To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
Pass through a fine mesh strainer.
To prepare the salad, divide tomato slices among four salad plates.
Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
Garnish with basil leaves; serve salt separately.
Spread butter very thinly on one side of all 4 slices of bread and toast till golden brown.
Cook the bacon in a skillet over medium heat till it's crisp, about 4-6 minutes and drain on paper towels.
To make the aioli, whisk the mayo and lemon juice together and season with salt and pepper.
Spread the aioli on the buttered side of all the bread slices, top 2 of the slices with arugula, tomato and bacon and then place remaining two slices, aioli side down, on the 2 sandwiches.
Cut in half and serve.
edium heat. Add the onion, tomato and 5 tbsp water and
Peel the cucumber. Dice into 1/4 inch cubes. Add to bowl.
Slice the tomato and cut into 1/4 inch cubes. Add to bowl.
Slice the green onions thinly. Add to bowl.
Grind salt & pepper onto salad.
Add a bit of Italian dressing.
Toss to coat salad well.
Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.
Combine and toss the first eight ingredients (include any reserved juices).
Using a dry skillet, toast the black sesame seeds until they are fragrant, about 2-3 minutes.
Once the seeds have cooled, add the seeds and olive oil to the tomato mixture and season to taste. Let salad sit for an hour before serving for the flavours to meld.
edium heat.
Place the tomato, pepper, garlic clove, and onion
Chipotle Chicken:
Char onion, tomato, garlic and red pepper. Don'
etal skewer, puncture each cherry tomato with 5 to 10 holes
an with the salmon. Slice beefsteak tomato and put on your plates
ixture over the eggplant and tomato slices, then set the remainder
Heat the oil in a saucepan and cook the onion until golden. Add the tomato puree and cook 30 seconds. Pour in the stock and bring to a boil. Add the sweet potatoes, pepper, zucchini, bay leaf and rosemary and simmer 15 mins. Add the tomatoes and chili pepper and simmer 5 mins. Serve in bowls with the extra rosemary sprigs.
Preheat oven to 400\u00b0F. Grease a large ovenproof serving dish. Heat oil in a large saucepan and sweat onion and garlic until softened. Add tomato paste then grated tomatoes, cherry tomatoes and oregano and simmer for 10 mins. Season.
Meanwhile, mix mozzarella, Taleggio and goat cheese and season then stuff shells. Arrange in prepared pan and top with sauce. Sprinkle with Parmesan and bake for 30 mins until golden brown and bubbling. Garnish with basil and oregano.
br>Core and slice the beefsteak, golden delight, and rainbow tomatoes
*Available at cheese shops and some specialty food stores. Regular Mozzarella can be substituted.
Pull out most of the soft bread inside and fill with layers of meats, cheese, fresh basil leaves, and tomato. Drizzle with 1 tbsp olive oil, replace the top and tie with string to compress filling.
Wrap in wax paper and chill for up to 6 hours. Slice and serve with olives.
latter.
Meanwhile, combine avocado, tomato, red onion, cilantro and remaining
o set, arrange slices of tomato and green onions over frittata
Cook potatoes and 1/2 the garlic in salted boiling water for about 20 mins until tender. Drain and mash with milk, nutmeg and 1/2 the butter. Cover and keep warm.
Heat remaining butter in a frying pan, sprinkle tuna with lemon juice and season then sear over medium heat for 3 mins per side. Add remaining garlic and lemon slices and cook for 2-3 mins. Serve tuna with garlic mashed potatoes along with tomato wedges and arugula drizzled with vinaigrette.
Cook pasta in salted boiling water according to package instructions. Meanwhile, mix orange juice, yogurt, curry paste and olive oil and season. Drain pasta, toss with sauce then set aside to cool.
Toss cooled pasta with tomato, cucumber, cheese, olives and thyme leaves. Adjust seasoning and garnish with remaining thyme sprigs.