Bumpercroptomatosalad Recipes
TOMATOES AND BURRATA
Steps:
- Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
- Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
BUMPER CROP TOMATO SALAD
This is a good recipe to use up ripe summer tomatoes! Original source of this recipe is unknown, I inherited it in my Mom's box of recipes. Cook time is chill time.
Provided by Hey Jude
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Toss vegetables together in a bowl and season with salt and pepper to taste.
- Whisk together well the water, sugar, vinegar and oil; pour over tomato mixture; toss to coat; cover and chill 1-4 hours, stirring gently once or twice.
- Just before serving, transfer to a serving bowl with a slotted spoon; sprinkle with bacon.
Nutrition Facts : Calories 170, Fat 12.7, SaturatedFat 3.8, Cholesterol 15.4, Sodium 195.5, Carbohydrate 10.9, Fiber 1.9, Sugar 8.1, Protein 3.9
BUMPER-CROP PENNE
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, pastas, main course, side dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a saute pan over medium heat, warm the garlic in the olive oil until the garlic is golden, and then remove garlic and discard. Add the chili and onion and cook until soft. Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes. Add the tomatoes, stir, cover the pan and remove from heat.
- Boil the penne in plenty of well-salted water until tender, and drain. While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well. Place the sauce in a large pasta bowl. Add the penne and toss. Add the pecorino cheese and additional salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 16 grams, Carbohydrate 96 grams, Fat 28 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 10 grams, TransFat 0 grams
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