3 things you can do with tomatoes, basil and mozzarella cheese
You know it's summer when the tomatoes start coming on. Mine are just starting to show. Green still, but hopeful!! Your local farmer's markets are a great source for garden goodies. Heirloom tomatoes are on the list of delicacies that can be used from appetizers, dinner for one and family crowds.
Here are 3 things you can do with fresh tomatoes, basil and mozzarella cheese.
Quickie Caprese
Sometime I make this up with some greens and call it dinner for one.
Multiply your recipe for the number you are serving. Generally 3 pieces per person for an appetizer.
2 fresh tomatoes
Bunch fresh basil
Fresh mozzarella cheese
Assorted fresh herbs and greens chopped - chives, parsley, oregano, baby lettuce
olive oil
balsamic vinegar
champagne vinegar
Cut off the ends of the tomato, and then slice into hearty slices. They need to be thick enough to hold the rest of the stuff, and pick up with your fingers.
Pull apart basil leaves so you have 1-2 leaves per tomato slice. Lay on top of your tomato slices.
Slice your fresh mozzarella to be about the same size as your tomato slices. Place on top of the basil leaves.
Arrange on a platter for serving.
Drizzle LIGHTLY with olive oil, balsamic vinegar and champagne vinegar.
Sprinkle with chopped herbs and greens.
Beautiful and delicious.
#2 Fresh Tomato Pasta Sauce
This is awesome to start in the morning and let it set all day. Perfect on fresh pasta for a light summer dinner. This is also a great one to make up large batches for company dinners as you can do all the work early in the day and keep dinner prep when company arrives to a minimum.
6-8 large tomatoes
4 large garlic cloves, minced
1 cup fresh sliced basil leaves
6 oz fresh mozzarella, small cubes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 cup grated parmesan cheese
Blanch and seed your tomatoes. (Dunk in boiling water for 20-30 seconds, cut in half, squeeze out seeds. Reserve your juice for something else you are cooking or just drink it for a shot of instant Vitamin C.) Chop the tomatoes coarsely. (not too small)
Mix together everything except the parmesan cheese. Cover and let set several hours.
When you are ready to serve, cook up your pasta of choice, salt and pepper your tomato sauce to taste.
I serve this in large bowls with the pasta on the bottom, a generous portion of sauce over the pasta and a nice handful of parmesan cheese to top. A little pepper for color if you like.
Yum. Refrigerate after the first day.
#3 Tomato bread salad
Do exactly the same recipe as above except instead of pasta, toss in large chunks of stale french bread.
I sometimes use an assortment of breads depending on what i have (in the freezer) and on hand.
Dark breads, olive breads, rosemary etc are wonderful in this.
About 2- 3 cups bread for the above amount of tomatoes.
Great as a side for any summer bar-b-que.
All of these can be adjusted to your taste preferences. Another time we'll talk about tomato pie.
:)
Here are 3 things you can do with fresh tomatoes, basil and mozzarella cheese.
Quickie Caprese
Sometime I make this up with some greens and call it dinner for one.
Multiply your recipe for the number you are serving. Generally 3 pieces per person for an appetizer.
2 fresh tomatoes
Bunch fresh basil
Fresh mozzarella cheese
Assorted fresh herbs and greens chopped - chives, parsley, oregano, baby lettuce
olive oil
balsamic vinegar
champagne vinegar
Cut off the ends of the tomato, and then slice into hearty slices. They need to be thick enough to hold the rest of the stuff, and pick up with your fingers.
Pull apart basil leaves so you have 1-2 leaves per tomato slice. Lay on top of your tomato slices.
Slice your fresh mozzarella to be about the same size as your tomato slices. Place on top of the basil leaves.
Arrange on a platter for serving.
Drizzle LIGHTLY with olive oil, balsamic vinegar and champagne vinegar.
Sprinkle with chopped herbs and greens.
Beautiful and delicious.
#2 Fresh Tomato Pasta Sauce
This is awesome to start in the morning and let it set all day. Perfect on fresh pasta for a light summer dinner. This is also a great one to make up large batches for company dinners as you can do all the work early in the day and keep dinner prep when company arrives to a minimum.
6-8 large tomatoes
4 large garlic cloves, minced
1 cup fresh sliced basil leaves
6 oz fresh mozzarella, small cubes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 cup grated parmesan cheese
Blanch and seed your tomatoes. (Dunk in boiling water for 20-30 seconds, cut in half, squeeze out seeds. Reserve your juice for something else you are cooking or just drink it for a shot of instant Vitamin C.) Chop the tomatoes coarsely. (not too small)
Mix together everything except the parmesan cheese. Cover and let set several hours.
When you are ready to serve, cook up your pasta of choice, salt and pepper your tomato sauce to taste.
I serve this in large bowls with the pasta on the bottom, a generous portion of sauce over the pasta and a nice handful of parmesan cheese to top. A little pepper for color if you like.
Yum. Refrigerate after the first day.
#3 Tomato bread salad
Do exactly the same recipe as above except instead of pasta, toss in large chunks of stale french bread.
I sometimes use an assortment of breads depending on what i have (in the freezer) and on hand.
Dark breads, olive breads, rosemary etc are wonderful in this.
About 2- 3 cups bread for the above amount of tomatoes.
Great as a side for any summer bar-b-que.
All of these can be adjusted to your taste preferences. Another time we'll talk about tomato pie.
:)
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