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Thyme-scented tomatoes recipe

Thyme-scented tomatoes recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

The flavour of fresh, plump garden tomatoes is enhanced by a brief simmer with fragrant thyme sprigs.

Be the first to make this!

IngredientsServes: 4

  • 3 tablespoons olive oil
  • 1kg fresh tomates, diced
  • 10 sprigs fresh thyme

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat the olive oil in a pan over low heat, stir in the tomatoes and thyme and cook, uncovered, until tomatoes break down, about 10 minutes.

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Garnish with additional branches of fresh thyme.

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Whole Grain Spaghetti with Cherry Tomatoes & Pecorino Romano Recipe

I’ve seen other pasta dishes that are similar to this one, with thinly sliced caramelized onions intertwined with spaghetti. It’s almost as if they’re in camouflage, their lithe lankiness assimilating amongst the pasta. My husband, alas, is no fan of onions so I usually end up choosing recipes where they’re not too prominent. But then I thought about that Jessica Seinfeld cookbook where she hides butternut squash in mac & cheese so the kids won’t know they’re eating vegetables. This recipe sounded so enticing and the onions had a rather stealth presence…perhaps my better half would enjoy the dish so much he wouldn’t mind?

He cleaned his plate. And because I can never really keep a secret, I did let him know beforehand there were onions but urged him to give it a chance nonetheless. He thought it was delicious, as did I.

The “sauce” in this pasta is more like a savory, thyme-scented broth. In the recipe, the aromatics are sautéed and then you add water and the tomatoes and bring it all to a simmer. I added slivered garlic to the mix as pasta, to me, deserves garlic. For the most part the tomatoes remained intact, bursting just slightly. But, of course, most of them succumbed to the wrath of my silicone tongs once I went to toss the sauce with the pasta and pecorino romano.

Each flavor in this dish complemented the others so well, from the gentle sweetness of the onions and tomatoes to the nuttiness of the pasta to the salty bite of the hard cheese. It’s definitely one worth trying – for onion lovers and haters alike.

Whole Grain Spaghetti with Cherry Tomatoes & Pecorino Romano
Adapted from the Thin Spaghetti with Cherry Tomatoes and Pecorino Romano Cheese recipe from the Barilla Whole Grain Thin Spaghetti box

16 oz package whole grain thin spaghetti (it’s fine to substitute regular spaghetti)
1 large red onion, thinly sliced
2 1/2 teaspoons fresh thyme
2 cloves garlic, thinly sliced
1/3 cup extra virgin olive oil, divided
1 1/2 pints (3 cups) cherry tomatoes
3/4 cup water
Salt and pepper to taste
1/2 cup pecorino romano cheese, grated

Cook pasta according to package directions. Meanwhile, sauté the onion and thyme in half of the olive oil over low heat for 7 minutes. Add in garlic and sauté for another 5 minutes.

Add cherry tomatoes and water and simmer for 8 minutes. Season the sauce with salt and pepper.

Drain pasta and toss with the sauce. Add cheese and remaining olive oil and toss again. Garnish with an additional sprinkling of thyme and cheese.


Thyme-Scented White Bean and Sausage Stew Recipe

This hearty stew is full of warm and comforting flavors. Carrots, parsnips, onion, and garlic are sautéed in a splash of olive oil until they&rsquore just barely tender. Once the veggies are added to the slow cooker, smoked Italian sausage, great Northern beans, diced tomatoes, vegetable broth, dried thyme, salt, pepper, and a bay leaf are piled in. The stew will cook on LOW for 8 hours or until the vegetables are tender. While the stew cooks, an addictive topping of butter, panko, Parmesan cheese, and parsley is pulled together. Each serving of soup will receive a healthy dose of the panko mixture. The crunchy, buttery bits are an utterly decadent finishing touch to an already flavorful stew. Serve Thyme-Scented White Bean and Sausage Stew with a crunchy piece of French bread and a small spinach salad for a complete meal that will satisfy the whole family. Check out our Savory Soups and Stews collection for even more comforting recipes. From tomato soup to beef stew, our recipe collection has something for everyone.


Ingredients

  • 4 Large Onions
  • 50g Fresh Wholemeal Breadcrumbs
  • 100g smoked lardons or streaky bacon, chopped into small dice
  • Crème Fraîche (to mix)
  • 50g Parmesan Cheese (plus a little extra for sprinkling over the top)
  • Black Pepper (to taste)
  • Fresh Thyme (I used Lemon Thyme & it was wonderful)
  • 25g Butter (Salted is best)

For vegetarians, omit the bacon and add 100g of grated cheese such as Cheddar or Cheshire cheese - I have also used Sage Derby in the past which works beautifully.


Nigel Slater's sausages with summer vegetables recipe

Slice two Romano peppers in half lengthways. Halve a red and a yellow pepper, remove the seeds and core, then cut each lengthways into four pieces and put them in a large roasting tin. Halve two courgettes lengthways, then cut each half into thick chunks. Halve six medium tomatoes, then add them to the courgettes and peppers in the roasting tin. Pour over six tablespoons of olive oil, season with salt and pepper (be generous) then add two tablespoons of chopped thyme and toss the vegetables in the oil. Tuck six plump and herby sausages among the veg. Bake for about 35-45 minutes at 180C/gas mark 4, turning occasionally until you have tender vegetables, golden sausages and lots of cooking liquid. Serve with chunks of bread to soak up the gloriously fruity juices. Serves 3.


Recipes & Cooking Instructions

Heat a medium sauté pan over high heat. Season the quail with salt and pepper and add the butter to the pan, followed by the quail, breast side down. Cook the quail, without moving them, for about 4-5 minutes, then carefully flip the quail and baste very well with melted butter, spooning the butter over the breasts. Cook the second side for an additional 4-5 minutes, or until the quail is firm and tender. Once cooked, add the thyme to the pan and let it sizzle. Baste the quail with the thyme-scented buteer a few times and remove from the pan to a plate, pouring the drippings over the quail. Rest for 5-10 minutes, then serve.

Grilled Semi-boneless Quail
  • Serves 4
  • 4 TQF semi-boneless quail, thawed
  • Salt and pepper
  • 2 TBSP olive oil
  • 1 garlic clove, finely chopped
  • 1 tsp fresh or dried thyme
  • 1 tsp honey

Start a very hot fire in a charcoal grill or turn a gas grill to high heat. Season the quail with salt and pepper, then marinate in the olive oil, garlic, thyme and honey for at least one hour and up to one day, refrigerated. Brush the grill grates with a little oil, then place the quail, breast side down, on the grill for about 3-4 without moving them. Turn the quail 90 degrees and grill for another 2 minutes. Flip the quail and cook for an additional 3-4 minutes. Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve.

Grilled Quail Knots
  • Serves 4
  • 24 quail knots
  • 2 TBSP olive oil
  • Salt and pepper
  • ¼ cup peach jam
  • 2 TBSP white wine vinegar

Preheat a gas grill to high, or build a hot fire in a charcoal grill. Combine the peach jam and vinegar in a medium bowl and whisk to combine. Toss the quail knots with the olive oil and season with salt and pepper. Grill over high heat for about 3-4 minutes, then turn the quail knots. Remove the quail to the bowl with te jam and vinegar and toss to coat. Place the quail back on the grill and grill for about 30 seconds, then turn again. Serve immediately.

Baked Semi-boneless Quail
  • Serves 4
  • 4 TQF semi-boneless quail, thawed
  • Salt and pepper
  • 2 TBSP butter, softened

Preheat the oven to 500 degrees. Season the quail with salt and pepper, then rub with the softened butter. Place on a metal baking sheet and place on the top rack of the oven. Roast for 10-12 minutes, basting with the melted butter. Remove from the oven and check for doneness – the quail should be firm, but tender, with a slight amount of pink in the breasts. Rest for 5-10 minutes, then serve.

Quail Cooking Instructions

Baked Semi-boneless Quail

  • 4 TQF semi-boneless quail, thawed
  • Add seasoning or marinade
  • Preheat the oven to 500 degrees
  • Place on a metal baking sheet and place on the top rack of the oven
  • Roast for 10-12 minutes, basting with the melted butter
  • Remove from the oven and check for doneness – the quail should be firm, but tender, with a slight amount of pink in the breasts
  • Rest for 5-10 minutes, then serve

Sautéed Semi-boneless Quail

  • 4 TQF semi-boneless quail, thawed
  • Add seasoning of choice
  • Heat a medium sauté pan over high heat
  • Season the quail (salt and pepper or other seasoning)
  • Add butter to the pan, followed by the quail, breast side down
  • Cook the quail, without moving them, for about 4-5 minutes, then carefully flip the quail and baste very well with melted butter, spooning the butter over the breasts
  • Cook the second side for an additional 4-5 minutes, or until the quail is firm and tender
  • Rest for 5-10 minutes, then serve

Grilled Quail Knots

  • quail knots
  • 2 TBSP olive oil
  • Salt and pepper
  • Preheat a gas grill to high, or build a hot fire in a charcoal grill
  • Toss the quail knots with the olive oil and season with salt and pepper
  • Grill over high heat for about 3-4 minutes
  • turn the quail knots and grill for 3-4 minutes
  • Serve immediately

Grilled Semi-boneless Quail

  • 4 TQF semi-boneless quail, thawed
  • Salt and pepper
  • 2 TBSP olive oil
  • Start a very hot fire in a charcoal grill or turn a gas grill to high heat.
  • Season the quail with salt and pepper or marinate
  • Brush the grill grates with a little oil
  • Place the quail, breast side down, on the grill for about 3-4 without moving them
  • Turn the quail 90 degrees and grill for another 2 minutes
  • Flip the quail and cook for an additional 3-4 minutes
  • Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve

Smoked Quail

  • 4 whole quail
  • Salt and pepper
  • Start a medium fire in a smoker (200-225 degrees) and hot smoke the quail until done
  • About 30-45 minutes.

Grilled Quail Breasts with Figs and Pecans
  • 8 quail breasts, cut in half
  • Salt and pepper
  • 16 small figs
  • 3 TBSP olive oil, plus more for dressing
  • 1 TBSP balsamic vinegar
  • 1 TBSP honey
  • 1 tsp chopped fresh rosemary
  • 1 cup toasted chopped pecans
  • 4 handfuls field greens
  • 1 lemon

Season the quail breasts with salt and pepper. Skewer the breasts on bamboo skewers, alternating with the figs. Combine the olive oil, balsamic, honey and rosemary on a small bowl, then brush the skewers with this marinade. Refrigerate for up to 24 hours. Build a hot fire in a grill. Brush the grate with more olive oil and grill the skewers, skin side down, until nicely browned, about 4 minutes. Flip and brown the other side. Once cooked through, place the skewers on top of the lettuces or field greens and scatter the pecans over the top. Drizzle with more olive oil and squeeze the lemon over and serve.

Grilled Quail with Lettuces
  • 4 semi-boneless quail
  • Salt and pepper
  • 8 TBSP olive oil
  • 4 sprigs fresh thyme
  • 1 tsp honey
  • 2 tsp red wine vinegar
  • 1 small onion, sliced thin
  • 1 baguette, halved lengthwise and cut in half
  • 4 handfuls crisp greens or lettuces, washed and dried well

Marinate the quail: season each quail to taste with salt and pepper, then toss with the olive oil, thyme and honey. Marinate for 6 hours, or up to one day.

Preheat a grill or make a hot fire. In a large bowl, toss the sliced onion with the vinegar and season with salt and pepper. Brush the baguette with plenty of olive oil.

Grill the quail over a hot fire until well browned on each side, about 4 minutes per side. Once cooked through, remove the quail to the bowl with the vinegar and toss gently. Let rest in the bowl while you grill the bread. The quail’s juices will form the dressing for the lettuces.

Grill the bread until browned on each side.
Remove the quail from the bowl and cut in half. Toss the lettuces well with the drippings and vinegar and season with olive oil, salt and pepper. Mound the lettuces on a plate and place the quail on top. Serve with the grilled bread.

Hot Fried Quail
  • 20 TQF quail knots
  • Salt and pepper
  • 2 cups all purpose flour
  • Oil, for frying
  • Jalapeno or Serrano peppers, sliced thinly

Season the quail with salt and pepper, then dredge in the flour, shaking off excess. Refrigerate the quail for about 1 hour. Melt the butter and honey together in a large bowl and add hot sauce to taste. Heat the oil to 375 degrees in a deep fryer or large pot and fry the quail in batches for about 4 minutes, or until golden. Remove the fried quail to a rack or absorbant towels to drain. Once all of the quail are fried, toss them in the glaze and sprinkle with a little more salt. Serve immediately with the sliced peppers.

Grilled Cornbread and Andouille Stuffed Quail
  • 4 semi-boneless quail
  • Salt and pepper
  • 1 cup leftover cornbread
  • 4 oz. andouille sausage, diced
  • 1 bunch green onions, chopped
  • 2 eggs
  • 2 TBSP olive oil

Season the quail with salt and pepper and set aside while you prepare the dressing. In a medium bowl, combine the cornbread, andouille, green onions and eggs and mix well with your hands. Divide this stuffing into four portions and stuff each portion into a quail. Brush the quail with salt and pepper and set aside while you preheat a grill to medium heat or build a nice fire.

Grill the quail breast side down until nicely browned, about 10 minutes, then turn the quail over. Cover the grill and cook for another 10 minutes or until the stuffing is very hot and the quail are done. Serve with collard or mustard greens that have been cooked with bacon and hot pepper.

Quail Schnitzel
  • 12 quail breasts
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • ½ cup milk
  • 2 cups fine breadcrumbs (preferably from finely ground stale rye bread)
  • 1 cup peanut oil or lard

Lay the quail breasts between two sheets of plastic and lightly pound them with a meat mallet to a thickness of about ½”. Season with salt and pepper, then dredge in flour, shaking off the excess. Mix together the egg and milk in a bowl. Dip each breast in the egg mixture, then the breadcrumbs. Refrigerate.

Heat the lard or oil in a heavy-bottomed pan until hot (about 350 degrees) and panfry the quail until nicely browned on each side, about 3-4 minutes per side. Remove to a rack or paper towels to drain and lightly season again with salt. Serve with buttered cabbage and lemon wedges.

  • 1 medium head of green cabbage, sliced thinly
  • 4 TBSP butter
  • 2 tsp caraway seeds
  • 2 TBSP apple cider vinegar
  • Salt and pepper

In a large pot over medium heat, melt the butter. Add the cabbage and caraway seeds and cook, stirring occasionally until tender, about 15 minutes. Add the vinegar and continue cooking for another 10 minutes. Serve hot.

Quail Sliders

Start the pickled green tomatoes two days before, or up to a couple of weeks before, and double or triple the recipe if you want.

  • 4 medium green tomatoes, sliced thinly
  • 1 TBSP salt
  • 1 clove garlic
  • 3 thin slices of fresh ginger
  • ½ Cup white wine vinegar
  • ½ tsp mustard seed
  • 2 cloves

12 small soft rolls or slider buns

For the green tomatoes, toss the tomatoes with the salt and let stand for a day in the refrigerator. Drain any liquid from the tomatoes. In a small pot, combine the garlic, ginger, vinegar, mustard seed and cloves and bring to a boil. Pour over the tomatoes. Allow to cool slightly, then cover and refrigerate.

Preheat a gas grill to high heat or build a hot fire. Season the quail breasts with salt and pepper, then toss with the olive oil. Grill the quail breasts on each side until well browned. About 2 or 3 minutes per side.

Mix together the sambal or hot sauce and the mayonnaise, adding more to taste.

Toast the rolls on the grill or in the oven. To assemble, lay a grilled quail breast on the bottom bun, then top with a couple slices of pickled tomato and a dollop of the spicy mayonnaise.

Sausage Stuffed Quail
  • 4 semi-boneless quail
  • Salt and pepper
  • 4 TBSP butter
  • 8 sage leaves
  • ¼ Cup chicken stock
  • 1 lemon
  • 10 oz. ground pork
  • 2 tsp salt
  • 2 tsp dried sage
  • 1 tsp dried ginger
  • 1 tsp sugar
  • 1 tsp ground white pepper
  • ½ tsp nutmeg
  • ¼ cup breadcrumbs

Season the quail with salt and pepper to taste. Make the stuffing by mixing all of the ingredients together in a medium bowl. Divide the stuffing into four portions and stuff each quail with some sausage, securing the quail with a toothpick. Preheat the oven to 375 degrees. In a large, oven-proof pan, heat the butter until hot, then add the quail, breast side down. Brown the breasts for 5 minutes, then flip onto their backs and baste well with the butter. Place in the oven and roast until the sausage if fully cooked, about 15-20 minutes. Remove the pan from the oven and put the quail on a warm plate. Place the pan over medium heat and add the sage leaves cook for about 30 seconds, then add the chicken stock, stirring well and scraping the pan with a wooden spoon. Squeeze the lemon into the pan and set aside. Serve the quail on a bed of mashed potatoes, with the sauce poured over.

Smoked Quail
  • 1 TBSP plus 2 tsp salt
  • 1 TBSP granulated garlic
  • 1 TBSP ground black pepper
  • 1 TBSP sugar
  • 1 TBSP hot paprika
  • 1 TBSP chipotle powder (optional)
  • 1 tsp dried thyme
  • 1 tsp dried Mexican oregano

Pat the quail dry. Mix together dry rub ingredients and season the quail with the rub. Let stand in the refrigerator for at least 4 or up to 24 hours.

Start a medium fire in a smoker and hot smoke the quail until done, about 30-45 minutes. Serve with beans, onions, pickles and hot sauce.

Breakfast Quail
  • 8 oz. good-quality bacon, diced
  • 4 semi-boneless quail
  • Salt and pepper
  • 8 eggs, beaten
  • 4 oz. sharp cheddar cheese, grated

Start a nice fire in the grill.

In a large cast iron pan over medium heat or a wood fire, cook the bacon until crisp, then remove with a slotted spoon to paper towels, reserving the rendered fat. Season the quail with salt and pepper and add the reserved bacon grease, tossing well.

Grill the quail over a hot fire until well browned on both sides, about 5 minutes per side. Set aside.

In the same pan the bacon was cooked in, add the eggs and cheese and cook, stirring often, until done. Season with salt and pepper.

Serve the quail with the eggs, with bits of bacon on top.

Grilled Quail
  • 4 Texas Quail Farms semi-boneless quail
  • 1 tsp Kosher salt
  • Fresh ground black pepper
  • 1 sprig of fresh thyme, chopped, or ¼ tsp dried
  • 1 tsp honey
  • 1 clove garlic, finely chopped
  • 1 TBSP olive oil

Season the quail with the salt and pepper and set aside while you make the marinade. Preheat a grill to medium high heat, or allow some lump charcoal to burn down to hot coals. Mix together the thyme, honey, garlic and olive oil, and coat the quail with the marinade. Allow to marinade for 4 hours, or up to one day. Lightly brush the grill with olive oil, then grill the quail, breast side down, for about 4-5 minutes, or until nicely browned. Turn the quail and cook for another 4-5 minutes, or until firm and the skin is crisped and browned. Allow to rest for 5 minutes, then serve.

Chef's Corner

This sauté is quick and savory.

Is it All-Natural?

Our quail is minimally processed and does not contain any added hormones, antibiotics, artificial sweeteners, food colors, or flavorings.

Where to Find Us

Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.

Holiday Gift Packs

Our holiday gift packs offer a nice sampling of our products for your holiday feasts. Click below to order today.


Thyme-scented tomatoes recipe - Recipes

Millet recipes are just what I was needing. This I must make! Pinning!

Enjoy millet is a nice change.

This sounds delicious, I need to try cooking with millet!

I agree I have been trying to make things other than rice and potatoes. Millet and barley are great alternatives and really healthy.

Diane,
This looks like a dish that we will really enjoy! Thanks so much for sharing with Full Plate Thursday this week and come back soon!
Miz Helen

I've eaten millet but I haven't cooked it myself yet. It really is lovely. Your Millet with Thyme Scented Chicken and White Beans sounds delicious, Diane. Love the addition of the thyme. As you say, it really is perfect for the unpredictable spring weather. Thank you for sharing it with us at the Hearth and Soul hop.


Step-by-step instructions

Step 1. Chestnut mushrooms

Step 2. Saute the mushrooms

Step 3. Add spinach

Step 4. Prepare the puff pastry

Step 5. Base layer

Step 6. Add the mushrooms

Step 7. Finishing touch

8. Bake until golden


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You know those random few cups of leftover beef stew hanging out in the fridge? GZ turns them in a hearty pasta sauce you&rsquoll love.

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Sunny’s Cumin-Rubbed Chicken Noodle Soup

A cup of this herby, spicy soup is sure to soothe the soul.

Butternut Squash Chicken Pot Pie

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Katie adds a bit of honey in the mayo to balance out the spice from the chipotle peppers.

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With mini chicken meatballs, hearty pasta and a base of cheesy pumpkin sauce, Katie&rsquos casserole is an all-in-one delight.

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Vegetable Broth With Lemon- and Thyme-Scented Matzoh Balls

Secrets of kneidlach (matzoh balls) need not reside only with the population that tends to eat the dumplings during the Jewish holiday of Passover, which ends Sunday.

This vegetarian version has broad appeal, with flavorful additions to the matzoh balls themselves and vegetables that boost this soup from first course to entree.

To some veteran matzoh ball makers, the 15-minute rest for this dough will be heresy: way too short. But the technique works here, yielding a tender, fluffy result.

Serve with a salad of hearty greens dressed with a warm vinaigrette.

Servings: 4
Ingredients
Directions

Use a microplane grater to finely zest the lemon, reserving the lemon for another use collect the thyme leaves from the stems (about 1/2 teaspoon) discard the stems.

Whisk together the eggs and 2 tablespoons of the oil in a medium bowl, then add the lemon zest, thyme leaves and cracked black pepper to taste. Fold in the matzo ball mix and stir to combine let stand for 15 minutes.

Discard the outer layer of the leek cut the trimmed leek in half vertically (to form 2 equal pieces), and then lengthwise into very thin strips (julienne) and place in a large bowl of cold water to soak out any grit.

Cut the carrot into small dice cut the mushrooms into thin slices (stemmed or not stemmed).

Meanwhile, line a large plate with paper towels.

Heat 2 tablespoons of the oil in a large pot over medium heat. Drain the leeks and add to the pot, along with the carrots cook, stirring, for 3 to 5 minutes, until tender. Add the water and salt reduce the heat to medium-low.

Heat a medium skillet or saute pan over medium heat and add the remaining 2 tablespoons of oil. Add the sliced mushrooms and cook for about 5 minutes, stirring, until they are golden brown. Use a slotted spoon to transfer the mushrooms to the paper towels to drain discard the remaining oil in the skillet.

Moisten the palms of your hands form the matzoh ball mixture into 8 equally sized balls (about 1 1/2 inches in diameter) and drop them into the warm vegetable broth. Add the drained mushrooms, cover and cook (still over medium-low heat) for 15 minutes.

Divide the soup among individual bowls, with 2 matzoh balls in each portion tear the basil leaves into pieces and add just before serving. Serve hot.


Watch the video: Oven-roasted tomatoes with garlic u0026 lemon thyme - A simple recipe with endless possibilities (June 2022).