TOMATO VINEGAR RECIPE RECIPES

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SUN-DRIED TOMATO PESTO RECIPE | ALLRECIPES



Sun-Dried Tomato Pesto Recipe | Allrecipes image

The best sun-dried tomato pesto.

Provided by MRS. CINDY SCHMIDT

Categories     Vegetarian Pasta Sauce

Total Time 20 minutes

Prep Time 20 minutes

Yield 2.5 cups

Number Of Ingredients 13

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

Steps:

  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Nutrition Facts : Calories 44.1 calories, CarbohydrateContent 2.4 g, CholesterolContent 0.9 mg, FatContent 3.5 g, FiberContent 0.5 g, ProteinContent 1.1 g, SaturatedFatContent 0.6 g, SodiumContent 80.5 mg, SugarContent 1.4 g

TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES



Tomato bruschetta recipe | Jamie Oliver bread recipes image

Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.

Total Time 10 minutes

Yield 6

Number Of Ingredients 5

1 small loaf of sourdough bread
1 clove of garlic
2 handfuls of nice mixed-colour ripe tomatoes
½ a bunch of fresh basil
quality herb or white wine vinegar

Steps:

    1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
    2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
    3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
    4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
    5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

Nutrition Facts : Calories 139 calories, FatContent 5.1 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.92 g salt, FiberContent 0.8 g fibre

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    1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
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    3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
    4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
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See details


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    1. Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.
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See details


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