199 sea shallot tomato Recipes

tomatoes , halved through the stem ends (preferably a mix of red, yellow, orange, black, green), basil leaves, chopped, shallots, shaved (about 3/4 cup), extra virgin olive oil, balsamic vinegar, sea salt, black pepper , to taste, sugar (optional)

sea scallops, orange, tomato, skinned, seeded, diced, saffron, white wine, parsley, chopped , save some sprigs for garnish, salt , to taste, pepper , to taste, butter, shallot, chopped, cream

tomatoes, shallot, cilantro, extra virgin olive oil, sea salt

shallots, peeled and diced fine, tomato juice (i use low-salt v-8), extra virgin olive oil, good quailty red wine vinegar, two or three dashes of tobasco sauce, dried dill, lemon pepper, salt (i use sea and i taste after whisking on a lettuce leaf ala sara moulton to see if there is enough), hard cooked eggs chopped quite fine

seven-grain or sesame bread, garlic clove, halved cherry or grape tomatoes, shallot, minced, toasted sesame oil, unseasoned rice vinegar, sea salt and freshly ground black pepper, sliced fresh mozzarella, thai basil leaves

shallot, chopped finely, olive oil, baby portabella mushrooms, sliced, arborio rice, dry white wine, low sodium chicken broth, tomatoes, skinned, seeded and finely chopped, fresh basil, chopped, fresh chives, chopped, mascarpone cheese, freshly grated parmesan cheese, sea salt, fresh ground black pepper

sea bass, tomato, diced, seeded and skinned, head broccoli, blanched and diced fine, whole shallots , pre-roasted at 400 degrees for 15-20 minutes, arborio rice, butter, onion, finely diced, all-purpose flour, olive oil, heavy cream, grated parmesan cheese, salt, pepper

sea bass (about 2 lb) scaled and cleaned with head and tail on, kosher salt and freshly ground pepper, fresh thyme, fresh bay leaves, parsley, potato, peeled, thinly sliced, red onion, sliced paper thin, tomatoes, sliced in half, olive oil, dry white wine , plus 1 cup wine, for sauce, shallots, diced, garlic, minced, clam broth, angel hair pasta , cooked al dente, extra virgin olive oil, arugula leaves, washed and dried, lemon, extra virgin olive oil, salt and freshly ground pepper, shaved parmigiano-reggiano

sea bass fillets (or other whitefish), corn husks , soaked in hot water for 5 minutes (sanitizes and prevents burning on grill), salt and pepper, unsalted butter, tomato paste, fresh basil, chopped, unsalted butter, fresh cilantro, chopped, fresh lime juice, lime zest, minced, unsalted butter, shallot, minced, fresh lemon juice, lemon zest, minced

tomatoes quartered, whole small shallot minced, whole garlic clove minced, olive oil, apple cider vinegar, fresh basil finely chopped, sea salt

chopped shallot, chopped garlic, olive oil, corn (from 2 large ears ), chopped fresh basil, salt, black pepper, milk, tomatoes, seeded and cut into 1/4-inch dice (1 cup), chopped fresh flat-leaf parsley, sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary

roasted tomato-saffron vinaigrette, shallot, thinly sliced, garlic, chopped, white wine, saffron, red wine vinegar, dijon mustard, honey, extra virgin olive oil, tomatoes, sliced in half and oven roasted until soft and chopped, salt and freshly ground pepper, olive oil, onion, finely chopped, garlic, finely chopped, clam broth, squid ink, salt and freshly ground pepper, sea scallops, olive oil, salt and freshly ground pepper

shallots, butter, white wine, fish stock, heavy cream, soy, onions, flour , as needed, frying oil. as needed, scallions, olive oil, potatoes , whipped, tomatoes, chives, chilean sea bass, approximately 6 oz each, lemons

miso paste, water, honey, lime juice, sea bass fillets, mashed potatoes, ricotta, butter, softened, egg yolks, nutmeg, salt and pepper, flour, clarified butter, olive oil, fresh artichoke hearts , sliced lengthwise, carrots , sliced lengthwise, shallots, peeled and julienned, bay leaves, thyme, hoja santa pepperleaf , chiffonaded (substitute 1 tsp fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 , chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish, white wine, water, heavy cream, butter, tequila, salt and pepper, dried corn leaves, fried tomato skins, corn

tomatoes (if you are making this in the wrong season for , use 1 kg of good passata), garlic cloves, peeled but left whole, bay leaves, cm cinnamon sticks, shallots, peeled and sliced lengthways, but not chopped, olive oil, sea salt , to taste, fresh ground black pepper , to taste

rotini pasta, tomatoes (quartered ), extra virgin olive oil (divided in half ), unsalted butter, whole artichoke hearts (cut into thin slices), thyme, shallot (sliced ), vermentino dry white wine (or another white dry wine), sea salt, fresh ground black pepper

fresh breadcrumb, olive oil, olive oil, red onion , cut into 1/4-in slices, shallots , cut into 1/4-in slices, garlic clove, minced, coarse sea salt, fresh ground pepper, zucchini , medium, cut on the bias into 1/2-in disks, tomatoes, medium, ripe , cut crosswise into 1/2-in slices, herbes de provence, grana padano

sea scallops, shallots, minced, fresh parsley, chopped, fresh mozzarella cheese, old bay seasoning, oregano, thyme, salt, black pepper, butter, grape tomatoes, balsamic vinegar, extra virgin olive oil