TOMATO BASIL CHEESE RECIPES

Name: Basil, Tomato & Mozzarella Cheese
Prep time: 15 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 3 cups sliced home grown tomatoes; 2 cups sliced fresh mozzarella cheese; 1/2 cup whole leaves fresh basil; 1 teaspoon chopped fresh thyme; 1 anchovy, diced finely (optional); 2 tablespoons minced shallots; 2 teaspoons minced garlic; 1/4 cup extra virgin olive oil; 1/8-1/4 cup balsamic vinegar, to taste; salt and black pepper

BASIL, TOMATO & MOZZARELLA CHEESE RECIPE - FOOD.COM

Basil, Tomato & Mozzarella Cheese Recipe - Food.com image

Make and share this Basil, Tomato & Mozzarella Cheese recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups sliced home grown tomatoes
2 cups sliced fresh mozzarella cheese
1/2 cup whole leaves fresh basil
1 teaspoon chopped fresh thyme
1 anchovy, diced finely (optional)
2 tablespoons minced shallots
2 teaspoons minced garlic
1/4 cup extra virgin olive oil
1/8-1/4 cup balsamic vinegar, to taste
salt and black pepper

Steps:

Whisk together dressing ingredients.
Set aside.
Layer on a platter the tomatoes,cheese, and basil.
Pour dressing over the salad and serve.

Nutrition Facts : Calories 325.8, FatContent 26.3, SaturatedFatContent 9.3, CholesterolContent 44.2, SodiumContent 361.1, CarbohydrateContent 9.3, FiberContent 1.8, SugarContent 5.3, ProteinContent 14

ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN - FOOD NET…

Roasted Tomato Basil Soup Recipe | Ina Garten - Food Net… image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

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In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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Place bruschetta on decorative platter and garnish with basil leaves.

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From tasteofhome.com
Reviews 3.2
Total Time 50 minutes
Category Dinner
Calories 485 calories per serving

Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

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ROASTED TOMATO, BASIL & PARMESAN QUICHE - BBC GOOD …

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Afternoon tea, Lunch, Main course, Snack, Supper
Cuisine French
Calories 494 calories per serving

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

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A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
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Total Time 1 hours 15 minutes
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Calories 316 calories per serving

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
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5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
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7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
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12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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From jamieoliver.com
Total Time 15 minutes
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Calories 408 calories per serving

1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
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In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

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From tasteofhome.com
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Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

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ROASTED TOMATO, BASIL & PARMESAN QUICHE RECIPE - BB…

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

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1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

See details

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1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
2. START COOKING Put the porcini into a mug and cover with boiling water.
3. Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
4. Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
5. Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
6. Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
7. Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
8. Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
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