Posts Tagged ‘tomatoes’

Avocado-Tomato Melt Sandwich

Avocado-Tomato Melt Sandwich


4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin*
1/4 cup grated parmesan cheese
Fresh ground black pepper


Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.

Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Recipe found here: Avocado-Tomato Melt Sandwich

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Welsh Rarebit Sauce with Egg and Tomato

Welsh Rarebit Sauce with Egg and Tomato

Welsh rarebit sauce (recipe at link)
Butter 1 Ounce
Cheddar Cheese 8 Ounce, grated
Milk 2 Tablespoon
Toast slices 4
8 thick slices tomato
Eggs 4 , boiled
Parsley sprig
Salt To Taste
Pepper To Taste

Prepare the Welsh rarebit sauce: melt the butter.

Add the grated cheese and the milk.

Stir over low heat until the cheese melts.

Season and adjust consistency with a little extra milk if necessary.

Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.

Heat through in a moderate oven (375°F – Gas Mark 4) or under the grill for a few minutes.

Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.

Pour over the Welsh rarebit sauce.

Garnish with a sprig of parsley.

NOTE Eggs can also be fried instead of hard boiled.

Recipe found here: Welsh Rarebit Sauce with Egg and Tomato

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Cheese Tortellini with Tomatoes and Corn

Cheese Tortellini with Tomatoes and Corn

9 oz. refrigerated cheese tortellini
3 1/3 cup(s) fresh corn
2 cup(s) grape tomatoes, quartered
1/4 cup(s) finely chopped onion
1 tsp. dried basil
2 Tbsp. grated Parmesan cheese
4 tsp. olive oil
1/4 tsp. garlic powder
1/8 tsp. pepper

Cooking Directions
In a Dutch oven, cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.

In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

Recipe found here: Cheese Tortellini with Tomatoes and Corn

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Pasta with Tomatoes and Mozzarella

Pasta with Tomatoes and Mozzarella

1 garlic clove, halved
2 pounds tomatoes, chopped
8 ounces fresh mozzarella, cut or torn into 1/2″ pieces
1/2 cup coarsely chopped fresh basil
1/2 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 pound medium shell-shaped or other short pasta

Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

Recipe found here: Pasta with Tomatoes and Mozzarella

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Tomato Tea Sandwiches

pumpernickel bread

Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.

Tips: Can add avocadoes or bacon for a fun variation. Or use a different variety of mayonnaise for a spicy change.

Recipe found here: Tomato Tea Sandwiches

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Caprese Panini

2 slices county-style bread 1/2 inch thick
olive oil, for brushing
1 tablespoon mayonnaise (or to taste)
2 slices mozzarella cheese
3 slices tomatoes
1 teaspoon balsamic vinegar
salt & freshly ground black pepper, to taste
2 fresh basil leaves

1 Preheat an electric panini maker according to the manufacturer’s instructions.

2 Brush one side of each bread slice with olive oil.

3 Lay the slices, oiled side down, on a clean work surface.

4 Spread the top of each slice with 1 Tbs mayonnaise.

5 Place the cheese on one slice and top with the tomato slices.

6 Drizzle with the vinegar and season with salt and pepper.

7 Top with the basil, then with the other bread slice, oiled side up.

8 Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

9 Transfer the sandwich to a cutting board and cut in half.

10 Serve immediately.

11 Serves 1.

If you do not have a panini press:
On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Recipe found here: Caprese Panini

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Ten-Minute Bruschetta

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
16 slices (1/2 inch thick) baguette (about 6 oz), toasted

In medium bowl, mix tomatoes, basil, olive oil and garlic.

Spoon mixture onto toasted bread slices. Serve immediately.

Recipe found here: Ten-Minute Bruschetta

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Stewed Tomatoes and Zucchini with Poached Eggs


3 Large zucchini (Romanesco or Grey zucchini are best), cut into 1 inch pieces
3 Ripe tomatoes, chopped
1 Large yellow onion, finely chopped
1 Cup Basil and mint, roughly chopped
1 Clove garlic, made into a paste
1/2 Cup extra virgin olive oil
8 Farm eggs
Sea salt and fresh pepper to taste


Step 1: In a large saucepan, place the zucchini, tomatoes, onion, herbs, garlic and olive oil (reserving about 2 tablespoons of the olive oil for later).

Step 2: Cook over a low flame for about 30 minutes, or until the zucchini is very tender.

Step 3: Add salt and pepper to taste.

Step 4: Add the eggs to the mixture, one at a time, by making a indentation with a spoon in the zucchini mixture and placing a raw egg in the indentation.

Step 5: Sprinkle some salt on each egg. Cover the pot.

Step 6: Cook for about 5 minutes or more if you don’t like your eggs runny.

Step 7: Serve immediately.

Recipe found here: Stewed Tomatoes and Zucchini with Poached Eggs

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baked chicken pastina

Italian Baked Chicken and Pastina


* 1 cup pastina pasta (or any small pasta)
* 2 tablespoons olive oil
* 1/2 cup cubed chicken breast (1-inch cubes)
* 1/2 cup diced onion (about 1/2 a small onion)
* 1 clove garlic, minced
* 1 (14.5-ounce) can diced tomatoes with juice
* 1 cup shredded mozzarella
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 tablespoon butter, plus more for buttering the baking dish


Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Recipe found here: Italian Baked Chicken and Pastina

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pasta salad

Pasta Salad

Pasta, your choice (ravioli, corkscrew, tortellini, etc.)

VEGETABLES (your choice, any or all) :
Fresh or marinated mushrooms
Marinated artichoke hearts
Black olives
Sweet pickles
Green onions
Red Bermuda onions
Snow peas
Red peppers, either fresh or roasted
Green beans
Small baby corn

MEATS (your choice) :
Salami, cut into thin strips
Ham, cubed into sm. pieces
Turkey or chicken, cubed into bite size pieces
Italian or your favorite kind of sausage, cooked and cut into sm. pieces

CHEESE (your choice) :
Swiss or Cheddar or Monterey Jack or whatever you like
1 bottle Ranch style creamy dressing or make your own from the dry packet
Parmesan cheese to taste (optional)

Cook your choice of pasta until al dente and drain. Put into a large bowl that will hold everything. Sprinkle on some Parmesan cheese and about half the bottle of Ranch-style dressing. Throw in a little mayonnaise (don’t you love the measurements!!) to your taste. Blanch in hot boiling water for 1 minute, all the fresh vegetables (such as snow peas or broccoli or green beans or asparagus) so that they have a beautiful green color. Combine all the other vegetables of your choice and mix them in with the pasta. Add the meat and/or cheese and mix again, trying not to mash up the pasta (use a gentle, folding motion).

Your end result is a pasta salad, served room temperature or cold, great for picnics and buffets, large crowds. Wonderful in the summertime when you don’t feel much like cooking.

By the way, you can add the entire bottle of Ranch-style dressing if you like, it all depends on how big of a salad you are making. What you don’t want is a soupy mess, so keep the proportions small enough so that you have a thick sauce-type consistency enrobing the pasta and vegetables.

I call this “clean-out-the-refrigerator” pasta salad, as it’s a great way to use up all those odds and ends that lurk about your refrigerator. You are limited only by your creativity in whatever combinations you choose!

Recipe found here: Pasta Salad

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