Best 3 Tomato Torte Recipes
Welcome to the world of culinary delights, where we embark on a delectable journey to discover the secrets of crafting the perfect "Tomato Torte"! In this article, we will delve into the realm of flavors, textures, and techniques that come together to create this savory masterpiece. We will guide you through a selection of recipes, each offering a unique twist on the classic tomato torte. Whether you prefer a traditional Italian rendition, a modern take on the dish, or a gluten-free variation, we have curated a collection that caters to every taste and dietary preference. So, prepare your aprons, gather your ingredients, and let's embark on a culinary adventure as we explore the best recipes for "Tomato Torte."
Let's cook with our recipes!
PESTO AND SUN-DRIED TOMATO TORTE
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE
My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.
Provided by DanielsWife
Categories Spreads
Time 4h20m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
- In a medium bowl, mix cream cheese and garlic.
- Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
- Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
- Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
- Enjoy!
RICOTTA, TOMATO AND BASIL TORTE
A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge
Provided by Jubes
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
- Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
- Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
- Bake in preheated oven for 1 hour or until set and golden.
- Cool completely before putting in fridge for at least1 hour to firm.
Tips:
- Use ripe, flavorful tomatoes for the best results.
- To easily peel the tomatoes, score an "X" on the bottom of each tomato and place them in boiling water for 30 seconds to 1 minute. Then, transfer them to an ice bath to cool and the skins will slip right off.
- If you don't have a food processor, you can grate the tomatoes using the large holes of a box grater.
- Be sure to drain the tomatoes well before adding them to the batter. This will help prevent the torte from being too wet.
- For a more flavorful torte, use a combination of fresh herbs, such as basil, thyme, and oregano.
- If you don't have a springform pan, you can use a regular 9-inch round baking pan. Just be sure to grease and flour the pan before adding the batter.
- Let the torte cool completely before serving. This will help it set and make it easier to slice.
Conclusion:
Tomato torte is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up fresh tomatoes and herbs from your garden, and it's also a perfect dish to serve at a party or potluck. With its simple ingredients and easy-to-follow instructions, this tomato torte recipe is sure to become a favorite in your kitchen.
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