Yes, I know I haven't posted for a while...alot things going on....but back to work. Now that it is summer
this very simple recipe, will be a great addition to any get together.
Ingredients:
1 pound green and/or yellow beans
1/4 cup bottled red wine vinigrette
1/4 cup chopped fresh dill
1/4 tsp salt
2 plum tomatoes, each cut into 6 wedges
1/2 cup thin sliced red onion
Directions:
1. Bring a large pot of water to a boil. Meanwhile, trim ends of beans, then add to boiling water. Cook until
tender, about 3 minutes. Drain and rinse under cold water until cool, 1 to 2 minutes. Drain well.
2. Meanwhile, in large bowl, combine vinigrette, dill and salt. Add tomato, onion, and cooled beans. Toss
until evenly coated.
***6 servings
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Showing posts with label Tomato. Show all posts
Showing posts with label Tomato. Show all posts
Tomato Bread Salad
I absolutely love this salad. I can make a meal out of, but also a great companion to a thick steak.
Ingredients:
4 medium tomatoes, cut into 1 inch chunks
1/2 med red onion, cut into thin wedges
1 medium yellow sweet pepper (cut into 1 inch pieces-about 1/2 cup)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbl Dijon mustard
1/2 tsp Italian seasoning, crushed
8 ounces ciabatta or focaccia bread, cut into 1 inch pieces
1 tbl olive oil
1 cup small fresh basil leaves
Directions:
1. In a large serving bowl, combine tomatoes, red onion, and yellow pepper. In a screw top jar, combine the 1/4 cup olive oil, vinegar, mustard, Italian seasoning, 1/2 tsp salt, & 1/4 tsp black pepper. Cover and shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400 degrees. In a baking pan, toss bread cubes with 1 tbl olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on the baking pan. Add bread cubes and basil to tomato mixture and toss to coat. Can top with shaved cheese.
***6-8 servings
Ingredients:
4 medium tomatoes, cut into 1 inch chunks
1/2 med red onion, cut into thin wedges
1 medium yellow sweet pepper (cut into 1 inch pieces-about 1/2 cup)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbl Dijon mustard
1/2 tsp Italian seasoning, crushed
8 ounces ciabatta or focaccia bread, cut into 1 inch pieces
1 tbl olive oil
1 cup small fresh basil leaves
Directions:
1. In a large serving bowl, combine tomatoes, red onion, and yellow pepper. In a screw top jar, combine the 1/4 cup olive oil, vinegar, mustard, Italian seasoning, 1/2 tsp salt, & 1/4 tsp black pepper. Cover and shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400 degrees. In a baking pan, toss bread cubes with 1 tbl olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on the baking pan. Add bread cubes and basil to tomato mixture and toss to coat. Can top with shaved cheese.
***6-8 servings
Casserole Spaghetti
This is a great crowd pleaser...very hearty, all you need is a side salad to go with it.
Ingredients:
1 & 1/2 pound of ground beef
1 green bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 (10.75 oz) can cream of mushroom soup
3/4 cup water
1 (16 0z) can tomatoes, undrained & chopped
2 tbl chili powder
1/2 tsp salt
1/4 tsp pepper
8 oz spaghetti
2 oz cheddar cheese, cut into 1/2" cubes)
1 (5oz) jar green olives, drained
3/4 cp shredded cheddar cheese
Directions:
1. Cook meat, green pepper, onion, celery, & garlic in large pot, until meat crumbles. Drain well, & return to pot.
2. Stir in soup, water, tomatoes, chili powder, salt & pepper. Bring to boil over medium.
3. Cover, and reduce heat and simmer 1 hour, stirring occasionally.
4. Preheat oven to 325 degrees, and lighty grease 11x7 baking dish.
5. Cook spaghetti, drain.
6. Stir spaghetti, cheese cubes and olives into meat sauce.
7. Spoon mixture into prepared pan.
8. Cover & bake for 20 minutes or until thoroughly heated through.
9. Sprinkle with 3/4 cup shredded cheese and bake uncovered an additional 10 minutes.
***This can be prepared ahead-omitting shredded cheese. Cover and chill 8 hours, remove, let stand at room temperature for 30 minutes. Cover and cook 325 degrees for 45 minutes. Uncover and sprinkle with the cheese, bake 10 minutes more.
Ingredients:
1 & 1/2 pound of ground beef
1 green bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 (10.75 oz) can cream of mushroom soup
3/4 cup water
1 (16 0z) can tomatoes, undrained & chopped
2 tbl chili powder
1/2 tsp salt
1/4 tsp pepper
8 oz spaghetti
2 oz cheddar cheese, cut into 1/2" cubes)
1 (5oz) jar green olives, drained
3/4 cp shredded cheddar cheese
Directions:
1. Cook meat, green pepper, onion, celery, & garlic in large pot, until meat crumbles. Drain well, & return to pot.
2. Stir in soup, water, tomatoes, chili powder, salt & pepper. Bring to boil over medium.
3. Cover, and reduce heat and simmer 1 hour, stirring occasionally.
4. Preheat oven to 325 degrees, and lighty grease 11x7 baking dish.
5. Cook spaghetti, drain.
6. Stir spaghetti, cheese cubes and olives into meat sauce.
7. Spoon mixture into prepared pan.
8. Cover & bake for 20 minutes or until thoroughly heated through.
9. Sprinkle with 3/4 cup shredded cheese and bake uncovered an additional 10 minutes.
***This can be prepared ahead-omitting shredded cheese. Cover and chill 8 hours, remove, let stand at room temperature for 30 minutes. Cover and cook 325 degrees for 45 minutes. Uncover and sprinkle with the cheese, bake 10 minutes more.
Not Rolled Cabbage
I found this recipe in a magazine a month ago, and tried it tonight...everyone loved it.
1 & 1/4 pound ground beef
1/2 cup plain bread crumbs
1 egg
1 tsp salt
1/4 tsp pepper
1 medium head of cabbage-shredded (about 12 cups)
1 can (16 ounce) jellied cranberry sauce
1 tsp lemon juice
1 can (29 ounce) tomato sauce
Directions:
1. In medium bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Form into 1 inch meatballs (about 1 tbl each).
2. Place half of the cabbage in bottom of large soup pot, along with 1/4 cup water.
3. Place meatballs on top of cabbage., then spread the cranberry sauce over top of meatballs, then the lemon juice. Then add remaining cabbage and pour tomato sauce over cabbage...do not stir.
4. Bring to boil, then reduce heat to low and simmer, uncovered for 20 minutes. Stir gently, then simmer another 40 minutes...stirring halfway.
***8 servings
***can add 2 tbl brown sugar at 20 minute stirring
***if after 40 minutes, the cabbage isn't tender enough for you, put lid on and simmer until desired doneness is reached.
***can serve over rice
1 & 1/4 pound ground beef
1/2 cup plain bread crumbs
1 egg
1 tsp salt
1/4 tsp pepper
1 medium head of cabbage-shredded (about 12 cups)
1 can (16 ounce) jellied cranberry sauce
1 tsp lemon juice
1 can (29 ounce) tomato sauce
Directions:
1. In medium bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Form into 1 inch meatballs (about 1 tbl each).
2. Place half of the cabbage in bottom of large soup pot, along with 1/4 cup water.
3. Place meatballs on top of cabbage., then spread the cranberry sauce over top of meatballs, then the lemon juice. Then add remaining cabbage and pour tomato sauce over cabbage...do not stir.
4. Bring to boil, then reduce heat to low and simmer, uncovered for 20 minutes. Stir gently, then simmer another 40 minutes...stirring halfway.
***8 servings
***can add 2 tbl brown sugar at 20 minute stirring
***if after 40 minutes, the cabbage isn't tender enough for you, put lid on and simmer until desired doneness is reached.
***can serve over rice
Shrimp Fettucine with Ricotta, Tomatoes, and Basil
This is one of the easiest recipes I've found in a long time. And being a pasta FREAK, I just love it.
Ingredients:
1 pound of medium cooked shrimp
1 package (9 ounces) refrigerated fettuccine
4 tbls butter, melted
3/4 cup of ricotta cheese
1/2 cup grated parmesan cheese
1 large tomato, chopped (about 1 cup)
2 tbl coarsely chopped fresh basil
1 large clove garlic, finely chopped
Directions:
1. Cook fettuccine according to package directions. Drop the precooked shrimp in the pasta water for the last minutes. Drain. Then return pasta and shrimp to the pot.
2. Stir together, the butter, ricotta cheese, and 1/3 cup of the parmesan...then toss with the hot fettuccine.
3. Top the fettuccine/shrimp with the chopped tomato, basil, and remaing parmesan cheese.p
Ingredients:
1 pound of medium cooked shrimp
1 package (9 ounces) refrigerated fettuccine
4 tbls butter, melted
3/4 cup of ricotta cheese
1/2 cup grated parmesan cheese
1 large tomato, chopped (about 1 cup)
2 tbl coarsely chopped fresh basil
1 large clove garlic, finely chopped
Directions:
1. Cook fettuccine according to package directions. Drop the precooked shrimp in the pasta water for the last minutes. Drain. Then return pasta and shrimp to the pot.
2. Stir together, the butter, ricotta cheese, and 1/3 cup of the parmesan...then toss with the hot fettuccine.
3. Top the fettuccine/shrimp with the chopped tomato, basil, and remaing parmesan cheese.p
Stovetop Cabbage
I found this recipe by flipping through a magazine at a doctor's office one day. I thought it sounded good, tried it....glad I did. It is great! Almost like stuffed cabbage-but not.
Ingredients:
1 pound lean ground beef
1 medium onion, sliced
3 cloves garlic, chopped
1 can (28 ounce) stewed tomatoes
1 can (6 ounces) tomato paste
1 & 1/2 tsp parsley
1 & 1/4 tsp salt
1 tsp sugar
1/4 tsp pepper
1 small head of cabbage-shredded (about 8 cups)
Directions:
1. Heat a large saucepan over medium heat. Add beef and cook until beef is no longer pink. Drain fat, then stir in onion and cook, about 4 minutes, then add garlic and cool 1 minute (don't let garlic burn-will get bitter).
2. Add tomatoes and tomato paste. Break up the tomatoes with a potato masher, then stir in 1 & 1/4 cups water, parsley, sugar, salt, and pepper. Simmer all for about 5 minutes.
3. Add half of the cabbage and cook covered for 5 minutes. Then add the remaining cabbage and simmer, covered for 90 minutes, stirring occassionally. Serve with mashed potatoes or rice.
*****serves 6
Ingredients:
1 pound lean ground beef
1 medium onion, sliced
3 cloves garlic, chopped
1 can (28 ounce) stewed tomatoes
1 can (6 ounces) tomato paste
1 & 1/2 tsp parsley
1 & 1/4 tsp salt
1 tsp sugar
1/4 tsp pepper
1 small head of cabbage-shredded (about 8 cups)
Directions:
1. Heat a large saucepan over medium heat. Add beef and cook until beef is no longer pink. Drain fat, then stir in onion and cook, about 4 minutes, then add garlic and cool 1 minute (don't let garlic burn-will get bitter).
2. Add tomatoes and tomato paste. Break up the tomatoes with a potato masher, then stir in 1 & 1/4 cups water, parsley, sugar, salt, and pepper. Simmer all for about 5 minutes.
3. Add half of the cabbage and cook covered for 5 minutes. Then add the remaining cabbage and simmer, covered for 90 minutes, stirring occassionally. Serve with mashed potatoes or rice.
*****serves 6
BLT Salad
What a great twist on a favorite sandwich. Very popular, very easy!
Ingredients:
1 pound thick sliced bacon
2 large heads romaine lettuce, washed, dried, and cut into bite size pieces (about 16 cups)
3 large ripe tomatoes (about 1 & 1/2 pounds)
1 cup whipped salad dressing or mayo
1 tsp salt free seasoning mix
homemade croutons or store bought
Directions:
1. I like to make my own croutons (adds a taste of toast like from a BLT sandwich) by toasting medium sized cubes of regular or sourdough bread , in olive oil with a little garlic...then set aside
2. Cook bacon in large skilleet about 6 minutes, until crispy, then drain on paper towels. When cool, crumble.
3. Place half of the lettuce in a 14 to 16 cup salad or trifle bowl. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce. Spread half of the croutons over top. Press to compress all down a bit.
4. Spread half of the salad dressing over the top and sprinkle with half of the seasoning mix.
5. Repeat layering with remaining lettuce, tomato (reserve some for garnish), bacon and dressing. Sprinkle top with remaining seasoning, reserved tomato and rest of toasted crutons.
6. Cover and refrigerate for a least 2 hours.
**Makes approximately 8 servings
Ingredients:
1 pound thick sliced bacon
2 large heads romaine lettuce, washed, dried, and cut into bite size pieces (about 16 cups)
3 large ripe tomatoes (about 1 & 1/2 pounds)
1 cup whipped salad dressing or mayo
1 tsp salt free seasoning mix
homemade croutons or store bought
Directions:
1. I like to make my own croutons (adds a taste of toast like from a BLT sandwich) by toasting medium sized cubes of regular or sourdough bread , in olive oil with a little garlic...then set aside
2. Cook bacon in large skilleet about 6 minutes, until crispy, then drain on paper towels. When cool, crumble.
3. Place half of the lettuce in a 14 to 16 cup salad or trifle bowl. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce. Spread half of the croutons over top. Press to compress all down a bit.
4. Spread half of the salad dressing over the top and sprinkle with half of the seasoning mix.
5. Repeat layering with remaining lettuce, tomato (reserve some for garnish), bacon and dressing. Sprinkle top with remaining seasoning, reserved tomato and rest of toasted crutons.
6. Cover and refrigerate for a least 2 hours.
**Makes approximately 8 servings
Caprese Salad
This is a great change of pace salad. Perfect for summer.
Ingredients:
1 lemon, juiced
1 cup basil leaves (abour 20)
1 small clove of garlic, grated or minced
1/3 cup extra virgin olive oil
1 pint cherry tomatoes, halved
1 cup bite size mozzarella balls, drained and halved
salt and pepper
Directions:
1. Combine juice, garlic, and basil in food processor, then stream in olive oil, to form smooth dressing.
2. Combine tomatoes, cheese, and dressing in bowl and season with salt and pepper to taste.
Ingredients:
1 lemon, juiced
1 cup basil leaves (abour 20)
1 small clove of garlic, grated or minced
1/3 cup extra virgin olive oil
1 pint cherry tomatoes, halved
1 cup bite size mozzarella balls, drained and halved
salt and pepper
Directions:
1. Combine juice, garlic, and basil in food processor, then stream in olive oil, to form smooth dressing.
2. Combine tomatoes, cheese, and dressing in bowl and season with salt and pepper to taste.
Basil Chicken Pasta
This dish is very easy and despite having pasta, feels light. It's a great meal to have with the chicken, or substitute shrimp, or just serve vegetarian.
Ingredients:
6 ounces linguine or fettuccine
2 tbl olive oil
3 cloves of garlic, minced
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1/2 tsp salt
1 cup chopped fresh tomato
1/4 cup chopped fresh basil
finely shredded parmesan cheese (optional)
fresh ground pepper
Directions:
1. Cook pasta according to package directions, then drain and return pasta to pan to keep warm.
2. Heat 1 tbl of olive oil in a large skillet over med high heat, then add garlic and cook, stirring for 15 seconds.
3. Add chicken and salt, and cook for 3 minnutes or until chicken is no longer pink, stirring frequently.
4. Add chicken mixture to the hot pasta along with the tomato and basil.
5. Add remaining tbl of olive oil to coat lightly.
6. Sprinke each serving with cheese if desired and fresh ground black pepper.
**4 servings
Ingredients:
6 ounces linguine or fettuccine
2 tbl olive oil
3 cloves of garlic, minced
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1/2 tsp salt
1 cup chopped fresh tomato
1/4 cup chopped fresh basil
finely shredded parmesan cheese (optional)
fresh ground pepper
Directions:
1. Cook pasta according to package directions, then drain and return pasta to pan to keep warm.
2. Heat 1 tbl of olive oil in a large skillet over med high heat, then add garlic and cook, stirring for 15 seconds.
3. Add chicken and salt, and cook for 3 minnutes or until chicken is no longer pink, stirring frequently.
4. Add chicken mixture to the hot pasta along with the tomato and basil.
5. Add remaining tbl of olive oil to coat lightly.
6. Sprinke each serving with cheese if desired and fresh ground black pepper.
**4 servings
Unstuffed Cabbage
This tastes just like regular stuffed cabbage, without the work. It's very easy, and great over rice or egg noodles.
Ingredients:
12 ounces lean ground beef (can use ground turkey)
1 cup chopped onion
1/2 medium head of green cabbage (about 1 & 1/2 pounds)
1 can (28 ounce) crushed tomatoes
1 tbl packed light brown sugar
1 tbl distilled white vinegar
1/2 tsp salt
Directions:
1. Break up ground beef in 4 quart pan, and add oinions and cook over medium heat for 5-6 minutes, stir often, until beef is lightly browned
2. Remove the core from the 1/2 head cabbage. Cut crosswise in inch wide strips (about 8 cups)
3. Add to meat mixure, cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until cabbage wilts.
4. Stir in tomatoes, sugar, vinegar, and salt....bring to boil, reduce heat, cover, and simmer...stirring occasionally, 10 minutes or until cabbage is tender.
**4 servings
Ingredients:
12 ounces lean ground beef (can use ground turkey)
1 cup chopped onion
1/2 medium head of green cabbage (about 1 & 1/2 pounds)
1 can (28 ounce) crushed tomatoes
1 tbl packed light brown sugar
1 tbl distilled white vinegar
1/2 tsp salt
Directions:
1. Break up ground beef in 4 quart pan, and add oinions and cook over medium heat for 5-6 minutes, stir often, until beef is lightly browned
2. Remove the core from the 1/2 head cabbage. Cut crosswise in inch wide strips (about 8 cups)
3. Add to meat mixure, cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until cabbage wilts.
4. Stir in tomatoes, sugar, vinegar, and salt....bring to boil, reduce heat, cover, and simmer...stirring occasionally, 10 minutes or until cabbage is tender.
**4 servings
Easy Spanish Rice
This rice dish goes well with so much. Rice can be a little bland, but you really can kick up its flavor by putting different things in it.
Ingredients:
4 slices bacon
1/4 cup minced onion
1/4 cup chopped green pepper
2 cloves garlic-finely chopped
1 cup rice cooked
2 cups canned tomatoes
1 & 1/2 tsp salt
1/4 cup grated favorite cheese (mozzarella, cheddar, pepper jack)
Directions:
1. Fry bacon in larger frying pan, remove to cool.
2. To bacon fat, add the onion, green pepper, and garlic. Cook until onion is yellow...DO NOT allow garlic to burn (burnt garlic has a bitter taste).
3. Add to frying pan, the rice, the tomatoes, and salt...cook until heated through. 5-7 minutes
4. Preheat oven to 400 degrees and grease a 1 & 1/2 quart baking dish.
5. Cut up bacon and put in bottom of baking dish. Spoon mixture from frying pan into baking dish.
6. Sprinkle cheese over top and bake 25 to 30 minutes. 4 to 6 servings
**for extra kick, can add a small can of green chilies (drained), finely chopped
Ingredients:
4 slices bacon
1/4 cup minced onion
1/4 cup chopped green pepper
2 cloves garlic-finely chopped
1 cup rice cooked
2 cups canned tomatoes
1 & 1/2 tsp salt
1/4 cup grated favorite cheese (mozzarella, cheddar, pepper jack)
Directions:
1. Fry bacon in larger frying pan, remove to cool.
2. To bacon fat, add the onion, green pepper, and garlic. Cook until onion is yellow...DO NOT allow garlic to burn (burnt garlic has a bitter taste).
3. Add to frying pan, the rice, the tomatoes, and salt...cook until heated through. 5-7 minutes
4. Preheat oven to 400 degrees and grease a 1 & 1/2 quart baking dish.
5. Cut up bacon and put in bottom of baking dish. Spoon mixture from frying pan into baking dish.
6. Sprinkle cheese over top and bake 25 to 30 minutes. 4 to 6 servings
**for extra kick, can add a small can of green chilies (drained), finely chopped
Grandma's Chicken Cacciatore
If my Grandmother had a 'famous for' type of dish, it was this. As a kid, I begged her to make it. It is so good & brings back lots of fond memories whenever I make it.
Ingredients:
4 skinless/boneless chicken breasts
3 tbl all purpose flour
1/4 tsp salt
1/8 tsp pepper
2 tbl olive oil
2 tsp chopped garlic
1 can (14.5 ounce) diced, drained tomatoes
1 pkg (8 ounces) sliced mushrooms
3/4 cup white wine
2 tbl tomato paste
12 ounces fettucine-cooked to pkg directions
Directions:
1. Dust chicken with flour to coat, season with salt & pepper
2. In large skillet, heat oil over medium high....add chicken, cook 3 minutes per side. Remove to plate and set aside.
3. Add onion, mushrooms & garlic to skillet. Reduce to medium, cook for 5 minutes...stirring occasionally.
4. Add well drained tomatoes, wine and tomato paste...bring to boil, then add chicken to sauce.
5. Cook on medium low heat, partially covered for 8 minutes until chickens internal temperature reaches 160 degrees.
6. Serve over fettucine
Ingredients:
4 skinless/boneless chicken breasts
3 tbl all purpose flour
1/4 tsp salt
1/8 tsp pepper
2 tbl olive oil
2 tsp chopped garlic
1 can (14.5 ounce) diced, drained tomatoes
1 pkg (8 ounces) sliced mushrooms
3/4 cup white wine
2 tbl tomato paste
12 ounces fettucine-cooked to pkg directions
Directions:
1. Dust chicken with flour to coat, season with salt & pepper
2. In large skillet, heat oil over medium high....add chicken, cook 3 minutes per side. Remove to plate and set aside.
3. Add onion, mushrooms & garlic to skillet. Reduce to medium, cook for 5 minutes...stirring occasionally.
4. Add well drained tomatoes, wine and tomato paste...bring to boil, then add chicken to sauce.
5. Cook on medium low heat, partially covered for 8 minutes until chickens internal temperature reaches 160 degrees.
6. Serve over fettucine
Robyn's Marinara Sauce
Have I mentioned that I LOVE pasta....all kinds. I'm the first one to go the quick route and use store bought sauce, and doctor it up a little. But when I have the time to make my own sauce, it makes me think why do I ever buy the other. The taste is so much better. So, when I have the time this recipe is how I treat my family (and myself). Even my Mother asked for this recipe.
Ingredients:
1 (15 ounce) can tomato sauce
1 (15 ounce) can pureed tomatoes
1/2 can tomato paste
1 can chicken broth-start with 1/2 can & add as you need.
1/2 chopped onion
2 large garlic cloves-minced
olive oil
basil-chopped fresh, to taste
salt & pepper to taste
Directions:
1. Heat olive oil in pot, add onion and garlic....saute until softened.
2. Add tomato sauce, puree, paste, & chicken broth (**). Add more broth to get desired consistancy.
3.Heat until bubbly on medium, reduce to low, cover, stirring periodically about 1 hour.
4. Taste...if too acidic add 1 to 2 tbl of butter to sauce.
5. During the last 15 minutes, add fresh basil to sauce.
**I use chicken broth when the meat I'm serving is chicken...ex: chicken parmesan; but if I'm making meat sauce or meatballs, I use beef broth instead.
Ingredients:
1 (15 ounce) can tomato sauce
1 (15 ounce) can pureed tomatoes
1/2 can tomato paste
1 can chicken broth-start with 1/2 can & add as you need.
1/2 chopped onion
2 large garlic cloves-minced
olive oil
basil-chopped fresh, to taste
salt & pepper to taste
Directions:
1. Heat olive oil in pot, add onion and garlic....saute until softened.
2. Add tomato sauce, puree, paste, & chicken broth (**). Add more broth to get desired consistancy.
3.Heat until bubbly on medium, reduce to low, cover, stirring periodically about 1 hour.
4. Taste...if too acidic add 1 to 2 tbl of butter to sauce.
5. During the last 15 minutes, add fresh basil to sauce.
**I use chicken broth when the meat I'm serving is chicken...ex: chicken parmesan; but if I'm making meat sauce or meatballs, I use beef broth instead.
Tomato Fritters
This dish is a nice change from other side dishes. The taste is unique and usually run out quickly. If you like fried green tomatoes, you'll like this downhome dish.
Ingredients:
1 cup all purpose flour
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/4 tsp dried basil or 2 tbl fresh minced
1 can (28 ounce can) tomatoes, drained
1 tbl finely minced onion
1 tbl minced fresh parsley
1/2 tsp Worcestershire sauce
2 eggs
Vegetable oil for frying
Directions:
1. In large bowl, combine flour, baking powder, sugar, salt, & basil.
2. Cut tomatoes into 1/2 pieces, and place on paper towels to drain excess moisture.
3. Add tomatoes, onion, parsley, and Worcestershire to flour mixture...Don't mix in.
4. In smaller bowl, beat eggs and add to flour/tomato mixture. Blend lightly with fork.
5. In electric skillet, heat 1/4 " oil to 360 degrees. Oil is ready when small drop of batter sizzles when placed in skillet.
6. Drop batter by tablespoonfuls, patting down flatter, with fork.
7. Fry until golden brown on one side, then turn and fry other side.
8. Keep fritters warm in oven until ready to serve. Make 4 to 6 servings.
Ingredients:
1 cup all purpose flour
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/4 tsp dried basil or 2 tbl fresh minced
1 can (28 ounce can) tomatoes, drained
1 tbl finely minced onion
1 tbl minced fresh parsley
1/2 tsp Worcestershire sauce
2 eggs
Vegetable oil for frying
Directions:
1. In large bowl, combine flour, baking powder, sugar, salt, & basil.
2. Cut tomatoes into 1/2 pieces, and place on paper towels to drain excess moisture.
3. Add tomatoes, onion, parsley, and Worcestershire to flour mixture...Don't mix in.
4. In smaller bowl, beat eggs and add to flour/tomato mixture. Blend lightly with fork.
5. In electric skillet, heat 1/4 " oil to 360 degrees. Oil is ready when small drop of batter sizzles when placed in skillet.
6. Drop batter by tablespoonfuls, patting down flatter, with fork.
7. Fry until golden brown on one side, then turn and fry other side.
8. Keep fritters warm in oven until ready to serve. Make 4 to 6 servings.
Tomato and Eggplant Casserole
This is a great side dish that goes well with any meat. It is also a good stand alone dish for a veggie only meal.
Ingredients:
2 large tomatoes, cut into 1/2 " slices
2 large eggplants (about 2 pounds) cut into 1/2" slices
1/2 tsp. salt
1/4 cup breadcrumbs
3/4 tsp dried basil
2 cloves garlic...finely chopped
1/2 cup half & half
1 & 1/2 cups shredded mozzarella
1/2 cup grated parmesan cheese
Directions:
1. Place tomato slices on paper towels, sprinkle with salt and let stand about 20 minutes
to draw out as much liquid as possible.
2. Coat both sides of eggplant with non stick spray. Heat broiler.
3. Broil eggplant slices on baking sheet, also coated with non stick spray, for 5 minutes
on each side or until tender.
4. Turn broiler off, heat oven to 350 degrees. Coat a 2-3 quart baking dish with non
stick spray. Sprinkle the bottom of baking dish with the bread crumbs.
5. Arrange eggplant and tomato sllices (alternating) around the baking dish and in the
center (try and keep in single layer-can overlap a little)
6. Sprinkle top with basil, garlic and 1/4 tsp salt.
7. Drizzle with half and half, top with both cheeses, and cover with foil.
8. Bake at 350 degrees for 45 minutes...remove foil, and bake for another 10 minutes so
cheese is golden.
Ingredients:
2 large tomatoes, cut into 1/2 " slices
2 large eggplants (about 2 pounds) cut into 1/2" slices
1/2 tsp. salt
1/4 cup breadcrumbs
3/4 tsp dried basil
2 cloves garlic...finely chopped
1/2 cup half & half
1 & 1/2 cups shredded mozzarella
1/2 cup grated parmesan cheese
Directions:
1. Place tomato slices on paper towels, sprinkle with salt and let stand about 20 minutes
to draw out as much liquid as possible.
2. Coat both sides of eggplant with non stick spray. Heat broiler.
3. Broil eggplant slices on baking sheet, also coated with non stick spray, for 5 minutes
on each side or until tender.
4. Turn broiler off, heat oven to 350 degrees. Coat a 2-3 quart baking dish with non
stick spray. Sprinkle the bottom of baking dish with the bread crumbs.
5. Arrange eggplant and tomato sllices (alternating) around the baking dish and in the
center (try and keep in single layer-can overlap a little)
6. Sprinkle top with basil, garlic and 1/4 tsp salt.
7. Drizzle with half and half, top with both cheeses, and cover with foil.
8. Bake at 350 degrees for 45 minutes...remove foil, and bake for another 10 minutes so
cheese is golden.
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