Eggplant, peeled and sliced into ½ inch thick slices
¼ cup plus 3 tablespoons olive oil
1 cup pepper, diced
3 cups tomatoes, diced
2 cups onions, chopped
1 pound fresh mozzarella, sliced
½ cup of basil, chopped
Salt and pepper to taste
Preheat the oven to 350 degrees. Brush olive oil on both sides of the eggplant slices and place on a greased or parchment lined baking sheet. Bake until the eggplant is easily pierced with a fork. Check after 15 minutes and then check every few minutes until they are softened. Remove from the oven but leave the eggplant on the pan.
Sauté the peppers until they are soft in a tablespoon of olive oil. Add the diced tomatoes and simmer for 10 minutes. Add the basil and salt and pepper to taste and turn down the heat to very low. In another pan add 2 tablespoons olive oil and over medium heat cook the onions until they are caramelized, about 7 to 10 minutes.
Top each slice of eggplant with a small spoonful of onions and then a slice of mozzarella. Sprinkle a small amount of salt on the mozzarella and return the eggplant to the oven until the mozzarella melts. To each plate spoon about 1/3 cup tomato sauce and top each pool of sauce with two slices of eggplant. Garnish with basil.
September 04 2010 | Recipes | No Comments »
Lots of tomatoes minced garlic cloves
Small amount of dried or fresh basil and parsley 1 or 2 carrots, chopped
Large amount of dried or fresh oregano Salt and pepper
Olive oil
Use you imagination for quantities - in Italy no one follows a recipe for tomato sauce. Use lots of garlic unless you do not like garlic, but it is traditional. Carrots are used as a sweetener so use a much as you like. If you don’t have carrots, you can add a little sugar instead.
Blend or process the tomatoes to an almost pureed texture. Gradually add the garlic, herbs and carrots. Cook slowly in a deep skillet. When the sauce has reduced to about half and it is the texture you like, season to taste with salt and pepper. Add several tablespoons of olive oil before reheating for serving.
This recipe was adapted from From Asparagus to Zucchini.
September 04 2010 | Recipes | No Comments »
¾ pound rustic bread 1 clove garlic, minced
3 pounds tomatoes, cut into 1 inch pieces 1 tablespoon wine vinegar
2 cucumbers, sliced 1 red onion, sliced
2 tablespoons olive oil (for the bread) salt and pepper
2 tablespoons olive oil (for the dressing)
Remove the crust from the bread and cut into ¾ inch cubes. Toss the bread with oil, garlic, salt and pepper to taste. Toast in a preheated 350 degree oven for 10 to 15 minutes or until golden brown and crispy. Set aside.
Place the tomato pieces in a colander over a bowl and let the juices drain for 20 minutes. Measure out ½ cup of juice into a smaller bowl and whisk in the vinegar, and the olive oil, and season to taste with salt and pepper. Keep any remaining juice in the refrigerator to add to sauces or another vinaigrette. Gently toss the tomatoes with the cucumbers, sliced onion, vinaigrette and reserved bread cubes and serve.
This recipes was adapted from Placer County Real Food.
August 19 2010 | Recipes | No Comments »
1 loaf of French or Italian bread
Butter, softened
Garlic salt, to taste
Thinly sliced tomatoes
Fresh minced oregano, basil, and parsley
Mozzarella, shredded or very thinly sliced
Grated Parmesan cheese
Split bread lengthwise and butter the cut faces. Sprinkle with garlic salt.
Add layer of sliced tomatoes. Sprinkle with minced herbs to taste.
Add mozzarella and sprinkle with Parmesan. Bake at 400 degrees for 12 minutes or until cheese is melted and bubbling, but not brown.
Cut crosswise into pieces. Serve hot as an appetizer or side dish.
August 05 2010 | Recipes | No Comments »
3 cups diced tomatoes
1 cup chopped red onion
1/4 c. chopped parsley
1 1/2 tbsp lemon juice
1 tsp minced garlic
1/2 tsp dried dill
1/2 tsp red pepper flakes
1 tsp salt
1/4 tsp pepper
1/3 c. olive oil
2 cans (15 oz) garbanzo beans, drained
2 hard cooked eggs, finely chopped
Combine all ingredients in bowl. Turn gently to coat with oil and herbs.
August 05 2010 | Recipes | No Comments »
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