Category Archives: Tomatoes

FRESH TOMATO AND BASIL QUICHE

tomato_basil_quiche

FRESH TOMATO AND BASIL QUICHE

INGREDIENTS
Crust for 10-inch quiche pan
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon black pepper
2 eggs
1 egg white
1 cup 1/4-inch-thick slices fresh tomato
basil leaves, for garnish

INSTRUCTIONS
Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat a nonstick pan with olive oil; sauté onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Top with basil.
Combine milk, cornstarch, pepper, eggs, and egg white. Process in blender until smooth. Carefully pour into crust. Carefully arrange tomatoes on top. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Garnish with basil leaves.

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Gazpacho Soup

gazpacho

Gazpacho (Spanish Tomato Soup)

Are you tired of eating salads? Overrun with tomatoes? Try this! It’s yummy!

INGREDIENTS
3 pounds of tomatoes, diced
1 large onion, diced
1 large or 2 small green bell peppers, diced
1 large clove garlic, minced
1/2 cup olive oil
2 tablespoons sherry vinegar or other vinegar
1 slice white bread, crust cut off, saturated with cold water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 tablespoon hot-pepper sauce
2 teaspoons salt, or to taste

INSTRUCTIONS
In a blender or food processor, puree the tomatoes, onion, and peppers (each separately) until smooth. In a large bowl, combine the processed vegetables, add the remaining ingredients, and stir to blend. Set the soup aside for 30 minutes to an hour to allow the flavors to marry. Serve cold.

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To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Tomato & Basil Pesto Salad

Basil & Tomato Salad

Tomato & Basil Pesto Salad

Combine ½ C. Basil Pesto (purchased from store or made from recipe basil pesto recipe below)
Several cherry tomatoes cut in half
1 C. Mozzarella cheese, grated or in chunks
½ C. green olives, halved
¼ C. olive oil

Directions
Combine all ingredients above, cover, and chill before serving.

Basil Pesto
2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.

With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.

Process until well blended. Spoon into a zip-top heavy-duty plastic bag. Store in the refrigerator or freeze it.

Yield : 1 cup

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

I freeze little batches in muffin tins lined with plastic wrap until it’s frozen. Then I put the little packages in a big zip-lock freezer bag.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Tomato & Avocado Salad

Tomato & Avocado salad

Tomato & Avocado Salad
Ingredients
3 tomatoes
2 avocados
1 lemon
salad greens
½ C. pumpkin seeds
a handful of raisins
Dressing
1 T. mustard
3 T. olive oil
1 T. balsamic vinegar
salt and pepper

Roast the pumpkin seeds and cool. Slice the avocados, pour the lemon juice over them and add some pepper. Chop up the tomatoes and add the salad greens to the avocado. Make the dressing by mixing all the ingredients. Pour the dressing over the salad and garnish with pumpkin seeds and raisins.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Roasted Garlic, Olive and Tomato Pasta Salad

Roasted Garlic. tomato.pasta salad
Roasted Garlic, Olive and Tomato Pasta Salad

Serves 6 as a side or 4 as a main

3 small heads garlic
Olive oil
1 pound medium pasta shells
15 ounces whole or skim milk ricotta
3/4 cup whole milk yogurt
1 1/4 teaspoon salt
Freshly ground black pepper
4 small tomatoes (about 1 pound), roughly diced
1 cup black or green olives, sliced
1/3 cup firmly packed cup fresh basil leaves, thinly sliced

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic – squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.
Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it’s good!

Delicious Tomatoes

roasted tomatoesDelicious Tomatoes

Sounds yummy, once good ripe tomatoes are plentiful.

Want an amazing and healthy side dish? Marinate sliced tomatoes with balsamic vinegar for 4-6 hours. Bake at 350 for about 7 minutes or a little tender. Meanwhile, saute spinach and garlic with a dash of salt and lemon juice. Put spinach on top of tomatoes and srinkle with low fat cheese of your choice (I chose Italian Blend) and broil until cheese is golden.