Just for me simple yummys, are wrap
the tomato and basil leaf in the slice of mozzarella eat while assembling or put tooth pic in to hold them together
Caprese Sandwich If your child isn't afraid to try new things, put together a colorful caprese lunch, with slices of mozzarella cheese and
tomatoes and a basil leaf.
Alternate the cheese,
tomato and basil leaves.
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
I made them the other day with a tablespoon of
tomato puree, a few sun - dried
tomatoes and some fresh
basil leaves, which was delicious!
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
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.
Ingredients 2 cloves garlic 3 scallions, white
and light green part, cut in 1» pieces 5 medium vine - ripened
tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small)
basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled
and cut in half Olive oil for drizzling
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.
Add in some juicy
tomato and fresh torn
basil leaves and you're good to go.
2 cups cherry or grape
tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12
basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt
and freshly ground pepper
Sun - dried
tomatoes, garlic, Parmesan cheese, fresh
basil leaves, pine nuts, some red pepper flakes,
and olive oil to hold it all together.
Meanwhile, peel the garlic, wash the
basil leaves and place it in the food processor along with the
tomatoes and the olive oil.
Stir in the
tomatoes, breaking them up with spoon then add the
basil leaves and simmer the sauce 20 minutes.
Top cheese with bacon, approximately 4
tomatoes and 2
basil leaves (if there are residual
tomato juices from the sheet pan you can drizzle over sandwiches).
There's something wonderful about the fresh ingredients, the contrasting textures of smooth
and creamy cheese, juicy
tomato and the slight crunch of the spicy
basil leaf.
To make the bruschetta, in a small bowl stir together the chopped
tomatoes, garlic, onions,
and basil leaves with a teaspoon of olive oil.
:) 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.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's
Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for g
Tomato Sauce (see recipe below) mixed with 2 Tbsp
tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for g
tomato paste 1 bunch
basil,
leaves only Salt
and pepper Zest of 1 lemon Mint
leaves for garnish
And it's really fun to have
tomatoes, chilies, all kind of herbs like
basil, mint, celery, parsley, curry
leaves directly from your very own garden!
Portobello mushroom cap is smothered in a yummy
tomato sauce
and topped with fresh mozarella cheese, fresh
basil leaves and fresh cherry
tomatoes, then baked in the oven until the mushroom becomes soft
and the cheese melts into a hot gooey deliciousness!
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 the tofu, oregano
and basil to the
tomato mixture
and leave to simmer for 5 minutes until the sauce thickens up a bit
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried
tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh
basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt
and freshly ground black pepper
,
tomatoes (this recipes uses canned
and can be enjoyed all year round), fresh mozzarella cheese,
and fresh
basil leaves.
Slice or tear the
basil leaves and add to the
tomatoes and cheese.
Layer the spinach, cheese,
tomatoes and basil over the open flank steak,
leaving about 1/2 to 3/4 of an inch uncovered around the edges.
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.
I love the combination of ripe plump
tomatoes, good quality mozzarella cheese
and fresh
basil leaves.
In a medium bowl gently toss together
tomatoes, salt, oregano, chopped fresh
basil leaves and olive oil.
Top with the
tomato slices
and sprinkle with Maldon salt
and basil leaves.
Add the crushed
tomatoes,
tomato sauce,
tomato paste,
basil, Italian seasoning, salt, sugar
and the bay
leaf to the onion mixture
and reduce heat to low to simmer.
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.
Top with
tomato sauce,
basil leaves, fish,
and more sauce.
dried parsley 1/2 cup fresh green
and red peppers 1 — 2 cups mushrooms, sliced 2 cups baby spinach
leaves 10 — 12
leaves of fresh
basil, chifonade 15 ounce can diced
tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
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.
1 tablespoon unsalted butter 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2 pounds / 32 oz / 910 g ripe
tomatoes a small handful of
basil leaves, slivered sea salt
and freshly ground pepper
Add the
tomatoes, salt, black pepper
and basil leaves and stir.
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced
and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint
leaves, chopped 1 bunch arugula, stems discarded
and leaves washed well, spun dry
and chopped 2 cups cherry or grape
tomatoes, halved 1/2 cup kalamata olives, pitted
and chopped 1 cup crumbled feta 1/4 cup fresh
basil, julienned
Bring the
tomato mixture to a low boil
and add the
basil, oregano, bay
leaf, parsley, rosemary, sugar, balsamic vinegar,
and 1 cup of the rich stock.
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled
and chopped 2 medium carrots, peeled
and chopped 2 large celery ribs, cleaned
and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced
tomatoes 1 tablespoon minced fresh flat
leaf parsley 2 teaspoons dried
basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt
and freshly ground black pepper to taste
Roly Poly offers sandwich options including unique
and original combinations such as the
basil cashew chicken sandwich, which combines fresh
basil chicken salad, crunchy cashews, green
leaf lettuce, roma plum
tomatoes, fresh sliced avocado, alfalfa sprouts
and Thai hot 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 POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed
tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt
and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone
basil leaves (thinly sliced, to serve)
ingredients SPAGHETTI POMODORO 1/4 cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled
tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole
basil leaves (to garnish) parmesan (to serve) Kosher salt
and freshly ground pepper (to taste) butcher's twine
Stir in crushed
tomatoes, broth, half
and half, sugar, Parmesan cheese, Worcestershire sauce, oregano, salt,
basil, bay
leaf and pepper.
What you need Ground beef Plain bread crumbs Milk Egg Parmesan cheese Parsley flakes Garlic powder Onion powder Salt Pepper White onion Crushed
tomatoes Olive oil Garlic Chicken broth Half
and Half Dried oregano Dried
basil Worcestershire sauce Sugar Bay
leaf Mozzarella cheese Garlic or Italian bread
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