Fireandicetomatoes Recipes

FIRE AND ICE TOMATOES

Steps:

• Combine veggies in a bowl.
• In saucepan bring to boil vinegar, water, sugar, celery salt, salt, peppers.
• Pour over veggies and chill at least 8 hours.

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE & ICE SALAD WITH CUCUMBERS & TOMATOES

Steps:

• In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
• In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
• Pour over vegetables.
• Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours.
• Drain just before serving.

FIRE & ICE TOMATOES (SALLYE)

Steps:

• 1. ALTERNATE: You can substitute cherry tomatoes in lieu of regular tomatoes. If you do, it is not necessary to peel them, just cut them in half and add to the mix.
• 2. Place prepared tomatoes, bell peppers, onion, and cucumber in a large bowl. Hand toss to combine ingredients.
• 3. Combine vinegar, celery salt, mustard seed, sugar, red pepper, black pepper, salt, and water in a saucepan and bring to a boil. Allow to boil for 1 minute; remove from heat.
• 4. While liquid is still hot, pour over vegetables. Chill for several hours or overnight.