Tag: cherry tomatoes
Tomato and Mozzarella Salad
Simple summer salad!
- 1 cup small mozzarella balls, sliced in half
- 2 cups cherry tomatoes, sliced in half
- 2 garlic cloves, grated
- 3 to 4 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
- ½ cup basil, chopped
Add the mozzarella balls, tomatoes, garlic, balsamic glaze, oil, salt, pepper and basil in a medium bowl. Mix well and check for seasonings. Let sit for 30 minutes before serving.
Pasta with Tomato Sauce Mozzarella and Basil
This is my daughter’s all time favorite pasta dish- works for me as it is super easy to make. The key is to make your own tomato sauce with fresh cherry tomatoes. Try this for meatless Monday!
- 4 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
Add the tomatoes, oil and salt to a saucepan and cook on medium low heat with lid on for 30 minutes or till the tomatoes are soft and mushy. Transfer to a food mill or processor. Keep the sauce aside.
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 large shallots, chopped
- 4 garlic cloves, chopped
- ½ pound any pasta, cooked al dente with ½ cup pasta water set aside
- 1 cup fresh basil, shredded
- 1 cup fresh mozzarella, roughly chopped
- Salt
Heat a wide frying pan with the butter and olive oil. Add the shallots and garlic and sauté on medium low heat for 5 to 7 minutes. Add the sauce and salt to taste. Simmer on low heat for about 10 minutes. Add the cooked pasta, pasta water, basil and the fresh mozzarella. Mix well and cook till the cheese melts about half way. Taste for seasonings and serve immediately.
Taco Night- Roasted Salsa
You got to have excellent salsa if you are going to have an amazing taco night.. this is a yummy roasted salsa to enjoy either with tortilla chips or over your delicious tacos.. I have used similar spices in this sauce as the meat- ground coriander and ancho chili powder…
- 2 cups cherry tomatoes
- Drizzle of olive oil
- Salt
Preheat oven to 400 degrees F.
Transfer the tomatoes to a lined cookie sheet. Add the olive oil and salt, mix well and roast for 30 minutes. Take out and put through a food mill. Keep aside. If you don’t have a food mill, process the tomatoes in a food processor.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 2 teaspoons ancho chili powder
- 1 to 2 teaspoons salt
- ½ cup cilantro, chopped
- Juice of half a lemon
Heat a frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the coriander, ancho chili powder and salt. Saute for another 2 to 3 minutes and add to the tomato sauce. Add lemon juice and cilantro. Check for seasonings and let cool. Serve with tacos.
Roasted Cream of Tomato Soup with Basil
This is a quick, delicious soup to make in this weather. Don’t buy the canned variety- this is much better and yummier… Wait till you see what I served with the soup.. yup, grilled cheese sandwiches- a kicked up version!
- 2 cups cherry tomatoes
- Drizzle of extra virgin olive oil
- Salt
- 3 garlic cloves, skin on
- 1 large yellow onion, skin on, cut in half
Preheat oven to 400 degrees F.
Place the tomatoes, garlic and onion onto a lined cookie sheet. Drizzle olive oil and salt. Mix well and roast in oven for 40 minutes. Take out of the oven and let cool.
- 1 28 ounces San Marzano tomatoes
- 1 cup chicken or vegetable broth
- 1 cup basil
- ½ cup half and half
- Salt
Transfer the roasted vegetables, canned tomatoes, broth and basil to a powerful blender. Blend till a smooth consistency is reached. Take out of the blender and transfer to a saucepan. Bring to a boil and simmer with lid closed for 20 minutes. Take the lid off and check for seasoning and add salt. Turn heat off and add half and half. Check for seasonings and serve warm.
Ricotta and Spinach Dumplings with Sausage & Cherry Tomatoes
What do you do with leftover dumplings?? You cook them with chicken sausage, add basil, some roasted cherry tomatoes and make a delicious dish!
- 2 cups cherry tomatoes
- 1 tablespoon extra virgin olive oil
- Salt
Preheat oven to 375 degrees F.
Transfer the tomatoes to a lined cookie sheet. Add the oil and salt, mix well and roast in oven for 40 minutes. Take out and let cool.
- 2 tablespoon extra virgin olive oil
- 4 to 5 chicken sausage links, sliced
- 1 medium yellow onion, chopped
- 2 garlic cloves, grated
- 4 to 5 leftover dumplings with sauce
- Salt
- 1 cup fresh basil, torn
Heat a frying pan with the oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the sausage and brown on medium high heat for 3 to 4 minutes. Add the tomatoes and sauté for another 2 to 3 minutes. Add the dumplings with the sauce and simmer, covered for 10 minutes. Check for seasonings and top with fresh basil.
Grilled Ancho Chili Tomato Salsa
The best salsa you will ever have…
- 4 cups cherry tomatoes
- Drizzle of olive oil
- Sprinkle of salt
Mix the tomatoes with the oil and salt in a bowl. Grill the tomatoes in a grilling pan on medium heat for about 30 minutes till tomatoes are soft. Process the tomatoes in a food processor till smooth. Pour into a serving bowl and cool off.
- ½ cup cilantro, chopped
- Juice of 1 to 2 lemons
- 2 teaspoons salt or to taste
- 2 teaspoons ancho chili powder
Add the cilantro, lemon juice, salt and ancho chili powder to the tomato sauce. Mix well and check for seasonings. Serve with tortilla chips or as a sauce for steak, chicken or fish.
Mango and Red Pepper Salsa
It is summer and time for grilling… I am always looking for delicious sauces and salads to pair with my grilled meats. Here is a delicious, easy mango salsa…perfect with chicken, shrimp or beef… or just with some tortilla chips..
- 1 large or two medium mangos, peeled and chopped
- 3 green onions, chopped
- 1 cup cherry tomatoes, chopped
- ½ large red pepper, chopped
- ½ cup cilantro, chopped
- Juice of 1 to 2 lemons
- 1 teaspoon honey
- 1 teaspoon chipotle pepper
- 2 teaspoons salt
Transfer all the ingredients in a serving bowl. Mix well and serve.