Friday, September 28, 2012

Friday Food: Skillet Tomatoes

Still coping with an excess of produce from the garden. Try this Skillet Tomato recipe for a side dish, light lunch, or appetizer. Be creative with it and you can use all kinds of produce, different cheeses and herbs, and create a taste sensation all your own!


Skillet Tomatoes

3 Tbsp extra virgin olive oil
1 garlic clove, peeled and minced
2/3 sleeve Ritz crackers, crushed
1 tsp dried oregano
1/4 tsp salt
Garden produce equivalent to 4 large plum tomatoes (I used smaller tomatoes, cut in half; chopped red peppers; and a small onion, chopped)
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Heat the olive oil in a saute pan, add the oregano, salt, garlic, onion, and pepper. Cook until garlic begins to brown and onion becomes translucent. Add the tomatoes and cook, over medium-low heat for about 3 minutes or until they just begin to soften and shrink. Turn the tomatoes cut side up.
Sprinkle the cheese evenly over the vegetables. Cover the pan and allow the cheese to melt.
Sprinkle the Ritz crackers over the top of each half.
Serve immediately as is or on top of toasted bread slices.

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