Best 11 Tomatoes With Buttermilk Vinaigrette Recipes

TOMATOES WITH BUTTERMILK VINAIGRETTE

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Refrigerate, covered, until serving., Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.

TOMATO VINAIGRETTE

Steps:

• In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

TOMATOES WITH VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.

TOMATO VINAIGRETTE

Steps:

• Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

TOMATO VINAIGRETTE

Steps:

• Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
• Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

TOMATO-HERB VINAIGRETTE

Steps:

• Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

TOMATOES WITH BASIL VINAIGRETTE

Steps:

• In a blender or mini food processor, combine oil, vinegar, mustard, basil, and 1 tablespoon water; blend until smooth. Season with salt and pepper. If not using right away, transfer to an airtight container; refrigerate, up to overnight.
• Slice tomatoes, and arrange on a serving plate; drizzle with dressing. Serve immediately.

TOMATOES VINAIGRETTE

Steps:

• Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.

BUTTERMILK BAKED TOMATOES

Steps:

• Cut tomatoes in half, seed, and place cut side up in broiler safe baking dish.
• Pour 1 tablespoon of buttermilk into each tomato half then sprinkle top of each with cheese, salt and pepper.
• Bake at 400 degrees Fahrenheit for 15 minutes; then place under broiler until lightly browned.
• You may add oregano, basil, tarragon, garlic, or rosemary for a flavor change.

FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY

Steps:

• Make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, dill, pepper, onion powder, garlic powder, and salt. Refrigerate until ready to serve.
• Make the fried tomatoes: Slice the tomatoes into ½-inch (1 ¼ cm) -thick slices. Lightly season the tomato slices on both sides with salt.
• Place ½ cup (60 G) of flour in a medium shallow bowl.
• In a separate bowl, combine the cornmeal, remaining ½ cup (60 G) flour, the cayenne, garlic powder. and the 1¼ teaspoons of salt and mix with a fork to combine.
• In another medium, whisk the eggs and buttermilk together.
• Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
• Pour ½ inch (1 ¼ cm) of canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400ºF (200ºC).
• Working in batches, fry the tomatoes for 1 minute on each side, until golden brown. Do not overcook the tomatoes, or they will become mushy inside. Transfer the fried tomatoes to a paper towel-lined baking sheet and season with salt.
• Serve the fried tomatoes with the buttermilk ranch.
• Enjoy!

TOMATO AND HERB VINAIGRETTE

Steps:

• Place all the ingredients in a mixing bowl and blend well with a wire whisk.