Tomatoes And Mozzarella Recipes

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FRESH MOZZARELLA AND TOMATO SALAD



Fresh Mozzarella and Tomato Salad image

A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.

Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.

TOMATOES WITH BASIL AND MOZZARELLA



Tomatoes With Basil And Mozzarella image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 3 servings

Number Of Ingredients 4

3/4 pound ripe yellow tomatoes or red tomatoes with vines attached
1/4 pound fresh mozzarella
9 large basil leaves (more if leaves are small)
Freshly ground black pepper to taste

Steps:

  • Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.
  • Slice the mozzarella very thinly; wash and dry the basil leaves.
  • Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 263 milligrams, Sugar 0 grams

BAKED TOMATOES AND MOZZARELLA



Baked Tomatoes and Mozzarella image

This recipe takes any store bought, colorless tomato and makes it seem like the best vegetable you've ever tasted! Just takes a little extra time than most recipes.

Provided by Amy

Categories     Side Dish     Vegetables     Tomatoes

Time 2h45m

Yield 6

Number Of Ingredients 8

6 roma (plum) tomatoes, thinly sliced
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 (8 ounce) ball of fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil
1 clove roasted garlic, mashed into a paste
¼ cup balsamic vinegar
2 tablespoons olive oil

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
  • Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
  • Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
  • Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 5 g, Cholesterol 29.7 mg, Fat 15 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 4 g

RIGATONI WITH TOMATOES AND MOZZARELLA



Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  • In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  • Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

GARLIC-BASIL TOMATOES WITH MOZZARELLA



Garlic-Basil Tomatoes with Mozzarella image

This salad is the perfect showcase for your fresh garden tomatoes and basil!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 9

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup plus 1 tablespoon olive or vegetable oil
3 tablespoons red wine vinegar
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/8 teaspoon salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

Steps:

  • Place tomatoes in glass or plastic dish.
  • Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
  • Layer cheese alternately with tomatoes on salad greens.

Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA



Gnocchi with Tomato Sauce and Mozzarella image

Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 2

Number Of Ingredients 8

1 ½ tablespoons extra-virgin olive oil
½ onion, finely chopped
1 ½ (14.5 ounce) cans passata (crushed tomatoes)
salt to taste
1 (18 ounce) package potato gnocchi
2 tablespoons grated Parmesan cheese
1 (4 ounce) ball fresh mozzarella, cubed
4 fresh basil leaves

Steps:

  • Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
  • Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

Nutrition Facts : Calories 744.1 calories, Carbohydrate 73.2 g, Cholesterol 87.9 mg, Fat 39.6 g, Fiber 10 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1100.5 mg, Sugar 2.1 g

RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA



Risotto with Sun-Dried Tomatoes and Mozzarella image

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.

Provided by Lara

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 ½ cups vegetable stock
⅓ cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
¼ cup chopped fresh basil
salt and pepper to taste

Steps:

  • In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
  • In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
  • Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
  • Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Nutrition Facts : Calories 429 calories, Carbohydrate 66.1 g, Cholesterol 29.4 mg, Fat 10.4 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 639.3 mg, Sugar 1.6 g

FRESH TOMATO & MOZZARELLA SALAD



Fresh Tomato & Mozzarella Salad image

Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.

Provided by CandyTX

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

Steps:

  • Cut up the tomatoes and mozzarella into large cubes.
  • Add basil leaves and drizzle w/ vinegar and olive oil.
  • Stir lightly.
  • Sprinkle with a little salt.
  • Chill at least one hour.
  • Store in refrigerator.

TOMATO MOZZARELLA SALAD



Tomato Mozzarella Salad image

Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.

Provided by JOANN HAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup minced fresh basil

Steps:

  • Place tomato slices, alternating with mozzarella slices, on a large serving platter.
  • Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Nutrition Facts : Calories 199 calories, Carbohydrate 6.2 g, Cholesterol 24.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 5.1 g, Sodium 338.3 mg, Sugar 4.3 g

TOMATO AND MOZZARELLA BITES



Tomato and Mozzarella Bites image

A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.

Provided by MADDIECAT

Categories     Salad     Vegetable Salad Recipes     Caprese Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 7

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
½ cup balsamic vinegar
¼ cup extra virgin olive oil
20 toothpicks

Steps:

  • Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
  • Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.4 g, Cholesterol 39.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 3.3 g

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