Roasted Roma tomatoes (Deb)

 

Roasted tomatoes for pasta (Deb)

 

Tarragon tomato salsa (Deb)

 

Marinara sauce (Deb)

 

Tomato pasta sauce (Deb)

 

Tomato sauce (Deb)

 

Mom's Recipe - Bruschetta

8 oz cream cheese

1/2 cup mayo

Spread on a baguette

2 large garlic cloves

salt and pepper

1/3 cup olive oil

6-8 tomatoes

1 1/2 tsp basil

1/2 tsp basil

Spread on the cream cheese layer

Sprinkle with parmesan and mozzarella. Broil. 

Family favourite. Also good on a Pilsbury Crescent Roll base. 

Mom's Recipe - Stuffed Jalapeno Pitas

1 package mini pitas, cut in half

1/4 cup margarine

1/2 cup onion, finely diced

1 pkg cream cheese

8 strips bacon

1 medium tomato, seeded and diced

1 jalapeno, finely diced - to taste

Cook onion in margarine in the microwave. Add cream cheese and zap until creamy. Add the rest, stir - stuff pita halves. Warm in oven to serve.

Auntie Shelley makes these the best. Their Splurge club loved them and now my Splurge club loves them too. Family favourite. 

Roasted Tomato & Basil Soup

• 
  
• 3 lbs tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp salt
• 1 1/2 tsp ground black pepper
• 1 chopped yellow onion
• 6 garlic cloves, minced
• 2 tbsp butter
• sprinkle of Cayenne
• 1 can of crushed tomatoes
• 4 cups fresh basil leaves, packed (I couldn't find that much basil)
• 1 tsp fresh thyme leaves
• 3 cups chicken stock
• 3/4 cup fat free cottage cheese, blended till smooth

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and cayenne for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend up and stir in cottage cheese. Serve with  dollop of sour cream. 

Recipe adapted from The Barefoot Contessa

Tomato, Rocket, Mozzarella Summer Salad

I was watching the Food Network and they had the most amazing sald ever on there. All I can think about is the colour of the tomatoes and how perfect it would be to eat on a patio in the sun!
Ripe vine tomatoes, sliced
chopped raw garlic
sea salt
fresh buffalo mozzarella, ripped into chunks
rocket / arugula
fresh basil
freshly grated parmesan
salt and pepper
drizzle of olive oil and balsamic vinegar

Summertime heaven!

Rocket is impossible to find in this city. I had to use mixed field greens that included it!

Tomato, Leek & Sweet Potato Soup

Tonight I had a hankering without a recipe. And you know that those must be honoured so...

1 tbsp butter
1 small leek, green only
crushed garlic
1/2 large sweet potato
4 small tomatoes, seeded and diced
some chicken or veg broth
1 small can tomato paste
2 1/2 tbsp fat free cream cheese

Cook the leeks and garlic in the butter until it smells fabulous. Add tomatoes & sweet potatoes. I added some rosemary and basil at this point too. Add stock. Let boil until potatoes are tender. Let cool slightly and then blend up in batches. Return to pot and add cream cheese and tomato paste.
Serve with dollop of sour cream, salt and pepper and freshly grated parmesan cheese.

I love what can be whipped up with what's in my fridge!

Tomato & Cheese-Stuffed Zucchini

2 zucchini
1/2 tsp garlic powder
1 tbsp olive oil
1/2 small onion, diced
1 small Roma tomato, seeded and diced
1/2 tsp each salt and pepper
1 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme
1/3 cup grated cheddar cheese

Preheat oven to 350F. Trim ends and cut zucchini lengthwise in half. Scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder, set aside.
Heat oil in skillet set on med-high. Add onion and saute until translucent. Stir in chopped zucchini, tomato, salt, pepper. Cook a few mins and then add the herbs.
Spoon mixture evenly into zucchini and sprinkle cheese on top. Bake for 20 mins.

Tomato & Cheese Pie

1 15oz package part-skimmed ricotta cheese

4 lg eggs

¼ cup grated Parmesan cheese

¾ tsp salt

1/8 tsp ground black pepper

¼ cup 1% milk

1 tbsp cornstarch

1 Cup packed fresh basil leaves, chopped

1 lb ripe tomatoes (3 med) thinly sliced

375 F. Beat cheese, eggs, salt, pepper with fork until blended. Stir milk and cornstarch till smooth, whisk into cheese. Stir in basil. Pour into 9 inch glass pie plate. Arrange tomatoes on top. Sprinkle with salt and pepper.