Source: Food.com

By rouxdog on August 08, 2001

Ingredients:

2 large fresh tomatoes (I like creole and beefsteak) or 2 lbs cherry tomatoes

1 1/2 cups fresh corn or 1 1/2 cups frozen corn, blanched and drained

8 fresh basil leaves

balsamic vinegar

extra virgin olive oil

Prep Time: 15 mins

Total Time: 15 mins

Directions:

1. Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.

2. Stir.

3. Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.

4. Stir before serving.

Servings: 2-3

Source: Food.com

By NoraMarie on October 12, 2005

Ingredients:

2 tomatoes, sliced

1 onion, sliced

olive oil

vinegar

salt and pepper

Prep Time: 10 mins

Total Time: 20 mins

Directions:

1. Slice tomatoes and onions.

2. Add olive oil and vinegar to make a sauce.

3. Add salt and pepper.

4. Put in fridge until ready to serve.

5. This recipe is from a very well known real chef.

Servings: 2

Yield: 2

Source: Food.com

By Rita~ on August 01, 2005

Ingredients:

1 loaf crusty bread, sliced into 10 slices

2 garlic cloves, minced

1/3 cup olive oil

3 plum tomatoes, diced

1 teaspoon finely diced onion

2 teaspoons chopped fresh basil or 2 teaspoons fresh rosemary or 2 teaspoons parsley

salt & pepper

1/2 teaspoon balsamic vinegar

Prep Time: 5 mins

Total Time: 6 mins

Directions:

1. Mix oil and garlic let sit 10 minutes.

2. Lightly brush oil mixture on both side of bread. Grill over high heat to mark and toast both sides of the bread.

3. Meanwhile mix tomatoes, onion, herbs into the remaining oil and garlic adding the balsamic, salt and pepper to taste.

4. This is quick so don`t go away from the bread!

5. Top each slice with some mixture and serve.

Servings: 5-10

Source: Food.com

By JiliBean on April 19, 2007

Ingredients:

1 tablespoon olive oil

2 garlic cloves, minced

2 (14 1/2 ounce) cans chicken broth

2 (14 1/2 ounce) cans diced tomatoes

1 (9 ounce) package cheese tortellini

1 cup fresh basil, chopped

salt and pepper

Prep Time: 10 mins

Total Time: 30 mins

Directions:

1. Over medium heat cook garlic in oil until fragrant.

2. Stir in broth and tomatoes; bring to a boil.

3. Add tortellini, reduce heat and simmer for 10 minutes.

4. Stir in basil, salt and pepper.

5. Simmer for 3 minutes longer.

Servings: 4

Source: Food.com

By Inge 1505 on April 11, 2005

Ingredients:

1 cup long-grain rice

1 cup diced tomato (fresh or canned)

1 cup hot water (3/4 cup if using canned tomatoes)

1 -2 garlic clove, cut into thin slices

2 tablespoons fresh basil, chopped (use 1 t dried basil alternatively)

3/4 teaspoon salt

1/8 teaspoon red pepper flakes (optional)

1/4 teaspoon black pepper, to taste

1 tablespoon olive oil

1/2 teaspoon sugar (optional)

Prep Time: 15 mins

Total Time: 35 mins

Directions:

1. Heat oil, fry garlic until fragant but don't let it brown; Add tomates, stir until hot.

2. Add rice, basil, salt,(sugar, red pepper) and water; Bring to a boil, reduce heat to minimum and cook covered until done, 18-20 minutes.

3. Add black pepper and a little more fresh chopped basil if you like and serve garnished with some basil leaves.

Servings: 2-3

Source: allrecipes.com

By: Maggie 

Ingredients:

1/4 cup olive oil

4 fresh tomatoes, diced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

6 artichoke hearts, drained and chopped

2 red bell peppers, chopped

1 (8 ounce) package mozzarella cheese, cubed

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 cups marinara sauce

Prep Time: 20 mins

Total Time: 1 hr 5 mins

Directions:

1. Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

2. Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

3. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Servings: 6

Source: allrecipes.com

By: Karen Griffin 

Ingredients:

1 tablespoon olive oil

1 onion, sliced

2 tomatoes, peeled and sliced

2 tablespoons all-purpose flour

2 teaspoons dried basil

3 eggs, beaten

1/2 cup milk

salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Prep Time: 20 mins

Total Time: 1 hr

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.

3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.

4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Servings: 6