Search Recipes

Enter Keywords or Ingredients:


Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
12" Covered Skillet
$239.00
Buy Now!
12" Glass Lid
$44.00
Buy Now!
Chef's Silicone Basting Brush
$10.00
Buy Now!
Color Coated Tomato Knife
$15.50
Buy Now!
Food Chopper
$33.00
Buy Now!
Garlic Press
$17.50
Buy Now!
Large Black Micro-Cooker®
$11.50
Buy Now!
Manual Food Processor
$49.50

RecipesPrintE-mail

Grilled Cheese & Tomato Skillet



Ingredients:
10   slices soft white sandwich bread
3   tbsp (45 mL) butter, melted
2   pints grape tomatoes, divided
3   cups (750 mL) vegetable broth
1   medium onion
1   tbsp (15 mL) olive oil
3   garlic cloves, pressed
1   lb (450 g) uncooked medium shell pasta
1/2   cup (125 mL) heavy whipping cream
2   tsp (10 mL) salt
1   tsp (5 mL) coarsely ground black pepper
2   cups (500 mL) shredded sharp cheddar cheese (8 oz/250 g), divided
   Chopped fresh parsley (optional)
Directions:
  1. Using Color Coated Tomato Knife, trim crusts from bread to form 3-in. (7.5-cm) squares; discard crusts. Brush one side of bread slices with butter using Chef's Silicone Basting Brush. Arrange bread slices in a single layer in (12-in./30-cm) Skillet (bread slices may go up the sides of the Skillet); cook over medium-high heat 35 minutes or until golden brown, turning once. Remove bread from Skillet; cut slices diagonally in half for a total of 20 triangles. Set aside.
  2. Meanwhile, cut 1/4 cup (50 mL) of the tomatoes into quarters; set aside for garnish. Place half of the remaining tomatoes into Manual Food Processor; cover and pump handle until finely processed. Pour processed tomatoes into Large Micro-Cooker®. Repeat with remaining tomatoes. Add broth to Micro-Cooker®. Microwave, covered, on HIGH 46 minutes or until hot.
  3. Finely chop onion using Food Chopper. Add oil, onion and garlic pressed with Garlic Press to Skillet; cook over medium-high heat 23 minutes or until onion is translucent, stirring frequently. Carefully add tomato mixture, pasta, cream, salt and black pepper. Bring to a boil. Cover and cook 68 minutes or until pasta is still slightly firm, stirring occasionally.
  4. Remove Skillet from heat; add half of the cheese and stir until cheese is completely melted. Top with remaining cheese. Cover and let stand 34 minutes or until cheese is melted. Arrange bread in an overlapping circular pattern around edge of Skillet. Garnish with reserved tomatoes and parsley, if desired.

Yield: 10 servings (about 7 cups/1.8 L)

Nutrients per serving: (about 2/3 cup/150 mL): Calories 430, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 52 g, Fiber 3 g, Protein 15 g