Time 1h Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat. Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
In a medium skillet, saute onion in butter. Add tomatoes; cover and simmer for 10-12 minutes or until tender. Combine flour, curry, salt, pepper, sugar and, if desired, cardamom; slowly stir into tomatoes. Add broth and pork; simmer, uncovered, until sauce thickens, 3-5 minutes. Serve over rice.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole. Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese. Repeat layers twice omitting the cheese from the top. Dot butter over the bread crumbs on top. Cover and bake at 400 degrees for one hour. Add remaining cheese, bake uncovered until cheese melts.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In a large skillet cook the tomatoes and onions until very soft (if there is a lot of fluid you may want to drain some off before adding the sour cream). Stir in the curry powder, paprika, salt and pepper. Let the mixture cool and stir in the sour cream. Pour into lightly buttered casserole dish. Sprinkle top with crumbs and parmesan. Bake in 350F degrees oven until the casserole is bubbly and the topping is well browned (about 30- 45 minutes). You can prepare ahead and pop it in the oven 45 minutes before dinner.
Yield 24 Number Of Ingredients 12 Steps:
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. Cream butter and sugar. Add eggs and beat until creamy. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
Number Of Ingredients 11 Steps:
Heat 1 tablespoon butter in a small saucepan over medium heat. Add celery, shallot, onion, peppercorns, bay leaf, and thyme sprigs, and season with salt; cook, stirring, until vegetables are soft and translucent. Add cream and bring to a simmer; remove from heat and let steep 15 to 20 minutes. Strain cream into a small container with a spout, gently pressing on solids to extract flavor. Discard solids and set cream aside. Using remaining tablespoon butter, butter a 9-by-7-inch or 2-quart baking dish; set aside. Using a mandolin, very thinly slice tomatoes into 1/16-inch slices, discarding any irregular or unusable pieces. Layer tomatoes close together and slightly overlapping so that they cover bottom of entire dish; season with salt and pepper. Repeat process, making 5 layers of tomatoes and seasoning between each. Let stand 15 minutes. Preheat oven to 325 degrees. Using a second baking dish about the same size as the one containing the tomatoes, press down on surface of tomatoes and drain any liquid that has accumulated in the dish; discard liquid and remove second baking dish. Top tomatoes with breadcrumbs; do not press down. Evenly pour reserved cream over top so that breadcrumbs are moistened. Transfer to oven and bake until breadcrumbs are golden brown and tomatoes are tender, 40 to 50 minutes. Top with fresh thyme leaves and serve immediately.
