Combine tomatoes, juice/and or stock in
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
egrees F. Toss together the tomatoes, 1/4 cup olive oil
egrees.
Toss together the tomatoes, 1/4 c olive oil
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To skin the tomatoes, boil some water and place in a bowl. Add tomatoes and count 30 seconds. Remove tomatoes and skins should easily peel away.
In a blender or food processor, pulse the tomatoes and garlic until blended.
In a saucepan add the tomatoes, basil and lemon juice.
Heat gently until simmering and then serve with a wholemeal or granary roll.
Add pepper if you desire.
arge airtight plastic container).
Soup Directions:
Sort and wash
In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.
In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.
Cook pasta; drain.
Meanwhile, spray a large nonstick skillet with cooking spray; heat oil.
Add garlic and cook for 1 minute. Add tomatoes, basil, salt and pepper.
Cook for 3 minutes.
Add hot pasta to skillet; toss well.
Add chicken broth and stir. Toss with Parmesan cheese and serve immediately.
Serves 8.
Preheat oven to 400 degrees F (200 degrees C).
In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Prepare pasta according to package.
Drain.
Heat oil; add garlic and cook 1 minute.
Add tomatoes, basil, salt and pepper. Cook for 3 minutes.
Add hot pasta to skillet.
Toss well.
Add chicken broth and stir.
Toss with Parmesan cheese and serve immediately.
Serves 8.
Prepare pasta according to package directions; drain. Meanwhile, heat oil in a skillet.
Add garlic and cook for 1 minute. Add tomatoes, basil, salt and pepper.
Cook for 3 minutes. Add hot pasta to skillet; toss well.
Add chicken broth and stir. Toss with Parmesan cheese and serve immediately.
Cook pasta as directed on package.
Heat oil in a skillet over medium heat. Add garlic and cook for one minute.
Add tomatoes, basil, salt and pepper. Cook for three minutes.
Add hot pasta to skillet and toss well.
Add chicken broth to skillet and stir.
Toss with Parmesan cheese and serve immediately.
Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium-high heat.
Add garlic and cook for one minute.
Add tomatoes, basil, salt and pepper.
Cook for 3 minutes.
Add hot pasta to skillet; toss well.
Add chicken broth and stir.
Toss with parmesan cheese and serve immediately.
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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
he metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons
live oil in a large soup pot over medium high heat