RECIPE FOR FRESH TOMATOES RECIPES

Name: Pizza with Fresh Tomatoes and Basil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 8 servings
Cuisine: italian
Ingredients: 1 tablespoon yellow cornmeal; Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows; 6 teaspoons extra-virgin olive oil; 1 1/3 cups, grated pasteurized mozzarella; 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices; 1/4 cup grated Parmesan; 1 large garlic clove, minced, optional; 6 fresh basil leaves, plus extra for garnish; 1/2 teaspoon salt; 1/2 cup warm water (105 to 110 degrees F); 2 teaspoons dry yeast; 2 cups all-purpose flour; 1 teaspoon salt; 3 tablespoons olive oil

PIZZA WITH FRESH TOMATOES AND BASIL RECIPE | GIADA DE ...

Pizza with Fresh Tomatoes and Basil Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 to 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon yellow cornmeal
Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

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.)

TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES | RECIPE ...

Tomato Soup Recipe Made with Fresh Tomatoes | Recipe ... image

You only need 5 ingredients plus EVOO and salt & pepper to make Rach's fresh summer tomato soup.

Provided by Rachael Ray

Number Of Ingredients 10

Ingredients

5 to 6 large tomatoes (3 to 3 ½ pounds)
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 medium or 1 large Vidalia onion
chopped
Salt and pepper
1 large leafy stem basil
plus torn leaves
for topping
2 cups homemade or store-bought vegetable stock or chicken bone broth or stock

Steps:

Set up an ice water bath: large bowl, lots of ice, a little water
Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
When water boils, gently place tomatoes in water and let them roll around 1 full minute
Transfer the tomatoes to the ice bath using a spider or tongs
Cool and peel tomatoes, letting them drain a bit as you work in the strainer
Slice and chop the tomatoes and place in a bowl
Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
Do not let the onions brown
Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
Simmer gently over lowest heat until ready to serve
Top with a few small leaves of torn basil

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