Showing posts with label Roma Tomatoes. Show all posts
Showing posts with label Roma Tomatoes. Show all posts

Sunday, April 2, 2017

Bruschetta di Pomodoro / #SundaySupper

Recently I was introduced to a new pizza restaurant, not too far from my house. When it came time to order, I decided to try the bruschetta! I haven't had it in a long time, and wow, what a big treat it was! It was wonderful! I had forgotten how a good bruschetta could bring out all the flavor of the tomato. So, when I heard we were celebrating tomatoes today for #SundaySupper, I knew I would have to try and recreate that sensational dish! 
I got the look of the dish pretty well, but I did add onion to the bruschetta, mostly because I am an onion lover, and I think it tastes fantastic with tomatoes and garlic! Give it a try and let me know what you think!

Bruschetta di Pomodoro
(printable recipe at end of page)

1 Italian Cipollini Onion
5 Roma Tomatoes
3 pieces Sundried Tomatoes
6 Basil Leaves+3 Basil Leaves
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Minced Garlic
1 large Garlic Clove, chopped
1 large Garlic Clove, not chopped
Salt and Pepper
8 ounces Balsamic Vinegar
2-3 tablespoons Sugar
4+ slices of Focaccia Bread
1 large Garlic Clove, not chopped
8 ounces Fresh Mozzarella

Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin. 
Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. 
Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.

You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large  garlic to rub it all over one side of each bread slice.
Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice. 
Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!

Thank you for stopping by today! I am so glad you did!
Thank you also to Rini from Healing Tomato for hosting today's fun and tasty event! 
Continue to scroll down to find tasty tomato recipes from the #SundaySupper family.

 Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

print recipe

Bruschetta di Pomodora

INGREDIENTS:

  • 1 Italian Cipollini Onion
  • 5 Roma Tomatoes
  • 3 pieces Sundried Tomatoes
  • 6 Basil Leaves+3 Basil Leaves
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Minced Garlic
  • 1 large Garlic Clove, chopped
  • 1 large Garlic Clove, not chopped
  • Salt and Pepper
  • 8 ounces Balsamic Vinegar
  • 2-3 tablespoons Sugar
  • 4 slices of Focaccia Bread
  • 1 large Garlic Clove, not chopped
  • 8 ounces Fresh Mozzarella

INSTRUCTIONS:

  1. Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
  2. Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
  3. Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin.
  4. Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
  5. Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
  6. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  7. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
  8. Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large garlic to rub it all over one side of each bread slice.
  9. Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice.
  10. Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!
Created using The Recipes Generator

Friday, September 23, 2011

Tomato and Pesto Whole Grain Linguine

This weeks side dish is a simple pasta. It's healthy. It's delicious. It can be served hot or at room temperature. It really has no down side!!Oh, it's also pretty!
Tomato and Pesto Whole Grain Linguine
(adapted from BarillaUS.com)

Whole Grain Linguine
1/2 lb Roma Tomatoes
Salt ~to taste
Ground Pepper~to taste
2 cloves chopped Garlic
4 tablespoons Kraft Italian Five Cheese
4  tablespoons shelled Pistachios
1 teaspoon Dried Basil
10 Leaves Fresh Italian Parsley
1/2 teaspoon dried Oregano
1/2 cup Extra Virgin Olive Oil
 Chop the ends off of the roma tomatoes.
Cut each of the tomatoes in half.
Cut each half into quarters.
Chop each of the quarters.
Put the chopped pieces in a bowl.
Season them with salt and pepper.
Peel the garlic.
Chop the garlic.
I don't know why I did this because we are putting 
it in the food processor!!?
Drop garlic into food processor.
See what I mean!! I don't know what I was thinking.
Perhaps the problem is that I wasn't thinking.!!
Put the cheese in a bowl. 
Add pistachios, basil, parsley, and oregano..
Add everything in the bowl to the food processor.
Pulse, Pulse, Pulse,
until mixed thoroughly.
Add the olive oil while pulsing, until mixed.
Add pulsed mix to tomatoes, and mix well.
Marinate for 30 minutes.
Fill a pan with hot water. Add a teaspoon of oil so the pasta
won't stick to one another or to the bottom. Bring to a boil.
Add fettuccine noodles and cook for 7-9 minutes.
Drain noodles.
Put noodles on a plate, top with tomato mixture,
and toss lightly.
Top with Italian Five Cheese, and a side of Italian bread.
Enjoy!

Thank you for joining me today.

Please join me tomorrow when we will be making
Caramel Apples!!
Yum!!


Tuesday, July 19, 2011

Roasted Tomato Bruschetta

Roasted Tomato Bruschetta is one of my favorite appetizers. I think it could become one or your favorites also. It is a wonderful make ahead starter for a meal, or a dinner party. Let me know what you think!
Roasted Tomato Bruschetta
2 pounds Fresh Roma Tomatoes
1/2 cup Extra Virgin Olive Oil
2 teaspoons dried Basil
1 teaspoon fresh Rosemary Leaves, crushed
1/2 cup chopped Red Onion
3 cloves Garlic, chopped
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup diced Fresh Mozzarella Cubes
1/4 cup sliced Fresh Basil
Add Olive Oil to a bowl.
Add the basil, rosemary, garlic, salt, pepper and...
onion
to the bowl.
Heat a pot of water to boiling.
Put 2 roma tomatoes in the pot.
Let them boil for 2 minutes.
When you take them out, put two more in and repeat 
the process until all the tomatoes are boiled, 2 at a time.
They are easier to handle that way.
Peel the tomatoes, cut off the ends.
Chop the tomatoes into smaller pieces.
Stir up the bowl.
Cover a cookie sheet with foil. 
Spread the mix in the pan.
Put it in a single layer.
Bake in the oven for about 40 minutes at 350 degrees.
Remove from oven and let cool.
Put tomato mix in a bowl and add chopped basil and 
mozzarella chunks.
Slice the bread into 1/2" slices. 
Bake in the oven for about 5 minutes at 375 degrees.
Remove the toasted bread from the oven, and 
top with roasted tomato mix.
Enjoy!

Thank you for joining me today!

I hope you will join me tomorrow for our
Tomato & Feta Pasta Salad.
See you then!



Wednesday, July 13, 2011

Our Side Dish-Summer Salsa!

Today I had a pantry malfunction. I went to put together my champagne vinaigrette for the salad today, and I was missing some important ingredients. And the best part-I had just gotten back from the grocery store!! So I did a little switch, and I made our side dish for this weeks menu~Summer Salsa. It is delicious, and the perfect side dish for our trio salad, which I will post tomorrow.
Summer Salsa
(adapted from California Avocado Commission)
1/4 cup Vidalia Onion
2 small California Avocados
1 medium Orange
3 Roma Tomatoes
1 tablespoon Olive Oil
2 tablespoon Rice Wine Vinegar
1 clove Garlic-chopped
Salt & Pepper to taste

We need to chop our onion first. So, slice the onion, and then...
turn the slices, and chop.
Chop the garlic.
Measure out the rice wine vinegar, the oil, and the
salt and pepper and mix together in a bowl. 
Add the garlic and the onion.
Let's chop the tomatoes. Slice off the 
top and bottom of the tomato.
Slice the tomato in half.
 Slice each half in half, and then in quarters.
Starting at one end, chop the tomatoes by slicing them.
Add the tomatoes to the bowl.
Peel the orange.
Chop the orange, and remove as much membrane as you can.
Add to the bowl.
Chop the avocado by slicing around the avocado
in a circle.
Now the avocado is split, lets take out the seed.
 You can put your knife in the seed, and pull it out.
Cut each half in half.
Remove the skin by peeling it off. It should come easily.
Cut the quarters into slices. Then chop the pieces
into small 1/4" to 1/2" pieces.
Add to the bowl. Cover the bowl with plastic,and
refrigerate for a couple hours before serving.
Serve the salsa up in a small bowl. Add some pita crackers.
Enjoy!

Thanks for joining me today!
I hope you like this cool, refreshing salsa.

Please join me tomorrow when we will be 
cooking up our entree~The trio salad!

See you then.
It's hot~Stay cool!