All posts in Salads

Let’s be honest—store-bought sun-dried tomatoes tend to be a bit leathery and tough, without much flavor. They seem like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade “sun-dried”1 tomatoes, on the other hand, are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Slow baked in the oven makes these oven dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.

Not a labor-intensive process, but certainly a lengthy one. Of all the methods for preserving tomatoes, drying them in the oven is the least fussy. Plus, drying preserves their sweetness and flavor best. And these flavorful little gems cost so little when made at home; it’s worth the time they need to achieve that chewy, raisin-like texture.

One thing I can guarantee is the appetizing fragrance in your house of tomatoes slowly roasting to dried perfection, especially if you choose to season them with garlic and herbs.

In the meantime, think of all the tomato bread, salads, pizzas, pasta, pestos and sauces you’ll be able to make once they’re done. It’s tempting to prematurely devour those tiny little sweeties, hot, pungent, sweet & salty with good virgin olive oil as they are, spread on crackers or toasts.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

Print Recipe Add to Collection
5 from 1 vote

Homemade oven-dried tomatoes Fast2eat

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Keyword: Easy, Homemade oven-dried tomatoes, oven-dried tomatoes, Recipe, sun-dried tomatoes in the oven
Servings: 5 people
Calories: 153kcal

Ingredients

Step 1

  • 1 Kg Tomato firm ripe Roma*– about 10 tomatoes
  • 2 tbsp Sugar
  • 1 tsp Salt

Step 2 (seasoning)

  • ¼ cup Olive oil extra virgin
  • 1 tbsp Minced Garlic Or sliced cloves
  • Black pepper Ground - optional – or hot pepper flakes if desired
  • Fresh herbs (**optional for seasoning: dried and/or fresh basil, dried oregano, dried thyme, sage, parsley)

Step 3 (packing)

  • Olive oil (More for packing into a jar, if desired)

Instructions

Step 1

  • Wash all whole tomatoes thoroughly under clean, running water
  • Cut out the stem and scar and the hard portion of core lying under it.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • If the tomato is more than about 2 inches long, cut it in quarters.
  • Make a small slit with the tip of a sharp paring knife in the back (peel side) of each tomato half to help them dry.
  • Place tomato pieces into a Strainer and toss with salt and sugar and wait about 30 minutes to drain off liquid.
  • Preheat the oven to 350 F (180 C)
  • Arrange the tomatoes in a single layer, with the cut surface up, on lightly greased (drizzle with a little olive oil) non-stick baking & cookie sheets (glass, ceramic or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
  • Make sure there is a bit of space around each tomato and that they're not touching so they can dry evenly.
  • Place baking sheet in the middle of the oven for 1 hour. There will be lots of water.
  • Remove from oven and place them carefully into a Strainer or colander (or directly to another clean baking sheet). Wash the baking sheet (it’s the most important step for the success of the recipe).
  • Reduce the oven temperature to 320°F (160°C).
  • Return the tomatoes to the baking sheet and Arrange them in a single layer, with the cut surface down.
  • Leave them another 1 hour and repeat the process to remove the water transferring them to a clean baking sheet.

Step 2 (seasoning)

  • Arrange the tomatoes in a single layer, with the cut surface up.
  • Blend olive oil, salt (if needed), pepper, herbs and garlic in a small bowl. Sprinkle tomatoes with the seasonings, generously.
  • Reduce the oven temperature to 300°F (150°C). Resist the temptation to use a higher temperature to speed up the process, as then you'd be cooking the tomatoes, instead of drying them.
  • Leave until the tomatoes are dehydrated and a bit leathery, but not hard, brittle, or crispy. They should still be somewhat chewy and flexible.
  • Check them every hour during drying.
  • Tip: Depends on how dry they already are, after 1 hour with the seasoning, if I don’t need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat.
  • If it is not ready, continue to dry, turning the tomatoes every hour and gently pressing flatter and flatter, until tomatoes are dry.
  • Depending on your tomatoes and oven, this can take anywhere from 3 to 5 hours, including the 2 hours from the step 1. They are done when they are dry but still pliable, when the tips are rounded. The texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry.
  • Be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying. Try to remove them on an individual basis, before they become tough.

Step 3 (packing)

  • In a bowl toss the dried tomatoes with olive oil, minced garlic (if desired), salt (try it before, usually there is no need to add more), fresh and/or dried herbs and black or hot pepper flakes if desired.
  • Cool thoroughly and Store these tasty gems under olive oil in a very clean, very dry jar or container in the refrigerator for up to a week*** or in the freezer for up to 6 months.

Notes

1 Sun-dried tomatoes are so named because they are, of course, dried in the sun. Although this is not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time necessary, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where drying food outdoors is not the best idea. The solution? You can easily dry them in your oven. Oblong tomatoes like Roma, or flavorful cherry tomatoes, work best.
*I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. The only difference it makes is in the drying time because naturally, bigger, thicker tomatoes take longer than small ones. Depending on the thickness of the fruit and the oven heat, you’ll need between 3 and 8 hours.
**The dried herbs in the recipe are optional; however, I recommend using them.
***Sun-Dried Tomatoes Warning: While dehydrated food does keep far longer it can still spoil, as they still have some moisture inside so they will get mouldy when stored longer without submerging them in oil. Your sun-dried tomatoes should last up to seven months when stored under proper conditions. The end product of sun-dried tomatoes must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. For longer storage, place them in a jar tightly packed and cover with olive oil. Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated after opening. Do not eat sun-dried tomatoes with signs of rot or mould.
During the drying process tomatoes can lose anywhere from 88 to 93% of their original weight. The ideal is to triple the recipe because 1 kg (2 Lb) tomatoes is too little, you’ll get about 100-130 g (3.5-4.6 oz). From 4 kg (8.8 Lb) of fresh tomatoes, I’ve got 500 g  (1 Lb) of dried ones.
The Origin of Sun-Dried Tomatoes
Drying is a traditional Italian way of preserving an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year; this is particularly popular in the southern Italian regions of Calabria and Puglia. Italian cooks fill sheet pans with halved tomatoes and place on the roof of their house to dry for several days in the blazing-hot Pugliese sun.

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 482mg | Potassium: 475mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1700IU | Vitamin C: 35.5mg | Calcium: 20mg | Iron: 0.5mg
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Chopped salads are my life. I crave them 95% of the time and I have a salad every single week day for lunch, but just on the weekends or special occasions I make richer salads like this one.

This salad, which is very similar to my favourite one from Outback Steakhouse, is a blend of fresh flavours (mixed greens with shredded carrots, red cabbage, green onions, sweet candied pecans, tossed with Blue Cheese vinaigrette and topped with Blue Cheese crumbles). You will absolutely fall in love with this recipe.

The amazing mix of the sweet candied pecans and the smooth creamy strong taste of the blue cheese are very important because the blue cheese is such a strong part of the flavour and the candied pecans the sweetness one. If you skimp on those, you’ll be detracting from the entire salad.

Print Recipe Add to Collection
5 from 1 vote

Chopped Blue Cheese Salad Fast2eat Recipe

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizers & Starters, Side Dish
Cuisine: American
Servings: 4 people
Calories: 602kcal

Ingredients

Caramelized Pecans

  • 1/2 cup Pecans (sliced-lengthwise)
  • 1/2 tsp Cinnamon
  • 1 tbsp Brown sugar
  • 1.5 tsp Butter melted or Margarine

Blue Cheese vinaigrette

  • 1/4 cup Olive oil extra virgin
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Sour cream
  • 1 tbsp Honey (use 2 if you like it a bit sweeter)
  • 1 tbsp Basil (chopped fresh)
  • Salt (optional - to taste)
  • Black pepper (optional - freshly Ground- to taste) or Paprika
  • 1/4 cup Blue cheese (crumbled)

Salad

  • 3 cups Romain lettuce (chopped) or bibb lettuce or butter lettuce
  • 3 cups Red leaf lettuce (chopped)
  • 3 cups Iceberg lettuce (chopped)
  • 3 cups Red cabbage (chopped)
  • 1 cup Carrot (shredded)
  • Green onion (chopped)

Toppings

  • 1 cup Fried noodle (pieces)
  • 1/2 cup Blue cheese (crumbled)

Instructions

Caramelized Pecans*

  • Preheat oven to 190C (375F).
  • Slice each pecan half into at least two lengthwise pieces.
  • Toss the pecans with the melted butter, then with the cinnamon and sugar mixture, tossing well to make sure that the pecans are coated evenly.
  • Put the coated pecans on a Parchment Paper in a Shallow Baking Pan and bake for 5 to 8 minutes, until sugar is caramelized.
  • Remove the baking sheet from the oven and slide the pecans off of the parchment to cool, and set aside.

Blue Cheese vinaigrette

Salad

  • Chop all of the lettuce and cabbage into smallish bite-sized pieces; and rinse them with cool water. Use a Salad Spinner to dry them.
  • Slice the green onion and shred the carrots with a Food Processor.
  • Place the chopped lettuce, cabbage and shredded carrots into a Large Mixing Bowl (large enough to allow you to toss the salad in).
  • **Add the vinaigrette and toss the salad thoroughly to coat with the dressing.
  • Sprinkle with the chopped green onion, ***Fried Noodles, crumbled blue cheese.
  • Break the cooled caramelized pecan slices apart and sprinkle them over the salad and serve right away.

Notes

*If you don’t have time, it may be easier to just buy some ready-made Candied Pecans instead of making them from scratch,, As well as the Blue Cheese Dressing. But those homemade ones are delicious and it's worth the effort.
**If taking this to a picnic or potluck, make sure you mix the dressing and topping there or just before you go or the lettuces will get a bit limp after a couple of hours - it'll still taste good, though.
***If you don’t find ready Fried noodle pieces you can break 120 g (4 ounces) of angel hair pasta into small, 5cm/2 inch pieces. Cook until al dente. Heat oil in a skillet and fry drained pasta until crispy. Drain on paper towel and cool.

Nutrition

Calories: 602kcal | Carbohydrates: 34g | Protein: 15g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 537mg | Potassium: 481mg | Fiber: 6g | Sugar: 14g | Vitamin A: 10900IU | Vitamin C: 71mg | Calcium: 100mg | Iron: 2.2mg

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

Print Recipe Add to Collection
5 from 1 vote

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Servings: 6 people
Calories: 290kcal

Ingredients

  • 1 Salted codfish boneless skinless
  • 5 Potato peeled, washed, and sliced in squares
  • 500 g Broccoli florets
  • 2/3 cup Olives (100-120g / 3.5-4 oz)
  • 1 cup Peas (150g/55.5oz)
  • 2 Egg boiled
  • 3 Onion sliced
  • Parsley

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into 1 inch squares. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Use this Egg Slicer Tool to slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.

Notes

Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.
 

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2734mg | Potassium: 1121mg | Fiber: 6g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 130.4mg | Calcium: 140mg | Iron: 2.7mg

Almeida’s Onion & Garlic Sauce Fast2eat Recipe
Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

A hint of sweetness from the Dried Cranberries with the crunchy of the Sliced Almonds and the deep, nutty flavor with a slight crunch of the Poppy Seed will bring this creamy coleslaw lots of flavour.

Coleslaw is always on the bottom rung of most people dish desires. But this has turned out not to be the case, this creamy coleslaw recipe always, gets not just one, but several big, Big, BIG thumbs up from everyone. You’ll have to try it for yourself to believe me.

Print Recipe Add to Collection
5 from 1 vote

Creamy Fancy Coleslaw Fast2eat Recipe

Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: American, Canadian, Netherlander
Servings: 6 people
Calories: 149kcal

Ingredients

Vegetables

  • 1/4 Green cabbage chopped
  • 1/4 Red cabbage (optional) chopped
  • 2 Carrot shredded

Dressing

  • 1/4 cup Mayonnaise (light)
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Water
  • 2 tsp Grainy dijon (optional)
  • 2 tsp Dijon mustard
  • 1 tsp Paprika (and/or freshly ground black pepper)
  • 2 tsp Minced Garlic

Add ons

  • 1/2 Onion small sliced
  • Parsley chopped
  • Green onion (or Chives) chopped
  • 1/2 cup Almond sliced
  • 1/2 cup Dried cranberry
  • 1 tbsp Poppy seed

Instructions

Vegetables

  • With a Food Processor’s slicing blade (lay the cabbage horizontally in the feed tube). Transfer chopped cabbage into a large Mixing Bowl, fishing out any very large pieces and slicing them thinly by hand.
  • With the shredding blade shred the carrot.
  • Stir in the shredded carrot.

Dressing

Add ons

Notes

Make the dish up to one day ahead if you like. The veggies will stay crisp and the flavors will meld as the slaw chills.
Poppy seeds won't make you loopy, but eating them can cause a false positive on a drug test. It is uncommon, but it does happen. Some companies won't allow subsequent drug testing or second chance drug testing, or more refined drug testing. This means you could lose your job unless you can pay for the advance drug testing yourself. Or you might be passed over for a job because of a false positive. Although most drugs screens are now sophisticated enough to differentiate between the seeds and actual processed narcotic it’s safe, just do NOT use the poppy seed, if you need a test.

Nutrition

Calories: 149kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 181mg | Potassium: 228mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4500IU | Vitamin C: 9.9mg | Calcium: 80mg | Iron: 2mg

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

It looks like a simple salad. But soon in the first slice, you will find that it is the best tomato you have ever tasted.

It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

Print Recipe Add to Collection
5 from 1 vote

Tomato Dehydrated with Pink Salt Fast2eat Recipe

The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Prep Time10 mins
Total Time1 d 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 6 people
Calories: 126kcal

Ingredients

  • 6 Tomato Roma or any good, ripe tomato
  • Himalayan pink salt
  • Basil pesto sauce
  • Mini bocconcini (baby mozzarella balls)
  • Olive oil
  • Savory
  • Basil
  • Oregano

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut them into thin slices using this Holder (it is so helpful to cut the tomatoes). I remove the seeds and gelatinous pulp, but it's up to you.
  • Transfer the tomato slices to a Strainer in layers. Splashing the Himalayan Pink Salt into the tomato evenly in each layer. All slices should be with some pink salt.
  • Place theStrainer over a deep Bowl. Leave in the oven (the oven must be OFF and room temperature) for 24 hours.
  • Drain the bocconcini. And using this Egg Slicer Tool cut the Bocconcini cheese and put in an Airtight Glass Container and pour on the Basil Pesto Sauce.
  • After 24 hours, remove the tomatoes from the oven and drain the water from the bowl.
  • In a Glass serving platter, arrange the tomato and bocconcini slices, and drizzle with pesto and olive oil and your favorite herbs. My suggestion is Basil leaves, oregano and Savory.

Notes

I suggest using Roma or plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. You can add another fresh hardy herbs such as oregano, sage, thyme, rosemary…as desired
This is an original and exclusive recipe, therefore you won't find it or any similar one anywhere else.

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 519mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 21.5mg | Calcium: 120mg | Iron: 0.5mg
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Slow-roasting tomatoes bring out such sweet, intense flavor. You get almost all of the concentrated flavor of sun-dried tomatoes but without the drying.

Mixed with tons of garlic, oregano, and fresh basil, I don’t know how it works… but it tastes like heaven in your mouth. They take on an intensely deep flavour after roasting and can be used in many different ways. It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

My mom makes it since I was a child and everyone loves it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

Print Recipe Add to Collection
5 from 1 vote

Slow-Roasted Tomato Fast2eat Recipe

Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 5 people
Calories: 146kcal

Ingredients

  • 10 Tomato Roma or any good, ripe tomato - 10 is about 1kg/2 lbs
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Minced Garlic
  • 1/4 cup Olive oil extra virgin
  • Basil thinly sliced or chopped
  • Oregano
  • Sage
  • 1 Bay leaf
  • Black pepper optional

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • Cut each half in 4.
  • Place tomato pieces into a Strainer and toss with salt and sugar to drain off liquid.
  • Preheat oven to 190C/375F.
  • Put the tomatoes onto a large rimmed Baking Sheet.
  • Toss in all other ingredients. Stir until well-coated.
  • Roast in the oven for 30 minutes. Using a Spatula, stir the tomatoes and roast for more 30 minutes until tomatoes are softened but not falling apart.
  • Turn off the oven and let cool.
  • Taste and add additional salt and pepper if desired. Remove Bay leaf and set aside.
  • To store, place in clean Airtight Containers.
  • Eat with toast, breads, crackers, salads, pasta, goat cheese, bocconcini or refrigerate for up to 2 weeks or freeze for up to a couple of months.

Notes

I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe.
You can add other fresh hardy herbs such as fresh thyme, rosemary… as desired.

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 482mg | Potassium: 482mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1650IU | Vitamin C: 35.5mg | Calcium: 30mg | Iron: 0.7mg

Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Check out this recipe

Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Tabule (also Tabbouleh, tabbouleh or tab(b)ouli) is a vegetarian dish (sometimes considered a salad) made of Bulgar, tomatoes, finely chopped fresh mint, parsley, green onion, and onion, all tossed and seasoned with olive oil, lemon juice, and salt.

I grew up with this recipe, and I love it, but feel free to make your own variations. Some possible variations: add cucumber, garlic or lettuce, or use couscous or quinoa instead of Bulgar.

Print Recipe Add to Collection
5 from 1 vote

Tabule Fast2eat Recipe

Prep Time10 mins
Total Time2 hrs 10 mins
Course: Side Dish
Servings: 8 people
Calories: 198kcal

Ingredients

  • 250 g Bulgur wheat (1 1/3 cup) extra fine ground (not coarse)
  • 4 Tomato finely-diced
  • 1 Onion chopped
  • Green onion chopped
  • Parsley chopped
  • Basil chopped
  • Mint chopped
  • 1/4 cup Olive oil extra virgin
  • 2 tbsp Lemon juice or lime juice
  • 1/2 tbsp Salt

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint, parsley and basil to a Food Processor and pulse until grated.
  • Drain the Bulgur pressing well to eliminate any excess water
  • Remove the seeds and chop the tomatoes, and green onions using a sharp Knife. Be sure to use firm tomatoes. Once chopped, place the tomatoes in a Colander or Strainer to drain excess juice.
  • I don’t use but if using cucumbers use the English Cucumbers or If you choose to use the American cucumbers, be sure to remove the skin; cut the cucumber in halves and remove most of the seeds then proceed to chop.
  • Place the chopped vegetables, herbs and green onions in a Mixing Bowl or dish. Add the bulgur and mix gently.
  • Add the the Lemon Juice and olive oil and mix again.
  • Add the salt just before eat, salt will cause tomatoes to release their juices and you may need to drain some of the juice out.
  • Serve the tabule over fresh lettuce leaves with Baked Kibbeh Fast2eat Recipe or a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabule.

Notes

The finer you chop the vegetables, the better.
You can keep tabule refrigerated in a tight-lid container for 2-3 days or so. It’s important to refrigerate it with no salt added or you may need to drain some of the juice out before and after refrigerating leftover tabule.

Nutrition

Calories: 198kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 376mg | Potassium: 231mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 18.2mg | Calcium: 60mg | Iron: 2mg
Baked Kibbeh Fast2eat Recipe
It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
F
F
126 people follow Fast2eat
Twitter Pic WPRecipe Twitter Pic vncprado Twitter Pic greenapp Twitter Pic Madrigal Twitter Pic TrustyWa Twitter Pic BestBlog Twitter Pic TheColla Twitter Pic inRoundJ
F
Contact Us :

Name:

Email:

Verification Image

Enter number from above:

error

Enjoyed the recipe? Please spread the word :)