fresh tomato recipe

Enjoy the flavors of summer in this delicious, simple, 7-ingredient TOMATO BASIL GARLIC BUTTER SAUCE. It’s so easy to make and cooks in under 7 minutes! Add it to your favorite pasta or serve it with fish or chicken.

Tomato Basil Garlic Butter Sauce

cherry tomatoes, preferably organic cherry tomatoes

basil leaves (about 20 leaves)

Zest of lemon, preferably organic

lemon juice,

garlic cloves,

tbsp butter, preferably grass-fed butter

sea salt - or

black pepper

Give the cherry tomatoes, fresh basil leaves and...

Give the cherry tomatoes, fresh basil leaves and lemon a quick wash, then dry them before prepping them.

Grab a cutting board and a sharp knife...

Grab a cutting board and a sharp knife and prep the cherry tomatoes by slicing them in half and set aside. Then finely mince the garlic - you can do this with a chef’s knife or use a coarse microplane grater and set aside. Next, use a microplane or fine grater and zest the lemon - only zest the yellow part of the lemon peel, not the inner white pith and set aside. Then cut the lemon in half and squeeze a few teaspoons of juice into a small bowl and set aside.

In a medium saucepan over low heat, add...

In a medium saucepan over low heat, add the butter and allow to melt - this should take about 1 minute. Once the butter has melted, increase the heat to medium and add the tomatoes, garlic, lemon zest and lemon juice. Cook for about 5 minutes, just until the cherry tomatoes start to break down. Then add the whole basil leaves to the sauce and give it several stirs until the basil leaves have slightly wilted into the sauce.

At this point you can remove the sauce...

At this point you can remove the sauce from the heat and season with sea salt and optional freshly ground pepper. Stir and serve immediately.

A rustic Tomato Rosemary Bacon Tart made with fresh tomatoes, fresh rosemary, crispy bacon, and cheese. Use store bought or homemade pie crust for the tart crust.

Rustic Tomato Rosemary Bacon Tart

tomatoes

9 inch pie crust (homemade or store-bought)

cheddar cheese

Mexican blend or Colby Jack cheese

Parmesan cheese

crispy bacon (roughly chopped and divided)

olive oil

garlic (minced)

rosemary (minced finely)

salt and pepper

Preheat

Roll Out

Brush

Arrange

Place the pie crust in the pan and trim edges.

Brush pie crust with olive oil, prick with a fork and pre-bake in a 375-degree oven for 10 minutes.

Cool

Remove the pie crust from the oven and set aside.

Toss

Toss all the cheeses together in a bowl. Remove 1/4 cup and set aside.

Mix minced garlic and rosemary with 2 tablespoons olive oil.

Brush the pre-baked pie crust with some of the olive oil and herbs.

Sprinkle

Sprinkle the cheese over the bottom of the pie crust.

Sprinkle half the bacon pieces over the cheese.

Slice

Slice the tomatoes about a quarter-inch thick and arrange over the cheese.

Brush the tomato slices with the remaining olive oil and herbs.

Top the tomato slices with the remaining bacon and cheese.

Bake

Rest

Let tart rest for 10 minutes before slicing.


 	This simple pizza recipe used oven roasted tomatoes instead of pizza sauce!


Roasted Tomato Basil Pizza

salt

Italian seasoning

store bought pizza crust (11 ounce thin crust)

mozzarella cheese, shredded

Monterey Jack cheese, shredded

parmesan cheese

basil,

Slice the tomatoes into 1/8 thick slices and place on baking sheet sprayed with non-stick spray.

Season the tomatoes with salt, Italian seasoning pepper and olive oil and bake at 450 degrees for 20 minutes.

Lower the oven to 425 degrees, then spread out the pizza crust out onto a clean baking sheet spreading to the edges as much as possible. Poke holes with a fork along the top of the crust so it doesn&#8217;t bubble up.

Bake the crust for 8 minutes then remove from the oven and top with the three types of cheese and the roasted tomatoes.

Place the pizza back in the oven and bake until the cheese is melted, about 7-8 minutes.

Garnish with more parmesan cheese and fresh basil.

This fast and fresh tomato sauce (alla checca) is the easiest! Made simply with ripe tomatoes, basil and garlic — it&#039;s the BEST sauce for all types of pasta, as a bruschetta topping and to go with grilled fish or chicken.

No-Cook Fresh Tomato Sauce

garlic clove

extra virgin olive oil

basil leaves

Slice the tomatoes into ½-inch chunks. If you&#39;re using cherry tomatoes, slice them in half. Put the tomatoes in a large bowl.

Grate the garlic clove over the tomatoes. If you don&#39;t have a rasp grater, chop the garlic very finely with a chef&#39;s knife.

Pour the olive oil over the tomatoes and sprinkle with the salt. Stir to combine and then add the basil.

Add hot cooked pasta to the bowl and toss. Serve immediately or at room temperature.

https://content.jwplatform.com/videos/4rhWc1uq.mp4

This fast and fresh tomato sauce is the easiest! Made simply with ripe tomatoes, basil and garlic, it's the BEST summer-inspired sauce for all types of pasta.

Fresh Tomato Basil Sauce

Cauliflower Parmesan is a veggie-forward twist on the Italian-American classic, chicken parmesan. Layered with marinara, seasoned breadcrumbs, juicy tomatoes, and melty mozzarella, it makes a gorgeous vegetarian main or side dish.

Cauliflower Parmesan

cauliflower

Kosher salt

eggs

plain Greek yogurt

oregano, (divided)

breadcrumbs (or gluten-free breadcrumbs)

tomato sauce (or jarred marinara sauce)

mozzarella

Get ready. Heat the oven to 350°F and arrange a rack in the center. Remove the outer leaves from cauliflower and trim the stem. Slice the cauliflower head through the core into 1/2-inch thick slices. Season generously with kosher salt and black pepper on both sides. 

Prepare the batter and breadcrumb topping. In a large shallow bowl, whisk together the eggs, Greek yogurt, 1 teaspoon oregano, and a big pinch of salt and pepper. In a second shallow bowl, mix the breadcrumbs, grated parmesan, and remaining oregano.

Bread the cauliflower. Dip the cauliflower slices in the egg and yogurt mixture and then the breadcrumbs one by one, making sure to coat each on both sides.

Fry the cauliflower. Line a large baking sheet with foil and set it near the stove. In a nonstick skillet, heat olive oil over medium-high heat. When the oil shimmers, add the cauliflower to the pan in batches. Cook for about 5 minutes or so on one side, then turn over and cook another 4 to 5 minutes on the other side or until golden brown and crispy. As they are ready, transfer the cauliflower to the prepared baking sheet. Repeat with remaining cauliflower.

Assemble the Cauliflower Parmesan. Spread a bit of the red sauce on top of each cauliflower steak, then sprinkle with the parmesan and breadcrumb mixture. Finally, top each cauliflower steak with 2 to 3 slices of mozzarella and add 2 to 3 slices of tomato (however many you need to cover the top). Drizzle with a little olive oil.

Bake the Cauliflower Parmesan. Place the cauliflower on the middle rack and bake until the cheese has bubbled and melted, for about 10 to 15 minutes. If you like, switch the oven to broil and broil very briefly to give the cheese more color. Rest for a couple minutes before serving.

Your receipes are amazing. Colourful, healthy,filling and absolutely yummy.

Thank you.
Xx

Top 5 fresh tomato recipe recipes from across the web

The most viewed fresh tomato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato Basil Garlic Butter Sauce

Rustic Tomato Rosemary Bacon Tart

Roasted Tomato Basil Pizza

No-Cook Fresh Tomato Sauce

Cauliflower Parmesan

Top 5 fresh tomato recipe recipes from across the web

The most viewed fresh tomato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Basil Garlic Butter Sauce

Rustic Tomato Rosemary Bacon Tart

Roasted Tomato Basil Pizza

No-Cook Fresh Tomato Sauce

Cauliflower Parmesan

The most viewed fresh tomato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine