My favorite tomato dish is this slow
cooker tomato basil parmesan soup!
Not exact matches
The sun dried
tomatoes simmer down when
cooked with the plum
tomatoes,
basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.
Slow
cooked in
tomato sauce and red wine, our braciole recipe is made with thin - sliced top round rolled around a filling of Genoa salami, fresh breadcrumbs, parsley,
basil and cheese.
Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with
tomato,
basil, mozzarella, zucchini, sauce, and
basil (if you have leftover
tomato or zucchini you can put it in the pan alongside the stacks to
cook in the
tomato sauce).
Next, I
cooked them in the creamy
tomato basil sauce for about 5 or 10 more minutes and they were done!
To make this wonderful lunch or snack, simply
cook up some fragrant Della Jasmine Rice with Roasted Garlic, then top with
cooked shredded chicken, cut up
tomatoes, fresh mozzarella, fresh
basil, and a little salt and pepper to taste.
Tomato basil gnocchi is little pillows of potato pasta cooked in a light tomato basil
Tomato basil gnocchi is little pillows of potato pasta
cooked in a light
tomato basil
tomato basil sauce.
FOR THE
BASIL - GARLIC OIL: While the tomatoes are cooking, make the basil - garlic
BASIL - GARLIC OIL: While the
tomatoes are
cooking, make the
basil - garlic
basil - garlic oil.
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum
tomatoes (or cherry
tomatoes) 3
cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped
basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
2 Cups
cooked farro 1/4 Cup
basil, chopped 2 Tablespoons extra virgin olive oil 4 Ounces mozzarella cheese, chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea salt 1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium
tomatoes, chopped
Stir in
tomatoes, 1 1/2 tablespoons parsley, oregano,
basil, salt, pepper and crushed red pepper;
cook for 5 minutes.
Meanwhile quinoa is
cooking cut mango, sun - dried
tomatoes, scallions,
basil and spinach into smaller pieces and add to a big bowl with drained chickpeas.
Add roma
tomatoes, chopped
basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and
cook on medium high heat about 3 minutes, until spinach wilts slightly.
Layer
tomatoes, cheese,
basil, and
cooked zucchini on a medium platter — either in a straight line or in a circle.
1 cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1 can Italian chopped
tomatoes with juice 2 cups whole wheat couscous,
cooked chopped
basil and pine nuts, optional
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of
cooked brown lentils 1 tin of chopped
tomatoes or Italian passata 3 tablespoons
tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry
basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until soft, about 10 minutes / Add chopped
tomatoes and
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot /
Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until beans are about halfway
cooked, about 20 minutes / Add potatoes and
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the
tomato soup base and add vegetables / Garnish with fresh
basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
Add a can of borlotti beans to a thick
tomato sauce (made with carrotsand celery as well as
tomato and onion), then some
cooked pasta, then some shredded
basil leaves and some grated parmesan.
I
cooked the
basil with the
tomato mixture I'm not eating bread so use portabello mushrooms instead of bread (I
cooked the mushrooms first a little iwth the
tomato than with the fish in the oven to dry it out a bit).
Barley
Tomato Salad 1 lb
tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry
tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry
tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry
tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and
cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice —
cooked according to package instructions, cooled assorted 3 - 5 heirloom
tomatoes — sliced 3 tablespoons chopped mint leaves handful
basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves + pinch red pepper flakes + 1
basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper +
cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1
basil sprig + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper +
cooked tortellini, for serving
cans whole plum
tomatoes * 2 cups
cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste *
Basil Pesto (1/2 cup lemon
basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano,
basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado slices
Tomato slices or salsa Romaine lettuce leaves
Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO
When the vegetables soften, add in a can of diced
tomatoes and a pinch of dried
basil and
cook a couple of minutes more.
All you need is to add cherry
tomatoes, bocconcini, fresh
basil and vinaigrette to the
cooked quinoa.
1 9 - ounce package refrigerated cheese tortellini,
cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots,
tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh
basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup
cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry
tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh
basil, chiffonaded
All you need is to add cherry
tomatoes, bocconcini and fresh
basil to the
cooked quinoa.
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small
basil sprig +
cooked fusilli, for serving + grated Pecorino Romano, for garnish
While
cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry
tomatoes, 12
basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.
Add
tomatoes and
basil, and
cook for another 10 minutes, or until all veggies are tender.
Add garlic,
tomato, cumin, and
basil, and
cook for another 2 - 3 minutes more.
3 - 4 cups
cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced
tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian papri
tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed
Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian papri
Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup
tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh
basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar
Stir in 1/4 cup
basil, crushed red pepper, and
tomatoes;
cook 1 minute.
In a blender container combine
cooked onion mixture,
tomatoes,
basil leaves, salt and 1 cup of the water.
For other meals, I
cook orzo separately and make a heartier dish or pasta salad, adding feta, tiny
tomatoes, celery or peas,
basil or parsley, and a vinaigrette.
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry
tomatoes, halved 2 Tbsp fresh
basil, chopped 2 oz feta, crumbled 1/2 C wheat berries,
cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to taste
Penne Pasta: Once you've found your favorite gluten - free pasta it's business as usual, and you can
cook up recipes like this
tomato, feta, and
basil pasta dish from our archives.
Add the peeled cherry or plum
tomatoes and the
tomato sauce, mix it well with the meat, add the thyme, rosemary and
basil and
cook it covered on medium heat for 25 minutes.
And with all that cheese and fresh
basil, even though my oldest child swears she does not eat
cooked tomatoes unless they are blended into
tomato sauce...
Marisa Moore, RD Yields 2 - 45 mins Prep Time Save Recipe Print Recipe Ingredients2 cups
cooked chickpeas, (1 15 oz can, rinsed and drained) 1
tomato, chopped and seeded1 clove garlic, minced1 tablespoon extra virgin olive oil1 / 2 lemon, juiced2 - 3 fresh
basil leaves, tornFresh cracked black pepper to tasteSalt to tasteInstructionsCombine all ingredients in your favorite bowl and... Read More»
One 28 - ounce can (796 - ml) diced
tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried
basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup
cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
An easy 30 - minute recipe of super-healthy, gluten - free dish made of chicken thighs with no bones and skin
cooked with sun - dried
tomatoes, asparagus, cherry
tomatoes in a delicious
basil pesto sauce.
I'd
cook the
tomato,
basil and mozzarella ravioli with peppers, sundried
tomatoes, onions, and provolone cheese.
Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado just before serving in place of the cucumber, use
cooked green beans instead of bell pepper, add halved cherry
tomatoes, or top with
basil ribbons.
12 cherry
tomatoes (mix of red and yellow), halved 2 peppers, diced 1 medium red onion, diced 1 cup cup
cooked quinoa 2 garlic cloves, minced Handful of fresh
basil 4 CHOC Chick Raw Cacao Butter beans
Ingredients: • 2 Greek Lifestyle Flatbread (Kontos Foods) • 1
cooked medium beet • 2 garlic cloves • 2 large Roma
tomatoes, sliced • 1/2 cup grape
tomatoes, halved • 1/2 cup Feta cheese, crumbled • 3 teaspoons Greek olive oil • 1 teaspoon dried oregano • 1 teaspoon dried
basil • Salt & Pepper, to taste • Fresh
basil, chopped Method: 1.
In a bowl, add mozzarella balls, cherry
tomatoes, chopped
basil, diced red onions, white cannellini beans, the
cooked pasta, and Genova Tuna in a convenient easy to open can.
The squid is
cooked quickly over high heat until tender before being tossed with some of the best of what's in season right now: colorful cherry
tomatoes,
basil, fresh chiles and spicy garlic.