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.
br>Puree, along with the basil leaves, in small batches, in
ixing bowl, combine the artichokes, basil, and all seasonings. Set aside
oftened. Add diced tomatoes and tomato sauce along with sugar, salt
n pan.
Add onion, tomato paste and chopped tomatoes, fish
For Grilling the Fish (for 4 people):
Brush fish with oil and lemon.
Sprinkle salt, pepper, dried basil and oregano over fish. Place fish on lightly oiled rack.
Grill over coals, 4 to 5 minutes per side, until done.
Remove fish.
Garnish with Tomato Basil Sauce and serve.
as softened and then add tomato and saugar and season with
urn garlic.
Add tomatoes, basil, salt and pepper.
Toss
Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.
garlic and onion for the tomato basil sauce.
Let onions cook
In a small saucepan, saute the carrot, celery, onion, basil, oregano, and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
Add in the soup and broth; bring to a boil.
Stir in orzo; decrease heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
Taste and adjust seasoning with salt and pepper, if needed.
Prepare tortellini as directed on package.
Chop tomatoes in chunky pieces.
Blend bouillon with basil, parsley and pepper into the tomatoes.
Saute the garlic in olive oil until just white.
Add to the sauce and bring just to a simmer.
When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
Stir well and blend the tortellini into the pan of tomato basil cream sauce.
Serve, topped with parsley and cheese.
inely 3/4 cup of basil and 1/4 cup of
Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours.
Grind flax into coarse powder.
Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.
Add tomato, basil and ground flax and pulse until well-mixed.
Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.
Dehydrate at 145F for 2 hours.
Cut into cracker-sized pieces.
Turn over and dehydrate at 115F for an additional 8 hours.
Drizzle oil over cut surface of foccacia and grill until golden.
Combine capsicum or tomato with cheese & parsley.
Turn foccacia over & top with tuna and cheese mixture, grill until golden.
In large pan melt butter, add onions and cook until caramelized; stir while cooking.
Add other ingredients simmer 5 minutes.
Put in individual serving bowls and garnish with fresh basil.
Tear corner of Ready Pasta pouch to vent. Heat for one minute in the microwave.
Warm sauce and basil in a bowl for two minutes in the microwave.
Combine pasta with sauce and top with cheese.