4 fresh tomato-based recipes - modern

4 fresh tomato-based recipes – modern

It’s the height of tomato season, so you can take advantage of it, too! Composed of 95% water, it is the perfect food for the summer. This fruit also has many other benefits for our health: low in calories, rich in vitamins C and A… Several studies also show its effectiveness in preventing cancer. Note: They can be kept at room temperature and in the refrigerator will make them lose their flavour! L’Étudiant Trendy has revealed four new recipes for you to eat all summer long!

tomato gazpacho

Serves 6 people:

  • 9 ripe tomatoes
  • 1.5 red pepper
  • 1.5 green pepper
  • 1.5 option
  • 4 green onions
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon sherry vinegar
  • 1 slice of bread
  • 4 tablespoons olive oil
  • salt
  • pepper

Chop the tomatoes, green and red peppers, cucumbers, onions and garlic, put them all in a blender. Add the bread and mix again. Season with salt, pepper, olive oil and vinegar. Leave to cool for at least two hours. Cut the remaining peppers, cucumbers and green onions into small cubes. Arrange the toppings in the ramekins and everyone will customize the gazpacho to their tastes.

Recipe found in Marmiton

Tomatoes with mozzarella cheese

For 4 people:

  • 8 tomatoes
  • 2 mozzarella balls
  • olive oil
  • Fresh basilica

Cut the tomatoes into thin slices, as well as the mozzarella. Arrange the mozzarella slices on top of the tomatoes. Drizzle with olive oil and add a few fresh basil leaves. it’s ready !

Recipe found in Marmiton

Tomato and rosemary tart

For 4 people:

  • 6 tomatoes
  • 2 sprigs of rosemary
  • 100gm grated cheese
  • 100 gm butter
  • 200 grams of flour
  • 2 tablespoons strong mustard
  • 2 tablespoons olive oil
  • mustard
  • salt
  • pepper

Finely chop the rosemary. In a salad bowl, work with your fingertips the flour, butter cut into small pieces, and rosemary. Make a hole in the center, pour 5 cl of water. Mix with a fork and form a ball of dough and cool. Wash the tomatoes, cut them into slices and put them on absorbent paper. Heat the oven. 7 (210 °C). Roll out the dough and line a tray for pies. Grease the dough with mustard, spread the cheese on top, arrange the tomato slices, add the rosemary leaves, salt and pepper. Drizzle with olive oil and bake for 30 minutes. Serve hot with salad.

Recipe found at Current Kitchen

tomato rice

For 4 people:

  • 2 tomatoes
  • 1 apple
  • 2 tablespoons olive oil
  • 2 teaspoons basil
  • 4 teaspoons pesto

Cut the tomatoes and apples into small cubes. put them in a file Plate With olive oil and basil. Leave it to soak in the refrigerator for two hours. Put a teaspoon of pesto in the bottom of each cup, then fill the cup with the tomato-apple mixture. Put a basil leaf for garnish and serve!

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