Red Pepper and Tomato Pesto

 A new twist on pesto!

Ingredients

1 large red pepper, roasted, skin and seeds removed

2 handfuls of fresh basil leaves

1 garlic clove

1/3 cup toasted pine nuts

6 sun-dried tomatoes in oil, drained and chopped

2 ripe tomatoes, skinned

3 Tablespoons tomato paste

1/2 tsp. chili powder

1/2 cup freshly grated Parmesan cheese

2/3 cup olive oil

Directions

Place all ingredients except olive oil in food processor. Process until smooth. Slowly add oil.

Store in refrigerator up to two weeks.

The Best Bruschetta

 Nothing says summer like bruschetta made with summer tomatoes!

Ingredients

3 cloves of garlic, minced

3/4 cup olive oil, divided

1/3 cup grated Parmesan cheese

3 cups finely diced Roma tomatoes

1/2 cup chopped fresh basil

2 Tablespoons balsamic vinegar

2 tsp salt, divided

2 tsp. black pepper, divided

1/2 tsp. crushed red pepper flakes

1 tsp. garlic powder

1 baguette, cut in 1/2 inch slices

Instruction

In bowl, combine garlic, 1/2 cup olive oil, Parmesan cheese, tomatoes, basil, vinegar, 1 tsp salt, 1 tsp black pepper and crushed red pepper flakes.

In small bowl, whisk remaining 1/4 cup olive oil, 1 tsp salt, 1 tsp pepper and garlic powder.

Preheat oven to 435 degrees. Line a baking sheet with parchment paper. Brush mixture on both sides of sliced bread. Place on baking sheet and bake 6 minutes, turning half way through.  Allow to cool on wire rack.

To assemble, spoon tomato topping on each slice and sprinkle with additional Parmesan, if desired.

Roast Tomato Tapas

 Slices of rustic bread with an array of toppings is a delicious way to start a meal.  The roast tomatoes are tossed with a honey-mustard-miso dressing to punch up the flavor. 

Recipe Source: The Denver Post, 9-7-2022

Ingredients

4 tsp. whole grain mustard

2 tsp. honey

2 tsp. chopped fresh marjoram

1 tsp. white miso

1/4 tsp. pepper

10 ounces cherry tomatoes

4 (1/2 inch thick) slices of rustic bread

Instructions

In bowl, whisk togeter mustard, honey and miso. Stir in marjoram and pepper. Set aside.

Place tomatoes in an ovenproof skillet in a single layer. Adjust the oven rack to about 6 inches below the broiler element. Broil until most tomatoes have burst and a few are lightly charred, 8 - 10 minutes.

Transfer tomatoes to mustard mixture and toss gently.

Toast bread and brush lightly with olive oil. Allow to cool until slightly warm to touch. Spread a generous amount of ricotta on top of each toast. Top with tomato mixture.

Quinoa Tabbouleh with Feta

A healthy flavorful side dish.

Ingredients

1 1/2 cup cooked quinoa
1 can garbanzo beans, drained and rinsed
1/3 cup freshly squeezed lemon juice ( 2 lemons)
1/3 cup olive oil

Salt and Pepper
1 cup thinly sliced green onions (white and green parts)
1 cup chopped fresh mint leaves
1 cup chopped Italian flat leaf parsley
1/2 pound Persian cucumbers, sliced
2 cups cherry tomatoes, halved
Optional: 2 cups feta (8 ounces)

Instructions

Place cooked quinoa in bowl. Add garbanzo beans, sliced cucumbers, tomatoes, green onion, parsley and mint. Toss to combine. 

In a small bowl, whisk lemon juice and olive oil. Season with salt and pepper.

Pour over ingredients in bowl. Toss to combine. Add additional salt and pepper if needed. 

Serve right away or put in refrigerator to allow flavors to blend.

Roasted Tomato Salsa

This is a quick way to make homemade salsa. Simply place all the vegetables under the broiler until they are nicely browned and then puree with an emulsion blender. There you have it - homemade salsa.

Ingredients

2  pounds tomatoes
6 cloves unpeeled garlic
1 large white onion, peeled, halved and cut into 1/2" slices
4 jalapeno peppers, stem removed, cut in half
1 green pepper, stems and seeds removed, quartered
1 tsp salt
1/2 tsp cumin
1 Tablespoon fresh lime juice

Instructions

Turn broiler to high. Place oven shelf about 6 -8 inches below broiler.
Line a large baking sheet (with sides) with aluminum foil. Place all the prepared vegetables on the foil, skin side up.
Broil for 6 - 8 minutes or until the tomatoes are nicely blackened on top. Remove
from oven. Allow to cool slightly.  Discard the skins from the garlic cloves.
Transfer all to a food processor or blender. Puree until smooth. Add salt, cumin and lime juice.
Serve immediately or refrigerate in sealed container for up to three days.

Greek Salad

Ever since my travels to Greece, I am in love with Greek salad. The tomatoes, the cucumber and, of course, a lot of feta cheese. This variation is a perfect accompaniment to lamb burgers.

Ingredients

1 large cucumber, unpeeled, seeded, quartered and cut into 1/4 inch slices
1 large red pepper, stem removed, seeded and cut into bite sized pieces
1 pint cherry or grape tomatoes, halved
1/2 of a medium-sized red onion, thin slices cut into quarters
1/2 lb feta cheese (not the crumbled variety) cut into 1/2 inch cubes
1/2 cup black or kalamata olives, pitted
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. Dijon mustard
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil

Instructions

Place cucumbers, red pepper, tomatoes and red onion in bowl. Stir gently to combine.
For the dressing, whisk together garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Still whisking, slowly add olive oil, creating an emulsion. Pour the dressing over the vegetables. Add the feta cheese and olives. Toss gently. Allow to sit at room temperature for 30 minutes before serving.  Serve at room temperature.

Wintertime Tomato Soup

When fresh garden tomatoes are not in season, it is still possible to make a delicious homemade tomato soup using canned tomatoes.  This recipe is adapted from Ellie Krieger of The Washington Post proves that you can have homemade goodness in the middle of winter.

Ingredients

1 Tablespoon olive oil
1/2 cup chopped onion
1 minced garlic clove
2 (14.5 ounce) fire-roasted diced tomatoes
2 Tablespoons tomato paste
2 cups chicken broth
1/2  cup whole milk
2 tsp. honey
1/2 tsp. dried basil
1/2 tsp. salt
Pinch of black pepper

Instructions

Heat oil in large soup pot over medium heat. Add onions and cook until softened, stirring occasionally. Stir in garlic and cook one minute more. Add tomatoes, tomato paste and chicken broth. Increase heat, bring to boil, then reduce heat to medium-low and cook for 15 minutes. Stir occasionally.
Add honey, milk, salt, pepper and basil. Remove from heat. Using an immersion blender, puree until smooth.
Garnish if desired with crackers or popcorn.

Caprese Corn Salad

A light salad that is a perfection addition to a summer barbeque.
From Just A Pinch Recipes.

Ingredients

2 ears of corn, about 1 cup of kernels
1 1/2 cup grape or cherry tomatoes
1 cup fresh mozzarella, cubed
2 Tablespoons fresh basil, chopped
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
Pinch of sugar
Salt and pepper to taste

Instructions

Boil the corn for 5  minutes. Drain and cool.
When cool enough to handle, cut the kernels off the cob and set aside.
Mix tomatoes, cubed mozzarella, basil and corn in bowl.
Whisk together vinegar, oil, pinch of sugar, salt and pepper.
Toss with the salad mixture. Serve at room temperature or chill until ready to serve.

4 servings.

Caprese Skewers

A perfect light appetizer for a summer day, this skewered version of a caprese salad can be made in no time at all.

Ingredients

1 cup balsamic vinegar
8 ounces mini fresh mozzarella balls, drain well
1 pint round cherry tomatoes
Large fresh basil leaves
Salt and pepper
Bamboo skewers

Instructions

Pour balsamic vinegar into small saucepan over medium-low heat. Keep at a low boil until volume is reduced by about half.  Allow to cool completely.

Cut cherry tomatoes in half. On each skewers, place one half cherry tomato, a folded basil leaf, a small mozzarella ball, a second folded basil leaf, and the other half of the cherry tomato. Place on serving plate.  Repeat until all mozzarella and tomatoes are used.

Salt and pepper the caprese skewers. Drizzle balsamic reduction syrup over all. You will not use all the balsamic reduction. Save the remainder for another use. Serve immediately.

Note: if you don't have time to reduce the balsamic vinegar, you can drizzle with several tablespoons of Italian salad dressing or straight balsamic vinegar. It won't have the intensity of flavor that a balsamic reduction provides, but still delicious.

Caprese Stuffed Avocado

Creamy avocados, fresh mozzarella and tangy tomatoes are a perfect match. Grill the avocados for added flavor, drizzle it all with a balsamic reduction and it becomes spectacular!

Ingredients

1/2 cup olive oil
4 cloves garlic, very finely minced
Salt and pepper
3 California avocados, at the peak of ripeness
1 pint grape tomatoes, halved or quartered, if large
16 small  fresh mozzarella balls
Fresh Basil
1 cup balsamic vinegar

Instructions
Prepare balsamic reduction, by placing vinegar in small saucepan over medium low heat. Boil gently until reduced by half. Allow to cool completely before drizzling over the stuffed avocados. This can be done the day ahead.

In small bowl or mason jar, combine oil and garlic. Add liberal amount of salt and pepper. Combine and allow to sit for at least one hour.

Cut grape tomatoes and mozzarella balls in half. Season with salt and pepper. A half hour before serving, toss them with most of the garlic oil.

Oil and heat grill. Halve the avocados and remove the pit. Season and brush liberally with the garlic oil. Place each avocado half face down on the hot grill. Grill for 4 - 5 minutes until they have char marks on the surface and the avocado is warmed through.

Remove avocados from grill and place on plate. Cut the basil leaves in a chiffonade. Combine basil with tomatoes and mozzarella balls.  Spoon the mixture into the center of each avocado half.
Drizzle with balsamic reduction.

Herb-Roasted Tomato Bruschetta Topping

This smells so good while it is cooking and tastes amazing when spread on baguette slices. For a fun appetizer idea, make several topping and serve as a bruschetta bar.

Ingredients

2 (28 ounce) cans whole peeled plum tomatoes, drained
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 Tablespoon fresh rosemary leaves, finely chopped
1/2 cup chopped red onion
6 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Sliced fresh basil as garnish
Sliced baguette

Instructions

Preheat oven to 350 degrees. Line a jelly-roll pan with aluminum foil.
Cut tomatoes in half and put in large glass bowl. Stir in olive oil, basil, rosemary, onion, garlic, salt and pepper, being careful not to tear tomatoes.
Pour onto prepared pan, spreading tomatoes out into a single layer. Bake until liquid is absorbed and tomatoes have firmed up and turned to deep red color, for 1 to 1 1/2 hours.
Transfer to a bowl. Use kitchen scissors to cut up tomatoes into smaller pieces. Allow to sit at room temperature for about 6 hours to marry the flavors.
Garnish with chopped fresh basil.
Serve with sliced baguette.

Recipe source: Perfect Party Food by Diane Phillips

Skinny Baked Eggplant Bruschetta

Eggplant replaces the bread in this appetizer from The Two Bite Club. Delicious as an appetizer or side dish.

Ingredients

1 large tomato, diced
2 - 3 cloves garlic, minced
1 Tablespoon olive oil
1 teaspoon balsamic vinegar
1 ounce shredded mozzarella cheese
1 Tablespoon chopped fresh basil or oregano
Salt and pepper to tsate
1 eggplant (peeled or not - your perference) and sliced into 1/4-1/2 inch thick slices. The thinner you slice the eggplant, the crispier it will be)
2 eggs
1/2 cup seasoned bread crumbs
1/2 cup panko bread crumbs
2 Tablespoon grated parmesan cheese
1/2 teaspoon garlic powder
Olive oil

Instructions

In small mixing bowl, stir together chopped tomatoes, garlic, olive oil, balsamic vinegar\, herbs and mozzarella cheese.
Season with salt and pepper. Cover and place in refrigerator until ready to serve.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil.
In shallow dish, beat eggs with whisk. In another shallow dish, combine bread crumbs, panko bread crumbs, parmesan cheese and garlic powder. If the eggplant is large, you  might want to cut each slice in half to make it easy to hold. Dip the eggplant slices in the egg and then into the breadcrumb mixture. Press the breadcrumbs into the eggplant so each slice is completely coated. Place the coated slice on the foil lined baking sheet. Repeat with all the eggplant slices. Drizzle the eggplant slices with more olive oil.
Bake eggplant in oven for 10 minutes. Flip the slices and return to the oven for an additional 10 - 15 minutes. The eggplant should be golden-brown and crispy on the outside.
Let the eggplant sit for 3 - 5 minutes until cool enough to pick up. Using a slotted spoon, top each eggplant slice with tomato mixture and serve immediately.

Caprese Salad

So simple to make! This salad says summer and is best made when all of the ingredients are fresh from the garden.

Ingredients

Tomatoes -  the best you can find!
Fresh mozzarella cheese
Fresh basil leaves
Salt and pepper
Good quality olive oil


Instructions

Slice tomatoes and place on serving plate.
Season with salt and pepper.
Place one or two basil leaves on top of each tomato slice.
Slice fresh mozzarella balls into 1/4-inch slices.
Place one slice of mozzarella on top of each tomato.
Drizzle olive oil over all. Season with additional salt and pepper, if desired.

Summer Gazpacho

When the temperature climbs to the upper 90's, there is only one thing on my mind for dinner and that is gazpacho. This recipe from the Junior League of Denver (Colorado Classique) is my favorite version of this refreshing chilled soup. If you want it to be a vegetarian dish, you can substitute the beef broth for vegetable broth. But, in my opinion, it is the beef broth that is the secret ingredient in this recipe. It adds a depth of flavor and complexity to the soup. You can also spice this soup up with the addition of chopped jalapenos. This is a big batch and serves 8 - 10 generous portions.
Summer refreshment!

Ingredients

1 46 ounce can spicy Bloody Mary mix (or go with regular mix if you don't like spicy)
1 28 ounce can plum tomatoes
1 10.5 ounce can beef broth
2 yellow tomatoes, chopped
3 red tomatoes, chopped
1 large cucumber, seeded and chopped
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
3 Tablespoon chopped fresh basil
2 Tablespoon chopped fresh oregano
2 cloves garlic, minced
2 Tablespoons white vinegar
1 Tablespoon Worchestshire sauce
1/2 teaspoon salt
1 teaspoon black pepper
Avocado slices for garnish

Combine all ingredients in large bowl, Using a hand-held food processor, pulse until desired consistency. Cover and refrigerate at least two hours. The flavor is even better if held overnight in the refrigerator.
Top with avocado slices.

Roasted Tomato Soup

Once it is mid-October in Colorado, anything coming from the garden is a blessing and a treat. Our first frost could come any day now, but, so far, this year, we continue to have mild weather and a steady stream of a few remaining vegetables.
On my counter sits a bowl of tomatoes. We have made and frozen a lot of salsa this year, so I was looking to make something different. With cooler evenings, a hearty soup makes a perfect meal. I adapted this recipe from Tyler Florence on The Food Network.  I love that this recipe calls for roasting the tomatoes, onions and garlic. That step brings out the natural sweetness. Enjoy!

Ingredients

2.5 pounds fresh tomatoes
6 garlic cloves, peeled but not chopped
1 medium onion, sliced
1/3 - 1/2 cup olive oil
Salt and Pepper
1 quart chicken stock  (richer in flavor than chicken broth)
2 bay leaves
2 Tablespoon butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
2 teaspoons sugar
Red pepper flakes, optional and to taste

Instructions

Preheat oven to 450 degrees.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, onion slices and garlic cloves in a single layer on a baking tray. Drizzle with olive oil and season with salt and pepper.  Roast for 20 - 30 minutes or until caramelized and tomatoes are slightly browned.

Remove tomatoes, onions, garlic and any accumulated liquid from roasting pan and transfer to a stock pot. Add 3/4 of the chicken stock, bay leaves and butter.  Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring occasionally, until liquid has reduced by about one-third.
Remove bay leaves. Remove from heat.

Wash and dry basil leaves. Add to pot. Using an immersion blender, puree the soup until it is smooth. Return soup to low heat and add cream and sugar. Adjust the consistency with remaining chicken stock, if needed. Season to taste with salt and pepper.  Add red pepper flakes, if desired.

Serve in individual bowls, garnished with additional basil and Parmesan cheese, if desired.

Garden Tomato and Cucumber Salad

Ingredients

3 pounds ripe tomatoes, cut into large chunks
3 medium cucumbers, peeled, halved lengthwise, seeded and sliced
1 small red onion, coarsely chopped
1/4 cup fresh basil leaves, cut into thin slices
1/2 cup Italian salad dressing

Instructions

Combine all ingredients in large bowl. Toss gently to combine.
Chill for 30 minutes before serving.

Roast Pepper and Tomato Salsa

Ingredients

1 poblano pepper, seeded and quartered
3 cups cherry tomatoes, cut in half
10 cloves garlic
1 cup fresh corn kernels
1/2 large onion, cut into chunks
2 - 3 jalapeno peppers, halved
1 Tablespoon olive oil
3 medium tomatoes
3 green onions, green part only, sliced thin
1/2 teaspoon black pepper
1/2 teaspoon cumin
Juice of one lime
Zest on one lime

Instructions

Preheat oven to 375 degrees.
Cover two rimmed baking sheets with aluminum foil.
On one baking sheet, place quartered poblano peppers, garlic cloves, onion, and jalapenos.
On the other baking sheet, place corn and tomatoes.
Drizzle both with olive oil and toss to coat.
Roast for about 35 minutes or until tomatoes have shriveled and softened and peppers are browned.

Place poblano pepper, garlic, onion and jalapeno in bowl. Pulse with emersion blender. Add roasted tomatoes and corn.
Chop three medium tomatoes and add to mixture. Add sliced green onion tops. Stir to combine,
Add spices, lime juice and lime zest.
Serve with tortilla chips. Best served at room temperature.


This recipe was adapted from Relish.com.

Orzo with Spinach and Tomatoes

Ingredients

3/4 pound fresh spinach, washed and stems removed
1 pint grape tomatoes, halved
2 lemons, zested
1 1/2 cups orzo, cooked al dente
1 Tablespoon olive oil
24 basil leaves
Salt and Pepper to taste

Instructions

Place the spinach leaves in stacks, one on top of the other, Thinly slice the stacks of leaves to make spinach confetti. Place shredded spinach in bottom of a medium sized bowl.
Cut the grape tomatoes in half and add them to the same bowl.
Zest two lemons. Add zest to bowl and save lemons for another time.
Add hot and cooked orzo to the mixture. The heat of the pasta will wilt the spinach, release the oil from the lemon zest and warm the tomatoes. Toss lightly to combine.
Drizzle one Tablespoon of olive oil over the pasta and stir to combine.
Shred basil leaves in similar manner to the spinach. Add shredded basil, salt and pepper.
Toss to combine.
Serve warm or at room temperature.

Simply Super Tomatoes

Simply said.... this is the best tomato salad.

Ingredients

6 medium tomatoes
2/3 cup oil
1/4 cup red wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1 clove garlic, minced
1 teaspoon salt
1 teaspoon chopped fresh dill
1 Tablespoon chopped fresh basil
1/4 teaspoon black pepper

Instructions

Slice tomatoes and place in bowl.
In a small jar with tight fitting lid, combine all remaining ingredients. Mix well.
Pour dressing over tomatoes.
Cover and refrigerate 1 - 2 hours before serving.

Salsa Bar Trio

At a recent party at my house, I served a salsa bar as our appetizer. I made three homemade salsas - a traditional pico de gallo, a watermelon salsa and a kiwi avocado salsa. I served these with a big bowl of scoop chips. They were colorful, fresh and delicious.

Traditional Pico De Gallo

Ingredients

1 medium white onion, diced
8 Roma tomatoes, diced
A handful of cilantro (I omit this because I don't like cilantro)
2 - 4 jalapenos - depending on how spicy you want, seeded and minced
Juice of 2 limes
1/2 teaspoon salt

Instructions

Combine all ingredients in a bowl. Toss together.


Watermelon Salsa (This made a very large batch)

Ingredients

1/2 seedless small watermelon
1/2 red onion, finely diced
1  red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
2 - 4 jalapenos (depending on how spicy you want), seeded and finely minced
Juice of 2 - 3 limes
1/2 teaspoon salt

Instructions

Remove all the rind from the watermelon. Cut into 1/4 - 1/2 inch slices. Dice the sliced watermelon and add to bowl.
Add diced red onion, peppers and jalapenos.
Add lime juice and salt.
Toss lightly.
Taste and adjust with additional ingredients to your preference.


Kiwi Avocado Salsa

Ingredients

6 kiwi, peeled and chopped
1/2 avocado, peeled and diced
1 heaping Tablespoon sliced green onions
1 Tablespoon chopped pickled jalapenos
1 teaspoon olive oil.

Instructions

Combine chopped kiwi, avocado and green onions in bowl
Add pickled jalapenos,  Toss with olive oil.

The recipes for Pico De Gallo and the Watermelon Salsa were adapted from "The Pioneer Woman Cooks - A Year of Holidays"