Italian Fresh Tomato And Basil Dip Recipes

PIZZA WITH FRESH TOMATOES AND BASIL

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
• Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

SUMMER FRESH TOMATO BASIL DIP

Steps:

• Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

TOMATO BASIL ITALIAN SAUSAGE SKILLET

Steps:

• In 12-inch nonstick skillet, cook sausage and mushrooms over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink. Add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Sprinkle with cheese and basil.

TOMATO-BASIL ITALIAN CHEESE DIP

Steps:

• Heat dressing in large skillet on medium heat. Add tomatoes, onions, garlic and crushed pepper; cook and stir 8 to 10 min. or until heated through.
• Top with cheese; cover. Cook 5 min. or until cheese is melted.
• Sprinkle with basil. Serve with tortillas.

ITALIAN TOMATO BASIL DIP

Steps:

• Bring the diced tomatoes and fresh tomatoes to a boil then remove from heat.
• Mix remaining ingredients into cooked tomatoes then chill.
• Slice bread lengthwise and then into serving size pieces about 1/2 inch thick.
• Place in foil, loosely open at the top with crust side up
• bake in oven at 300 degrees until out crust is crisp.
• Serve crispy bread with the dip!

ITALIAN FRESH TOMATO AND BASIL DIP

Steps:

• Spread cream cheese onto bottom of microwaveable pie plate.
• Top with tomatoes and shallots; sprinkle with Parmesan.
• Microwave on HIGH 1 min. or until heated through. Top with basil.

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

CHUNKY ITALIAN TOMATO DIP

Steps:

• Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
• This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
• Enjoy!

TOMATO-BASIL PARTY DIP

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Add garlic; cook and stir until tender, 1-2 minutes. Add tomatoes, pasta sauce, basil, salt and pepper; heat through. Transfer to an ungreased 1-1/2 qt. shallow baking dish. Spoon cheese into center of sauce; dollop pesto over cheese. Bake, uncovered, until bubbly, 25-30 minutes., Meanwhile, brush baguette slices with oil. Arrange on ungreased baking sheets. Bake until toasted, 2-4 minutes on each side. Serve with dip.