Some cosmetic changes in preparation for larger site changes in the works.

Close
Pat-NoCal

Recs: Moynís Tomato Salad, and Moyn's Killer Tomatoes

Veteran Member
6173 posts
Joined: Dec 9, 2005

Options

Posted to Thread #9231 at 1:10 am on Dec 31, 2007

Moynís Tomato Salad

In a big bowl combine:

5 or 6 luscious plum tomatoes cut in 1/8's
about 5 scallions, sliced or a small red onion, thinly sliced
4 or 5 cloves of garlic, minced
zest one lemon
about 7 or 8 large leaves of fresh basil, chopped
oregano to taste (I used fresh)
some chopped parsley
drizzle the whole thing with extra virgin olive oil
add some sea salt and freshly ground black pepper
and mix up the whole mess.....
Allow to marinate for a few hours (not overnight, or the tomatoes will "lose" their fresh taste), and stir every now and then to redistribute the marinade.
At the very last minute I added some crumbled feta cheese...but it would be great with grated Parmesan or Asiago or even Manchego

Moynís notes: Itís wonderful..... and delicious to sop up the juices with some French bread or crusty roll

Pat's notes: I find I only have to let this sit about 20-30 minutes for the flavors to marry, then add the feta and combine just before serving. Goes great with bbq. Sometimes I also add some kalamata olives and/or serve on a bed of chopped romaine or other lettuce which also picks up the extra dressing.

Moynís Killer Tomatoes
Date: Tue, 23 Jul 1996
Killer Tomatoes : Outrageously delicious

5 med firm, ripe tomatoes
Pepper
3 tbs butter (Margarine)
3 garlic cloves, minced (To taste)
1/4 cup minced onion
1 10 oz pkg frozen spinach, thawed
2 1/2 tbs sour cream
1 3 oz pkg cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan (I use Romano or Asiago)
1 tsp chopped fresh basil (I like more!)
1/2 cup dry bread crumbs, + more, for topping

Cuts tops off tomatoes. Using tsp, carefully remove, and reserve the pulp. Force pulp thru strainer, rendering at least 1/2 cup of juice. Lightly sprinkle pepper inside the tomato shells; invert on paper towels, and let drain. Over low heat, melt 2tbsp of butter in akillet. Add the garlic & onion &
saute until soft, (about 5 min) Set aside. Drain thawed spinach , VERY Well. Combine spinach, sour cream, cream cheese mozzarella, Parmesan, basil, & 1/2 cup of the bread crumbs in food processor; blend thoroughly. If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice.. Refrigerate 30 minutes. Meanwhile, preheat oven to 350. Scoop the filling mix into the tomato shells. Do not overpack. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish & bake for 20 -
30 minutes. Makes 5 servings

This is a wonderful accompaniment for steaks or chops on the grill. It also makes a lovely luncheon main dish... with a crisp green salad & some freshly baked bread. Enjoy!


Other messages in this thread: