6 large tomatoes, peeled and seeded
1 cup chopped onion
1 tablespoon olive oil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 ounce) can tomato paste
2 tablespoons white sugar
1 (4 ounce) can diced green chilies, drained
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
In a medium bowl, combine tomatoes, onion, olive oil, garlic powder, salt, pepper, tomato paste, sugar, green chilies, lemon zest and lemon juice. Mix well. Shape dough into 1 1 inch balls.
Place in greased or nonstick baking dish. Sprinkle with Parmesan cheese.
Bake in preheated oven for 45 minutes, or until tomatoes and onions are tender. Cool completely.
Very tasty salad. I made slight modification in that I didn't use the full amount of oil and butter on my bread machine, as I found that the dry salad was still too greasy. If you like your salads slightly sweeter than the "olive smash" version I suggested, than this may be the recipe for you.
Made this for dinner tonight and everyone loved it! No changes, actually. I think the olive oil and fresh basil would have been better.
Very easy and tasty. I used the Osgoode vegetable bouillon from Whole Foods (heavily recommended). I also substituted white button mushrooms for the potatoes. Great flavor from the spices and olive oil and you can add basil and/or garlic if you wish. My husband didn't care for the chicken and I didn't, either. I'll make this again.--Tam
Very good salad. I think I like it a lot because I put in about a dozen different things into it. I think I will add more peaches next time. I didn't have any green part of tomatoes so just put some sliced up small green onions in the bottom of each pita. I think it will be even better.
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