Tag Archives: tomatoes

Tomato, Sausage & Cannellini Bean Soup

We finally had our first cool weather here in Cave Creek, so I decided to make soup.  I just had a cup of this with a sprinkle of Parmesan cheese on it and it was delicious.

Tomato, Sausage & Cannellini Bean Soup

  • 4 cups vegetable broth
  • 1 jar (24 oz) spicy red pepper tomato sauce
  • 1 can (14.5 oz) of diced tomatoes drained
  • 2 cans (15 oz) cannellini beans drained
  • 1 cup chopped carrots
  • 1 onion chopped
  • 1 fennel bulb chopped
  • 5 garlic cloves minced
  • 2 large sprigs rosemary chopped
  • 1 package (1.22 lbs) hot Italian Jennie-O turkey sausage
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • olive oil to saute with

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Brown turkey sausage in a skillet and set aside. Chop onions, fennel and carrots. Mince garlic cloves. Chop fresh rosemary sprigs. Saute onions, fennel and garlic in olive oil for 5 –  7 minutes. Set aside. Pour vegetable stock, tomato sauce, and diced tomatoes into crock pot on high. Add the carrots, rosemary, pepper flakes, sautéed onion, fennel and garlic into the pot. Add the cooked turkey sausage. Let the flavors cook together for an hour on high in the crock pot. Right before serving add the cannellini beans and salt and pepper to taste.

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Basil & Tomato Farfalle

This is a fresh and simple pasta dish.

Basil Tomato Farfalle

  • 5 roma tomatoes
  • 5 garlic cloves
  • 1 cup fresh chopped basil
  • 1/4 cup olive oil
  • 1/2 lb farfalle pasta

Chop tomatoes, garlic and basil. Cook the garlic and tomatoes in the olive oil on low in a skillet with the lid for 20 minutes. Cook the farfalle pasta. Add the basil and pasta to the skillet and mix together and serve.

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Easy Bruschetta

If you have tomatoes and bread you can make an easy bruschetta. Perhaps the other versions are a tad bit more difficult. I made three different bruschettas: tomato, blue cheese fig and salmon pesto.

Start with a french baguette. I sliced the baguette into slices 1/2″ thick which I grilled in olive oil until golden. I topped one with chopped tomatoes, sea salt and a fig balsamic drizzle; I topped one with gorgonzola cheese, slices of Spanish pajarero figs, chopped pistachio nuts and fig balsamic drizzle and one with prepared pesto, a slice of smoked salmon and topped with capers.

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Mushroom, Tomato & Garlic Fettuccine

You must love garlic for this easy Italian dish. There is nothing quite like the aroma of garlic heating up in olive oil in your kitchen.

Mushroom, Tomato & Garlic Fettuccine

  • 5 Roma Tomatoes Chopped
  • 6 Garlic Cloves Minced
  • 1 Small Container of Baby Bella Mushrooms Sliced
  • 1/4 Cup Olive Oil
  • 1 Box Fettuccine
  • 2 Tbsp Italian Seasoning
  • Salt & Pepper to Taste

Heat garlic in olive oil until golden brown, add tomatoes and mushrooms and simmer in a saute pan for 15 minutes. Add some water if you want more of a sauce. Cook & drain pasta. Add the seasoning and pasta into the saute pan, toss together and serve.

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Trio of Colors

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Serve with garlic bread. This bread is delicious and has chunks of roasted garlic baked into it. Melt butter and add garlic powder and cayenne pepper. Use a pastry brush to coat the slices of bread. Heat on 375 degrees for 10 minutes.

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Imagine you are in Italy while you are enjoying your pasta!

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Postcard from Portofino

Mozzarella Fresca Appetizer

This is the perfect dish to enjoy when tomatoes are ripe and plentiful. Fresh Italian mozzarella cheese from Galbani®, cherry tomatoes, chopped pistachio nuts and a fig balsamic vinegar complete the dish.

Mozzarella Fresa Appetizer

  • 1 – 8 oz. container mozzarella fresca sliced in bite size pieces
  • 1 pint cherry tomatoes sliced in half
  • 1/4 cup chopped pistachio nuts
  • drizzle of fig balsamic vinegar reduction

Slice mozzarella cheese and tomatoes and mix together. Chop the pistachio nuts. Spread the cheese and tomatoes on a platter. Sprinkle with pistachios. Drizzle with fig balsamic vinegar and serve.

Mozzarella Fresca

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