lastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian
rowned
Meanwhile, make the tomato-basil sauce: In same pan (no
ombine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and
Cook rigatoni in 4 qts. boiling water until al dente.
Set aside.
Using a large frying pan, saute garlic and zucchini in olive oil.
Add Tomato Basil sauce.
Simmer on low 20-30 mins.
Add rigatoni and simmer till hot.
chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to
Mix and heat on low to medium heat until hot enough to serve. May puree if desired.
Saute the veggies in butter and olive oil combo until softened. Add tomato ingredients and spices. Simmer for 3 to 6 hours. Adjust thickness with more chicken broth or tomatoes.
About 5-10 minutes before serving, add the cream and cream cheese.
weet onion, add dried Basil, 1 fresh basil leaf thin chopped (2
patula every 10 minute.
Bisque: Preheat oven to 450 degrees
over with a few overlapping tomato slices, drizzle with olive oil
Note: Before beginning, you will need long toothpicks for this recipe. Sandwich or cocktail sized toothpicks work best.
Drain water from cheese tub and cut cheese balls in half (or to preferred size).
Assemble in this order on the toothpick: tomato, basil leaf (folded in half & pierced through middle), bocconcini.
In a small bowl combine olive oil, vinegar, salt, and pepper. Stir to combine.
Use a spoon or cooking brush to lightly drizzle or brush olive mixture onto the assembled poppers.
Refrigerate and serve cold.
Saute the onions and garlic in the butter until soft.
Add the tomatoes, tomato juice, and bay leaves; simmer for 20 minutes.
Remove from heat and let cool.
Drain the tomatoes, reserving the juice, and puree them in a blender or food processor with the cream cheese.
Mix the puree with the reserved juice.
Add the light cream and season to taste with salt, pepper, and lemon juice.
Add freshly chopped sweet basil.
Simmer for 10 minute and serve with bread bowls.
In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender.
Add tomatoes and tomato paste; bring to a boil.
Reduce heat, cover and simmer for 40 minutes.
Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly.
Transfer half of soup mixture to a blender.
While processing, gradually add cream; process until pureed.
Return to pan; heat through but do not boil.
Combine chopped tomatoes, broth and tomato sauce in a blender container. Cover and blend until smooth. Stir in basil. Transfer to a container with a tight fitting lid. Chill for 1 to 4 hours. Makes 4 side dish servings.
br>Puree, along with the basil leaves, in small batches, in
edium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3
Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into sauce pan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.
Toast bread ( if desired).
spread both slices of bread with mayo,.
then sprinkle with bacon bits.
Layer half of tomato slices on on piece of bread.
Layer Basil leaves on top of tomato.
Layer rest of tomato on top of basil.
Place other piece of bread on top.
ENJOY!
ixing bowl, combine the artichokes, basil, and all seasonings. Set aside
oftened. Add diced tomatoes and tomato sauce along with sugar, salt