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Search results for: Tomatoes
Found 728 items, now showing 1 - 10
Found 728 items, now showing 1 - 10
Penne With Roasted Eggplant ( 7 occurrences )
Makes 4 servings • 1 to 1-*1/2 lbs. eggplant • Salt and freshly ground pepper • 5 T olive oil • 1 can (28 oz.) crushed tomatoes or 6 medium tomatoes • 5 cloves garlic, minced (about 2-*1/2 tsp.) • 1 lb penne or other pasta • 4 to 8 oz. mozzarella cheese, grated (1 to 2 C) • 1 C freshly grated Parmesan cheese
Makes 4 servings • 1 to 1-*1/2 lbs. eggplant • Salt and freshly ground pepper • 5 T olive oil • 1 can (28 oz.) crushed tomatoes or 6 medium tomatoes • 5 cloves garlic, minced (about 2-*1/2 tsp.) • 1 lb penne or other pasta • 4 to 8 oz. mozzarella cheese, grated (1 to 2 C) • 1 C freshly grated Parmesan cheese
Creamy Pasta with Chicken & Sun-Dried Tomatoes [Festival] ( 7 occurrences )
4 • 3 large garlic cloves, minced • 14 oz. jar sun-dried tomatoes in oil • 1 pound boneless skinless chicken breasts, cut into 1 inch cubes or larger • kosher salt • paprika • 1 cup heavy whipping cream • 1 cup shredded mozzarella • 1/4 cup freshly grated parmesan, plus more for serving with the pasta • 8 ounce penne pasta • 1 tablespoon Italian seasoning • 1/4 teaspoon crushed red pepper flakes, or more, to taste • Fresh Italian Parsley chopped fine for garnish
4 • 3 large garlic cloves, minced • 14 oz. jar sun-dried tomatoes in oil • 1 pound boneless skinless chicken breasts, cut into 1 inch cubes or larger • kosher salt • paprika • 1 cup heavy whipping cream • 1 cup shredded mozzarella • 1/4 cup freshly grated parmesan, plus more for serving with the pasta • 8 ounce penne pasta • 1 tablespoon Italian seasoning • 1/4 teaspoon crushed red pepper flakes, or more, to taste • Fresh Italian Parsley chopped fine for garnish
Grilled Tomato and Red Bell Pepper Soup ( 7 occurrences )
Makes 4 servings • 3 lbs large firm, ripe tomatoes, halved • 1 red onion, peeled quartered • 1/4 C olive oil • Salt • Freshly ground black pepper • 1 large red bell pepper • 6 thin slices pancetta or bacon • 2 tsp. minced garlic • 2 C chicken stock or canned low-sodium chicken broth • 1 T apple cider vinegar • 1 T sugar • 1/2 C heavy cream • 2 T finely chopped fresh basil leaves
Makes 4 servings • 3 lbs large firm, ripe tomatoes, halved • 1 red onion, peeled quartered • 1/4 C olive oil • Salt • Freshly ground black pepper • 1 large red bell pepper • 6 thin slices pancetta or bacon • 2 tsp. minced garlic • 2 C chicken stock or canned low-sodium chicken broth • 1 T apple cider vinegar • 1 T sugar • 1/2 C heavy cream • 2 T finely chopped fresh basil leaves
Grilled Tomato and Red Bell Pepper Soup ( 7 occurrences )
Makes 4 servings • 3 pounds large firm, ripe tomatoes, halved • 1 red onion, peeled quartered • 1/4 cup olive oil • Salt • Freshly ground black pepper • 1 large red bell pepper • 6 thin slices pancetta or bacon • 2 teaspoons minced garlic • 2 cups chicken stock or canned low-sodium chicken broth • 1 tablespoon apple cider vinegar • 1 tablespoon sugar • 1/2 cup heavy cream • 2 tablespoons finely chopped fresh basil leaves
Makes 4 servings • 3 pounds large firm, ripe tomatoes, halved • 1 red onion, peeled quartered • 1/4 cup olive oil • Salt • Freshly ground black pepper • 1 large red bell pepper • 6 thin slices pancetta or bacon • 2 teaspoons minced garlic • 2 cups chicken stock or canned low-sodium chicken broth • 1 tablespoon apple cider vinegar • 1 tablespoon sugar • 1/2 cup heavy cream • 2 tablespoons finely chopped fresh basil leaves
Roasted Cherry Tomatoes with Angel Hair Pasta ( 7 occurrences )
Makes 4 to 6 servings • 1 pound red cherry tomatoes, halved • 1 pound yellow cherry tomatoes • 1/2 pound small green heirloom tomatoes, quartered • 1/4 cup olive oil • 3 tablespoons slivered garlic • 1 tablespoon balsamic vinegar • 3/4 teaspoon salt • 1/2 teaspoon red pepper flakes • 1/2 teaspoon ground black pepper • 1/4 cup chiffonade fresh basil leaves • 2 tablespoons chopped fresh parsley leaves • 1 teaspoon minced fresh oregano leaves • 1 pound angel hair pasta • 2 tablespoons extra-virgin olive oil • 8 ounces whole-milk ricotta salata, crumbled • 1/2 cup toasted pine nuts • 1/2 cup grated Pecorino • Additional chopped fresh herbs, garnish • Hot French or Italian bread, accompaniment
Makes 4 to 6 servings • 1 pound red cherry tomatoes, halved • 1 pound yellow cherry tomatoes • 1/2 pound small green heirloom tomatoes, quartered • 1/4 cup olive oil • 3 tablespoons slivered garlic • 1 tablespoon balsamic vinegar • 3/4 teaspoon salt • 1/2 teaspoon red pepper flakes • 1/2 teaspoon ground black pepper • 1/4 cup chiffonade fresh basil leaves • 2 tablespoons chopped fresh parsley leaves • 1 teaspoon minced fresh oregano leaves • 1 pound angel hair pasta • 2 tablespoons extra-virgin olive oil • 8 ounces whole-milk ricotta salata, crumbled • 1/2 cup toasted pine nuts • 1/2 cup grated Pecorino • Additional chopped fresh herbs, garnish • Hot French or Italian bread, accompaniment
Broiled Tomatoes ( 7 occurrences )
Makes 6 Servings • 3 large salad tomatoes, stems removed, rinsed and dried • 3 large garlic cloves, cut lengthwise into slivers • 2 teaspoons dried rosemary leaves • Freshly ground black pepper • ½ teaspoon kosher salt • ¼ cup olive oil
Makes 6 Servings • 3 large salad tomatoes, stems removed, rinsed and dried • 3 large garlic cloves, cut lengthwise into slivers • 2 teaspoons dried rosemary leaves • Freshly ground black pepper • ½ teaspoon kosher salt • ¼ cup olive oil
Mexican Stuffed Tomatoes ( 6 occurrences )
4 • 5 red tomatoes • Salt and pepper • 2 jarred pimentos, drained and chopped • 1/4 red onion, chopped • 1/2 zucchini, 1/4-inch dice • 1 jalapeno pepper, seeded and finely chopped • 1/2 lemon, juiced • 1/2 teaspoons dried oregano, crushed in palm of your hand • 2 tablespoons fresh cilantro, chopped • 2 tablespoons dried bread crumbs • 2 tablespoons extra-virgin olive oil
4 • 5 red tomatoes • Salt and pepper • 2 jarred pimentos, drained and chopped • 1/4 red onion, chopped • 1/2 zucchini, 1/4-inch dice • 1 jalapeno pepper, seeded and finely chopped • 1/2 lemon, juiced • 1/2 teaspoons dried oregano, crushed in palm of your hand • 2 tablespoons fresh cilantro, chopped • 2 tablespoons dried bread crumbs • 2 tablespoons extra-virgin olive oil
Broiled Salmon and Tomatoes ( 6 occurrences )
SERVES 4 • 4 (6-ounce) pieces of skinless salmon fillet • 4 tomatoes, cut in half, crosswise • ½ teaspoon paprika • 2 tablespoons olive oil • ¾ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 4 garlic cloves, sliced • 8 sprigs fresh thyme
SERVES 4 • 4 (6-ounce) pieces of skinless salmon fillet • 4 tomatoes, cut in half, crosswise • ½ teaspoon paprika • 2 tablespoons olive oil • ¾ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 4 garlic cloves, sliced • 8 sprigs fresh thyme
Basil-Mozzarella Stuffed Cherry Tomatoes ( 6 occurrences )
YIELDS 3 1/2 DOZEN • 1 pint cherry tomatoes, halved • ½ pound fresh mozzarella cheese, sliced • 8 fresh basil leaves • 1 garlic clove, minced • 3 tablespoons heavy whipping cream • 1 tablespoon balsamic vinegar
YIELDS 3 1/2 DOZEN • 1 pint cherry tomatoes, halved • ½ pound fresh mozzarella cheese, sliced • 8 fresh basil leaves • 1 garlic clove, minced • 3 tablespoons heavy whipping cream • 1 tablespoon balsamic vinegar
Cheesy Tomato Pie ( 6 occurrences )
6 • 1 cup grated cheddar cheese • Salt, to taste • 1/2 cup chopped red onion • 2 tablespoons grated Parmesan cheese • 1 prebaked deep dish pie shell, 9-inch • Pepper, to taste • 10 basil leaves, chopped • 3/4 cup Greek yogurt • 1 cup grated mozzarella cheese • 5 Roma tomatoes, peeled and sliced
6 • 1 cup grated cheddar cheese • Salt, to taste • 1/2 cup chopped red onion • 2 tablespoons grated Parmesan cheese • 1 prebaked deep dish pie shell, 9-inch • Pepper, to taste • 10 basil leaves, chopped • 3/4 cup Greek yogurt • 1 cup grated mozzarella cheese • 5 Roma tomatoes, peeled and sliced
