Fresh Tomato Parmesan Sauce Recipes

CHICKEN PARMIGIANA WITH FRESH TOMATO SAUCE

Steps:

• Heat oven to 400°F.
• Add Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.
• Meanwhile, cook onions in dressing in large skillet on medium-high heat 4 min. or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.
• Top chicken with sauce and cheese.

RIGATONI WITH TOMATO PARMESAN SAUCE

Steps:

• Heat the oil in a saucepan over medium heat. Add onions and salt. Stir until the onions are translucent (about 5 minutes).
• Add the garlic. Cook and stir for an additional 1 minute.
• Add the red pepper flakes and blended Italian tomatoes.
• Bring the mixture to a simmer, then turn the heat to medium-low. Simmer for 45 minutes, stirring often as the sauce cooks to prevent scorching.
• While the sauce is cooking, boil the rigatoni according to package directions, but pull it off the heat once it starts to soften (after about 8 minutes). It will cook the rest of the way in the sauce.
• Add about 1/3 cup of the freshly snipped basil to the tomato sauce. Then stir in the butter.
• Add the cheese, 1/4 cup at at time, to the tomato sauce, stirring between each addition and giving it time to melt.
• Drain the pasta and add it to the tomato sauce. Stir well to coat the rigatoni.
• Serve with a sprinkling of fresh basil and parmesan cheese.

MOZZARELLA & PARMESAN BAKED TOMATOES

Steps:

• Pre-heat oven to 400F (200 C). Lightly grease a cookie sheet with olive oil.
• Grill the tomato slices on either a pan grill or bbq. Then place on prepared cookie sheet.
• Sprinkle the slices with salt and oregano, top each slice with shredded mozzarella, and parmesan cheese. Bake for approximately 8-10 minutes or until cheese has melted and top is slightly golden. Top with fresh basil and serve. Enjoy!

CREAMY TOMATO & PARMESAN PASTA

Steps:

• 1. Cook fettucine as directed
• 2. Crush and chop garlic clove finely.
• 3. Heat oil in a frying pan on medium-high, add garlic and bacon and cook until they start to brown.
• 4. Add tin of tomatoes to the frying pan and stir.
• 5. Reduce heat to medium and simmer for 15 minutes.
• 6. Reduce to low heat and add cream.
• 7. Stir until cream is fully mixed inches.
• 8. Stir parmesan cheeses into the sauce.
• 9. Add fettucine and stir until heated through and covered with sauce.
• 10. Serve, sprinkling a little parmesan cheese over the top of each serve if you wish.

FRESH TOMATO PARMESAN SAUCE

Steps:

• Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons. Heat oil in large heavy skillet over medium heat. Add onions, 1/2 tsp salt, a gring of black pepper, and a 1/2 tsp sugar; sauté until soft, about 10 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring to prevent browning. Add tomatoes and balsamic vinegar and bring to simmer. Lower heat and cook uncovered until softened, stirring frequently. For a fresher sauce with firmer tomatoes, simmer just 5 minutes. For a softer, smoother sauce, simmer longer-up to 15 minutes. Stir in basil during last minute of cooking; add salt and pepper to taste. Top freshly cooked and drained Ricotta, Mozzarella & Asiago ravioli with sauce and finish with freshly grated parmesan cheese.