Tomatoes And Basil Recipes

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Steps:

• 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 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes 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. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
• Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Steps:

• Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
• Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
• Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
• Tomatoes should get warm, but not cooked, about 5 minutes.
• When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

Steps:

• Whisk together chopped garlic, vinegar, salt, pepper, and basil.
• When combined slowly drizzle in oil.
• Add tomatoes and let sit for 20 minutes at room temp.
• Meanwhile back at the bat cave, toast the bread.
• This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a cookie sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
• Serve immediately.
• The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
• Enjoy!

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

Steps:

• Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375°F.
• Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
• In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
• In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
• Bake at 375°F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

Steps:

• Arrange tomato slices on a plate.
• Layer with basil leaves.
• Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

Steps:

• Heat oven to 140C/fan 120C/gas 1. Spread the tomato halves over 2 large baking trays, cut-side up. Season with salt and pepper, scatter with the herbes de Provence and drizzle with a little olive oil. Roast in the oven for about 3-4 hrs, or until semi-dried and intensely red. They should be dry in the middle and have a chewy texture - the best way to test is to try one. Place a small basil leaf or piece of torn basil on top of each tomato half for the final hour of cooking.
• Heat the oil and peppercorns in a saucepan. Pack into jars or heatproof containers (as before) and cover with the oil. Keep in the fridge for up to 1 week.