Easy Bruschetta Recipe made with fresh ingredients. Perfect as a party appetizer
Serving Size: 24
Continue reading Easy Bruschetta →
Tag: tomatoes
Tomato, Cucumber, Avocado Salad
How To Make Quick and Easy Sheet Pan Nachos
Crispy, crunchy tortilla chips covered in gooey, melty cheese, spicy salsa, and creamy beans is the most underrated weeknight dinner out there. Yes, I’m talking about nachos — but not just any nachos. These restaurant-style sheet pan nachos have a secret sauce that coats each and every chip in spiced meat and cheese. This super-smart technique singlehandedly changes the game when it comes to nachos at home.
Serves 6 to 8
Ingredients
—————————————————————————————————————————-
Continue reading How To Make Quick and Easy Sheet Pan Nachos →
Chicken Chasseur
A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.
Total Time: 35 min
Servings: 4
Continue reading Chicken Chasseur →
Italian Bread & Tomato Soup (Ribollita)
Literally translated as reboiled, ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand. To keep it tasting like a ribollita, it’s best if you start with a base of onions, carrots, and celery and include some form of tomatoes (sauce, pureé, crushed, etc.) and bread.
This recipe calls for frozen spinach, but kale and Swiss chard would work as well. Tomato sauce, tomatoe puree, crushed tomatoes, and pretty much any other form of tomato would do. If you don’t have stale bread, put a few slices of fresh bread in a warm oven and let them dry out without toasting. Add as much bread to create the thickness you like. Try making it with enough bread so you can taste it in every bite.
Serves: 4 to 6
Continue reading Italian Bread & Tomato Soup (Ribollita) →
One-Pan Harvest Pasta
Chilled Buttermilk Soup with Tomato and Basil
When summer’s heat arrives, it’s hard to to think of preparing, much as less eating, hot food. We want something cool, quick and refreshing.
This soup couldn’t be simpler: just cold buttermilk, a couple of chopped tomatoes and some basil. It can even be made with pesto, if opening a jar sounds easier than snipping a few basil leaves. This is the essence of summer: simple, cooling and quite delicious!
serves 2
Continue reading Chilled Buttermilk Soup with Tomato and Basil →
Pasta with Fresh No-Cook Tomato Sauce
When you have fresh, seasonal tomatoes on hand, there’s no need to cook the bejesus out of them. In this tomato sauce recipe, sweet cherry tomatoes (use any fresh chopped tomatoes) are marinated with garlic, olive oil, fresh oregano, and parsley right on the counter. Then, they’re tossed with hot pasta and fresh goat cheese to create a creamy, tangy no-cook sauce. Serve a crisp salad on the side.
Total Time: 45 mins
Makes: 4 to 6 servings
Continue reading Pasta with Fresh No-Cook Tomato Sauce →
The Easiest Way to Preserve Tomatoes: Freeze Them!
Freeze those fresh tomatoes! And we don’t mean after you’ve worked all day in the kitchen stewing, saucing, canning, pasting, and general preserving. Nope! you can freeze those tomatoes right off the vine.
Skeptical? Well, the folks at thekitchn.com have tried it and here’s what they had to say:
Continue reading The Easiest Way to Preserve Tomatoes: Freeze Them! →
Grilled Pesto and Mozzarella Pizza
Authentic Italian-style pizzerias rely on scorching-hot wood-fired ovens to give pies their one-of-a-kind flavor and texture. Re-create that smoky, wood-fired flavor at home by cooking your pizza on the grill. The dough stays moist inside and char-grilled and crisp on the bottom, while the hot, bubbly cheese and toppings gain a distinct smoky essence.
TOTAL TIME: 30 min
PREP: 25 min
COOK: 5 min
LEVEL: Moderate
YIELD: 4 slices of pizza
SERVES: 4
Continue reading Grilled Pesto and Mozzarella Pizza →