A wide variety of dishes are prepared from tomatoes: from appetizers to desserts. Although in Russia they began to be widely consumed in food relatively recently, only in the middle of the 19th century. The vegetable is perfect for salads, and there are a huge number of recipes for their preparation. Treats are made from fresh, canned and sun-dried tomatoes.
An excellent appetizer is tomato carpaccio. This is an Italian dish, and in the original recipe it is made from thinly sliced pieces of raw meat. But there are a huge number of recipe variations. The cooking technology is also used to process fresh tomatoes.
To make tomato carpaccio, take:
- 3 large and fleshy tomatoes;
- 1 head of red onion;
- 2 tablespoons of quality olive oil;
- 1 tablespoon of balsamic vinegar;
- coarse sea salt and black pepper.
Cut the tomatoes into thin circles no more than 0.5 cm thick, and the onion into half rings. Place the tomatoes on a flat plate, with red onions on them. Sprinkle vegetables with salt and season with pepper. For dressing, stir together the olive oil and balsamic vinegar and drizzle over the salad.
Garnish with mint and basil leaves.
In Mediterranean cuisine, sun-dried tomatoes are often used for preparing salads. This product can add unusual flavor to many familiar dishes.
To prepare a salad with sun-dried tomatoes, take:
- 100 g of a mixture of salads;
- 1 can of canned corn;
- 1 carrot;
- 100 g mozzarella cheese;
- 1 red onion;
- 100 g sun-dried tomatoes;
- olive oil;
- salt and pepper.
Tear the salad with your hands into large pieces and put in a deep bowl. Peel and grate the carrots. Cut the onion into half rings, and cut the tomatoes and mozzarella into slices. Put vegetables and cheese in a salad bowl, add corn. Salt the mass and season with pepper and season with olive oil.
You can also add other leafy greens to the salad, such as baby spinach or mustard.
Warm tomato salads have an unusual and original taste. To prepare a tomato and champignon snack, take:
- 2 large tomatoes;
- 2 medium sized cucumbers;
- 200 g of fresh mushrooms;
- 1 small onion;
- 2 celery stalks;
- 1 red hot pepper;
- 100 g feta cheese.
For refueling you will need:
- 2 tablespoons of olive oil;
- capers;
- juice of half a lemon.
Cut the tomatoes, cucumbers, feta cheese and celery into large pieces. Cut hot peppers in half, remove seeds and chop. Put all vegetables and feta cheese in a salad bowl and stir.
Wipe the champignons with a clean towel and cut off the legs (only the hats will be needed to prepare the salad). Heat a small amount of oil in a skillet and fry the mushrooms in it until golden brown. Place the mushrooms in the salad bowl.
Refuel. Whisk the remaining olive oil, wine vinegar and freshly squeezed juice from half a lemon, add capers and black pepper. Pour the flavored mixture over the salad and stir.
Tomatoes go well with many vegetables, root vegetables and fruits. Moreover, salads can be prepared not only from ripe, but also from green tomatoes. For 10 medium sized tomatoes, take:
- 1/3 cup walnuts;
- 10 cloves of garlic;
- 1 head of onion;
- pickled grapes;
- salt;
- 1 tablespoon vinegar meadow (9%);
- 3 tablespoons of vegetable oil.
Place the green tomatoes in a saucepan, pour a small amount of water so that it only covers them. Bring to a boil and cook the tomatoes until soft. After that, peel them and cut them into cubes.
Add crushed walnuts, chopped garlic, vinegar to the tomatoes. Salt the mass and mix with vegetable oil. Place in a salad bowl and garnish with pickled grapes and sliced onions.
