Category: Tomatoes

Categories
Cucumber Italian Mediterranean Recipes Salad Tomatoes Vegan Vegetarian

Classic Panzanella

Enjoy the tastes of fresh veggies this Summer with this Classic Panzanella recipe from Tuscany!

Categories
Italian Mediterranean Mushrooms Pasta Recipes Tomatoes Vegetarian Zucchini

Pasta Primevera (with red sauce)

Pasta Primavera is usually made with a creamy sauce but this version Pasta Primavera (with red sauce) replaces the cream with a light red sauce. Make it vegan by using vegan parmesan cheese.

Ingredients

8 oz. spaghetti

1/2 cup cremini mushrooms, sliced

1/2 cup zucchini, sliced in half moons

1 Roma toamto, diced

1 clove garlic, minced

1/4 cup onions, diced

1/8 cup tomato sauce

Directions

  1. Place the mushrooms and zucchini on a sheet pan, drizzle with olive oil, sprinkle with slat and pepper and broil for 15 minutes. Set aside
  2. Cook pasta in boiling water for 15 minutes and drain. Save 1/2 cup of the pasta water for the sauce.
  3. Add 1 Tbsp. olive oil to a pan, warm and the onions an garlic and sauté for a few minutes till they are soft. add the tomatoes, zucchini, mushrooms, tomato sauce, spaghetti and pasta water and cook for about 1-7 minutes till the sauce thickens. Serve with grated parmesan and basil.
Categories
Gluten-Free Recipes Soup Tomatoes Vegan Vegetarian

Mulligatawny Soup

Enjoy the warm comfort of this soup on a cold day! Mulligatawny Soup takes you back to pre-colonial, Southern India where it was originally called ‘Rasam’.

Ingredients

  • 1 Roma tomato, skinned and diced
  • ¼ cup cooked red lentils
  • ¼ tsp tamarind paste
  • 1 tsp rasam powder
  • ¼ tsp turmeric
  • 2 cups water
  • ¼ black mustard seeds
  • 3-4 curry leaves
  • ¼ cup rice
  • 1 tsp butter
  • 1/4 tsp salt

Directions

  1. Place the tomato in a pan of water and boil till the skin crinkles. Remove the tomato, peel the skin and dice.
  2. Add butter, mustard and curry leaves to a pot and heat till the mustard seeds splutter.
  3. Add the tomato pieces, water, tamarind paste, rasam powder, salt and turmeric and boil for 10 minutes.
  4. Cook the red lentils separately, mush it and add it to the soup. Continue to boil for about five minutes.
  5. Place some rice in a bowl, ladle the soup over it and sprinkle with cilantro leaves(optional).
Categories
Eggplant Gluten-Free Recipes Tomatoes Vegan Vegetarian Zucchini

Ratatouille

This Ratatouille made with fresh herbs is so simple and a chockful of flavor! Serve warm on crusty bread for an incredible taste.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 3 Roma tomatoes, sliced
  • 3 tsps, thyme (fresh)
  • ¼ cup basil, ribbons (fresh)\
  • 3 cloves garlic, minced
  • 2 Tbsps. olive oil
  • ½ cup tomato basil sauce
  • few sprigs of rosemary
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Coat the bottom of an 8in baking dish with tomato sauce.
  2. Arrange the vegetables alternating the slices of eggplant, zucchini and tomatoes till the dish is packed. Sprinkle them generously with salt and pepper.
  3. Add the minced garlic, thyme and some of the basil (cut in ribbons), mix well and pour it over the vegetables. Sprinkle it with the rosemary.
  4. Bake covered at 350 for 45 minutes. Serve warm on sour dough/ crusty bread.
Categories
Gluten-Free Recipes Salad Tomatoes Vegan Vegetarian Zucchini

Delicious Red Quinoa Salad

Delicious Red Quinoa Salad is simple and so satisfying!

Ingredients

  • ½ cup organic red quinoa
  • ½ cup diced tomatoes
  • 1/3 cup cranberries
  • ¼ finely diced zucchini
  • 1/8 cup roughly chopped pecans
  • FOR THE DRESSING:
    • 3 Tbsps. olive oil
    • 1 Tbsp. red wine vinegar
    • 1 Tbsp. maple syrup
    • 1/8 tsp salt
    • ¼ tsp black pepper

Directions

  1. Cook the quinoa according to the package directions.
  2. Add the cooked quinoa, tomatoes, zucchini, cranberries and pecans to a bowl.
  3. Add olive oil, red wine vinegar, maple syrup and beat with a fork to mix well.
  4. Toss the salad with the dressing. Sprinkle with salt and pepper and mix well.
Categories
Italian Recipes Tomatoes

The Best Bruschetta

Whip up The Best Bruschetta in minutes with a couple of fresh ingredients!

Ingredients

  • 1 cup tomatoes, diced
  • 5-7 fresh basil leaves, sliced in ribbons
  • ½ loaf french bread, sliced in rounds
  • For the Dressing:
    • 1 Tbps balsamic vinegar
    • 1 Tbsp olive oil
    • 1/8 tsp black pepper
    • 1/8 tsp oregano, dried

Directions

  1. Brush the French bread slices with olive oil and toast in the oven on both sides.
  2. For the dressing: Mix the balsamic vinegar, olive oil, black pepper and oregano with a fork till it forms an emulsion.
  3. Add the dressing to the tomatoes and let it sit for about 15 minutes to let the flavors meld.
  4. Scoop the tomatoes onto the slices of bread and top with basil. Serve immediately.
Categories
Cucumber Gluten-Free Mediterranean Recipes Tomatoes Vegetarian

Simple Greek Salad

This uncomplicated and traditional this Simple Greek Salad is loaded with antioxidants and needs no lettuce!

Ingredients

  • 1 English cucumber
  • 2-3 plum tomatoes
  • 1/2 onion
  • 6-7 Kalamata olives
  • 1/3 cup feta cheese, crumbled (optional)
  • 3 Tbsps olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1/2 tsp black pepper

Directions

  1. Cube the cucumbers and tomatoes and mix them.
  2. Cut the onion to fine slices and scatter them on the cucumber and tomatoes. Add the kalamata olives to the salad as well.
  3. Make a vinaigrette dressing by mixing the olive oil, red wine vinegar, oregano and black pepper. Toss the salad with the dressing.
  4. Sprinkle some feta on the top (optional). Skip the cheese for a vegan version.