Fresh tomatoes have long left our tables and beds, but this is only an excuse to enrich your culinary notebook with recipes with these wonderful fruits for the coming season. Dishes from tomatoes, the recipes of which we will share with you in this article, contain not only fresh, but also dried and even pickled fruits.
Salad with dried tomatoes
Ingredients:
- fresh spinach leaves - 500 g;
- mushrooms - 200 g;
- dried tomatoes - 1/4 of the item;
- olive oil - 2 tbsp. spoons;
- red wine vinegar - 1 tbsp. a spoon;
- mustard - 1 teaspoon;
- garlic - 1 denticle;
- salt - to taste;
- crackers.
Preparation
In a salad bowl, mix spinach leaves, tomatoes and chopped mushrooms. In a separate container, whip butter, bite, mustard, pressed garlic and salt. We pour the vegetables with the dressing and mix thoroughly. Finished salad with dried tomatoes sprinkled with croutons.
Dishes with pickled tomatoes
Ingredients:
- pickled tomatoes - 3-4 pcs .;
- olive oil - 5 tbsp. spoons;
- white wine vinegar - 2 tbsp. spoons;
- green onions - 1 bunch;
- parsley -1 bunch;
- marjoram - 1 teaspoon;
- garlic - 2 cloves;
- salt, pepper - to taste.
Preparation
In a blender, beat the greens with garlic, butter and vinegar until smooth. Season with salt and pepper to taste. Marinated tomatoes are cut into quarters and poured with the prepared sauce, mix and serve to the table.
This dish can be prepared from both green, and from red, or yellow tomatoes.
Aubergine dish with tomatoes
Ingredients:
- eggplant - 1 piece;
- tomato - 1 piece;
- green onions - 2 feathers;
- garlic - 1 clove;
- salt, pepper - to taste;
- vegetable oil;
- white wine vinegar - to taste.
Preparation
Eggplant bake in the oven until soft. Flesh eggplant beat with tomato, green onions and garlic with a blender. Season the mixture with salt, pepper, butter and vinegar to taste. Let's cool in the fridge for 30 minutes, and serve with fried bread and vegetables.