Baked tomatoes Italian

Description

Offer you a recipe of delicious and fragrant pickled tomatoes Italian baked Italian herbs and 7 options of snacks from them. Everything is so elementary and simple that I don't feel the need to split them into separate recipes. Active cooking time each of the starters does not exceed 15 minutes and the number of ingredients in each of them five pieces.

Ingredients

Tomato

5 piece
Olive oil

5 Tbsp
Balsamic

1 Tbsp
Honey

2 Tbsp
Spices

3 tsp
Garlic

3 tooth
Salt
Allspice
Potatoes

2 piece
Eggplant

1 piece
Chicken egg

4 piece
Milk
Figure
Pasta
Cheese
Mozzarella
Lettuce
Red onion
Green onions
Pepper

1 piece
Salt
Allspice

Cooking

Finely chop the garlic. Mix olive oil, balsamic vinegar (you can substitute lemon juice), honey, salt, pepper, Italian dried herbs and garlic. I love it when the marinade turns out sweet, you're guided to your taste.

Tomatoes cut into slices of 0.5-1 cm thick. Dip in marinade, spread on a dish, pour the remaining marinade and set aside for half an hour. If there is no time, this step can be skipped. Then send the tomatoes in the oven, microwave or on the grill for a few minutes, depending on thickness of slices, no cover. Tomatoes should not lose shape, do not bake them to cereal. Baked so the vegetables are completely self-sufficient, very tasty even just c with a piece of toasted bread and wine. Well, let's use roasted tomatoes in the appetizers.

Snack number 1. The most basic version of the submission. The tomato slice sprinkle with cheese, I recommend in this case Parmesan. The second slice of tomato cut in half, cladium on top, slightly apart showing halves and cheese. Decorate with greens.

Recommend to serve hot with olives and pieces of cheese.

Snack number 2. After dinner, there are a couple of boiled potatoes? Great. Cut into slices. In olive oil fry until Golden brown a few cloves of garlic, cut in halves, take out, throw out. Garlic butter spread potato slices, fry quickly over high heat with 2 sides, spread on paper towel to rid of excess oil, a little salt.

Collect a snack. Slice potatoes, slice of tomato, grated cheese, a few slices of red fresh onion, the top layer lay out overlapping, alternating, 2 halves of a slice of potato and 1 tomato half. Sprinkle black pepper, sprinkle with the remaining after roasting tomato marinade, you can serve it both warm and cold.

Appetizer No. 3. Prepare the omelet. Separate the yolks from protein, protein, or for a long time, patiently and properly whisk with a fork to a froth, as I always do, or do not complicate your life and take the mixer. Add the yolks to the milk for 1 egg half egg shells of milk, sliced green onions, salt and pepper. Gently combine the yolks and whites poured onto skorovoda c pre-heated with olive oil, cover with a lid and fry until cooked on low heat.

Hot scrambled eggs sprinkle with cheese, let cool and together with baked tomatoes cut into strips. Torn hands lettuce. Stir, season after remaining roasting tomato marinade, serve immediately.

Starter No. 4. Rice salad is a great way to give a "second life" left after the dinner is boiled rice. Slightly pripuskaet olive oil chopped wedges sweet pepper.

Mix the boiled rice, chopped polukruzhochkami tomatoes, sweet pepper, red onion into thin slices. Heated the marinade remaining after the roasting of the tomatoes and fill them with the salad. Can be served warm, adding the lettuce leaves, I prefer to put it in the fridge to promarinovatsya and to soak up the aromas and flavors. In this case, green salad need to add just before serving.

Appetizer No. 5. Eggplant slices with a thickness of about 0.5 cm fry in a pan with the oil, it would be better to use the grill pan. If the eggplants are bitter, you must sprinkle with salt and set aside, after half an hour rinse well with cold water.

In this snack we use any leftover cooked pasta. Cut into wedges tomato, favorite cheese (I recommend in this case mozzarella) and pasta. The stuffing can be pre-15 minutes to hold in the rest after roasting tomato marinade, or just sprinkle with marinade and stuffing, the eggplant. Wrap the stuffing rolls in the eggplant slices. Before serving the rolls warm up recommend in order to "stringy" cheese gathered together all the appetizers.

Appetizer No. 6. Boiled potatoes cut into small slices, form in this case is absolutely not important. Fry in a pan in oil oliwka half several cloves of garlic until Golden brown, take them out, throw out and sent to the pan the potatoes. Stir fry for a few minutes without until Golden brown on top. Simultaneously with this, prepare the omelet. Lightly whisk with a fork blend eggs, milk (1 egg half egg shells of milk), salt, pepper, herbs (in my case it is green onion). Fill the potatoes with the omelette, cover and cook on low heat. Bring to readiness in the oven or microwave.

The finished omelette cut into 2 parts. One part is still hot sprinkle with any grated cheese, chopped tomatoes and cheese again, cover the second part of the omelet, pressed and slightly cool. Cut into triangles. Before serving, I prefer the appetizer to warm up, but it was delicious and cold.

Starter No. 7. On the circle roasted tomato spread arugula, Basil or just a leaf of lettuce, a few thin slices of red onion. From one slice of tomato cut in the middle. Put a little rim on our turret.

Cut out the middle, another slice of tomato and mozzarella cut into cubes and spread in a makeshift basket. Sprinkle remaining after roasting tomato marinade, sprinkle with black pepper and served cold.

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