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Old January 5, 2009   #31
brokenbar
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Default Sun Dried Tomatoes & Pasta

Sun-Dried Tomatoes and Pasta


12 ounces pasta (choose a pasta with a little “body” like rigatoni or ziti)
8 oz sun-dried tomatoes packed in olive oil
5 oz pesto (in jar or prepared fresh)
1/2 cup freshly grated Parmesan
10 large tomatoes cut in half
1 cup shredded mozzarella



Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the
sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta,
to taste, with salt and pepper and serve. Cut fresh tomatoes in half. Remove seeds and pulp. Fill with pasta mixture. Sprinkle Mozzarella on each one. Run under oven broiler 5-10 minutes until Mozzarella is melted.
These can also be served cold,( minus the Mozzarella)
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Old August 5, 2009   #32
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Sully's Fresh Tomato Sauce

1 lb. pasta - spaghetti noodles
Tomatoes diced small (use a sharp knife) 2-4 lbs.
Bunch of fresh basil cut in chiffonade
1-2 cloves garlic pressed or minced
pinch salt & black pepper
2-3 tablespoons Extra Virgin Olive Oil
1/4 cup white wine (or chicken stock)
1/4-1/2 cup grated Parmigiano-Reggiano

You can also add diced bell pepper, and any fresh herb you like.

Step 1 - About an hour before eating, take the diced tomato, chiffonade of basil, minced garlic, pinch of salt & pepper, and 2-3 tbsp of extra virgin olive oil in a large bowl. Stir to combine. Cover with plastic wrap. Let sit on the counter for an hour so that the flavors meld.

Step 2 - When ready to cook the pasta noodles, begin boiling the water and cook the noodles in a large pot. In a separate sauce pan, drain the accumulated juices (just the juice, save the tomato mixture for later) from the tomato mixture. Add white wine or chicken stock. Bring to boil and reduce. When the noodles are done, drain the noodles, add the noodles to a large serving bowl. Combine the tomato/wine reduction with the noodles. Top with the diced tomato mixture and a heaping handful of Parmigiano-Reggiano. Enjoy!!!
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Old August 6, 2009   #33
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Oh wow, both of these sound really really good, thanks.
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Old August 7, 2009   #34
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Our favorite is Putanesca Sauce with anchovies & canned Sockeye salmon added. Don't have a recipe with exact measurements since my Chinese wife cooks by taste & it turns out GREAT!!!!! Whatta gal!!!!! We like garlic , onions, olive oil, chopped green olives, fresh basil from the garden, dried oregano & tart tomato sauce in abundance! Served over soba (buckwheat noodles) with extra Parmesan-Romano cheese on top. Had some tonight for supper....DEELISH!!
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Old February 26, 2010   #35
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Default Southern Spaghetti Sauce *****

Southern Spaghetti Sauce Recipe:

In a Medium Size Pot:

3-4 Tbsp. Virgin Olive Oil
1/2 Yellow Onion, Diced
1/4 Green Pepper, Diced
Small Jar Green Giant Sliced Mushrooms
1/2 Tsp. Capers
1/4 Tsp. Oregano Spice
1/2 Tsp. Basil Spice
1/4 Tsp. Granulated Garlic Powder
1/4 Tsp. Crushed Red Pepper
1 Bay Leaf
1/2 Tbsp. Granulated White Sugar
1 Tsp. Salt
1 Can Hunt's Diced Tomatoes - 14.5 oz.
1 Can Hunt's Sauce - 8 oz.
1 Can Hunt's Tomato Paste - 6 oz.
Water, 6 oz. Use empty Tomato Paste can.
Pepper to Taste

Recipe serves 4

Directions:

In medium heat, place olive oil in bottom of pan. Soften green pepper, onion and mushrooms in oil. (5-6 mins) Open canned tomato paste on both ends and push paste with one of the lids onto vegetables, cooking 5 mins) and stirring. Pour diced tomatoes and tomato sauce and stir (10min) Add spices and cook (30min) Pour water in pot using empty can and stir. Remove Bay Leaf after cooking (15 min). Taste - you may have to add more sugar, salt or leave Bay Leaf in until desired taste is achieved.

This sauce can be used for any type of pasta, i.e. Ravioli, Lasagna. It is delicious, healthy because of the vegetables, and versatile! Recipe is from an Italian family in Queens, New York.
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Old July 30, 2011   #36
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You must try this one - made it last night, quite easy and quite incredible!

http://nctomatoman.weebly.com/1/post...asy-pesto.html
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Old July 30, 2011   #37
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Quote:
Originally Posted by nctomatoman View Post
You must try this one - made it last night, quite easy and quite incredible!

http://nctomatoman.weebly.com/1/post...asy-pesto.html
Sounds awesome. When I saw this thread just now my first thought was "I need a good pesto recipe." I've got a ton of basil but not enough ripe tomatoes yet. It's agony. My cherries aren't ripening fast enough so they always end up eaten. Pretty decent stock of sungolds currently though so maybe in a couple days.

Have you ever tried it with pine nuts instead of almonds? I'm not sure it'd make much of a difference but I'm used to pesto with the former. Of course my pesto knowledge is very limited.
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Old July 30, 2011   #38
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Yes, this is a significant variation on typical pesto, well worth trying as written. We make our usual pesto with pine nuts, basil, garlic, parmesan and olive oil. So using cherry tomatoes is quite unique...and just incredibly delicious! This recipe can be made in literally 5 minutues....start it while you are getting the pasta water going.
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Old July 30, 2011   #39
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This is a great recipe from Jamie Oliver for Courgette Carbonara. Super easy and quick to make and a great way to get rid of that yellow squash on your countertop.

http://www.jamieoliver.com/recipes/p...ette-carbonara
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Old July 31, 2011   #40
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I found this yesterday and made it last night.....yummmmmmm.


Artichoke Tomato Pasta Recipe

Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. Its an easy vegetarian meal that’s low in fat, she writes from Emerald Park, Saskatoon.
This recipe is:
Healthy
Quick

6 Servings
Prep/Total Time: 30 min.

Ingredients
8 ounces uncooked spiral pasta
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
Dash ground cumin
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
4 tablespoons minced fresh parsley, divided
1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 236 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 634 mg sodium, 41 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.

Artichoke Tomato Pasta published in Light & Tasty February/March 2006, p26
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Old July 31, 2011   #41
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Might have to try this one soon too...since I have lots of Basil to work with. Will have to see which variety works best...hmmm...can you say taste testing?

Zana



Artichoke-Basil Pasta Sauce Recipe

"I received this recipe from my college roommate, and it quickly became one of my favorites, notes Janet Bischof of Sumter, South Carolina. Basil gives the meatless pasta sauce just the right taste.
This recipe is:
Quick

5 Servings
Prep/Total Time: 20 min.

Ingredients
1 jar (6-1/2 ounces) marinated artichoke hearts
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 teaspoon minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon salt, optional
Hot cooked pasta

Directions
Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.

Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta. Yield: 5 servings.

Nutrition Facts: 1 cup sauce (prepared without salt; calculated without pasta) equals 124 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 258 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Artichoke-Basil Pasta Sauce published in Simple & Delicious May/June 2006, p42
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Old August 13, 2011   #42
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Quote:
Originally Posted by coronabarb View Post
Crispy Angel Hair Cakes with Scallops, Escarole and Tomato Coulis
Serves 4

from "America's Signature Pasta Recipes"

8 ounces angel hair pasta
6 plum tomatoes, quartered
5 cloves garlic, peeled and coarsely chopped
4 teaspoons olive oil, divided
Salt and freshly ground black pepper, to taste
8 sea scallops (or shrimp)
4 ounces pancetta, diced (or ham)
1 large shallot, minced
1 small head escarole, washed, trimmed and chopped
4 basil sprigs, for garnishing

Preheat the oven to 450° F. Cook pasta according to package directions. Rinse, drain and set aside.

On a sheetpan with sides, toss together tomatoes, garlic, 1 tsp. olive oil, and salt and pepper. Roast tomatoes until they are very soft, about 20 minutes. Remove tomatoes from oven and reduce temperature to 375° F.

While the tomatoes are roasting, make the pasta cakes. Warm 1 tsp. olive oil in a small, non-stick sauté pan over medium-high heat. Add a generous 1/2 cup of pasta to the pan and flatten it into a pancake shape. Fry on both sides until golden brown. Transfer to a sheetpan. Make 3 more cakes in the same way and then 4 small, lacy cakes to use as tops. Set the cakes aside until needed.

When tomatoes are ready, puree in a blender or food processor until smooth. Strain into a saucepan, cover and set over very low heat until needed.

Warm 1 tsp. olive oil in a medium, non-stick sauté pan over very high heat. Add scallops and brown on both sides, about 1 minute per side. Do not overcook. Transfer to a small sheetpan and set aside until needed.

Reduce heat under sauté pan to medium and add last tsp. of olive oil. Sauté pancetta and shallots for 3 or 4 minutes. Add escarole and cook until wilted. Season with salt and pepper to taste. While the escarole is wilting, put pasta cakes and scallops in oven to warm.

To assemble: Spoon some tomato coulis onto each of 4 plates. Set a large pasta cake on the coulis, then top each with 1/4 of the escarole. Slice scallops in half crosswise and set 4 slices on each mound of escarole. Finish with a small pasta cake set in place at an angle. Garnish with basil and serve immediately.
Great recipe Barb! I like to make this with the black/really dark tomatoes for a more robust/smokey flavour to the coulis.
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Old August 14, 2011   #43
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Penne with Tomatoes and Olives

Serves 4

1/2 teaspoon salt, plus more for pasta water
1 pound penne or other chunky pasta
1/4 cup olive oil
2 garlic cloves, sliced thin
1 pint cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/3 cup Kalamata olives, pitted and coarsely chopped
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

1. Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers’ directions.

2. In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.

3. Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.
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Old August 14, 2011   #44
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Garden Linguine

Some of the first garden vegetables to flourish in late spring are fresh, green peas and fava beans. Later in the summer, fava beans are harvested dry. When cooking these vegetables, one of the best ways to preserve their flavor is to quickly blanch them in boiling water. Still al dente, they can be enjoyed on their own or put to perfect use in a recipe like this one for linguine tossed with ricotta and Parmesan. When choosing fava beans, don’t select the ones whose beans bulge out of their pods; this indicates that they’re too mature and lack the flavor of fresher beans.


Visit the Recipe Finder for the Garden Linguine with Ricotta recipe.

Garden Linguine with Ricotta

Serves 4

2 tablespoons coarse salt, plus more to taste
1 pound fresh fava beans, shelled
1 pound fresh or frozen peas, shelled
1 pound linguine
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup coarsely chopped mint leaves, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper, plus more to taste

1. Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.

2. Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice-water bath. Transfer peas to a colander, drain, and set aside.

3. Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.

4. Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.

5. Drain pasta, and transfer to a serving bowl. Add olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

Photograph by: Dana Gallagher





SPECIAL THANKS
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Los Angeles, CA
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Old August 14, 2011   #45
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Red Pepper and Herb Ravioli

Serves 4

Coarse salt
18 ounces fresh or frozen spinach-cheese or other ravioli
1/4 cup olive oil
1/4 teaspoon crushed red pepper
3 tablespoons minced fresh chives or green onion
3 tablespoons minced fresh parsley
1 tablespoon freshly squeezed lemon juice

1. Bring a large pot of water to a boil. Add salt and ravioli, and cook until done according to package directions.

2. Meanwhile, in a small saucepan, heat oil over low heat for 3 minutes. Add crushed pepper, and cook 2 minutes.

3. When ravioli is done, drain well, and transfer to a large serving bowl. Add the flavored oil, chives, parsley, and lemon juice. Season with salt. Serve immediately.






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