Serve alongside
chopped tomatoes and basil, drizzled with olive oil and balsamic.
Add
the chopped tomatoes and basil.
I also served this on top of parmesan couscous with
some chopped tomatoes and basil.
While the pasta is cooking, dice the chicken breast into bite sized chunks, and
chop the tomatoes and basil.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom
tomatoes — roughly
chopped 1 small bell pepper — seeded
and roughly
chopped 1 medium cucumber — peeled
and roughly
chopped 1/3 cup soft sun - dried
tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh
basil leaves, plus more for garnish
6 cups watermelon, seeded
and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size
tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled
and minced 1/2 chili pepper juice from 2 limes handfull of fresh
basil salt & black pepper
I love mine layered with
tomato puree,
chopped cherry
tomatoes and fresh
basil and then topped with artichoke hearts, black olives
and rocket (arugula).
can
tomato sauce,
chopped garlic, salt
and pepper, oregano,
basil a pinch of sugar
and crushed red pepper flakes.
I love to add some
chopped scallions, spirulina, cherry
tomatoes,
basil, cilantro, dill,
and if I'm really in the mood extra hot peppers,
and garlic.
Make ahead tip: roast vegetables
and nuts, make dressing,
chop basil and tomatoes and crumble or cut cheese a day or two before serving the pilaf.
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.
Roasted topped with parmesan & herbs, or
chopped with
basil and feta, or on pasta, or... BTW your
tomato cups look amazing!
A quick
and easy recipe of fresh corn grilled golden yellow,
chopped and tossed with sweet peppers, juicy
tomatoes, radish
and basil, then swirled with a lime vinaigrette.
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
Add
chopped shallot,
tomatoes,
basil, mozzarella, salt
and pepper
and stir to combine all ingredients.
Pour over the tin of
tomatoes,
chopped courgette,
chopped carrot,
chopped garlic,
basil, salt
and pepper
1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained
and chopped 1 lb vine - riped
tomatoes, destemmed
and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons
basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese
To make the bruschetta, in a small bowl stir together the
chopped tomatoes, garlic, onions,
and basil leaves with a teaspoon of olive oil.
Stew 12 ounces eggplant, peeled
and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion,
chopped 1 pound russet potatoes, peeled
and chopped into 1 / 2 - inch pieces 2 Tbsp
tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled
tomatoes, drained with juice reserved
and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded,
and cut into 1 / 2 - inch pieces 1 cup shredded fresh
basil
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade
basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella
and freshly grated Asiago, fontina,
and Parmesan Roma
tomatoes, thinly sliced salt
and freshly ground black pepper fresh
basil,
chopped for garnish
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion,
chopped 3 cloves garlic,
chopped extra virgin olive oil salt
and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon
basil 1 cup crushed
tomatoes 1/4 cup heavy cream grated pecorino romano cheese
My bread memory is warm, out of the oven, crusty artisan bread, grilled,
and rubbed with raw garlic
and topped with
chopped tomatoes and fresh
basil with a ball of fresh mozzarella cheese on the side.
Fresh
chopped tomatoes,
basil and onions, topped with mixture of shredded cheese
and mayonnaise, baked in a pie shell.
1 tbsp olive oil 1 onion, peeled
and chopped 3 cloves garlic, minced 2 carrots, peeled
and chopped 2 tsp dried
basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3
tomatoes,
chopped 2 cans white beans, drained
and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly
chopped 6 tsp
basil pesto
:) Linguine with porcini
and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly
chopped 1 large onion, roughly
chopped 200g button mushrooms 2 garlic cloves, roughly
chopped 2 tablespoons olive oil handful of fresh
basil leaves,
chopped 2 tablespoons fresh oregano leaves 1/2 cup
tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed
and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned
and cut into cubes half a yellow pepper, cleaned
and cuto into cubes 8 - 10 cherry
tomatoes, cleaned
and cut into quarters 1 carrot, cleaned
and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of fresh parsley, cleaned
and finely
chopped a handful of fresh
basil, cleaned
and finely
chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
(Just with a little olive oil
and s & p.) Those grilled veggies combined with sliced
tomatoes, fresh mozzarella
and Parm, bits of shaved garlic,
and chopped fresh
basil made for one stunning pizza.
COMBINE corn, grape
tomatoes, yellow
tomatoes,
chopped tomato, onion, mint,
basil, oil, vinegar, capers, salt,
and pepper in large bowl.
Cheesy
Tomato: Toss 1 c diced
tomatoes with 4 oz diced mozzarella cheese (about 3/4 c), 2 Tbsp
chopped basil,
and 1/4 tsp salt.
PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm onion,
chopped 4 cloves garlic, sliced 1/4 tsp red - pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed
and debearded 2 c halved cherry
tomatoes 1/4 c
chopped basil leaves 1.
Add canned
tomatoes and their liquid, 3 cups vegetable broth,
chopped basil, 1/2 teaspoon kosher salt
and 1/4 teaspoon fresh ground black pepper.
I make the parley, cilantro, mint,
basil, lemon juice
and evoo into a dressing in the Vitamix
and store the
chopped cauliflower,
tomatoes, red pepper separate.
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.
2 chicken breasts, rinsed, trimmed
and patted dry 1/4 cup all - purpose flour Salt
and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly
chopped 1 clove garlic, minced 1/4 cup sundried
tomatoes,
chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh
basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
Ingredients For the fava bean soup 700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled
and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry
tomato and basil relish 2 handfuls cherry
tomatoes, -LSB-...]
Sprinkle the
tomatoes, zucchini,
chopped onion,
basil,
and cheese evenly in the casserole dish or pie plate; set aside.
1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5
tomatoes, sliced 1/4 cup fresh
basil,
chopped (feel free to add more if you're a
basil lover) 2 cups shredded sharp cheddar cheese 1/2 cup shredded parmesan cheese 3/4 cup light mayonnaise 1 - 2 large garlic cloves, minced Salt
and pepper, to taste
In a medium bowl gently toss together
tomatoes, salt, oregano,
chopped fresh
basil leaves
and olive oil.
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
Chop fresh
tomatoes (grape, roma or cherry
tomatoes) remove seeds, toss with 1 teaspoon oregano, 1 teaspoon
basil (or even fresh) salt
and a tablespoon or 2 or olive oil.
Extra-virgin olive oil, 6 tablespoons Fresh
basil, 1/4 cup (1/3 oz / 10 g) minced Shallots, 1/4 cup (1 oz / 30 g) minced Balsamic vinegar, 2 tablespoons Heirloom
tomatoes, 10 oz (315 g), cored
and chopped (about 11/2 cups / 280 g) Kosher salt
and freshly ground pepper Small, slender Italian eggplants, 4 (about 8 oz / 250 g each) Fresh goat cheese, 3/4 cup (about 3 oz / 90 g) crumbled
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 divine.
can
tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried
basil or 1/3 c. fresh
chopped basil Salt
and Pepper Ok my beautiful vegetarians
and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh
tomatoes, coarsely
chopped / 2 C fresh ricotta mixed with 2 T each finely
chopped chives
and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
Menu Description: «
Chopped lettuce,
basil, salami, chilled roast turkey breast, diced
tomatoes and Mozzarella cheese tossed in our herb - mustard Parmesan vinaigrette topped with scallions.»
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.
Once farro has cooled, assemble your salad with
tomatoes, artichoke hearts,
chopped basil and cheese.
1/2 cup medium uncooked pasta shells 1 pound ground beef 1/2 cup
chopped onion 3 cans (14 1/2 ounces each) beef broth 1 package (16 ounces) frozen mixed vegetables 1 can (16 ounces) kidney beans, rinsed
and drained 1 can (14 1/2 ounces) diced
tomatoes, undrained 1 can (6 ounces)
tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried
basil 1/4 teaspoon pepper
These
tomatoes also have lots of garlic
and herbs in them, so if you are using
chopped raw
tomatoes (or your own plain defrosted garden
tomatoes), I would add a nice sized handful of
chopped herbs of your choice to this recipe:
basil, rosemary
and parsley will all work, or use a combination.