As a matter of fact I added
more tomatoes and basil too.
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
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom
tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed
basil leaves or
more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a
more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
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!
Then, just add some
tomato paste (which helps to thicken a bit
more)
and finish it off with salt, pepper
and fresh
basil.
Using a prepared
tomato basil sauce as a base makes this extra fast, while adding the bacon, shallots
and onions gives it
more flavor than you would find in most store - bought sauces.
It makes the whole delicious combination even
more appealing; The
tomatoes get sweeter, the subtle flavors of the mozzarella
and avocado are heightened,
and when the drizzle hits the
basil you will INSIST that you're eating bruschetta for dinner...
and there is absolutely nothing wrong with that.
It's a twist on a traditional
tomato basil soup, using roasted red pepper for a smokey flavor, a mix of dried herbs for a bit
more zing,
and quinoa for added thickness.
You can always add
more depending on your taste but a basic sauce needs just three things —
tomatoes,
basil and garlic.
Stir in mushrooms, garlic,
basil and sun - dried
tomatoes,
and sauté 2 to 3 minutes
more.
But this one is a little
more savory on the taste buds with goat cheese, sweet seasonal
tomatoes, greens, onion
and basil.
+ Spaghetti Pomodoro, spaghetti with fresh
tomato,
basil and garlic marinara sauce — 220 B + Classic Pad Thai (ask without eggs to replace tofu), rice noodles pan-fried with a tamarind sauce, peanuts, sprouts — 150 B + Almost Raw Pad Thai,
more healthful re-interpretation of this classic Thai dish made from raw papaya «noodles — 180 B + Khao Pad (ask without eggs to replace tofu), traditional wok - fried brown rice with market vegetables — 120 B
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
I used
more olives,
tomatoes and basil so it could be spooned over fish on the plate.
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.
I used a little
basil and a Japanese eggplant (since the size was
more compatible),
and I threw a little bit of the
tomato puree, garlic, onions
and herbs on top of the slices, as well.
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.
Top with
tomato sauce,
basil leaves, fish,
and more sauce.
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
ingredients FOR THE QUICK
TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled
and minced) 3 garlic cloves (peeled
and minced) 2 cans whole peeled
tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt
and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons
basil (chopped, plus
more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus
more for garnish) Kosher salt
and freshly ground black pepper (to taste)
When the vegetables soften, add in a can of diced
tomatoes and a pinch of dried
basil and cook a couple of minutes
more.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight
and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved
and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape
tomatoes, halved lengthwise 1/3 cup chopped fresh
basil leaves or parsley Whole fresh
basil leaves (for garnish)
Oven roasted salmon is tossed with nutty quinoa, ripe
tomatoes, fresh cucumbers,
basil and more.
Add garlic,
tomato, cumin,
and basil,
and cook for another 2 - 3 minutes
more.
Roasted salmon tossed with nutty quinoa, ripe
tomatoes, cucumbers, fresh
basil, balsamic vinegar
and more!
4 cups water 1 teaspoon salt (may need
more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried
tomatoes soaked until soft, drained,
and chopped 1 tablespoon fresh
basil, minced 1 tablespoon fresh parsley, minced
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
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1 medium
tomato, cored
and cut into quarters 1 small cucumber, peeled
and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large
basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or
more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the
tomato, two cucumber chunks, two avocado chunks,
and one
basil leaf.
ingredients SAUSAGE RAGU: 2 tablespoons olive oil 1 pound sweet Italian sausage (removed from casing) 1/2 yellow onion (peeled, small dice) 4 cloves garlic (peeled, minced) 1 cup San Marzano
tomatoes (chopped) 2 large fresh bay leaves Kosher salt
and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus
more to garnish) 2 tablespoons unsalted butter TO ASSEMBLE: 1 pound fresh mozzarella (grated) 1 cup fresh
basil leaves (thinly sliced)
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus
more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned
tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape
tomatoes (halved) store bought
basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh
basil (torn, to garnish) Kosher salt
and freshly ground black pepper (to taste)
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.
Add
tomato mixture, sugar snap peas
and spring onions, lemon juice, 1 1/2 cups
basil,
and 1 1/2 cups mint to pasta
and toss gently to combine (you don't want to break up the
tomatoes too much); season with salt, pepper,
and more lemon juice if desired.
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil
and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes
and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried
basil) 1/2 cup vermouth or dry white wine 14 - ounce diced
tomatoes (fire - roasted adds
more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4
tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped
tomatoes1 / 4 cup sliced
basil (about 8 leaves) * 2 cups grated cheese (combination of sharp cheddar
and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or
more to taste) of Frank's Hot Sauce (or Tabasco) Salt
and freshly ground black pepper
Get Caprese salad recipes
and ideas
and new twists on the
tomato, mozzarella
and basil salad like sliders, calzones
and more on Cooking Channel.
Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled
tomatoes (or about 4 pounds of fresh, ripe
tomatoes, that are blanched, peeled,
and chopped *) 3 bay leaves2 cups of chicken stock2
more Tbsp olive oil1 1/2 cups of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or
more to tasteFreshly grated Parmesan cheese
and chopped fresh
basil or parsley for garnish.
2 handfuls cherry
tomatoes, cleaned
and cut into halves or quarters extra virgin olive oil, to taste (
and some
more, to serve) whole salt, just enough to taste a large handful of fresh
basil, cleaned
and chopped
Stir in the
tomatoes,
basil, salt, pepper
and more oregano.
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly
and soaked in hot water for at least 10 minutes 1 cup each raw macadamia
and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits
and taste velvety) 1 cup of chopped sun - dried
tomatoes (this time I made an exception
and used
tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh
basil leaves — or
more to taste fresh red
and yellow
tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water
and oil with the Irish moss until very smooth.
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or
more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped
basil or 2 tablespoons of dried
basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled
and sliced 3 cups coarsely chopped
tomatoes 3 quarts cold water 5 whole black peppercorns
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed
and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded
and chopped 3 green onions — thinly sliced 1 cup
basil leaves, plus
more for garnish handful mint leaves — chopped 1 cup yellow cherry
tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
Then, layer on the flavor by topping with
tomatoes, kalamata olives,
more fresh
basil and a touch of olive oil.
1 medium red onion, very thinly sliced — preferably with a mandoline 2/3 cup red wine vinegar (or
more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can chickpeas, drained
and rinsed 2/3 cup chopped sun - dried
tomatoes (oil - packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored
and diced (about 1 1/2 cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons chopped fresh
basil 1/4 teaspoon salt, or
more to taste Freshly ground black pepper 1 lb.
Top with
tomatoes, ricotta, olives,
and more basil, then drizzle with
basil oil
and season with sea salt
and black pepper.
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.
Add sliced cherry
tomatoes and basil if you want something even
more savory.
Included are recipes for your favorite comfort foods like pasta, lasagna, risotto, calzones, sushi, clam chowder in a bread bowl, baked brie, chicken pot pie, chili cheese «fries»,
tomato basil sandwich wraps, pizza, tortillas,
and many
more.
Serve the chicken with the baked
tomatoes, juices from the bottom of the baking dish,
and more torn
basil leaves.
Ingredients: 2 cups raw walnuts or pecans (soaked) 2 cups raw sunflower seeds (soaked) 1 cup sun - dried
tomatoes (soaked) 1⁄2 cup each of
tomato, celery, red bell peppers (finely chopped) 1⁄2 cup ground flax seeds 1⁄4 cup each chopped fresh
basil and oregano 1 TBSP Coconut Aminos 2 tsp ground cumin 1 clove garlic, minced 2 TBSP organic olive... Read
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