he salsa over them.
Cherry Tomato and Corn Salsa:
Bring
oury taste.).
Add the cherry tomato halves to the pan and
Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.
Saute French-style green beans in butter.
Add lemon juice, dill weed and garlic salt.
Mix well and heat.
Add cherry tomato halves and sliced black olives.
Heat a few minutes and serve. Serves 5.
lice of garlic, then a cherry tomato, repeat with shrimp, garlic and
Combine beaten egg, bread crumbs, milk, onion, salt, oregeno and pepper; add the ground beef and mix well.
Shape about 1/4 cup of meat mixture evenly around each cherry tomato to form round meatballs.
Place meatballs in a 13X9X2 baking pan; bake at 375 for 25 to 30 minutes.
Slice the green onions, keeping the green and white parts separate. Heat
arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes
Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.
Blend or process parmesan, nuts, garlic and half of the oil until combined. Add basil and remaining oil; process until almost smooth. Transfer pesto to serving bowl.
Thread one tomato half, one bocconcini and one olive onto each toothpick.
Serve skewers cold with pesto.
Cook potato in boiling water for 35-40 mins. Meanwhile, heat oil in a pan over medium heat and saute chicken for 6-8 mins. Add broccoli and cook for 4-5 mins. Season and set aside to cool slightly.
Drain potato and make a cut in the top. Peel skin slightly to one side and scoop out flesh. Mash removed flesh with sour cream, diced pepper and sugar, to taste. Season then transfer back into potato shell.
Slice chicken then toss with broccoli, onion and dressing. Arrange on top of potato and serve garnished with cherry tomato and lettuce.
r metal skewer, puncture each cherry tomato with 5 to 10 holes
Cook beans in water, until tender.
In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
Swish cherry tomato halves around until barely soft and heated, but not squishy.
Add the drained beans and mix well.
(TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
Mix Mexican 3-cheese blend, mayonnaise, 1/4 the cherry tomatoes, sun-dried tomatoes, half the black olives, green onions, jalapeno peppers, and garlic powder together in a bowl.
Spread tortilla chips into the prepared pan; top with Mexican cheese-tomato mixture. Sprinkle sharp Cheddar cheese on top.
Bake in the preheated oven until bubbling and browned, about 30 minutes. Sprinkle nachos with remaining cherry tomatoes and olives.
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Slice your cherry tomatoes in half. Scoop out
Cut top off each cherry tomato; scoop out and discard the pulp, leaving shell intact.
Invert tomato shells on paper towels to drain.
Place cottage cheese in blender or food processor; blend until smooth.
Transfer cottage cheese to a medium bowl; stir in crabmeat and remaining ingredients.
Spoon the mixture evenly into the tomato shells.
Cover; chill well.
Yields 32 appetizers, 11 calories each (16% from fat).
oleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.
about 30 minutes.
Toss cherry tomatoes, green beans, garlic, basil, and
Combine tomatoes, celery, salad dressing, green pepper and onion; toss lightly.
Chill.
Add bacon; toss lightly.
Spoon vegetable mixture over shredded lettuce.
Garnish with additional cherry tomato halves and bacon curls.