Italian Tomatoes Wonderful And Easy Recipes

EASY ITALIAN TOMATO SALAD

Steps:

• In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.

ITALIAN STEWED TOMATOES

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

ITALIAN TOMATOES (((WONDERFUL AND EASY)))

Steps:

• Slice each tomato into 8 wedges and place into a large bowl.
• Add the rest of the ingredients and toss well to evenly distribute.
• Cover the bowl and refrigerate for at least 30 minutes or more.
• Serve as a side dish in small individual serving bowls.

ITALIAN TOMATO SALAD

Steps:

• Layer tomatoes, cucumber and onion in a large salad bowl. Combine oil, vinegar, basil, salt and pepper; drizzle over vegetables. Cover and refrigerate; until ready to serve.

AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA

Steps:

• Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
• Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
• Add the salt and continue to simmer at a fast pace, and stir often.
• The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
• Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
• Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
• Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

ITALIAN TOMATO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 to 5 minutes or until al dente; drain and place into a large serving bowl. Toss with dressing and tomatoes. Top with Parmesan and serve.

ZUCCHINI TOMATO GRATIN

Steps:

• Preheat oven to 375˚F.
• On the bottom of a 2-quart baking dish mix together the tomato sauce with garlic, 1 tablespoon olive oil, and 1 teaspoon Italian seasoning.
• Arrange the sliced veggies upright, alternating between tomatoes, zucchini, and potatoes. Fit them tightly against one another until the baking dish is filled.
• Season with remaining Italian seasoning, salt, and fresh ground black pepper.
• Drizzle the remaining olive oil over the veggies.
• Cover with aluminum foil and bake for 35 minutes.
• Remove aluminum foil, sprinkle top with shredded parmesan, and continue to bake for 20 to 30 minutes, or until veggies are tender and bubbly.
• Remove from oven and let stand 10 minutes.
• Garnish with parsley.
• Serve.