Tomatoes

Tortellini Salad – With Pesto, Cherry Tomatoes, And White Beans

Source: www.thedreamingfoodie.com

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California Chicken, Veggie, Avocado & Rice Bowl – Chicken Breasts, Olive Oil, Garlic, Onion Powder, Pepper, Cayenne Pepper, Smoked Paprika, Parsley, Basil, Jasmine Or Basmati Rice, Red Pepper, Zucchini, Avocados, Lemon, Grape Tomatoes, Walnuts, & Crumbled Blue Cheese

Source: www.halfbakedharvest.com

Balsamic Green Bean Salad – Balsamic Green Bean Salad With Tomatoes And Feta Added At The End. Delicious, Will Definitely Make Again! Used Balsamic Vinegarette Instead Of The Balsamic Vinegar And Olive Oil, Regular Onion Instead Of Red Onion.

Source: www.thegardengrazer.com

Quinoa And Spinach Stuffed Tomatoes – Quinoa & Spinach Stuffed Tomatoes Will Definitely Have To Try To Get More Veggies And Quinoa On The Dinner Table. As Another Pinned Said, Would Be Great As Stuffed Peppers, Too

Source: diethood.com

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary
Recipe type: Sides
Serves: 4

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Ingredients
  • 1½ pound fingerling potatoes, scrubbed and halved lengthwise
  • 1 tablespoons vegetable oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cups grape tomatoes
  • ½ cup Kalamata olives, halved lengthwise
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 450ºF.
  2. Place the potatoes on a baking sheet, drizzle with the oil, sprinkle with rosemary, salt, and pepper, then toss to combine.
  3. Roast the potatoes until they begin to become tender, about 15 minutes.
  4. Add the tomatoes, olives, then stir to combine.
  5. Continue roasting until the potatoes are browned and tender, about 10 minutes more.Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

 

Angel Hair Pasta with Sun Dried Tomatoes and Herbed Goat Cheese

Angel Hair Pasta with Sun Dried Tomatoes and Herbed Goat Cheese
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 8 ounces angel hair pasta
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ⅓ cup sundried tomatoes packed in oil, drained and sliced ¼-inch thick
  • 4 ounces herbed goat cheese, crumbled
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Cook the angel hair according to the package directions, then drain.
  2. While the pasta is cooking, place a large skillet over medium-low heat.
  3. Add the oil followed by the garlic and cook just until you can smell the aroma of the garlic.
  4. Remove the skillet from heat until the pasta is finished cooking.
  5. Add the cooked pasta, sundried tomatoes, salt, and pepper to the skillet with the garlic and toss to coat.
  6. Place over low heat and toss until warmed through. Sprinkle with the crumbled goat cheese and parsley, then serve.Angel Hair with Sundried Tomatoes and Herbed Goat Cheese

 

Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil

Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 1½ pounds frozen cheese tortellini
  • ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
  • 2 tablespoons of the oil from the sun-dried tomatoes
  • 2 cups firmly packed fresh basil leaves
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Cook the pasta according to the package directions. Drain.
  2. Return it to the pot that it was cooked in along with the sun-dried tomatoes, sun-dried tomato oil, salt, and pepper.
  3. Place the pot over medium heat and cook just until heated through.
  4. Stir in the basil, sprinkle with Parmesan, and serve.Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil

 

Baked Rotini with Chicken and Tomatoes

Baked Rotini with Chicken and Tomatoes
Cuisine: Italian
Recipe type: Pasta
Serves: 4

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Ingredients
  • 8 ounces dried rotini pasta
  • 1 teaspoon vegetable oil
  • 2 boneless, skinless chicken breast halves, cut in half horizontally
  • 4 tablespoons butter, divided
  • 5 ounces button mushrooms, sliced
  • ¼ cup all purpose flour
  • 2 cloves garlic, minced
  • 3 cups milk
  • 1 cup shredded Mozzarella
  • ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Preheat the oven to 350ºF.
  2. Lightly oil a medium casserole dish. Cook the rotini according to the package directions. Drain and set aside.
  3. While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side.
  4. Transfer the chicken to a cutting board, allow to cool for 5 minutes, then slice crosswise into ½-inch wide strips.
  5. Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by the mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to the pan and stir until melted.
  6. Add the flour and garlic and cook, stirring frequently, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, then remove the pot from the heat and stir in the Mozzarella until melted.
  7. Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to evenly distribute. Sprinkle the pasta with the Parmesan.
  8. Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.Baked Rotini with Chicken and Tomatoes

 

Hearty Beef Stew with Tomatoes

Hearty Beef Stew with Tomatoes
Cuisine: American
Recipe type: Slow-Cooker
Serves: 6

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Ingredients
  • 2 pounds beef chuck, trimmed, cut into 1-inch pieces
  • 2 tablespoon vegetable oil
  • 1 onion, medium diced
  • 3 medium carrots, sliced ¼-inch thick
  • 3 celery stalks, sliced ¼-inch thick
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can diced tomatoes in their juice
  • 1 cup beef broth
  • 3 garlic cloves, peeled
  • 6 tablespoons sour cream
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Place a large, deep skillet over high heat.
  2. Season the beef with salt and pepper.
  3. Add 1 tablespoon of the oil followed by ½ of the beef to the skillet and brown well on all sides, cooking about 12 minutes.
  4. Repeat with the remaining oil and beef.
  5. Transfer the meat to a 6-quart slow cooker along with the onion, carrot, celery, crushed and diced tomatoes, broth, garlic, salt, and pepper.
  6. Set the slow cooker to high and cook for 6 hours, stirring occasionally.
  7. Serve the stew with sour cream and sprinkle with parsley.Beef and Tomato Stew