Place tomatoes and basil in food processor and pulse a few times.
Not exact matches
Then, slice the
tomatoes into eighths
and the zucchini into thin half moons,
placing them into a sauce pan with a handful of torn of
basil leaves, the sun dried
tomatoes, jalapeño pepper, a drizzle of olive oil
and a sprinkling of salt.
Place your
tomatoes on top of the crackers, top with mini bocconcini, a drizzle of balsamic vinegar,
and finish with
basil leaves.
Spread over the dough the
tomato's sauce, powder with oregano,
place the
tomatos in slices, add salt
and the
basil leaves chopped or how you like,
and top with mozarella cheese.
-- Chop the
tomatoes, cheese,
and basil before
placing wontons in the oven
and toss together in a bowl.
Meanwhile, peel the garlic, wash the
basil leaves
and place it in the food processor along with the
tomatoes and the olive oil.
Once the fluffy chewing phase takes
place you taste tangy greens,
basil and onion
and then back to buttery
tomatoes and goat cheese.
Place a generous amount of pea shoots, fresh
basil and faux bacon in between the
tomato slices, alternating as desired.
As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in
place of currants, cucumbers in
place of zucchini, goat cheese (with sundried
tomatoes and chili flakes, from the local farmer's market) in
place of feta, a
basil / thyme / chive combo from my window box in
place of the dill
and green onions.
Place the chopped
tomatoes into a food processor along with the
basil, oregano,
and vegan parmesan.
Place the
tomatoes, olive oil, garlic cloves, red pepper flakes, sea salt
and basil into the large work bowl of your KitchenAid ® 11 - Cup Food Processor
and pulse on medium speed until ingredients are finely chopped.
Place corn, red onion, green
and red bell peppers,
tomato, garlic,
basil, oregano, red pepper sauce (optional), olive oil, lime juice
and rice wine vinegar in bowl.
1 (8 ounce) can
tomato sauce (without sugar) 1 (6 ounce) can
tomato paste 1 teaspoon dried oregano 1 teaspoon dried
basil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon ground sweet paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh cracked pepper to taste 2 Tablespoons olive oil 1 teaspoon white vinegar
Place all the ingredients in a medium sized bowl
and stir together.
Place cheese,
tomatoes,
and fresh
basil in three additional zip - top bags.
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.
10Coat the tops of the eggplant slices with some more
tomato sauce, then
place on a few
basil leaves
and the smoked mozzarella, distributing each evenly.
Print Red pepper pesto Ingredients 1 cup red peppers roasted
and peeled 5 - 6 leaves
basil 2 - 3 cloves garlic 3 - 4 pieces sun - dried
tomatoes previously soaked for minimum one hour salt to taste Instructions
Place all the ingredients in a high - speed blender
and process until the mixture -LSB-...]
Place California Avocados, grape
tomatoes, sweet corn kernels
and basil in a medium bowl.
Fresh Roma
Tomato Sauce:
Place Roma
tomatoes in food processor with
basil and a pinch of sea salt
and process until smooth.
-- Season with salt
and pepper
and drizzle with oil before
placing a
basil leaf on each
tomato (dip the
basil in oil first)
Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup
tomato -
basil sauce, remaining chard mixture, 1/3 cup mozzarella
and 1 Tbsp Romano cheese;
place remaining tortillas on top.
First,
place the vegetable broth in a large pot, then add in the diced
tomatoes,
basil, oregano, carrots, celery, onion, zucchini, green beans, garlic
and the bay leaf.
Chop the cherry
tomatoes in half
and place in an ovenproof dish with the torn
basil leaves.
Assemble each skewer by first folding up the prosciutto
and placing 1 sun dried
tomato, 1
basil leaf,
and 1 mozzarella ball on top.