Time 15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Whisk together dressing ingredients. Set aside. Layer on a platter the tomatoes,cheese, and basil. Pour dressing over the salad and serve.
Time 3h10m Yield 8 Number Of Ingredients 9 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.
Yield 2 pizzas Number Of Ingredients 16 Steps:
Set the pizza stone into a cold oven and preheat the oven to 450 degrees. In a small sauce pan set over a low flame, heat 1 tablespoon of olive oil. Add the garlic and cook for 1 minute before adding the tomatoes. Season the tomatoes with the salt, pepper and oregano and cook over medium heat for 10 minutes. Working on a lightly floured surface, pat one of the pizza dough balls into a flat round shape, working from the center outward. While forming the shape of a pizza crust, work with the tips of the fingers and form a 1/2-inch thick edge. Continue to work outward trying to achieve as even a thickness as possible. When the pizza dough is formed into shape transfer the dough to the peel and drizzle 1 tablespoon of olive oil over the surface. Sprinkle half the Parmesan cheese evenly over the oiled pizza dough and spoon 3 tablespoons of sauce over the surface. Evenly spread half of the mozzarella over the tomato and finish building your pizza with a few basil leaves roughly torn by hand. Place the pizza onto the pizza stone in the oven by sliding the pizza off of the peel and onto the hot stone. Repeat the process for the second pizza. Bake for 15 to 20 minutes or until the surface is bubbling and the bottom of the crust is well browned.; In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape. Yield: 2 12-inch pizza crusts;
Time 35m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice. Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
Time 10m Yield 6-10 serving(s) Number Of Ingredients 8 Steps:
On a large platter place tomatoes slices. Following with the rest of the ingredients. Serve and enjoy.
Time 31m Yield 6 Number Of Ingredients 6 Steps:
Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes. Decrease oven temperature to 375 degrees F. Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.
Time 35m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.
Time 10m Yield 3 servings Number Of Ingredients 4 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.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches. In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Yield Makes 6 servings Number Of Ingredients 11 Steps:
For vinaigrette: Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) For salad: Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.) Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.
More about “garlic basil tomatoes with mozzarella recipes”
Time 20m Yield Makes 2 pizzas (serves 4) Number Of Ingredients 9 Steps:
Prepare the dough following the instructions in our basic pizza dough recipe. Place the shallots in 1 tbsp of the vinegar, along with some salt to slightly pickle, and let sit while you cook one side of the pizzas. Drizzle the cooked side of the pizzas with 1 tbsp olive oil each, then divide the garlic between them. Season and grill, uncooked-side down, until crisp. 4 Remove the pizzas and top with the tomatoes, cheese, basil, olives and the remaining olive oil and vinegar. Drain the shallots and sprinkle over. Season everything and serve.
