Italian-Seasoned Tomato Mixture:
Tomatoes
Basil
Extra-Virgin Olive Oil
Balsamic Vinegar
Salt and Pepper
NOTE: If tomatoes are not in season, use canned diced tomatoes.
If fresh basil is not available, use dried basil or Italian seasoning mix.
Caprese Salad (Fancy But Simple Version)
Ingredients:
2-3 fresh tomatoes, sliced
Fresh mozzarella cheese, sliced thinly
Extra virgin olive oil, about 2 T
Balsamic vinegar, about 1 T
Basil leaves, sliced thinly
Freshly-ground black pepper
Salt
Baguette-shaped bread, sliced
Directions: On large plate or platter, alternate slices of tomatoes and cheese in a circular pattern. Drizzle with oil and vinegar. Immediately before serving, sprinkle with basil, salt and pepper. To serve: top each slice of bread with tomato and cheese.
NOTE:To make this appetizer for a crowd (or to make it more portable), chop ingredients into a bowl and scoop mixture onto bread to serve.
Italian Pasta
Turn Italian-Seasoned Tomato mixture into a main meal:
3-4 C of Italian-seasoned tomato mixture
1 # cooked pasta, any shape
1 can white beans, drained and rinsed
Parmesan cheese, grated (about 1 C)
To Serve: Mix Italian-seasoned tomato mixture, pasta, and beans together in a large bowl. Pour into serving bowls and top with a sprinkle of cheese.
Optional add-ins:
Drained tuna
Leftover cooked vegetables, such as zucchini
Olives
Note: leftover pasta is great for leftovers, even cold as a pasta salad
Amazingly Simple Pizza
Turn Italian-seasoned tomato mixture into a pizza:
Ingredients:
Boboli crust (or other pizza crust)
1-2 C Italian-seasoned tomato mixture
1 C grated Parmesan or Mozzarella cheese, grated
Directions: Place crust on a baking sheet. Sprinkle with tomatoes and cheese. Bake as directed on package.
More meal ideas for Italian-seasoned tomato mixture:
Add to scrambled eggs or omelets
Add to sandwiches
Southwest-Seasoned Tomato Mixture
Ingredients:
3-4 tomatoes (fresh, chopped) OR
2 cans tomatoes, diced (can use a variety of seasoned canned tomatoes such as Mexican-seasoned, with added peppers, with roasted-garlic, etc.)
Additional southwest-type seasonings if desired, such as cumin, oregano, chili powder, garlic
(start with about 1/4 teaspoon and adjust as needed)
2 C corn (fresh corn, thawed frozen corn, or drained canned corn)
1 can black beans, drained and rinsed
Directions:
Stir all ingredients together in bowl.
Southwest Tomato Salsa
Turn Southwest-seasoned Tomato Mixture into a vegetable-filled snack:
Serve as a dip with tortilla chips or quesadillas
Southwest Burritoes or Quesadillas
Turn Southwest-Seasoned Tomato Mixture into a meal for one person:
Ingredients:
1 flour tortilla
1 C Southwest-seasoned Tomato Mixture
½ C grated cheese
Directions: Place tomato mixture and cheese on top of tortilla. Roll for a burrito or fold in half for a quesadilla. Fry until lightly browned in a small skillet in 1 T canola oil, or microwave on a plate.
Other additions:
Avocado or guacamole
Olives
Onions or green onions, chopped
Green or red peppers, chopped
Tortilla Casserole
Turn Southwest-seasoned tomato mixture into a casserole for a group.
Ingredients:
4-5 C Southwest-seasoned tomato mixture, including juice
4-5 flour or corn tortillas, torn up (can substitute tortilla chips – about 2-3 large handfuls)
Grated cheese, about 1 - 1 ½ C
Directions: In medium baking dish or casserole dish: place 1 C tomato mixture in bottom. Top with layer of tortillas, then layer of cheese. Repeat layers 2 or 3 times, ending with cheese. Bake in oven at 350 degrees for about 20-30 minutes or until cheese is melted and mixture is bubbling.
Quick and Spicy Tomato Soup
Turn Southwest-seasoned tomato mixture into a soup:
Ingredients:
2-3 C tomato mixture
1 C cooked rice or pasta
Tomato juice as needed to thin soup
Directions: Heat all ingredients together in saucepan and serve with grilled cheese sandwiches.
Southwestern Baked Potatoes
Turn Southwest-seasoned tomato mixture into a REALLY quick meal:
Top a baked potato with a big scoop of the mixture. Add a little cheese and/or sour cream. Enjoy!
By: Dennis Hinkamp - Aug. 1, 2008