1、Tomato kachumber

This Indian chopped salad makes a fresh and flavourful addition to a sharing or buffet spread with tangy red onion, cumin and coriander

Tomato kachumber recipe

Ingredients

Method

Scatter over mint and chilli, if you like, before serving.
https://www.truecookbook.com/recipe/tomato-kachumber-10198/

2、Heirloom Tomato Salad

  • Makes: 6 servings
  • Total Time: 20 mins
  • Heirloom Tomato Salad recipe

    Ingredients

    • 4 large heirloom tomatoes (about 3 lbs.), sliced into 1/2-inch slices or wedges
    • 3 - 4 tablespoons extra-virgin Olive Oil
    • 2 tablespoons fresh lemon juice
    • Fleur de sel salt, to taste
    • 1/2 cup packed fresh dillweed
    • 1/2 cup packed fresh cilantro
    • 1 cup raw peanuts
    • 3/4 teaspoon fleur de sel salt
    • 1/2 teaspoon white pepper

    Method

    1. Arrange the sliced tomatoes on a platter, and drizzle with oil, lemon juice, and salt.
    2. Wash and drain herbs, and dry between two pieces of paper towel. Heat an iron wok on the stove top until hot. Toss in raw peanuts and dry-roast, 2 to 4 minutes over medium heat, so they cook on all sides. In the last minute of cooking, add 3/4 tsp. fleur de sel and white pepper.
    3. Chop herbs and combine with roasted peanuts. Sprinkle peanut and herb mixture over the tomatoes. Serve topped with additional herbs.

    3、Tiny Tomato Salad with Champagne Vinaigrette

  • Makes: 12 servings
  • Serving Size: 2/3 cup
  • Makes: 8 cups
  • Total Time: 20 mins
  • Tiny Tomato Salad with Champagne Vinaigrette recipe

    Ingredients

    Method

    1. In a salad bowl toss together tomatoes, arugula, fennel, and parsley. For Champagne Vinaigrette, in a screw-top jar combine shallots, oil, vinegar, zest, salt, and black pepper. Cover; shake well. Pour over salad.

    4、Sun-Dried Tomato Pasta with Pasilla Chiles

    Prep Time 10min. Total Time 32min. Servings 6 servings
    Mix up your weeknight routine with this fast and flavorful pasta dish made with penne pasta, pasilla chiles and chopped sun-dried tomatoes.
    Sun-Dried Tomato Pasta with Pasilla Chiles recipe

    Ingredients

    Method

    1. Bring water to boil in large saucepan.Add chiles; cook 3 min. Remove chiles from water with slotted spoon; drain.Chop chiles; set aside.Add pasta to reserved boiling water; cook as directed on package.
    2. Meanwhile, heat oil in large saucepan on medium heat. Add onions, garlic and wieners; cook and stir 3 min. or until onions are crisp-tender.Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min. or until heated through, stirring occasionally.
    3. Drain pasta.Add to ingredients in saucepan; stir. Top with cheese.

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