Tomatoes Mozzarella And Peppers Recipes

Steps:

• Marinate the mozzarella. In a plastic container with a lid add Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing and mini mozzarella balls. Seal and shake. Refrigerate at least 8 hours, shaking here and there, (if you remember.) Assemble the salad. In a large bowl add tomatoes and bell peppers. Using a slotted spoon transfer marinated mozzarella balls to the large bowl and toss everything together. If more dressing is needed, pour it from the container in which you marinated the mozzarella. Serve salad chilled or room temperature.

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Steps:

• Slice tomatoes about 1/2 inch thick and place on a serving dish.
• Sprinkle with salt and pepper.
• Slice the mozzarella about 1/4 inch thick, and place on top of the tomatoes.
• Arrange slices of roasted pepper over the cheese.
• Sprinkle with basil.
• (To get the basil"ribbons", stack the leaves, roll them up, and slice them across) Drizzle with olive oil and balsamic vinegar.

Steps:

• Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
• Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.

Steps:

• Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
• Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Drizzle the peppers with a little olive oil from the tomato jar, rub all over and season generously. Roast for 20 mins until softened and starting to char.
• Roughly chop the tomatoes and olives, then mix in a small bowl with 2 tbsp oil from the jar. Cut 4 anchovies lengthways, giving 8 thin strips, then add to the bowl along with the basil leaves. Season with black pepper. Keep the rest of the anchovies in an airtight container in the fridge for up to a week.
• Take the peppers out of the oven and turn the grill to High. Pour any juice out of the peppers, then spoon in a little of the olive mix. Snuggle a mozzarella half into each pepper and return to the roasting tin. Grill for about 3 mins until the top of the cheese has just softened, but not melted. Put the antipasti on a serving platter and add the peppers. Spoon over the rest of the olive mix and splash with a little balsamic vinegar. Enjoy with bread and a glass of wine.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.