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This quick, easy, and flavorful pasta dish showcases summer's garden bounty. "This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil," says ...
It doesn't have many ingredients, and it's a good way to use fresh garden tomatoes and basil in the summer. Don't skimp on the olive oil or Parmesan cheese. Recipe: The Spruce Eats
Packed with fresh fruits, cooling cucumber, and juicy tomatoes, this vibrant summer salad works as a colorful centerpiece to lunch or dinner, or as an accompaniment to fish or grilled meat.
In a small roasting pan in which the tomatoes will fit snugly (I use a tarte Tatin pan) arrange the tomatoes cut-side up. Going over each tomato half, one by one, grind a little pepper and sprinkle on a little salt and the oregano, then dribble the tablespoon of olive oil over and transfer the pan to the oven to cook for 25 minutes, though ...
In a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the tomatoes and their juices, along with the tomato paste and cook ...
In a large pot, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 6 minutes. Add the greens, season with salt and pepper and toss to wilt.
homemade tomato juice. Celery stick and oregano sprigs, for garnish. Directions. Make Tomato Juice: Combine tomatoes, bell pepper, chile pepper, celery, onion, oregano, and salt in a large pot ...
Cook, stirring often, until tomatoes break down and a thick sauce has formed, 4 to 5 minutes. 3. Increase heat to medium high; add wine, and return to a vigorous simmer.