vegetable to the table and, together with its taste, it will release a treasure of benefits for your health and your beauty.

Tomato is rich in lycopene , a powerful antioxidant that has a very important function in preventing cardiovascular and cancer diseases and that is not lost, but rather becomes more available, with cooking.

It contains vitamins A and C , which strengthen the immune system and help keep skin and tissues healthy: vitamin C, in particular, stimulates collagen synthesis, which protects the elasticity and youthfulness of the skin. It has 94 g of water per 100 g of product and many mineral salts.  Take advantage of the summer to fill up with tomatoes, you will stay young longer and you will guarantee your body the right degree of hydration.

The  fibers  make it an ideal break-hunger. The water it contains  exerts a real purifying action, with diuretic, alkalizing and astringent effects .

The precious yellow jelly that surrounds its seeds hinders the blood clotting and is very effective in preventing heart disease.

Recipes with tomatoes

With tomatoes you can really do everything : appetizers, finger food, first courses, second courses and even desserts. You can also create a delicious passata – or peeled – to be preserved and used during the winter , when this precious food is not available. Here are the recipes with tomatoes, all light and nutritious.

1 – Recipes with tomatoes: the caprese

Total calories: 473 kcal / calories per person: 237 kcal

Ingredients for 2 people:

  • a tomato
  • a mozzarella fior di latte
  • basil to taste
  • Salt to taste
  • 1 tablespoon of extra virgin olive oil
  • oregano to taste

INSTRUCTIONS

Wash the tomatoes and cut them into thick slices.

Cut the mozzarella into slices.

Arrange the tomato and mozzarella slices on your plate and decorate with basil leaves.

Season your caprese with a trickle of oil, a pinch of salt and a sprinkling of oregano.

2 – The Frize or friselle

Total calories: 230 kcal / calories per person: 80 kcal

Ingredients:

  • 500 g of durum wh eat flour
  • 10 g of wheat germ
  • 5 g of powdered malt
  • 250 g of water
  • 30 g of oil
  • 10 g of bread yeast
  • 5 g of sugar
  • Salt to taste

INSTRUCTIONS

Melt the yeast in the water with the sugar, put the flour and malt in the planetary, start with the leaf, add the water a little at a time, then combine the wheat germ, oil and finally the salt.

When the dough comes off the walls of the bowl, replace the leaf with the hook and finish stringing.

Work the dough briefly on the lightly floured pastry board, form a ball and let it rise until doubled in a container sealed with transparent film.

After the leavening time, transfer the dough to the floured work surface, form a loaf and cut it into 100 g pieces, from each portion obtain 20 cm cords and close them in a ring shape, place them on well-spaced baking sheets , let them rise for an hour covered with cling film in the oven.

Preheat the oven to 200 ° and cook the frize for 10 – 12 minutes, only need to be slightly colored.

Once lukewarm cut them in half, transfer them again to the pans with the cut upwards and cook them at 160 ° for another 30 – 40 minutes they must only dry and toast.

If you want to obtain friable frize add the oil as indicated in the recipe, if you want to get it more compact replace them with the same amount of water.

3 – Recipes with tomatoes: gazpacho with eggplant skewers

Total calories: 500 kcal / calories per person: 125 kcal

Ingredients for 4 people :

For the skewers

  • an eggplant
  • 200 g of ricotta
  • 1/2 tablespoon of extra virgin olive oil
  • 4 basil leaves
  • Salt to taste
  • pepper as needed

For the gazpacho

  • 250 g of cherry tomatoes
  • 1/2 rib of celery with leaves
  • 1 clove of garlic
  • 1/4 red onion
  • 10 basil leaves
  • a sprig of parsley
  • Salt to taste
  • oregano to taste
  • 1/2 slice of hard bread soaked in milk and wrung out
  • 4 ice cubes

INSTRUCTIONS
 
Wash and cut the cherry tomatoes in two and pour them into the mixer together with the ingredients for the gazpacho.
Chop everything, alternating moments of rest to avoid overheating the ingredients. Once you get the right creaminess, put the gazpacho in the fridge and let it rest for an hour.

Cut the aubergine into slices without making them too thick, because they will have to be folded to contain the ricotta and stuck in a toothpick. Grigliale and make it cool.

Work the ricotta with a whisk, a drop of oil, a pinch of salt and one of pepper and a few leaves of basil. When ready to serve, create the skewers by placing at the center of each slice of aubergine.

Take the ice cubes, wrap them in a cloth and break them with a meat tenderizer. Get a flared glass (or margarita) and place the crushed ice, gazpacho and eggplant ricotta skewers inside in this order.

Decorate the gazpacho with a sprig of basil and serve.

4 – Salad with croutons and stuffed tomatoes

Total calories: 621 kcal / calories per person: 310 kcal

Ingredients for 2 people:

  • a head of romaine lettuce
  • 6 cherry tomatoes
  • 1 yellow pepper
  • 80 g of robiola (or other cream cheese)
  • a slice of bread (30 g of bread)
  • 2 cucumbers
  • two tablespoons of extra virgin olive oil
  • chives to taste
  • balsamic vinegar to taste
  • Salt to taste

INSTRUCTIONS

Wash the tomatoes, cut them in half and empty them with the help of a teaspoon.

Salt internally, turn them upside down and let them rest so that they lose the vegetation water.

Wash and drain the lettuce, wash and dry the peppers, removing the seeds and internal ribs, cut the two vegetables into strips.

Wash cucumbers, and finely slice them.

Wash and cut the chives, mix them with the robiola, fill the tomatoes with this stuffing and put them back together by joining the two halves.

Remove the crust from the bread, reduce the crumb into cubes and toast it in the oven or in a non-stick frying pan with a tablespoon of oil.

Arrange all the ingredients in a salad bowl and season with extra virgin olive oil, balsamic vinegar and a pinch of salt.
Stir carefully and serve immediately.

5 – Stuffed tomatoes

Calories per person: 109 kcal

Ingredients for one person:

  • 2 tomatoes
  • 6 anchovies
  • breadcrumbs to taste
  • capers to taste
  • basil to taste
  • Salt to taste

INSTRUCTIONS

Preheat the oven to 180 degrees.

Wash and dry the tomatoes and place them on the work surface. With the help of the knife, cut the caps and keep them aside. Always with the knife outlines the internal perimeter of the tomatoes, take a teaspoon and dig: proceed by pouring the contents of the tomatoes into a dish. Then put the emptied tomatoes aside.

Prepare the filling. Chop coarsely on the cutting board first the anchovies, then the capers and finally the basil. Take a small bowl and put in some breadcrumbs. Combine the other ingredients, mixing everything well. If necessary, add a pinch of salt (but the anchovies will already give adequate flavor).

Take the tomatoes and with the help of the spoon fill them with your filling. Cover the tomatoes with their cap, cover the pan with parchment paper and bake in a preheated oven for about 30 minutes.

At the end of cooking turn on the grill for 5 minutes: the tomato must be golden. Serve and garnish with a balsamic vinegar glaze, to taste. Rest for about ten minutes and serve.

RECIPE NOTES

You also need a cutting board, a knife, a baking sheet

6 – Pasta with avocado cream, cherry tomatoes and prawns

Total calories: 978 kcal / calories per person: 489 kcal

Ingredients for 2 people:

  • 140 g of butterflies
  • 100 g of cherry tomatoes
  • 200 g of shrimp tails
  • 20 g of white wine
  • 1/2 avocado
  • the juice of half a lemon
  • a quarter of onion
  • a clove of garlic
  • 1 teaspoon of extra virgin olive oil
  • Salt to taste
  • mint to taste
  • parsley to taste

INSTRUCTIONS

Place a pan of lightly salted water on the fire to cook the pasta, meanwhile prepare the sauce: wash the prawns and dry them.

Heat 1 teaspoon of oil, garlic and chopped parsley in a frying pan, add the prawns, cook for a minute over high heat, then blend with white wine and cook for another two minutes.

Shell them when they are still warm, remove the carapace and legs.

Peel the avocado and cut it into cubes, sprinkle it with lemon juice so that it does not blacken.

Place it in a blender with the chopped onion, salt, pepper and blend until a smooth cream is obtained.

Wash the tomatoes and cut them.

Cook the pasta and drain it al dente (about 2-3 minutes earlier than normal cooking), pour it into the pan with the prawns and stir to make it flavor, let it cool, then season it with the avocado cream, the tomatoes, the teaspoon of peeled oil and prawns.

Refrigerate until ready to serve.

External Links:

Tomatoes Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *