Lindas Italian Tomato Medley Recipes

LINDA'S BAKED TOMATO SOUP

Steps:

• Preheat oven to 350°F.
• Toast bread on a cookie sheet until it is light brown. Remove from oven and set aside. May butter bread lightly before toasting, if desired.
• Saute onion and garlic in olive oil (or melted butter) in a large skillet until translucent, about 5-7 minutes.
• Peel and core tomatoes. (Can also seed the tomatoes if you wish.) Chop into large pieces and add to skillet. Cook until tomatoes are soft.
• Pour tomato mixture into four 8-ounce oven-safe ramekins. (Pyrex works well.) Place toasted bread slice on top of each ramekin and add cheese.
• Bake until the tomatoes are heated through and the cheese is melted and has a few light brown spots, about 20 minutes. Serve hot.

ITALIAN VEGETABLE MEDLEY

Steps:

• In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown.
• Add the carrots, yellow squash and zucchini and stir to blend.
• Add the Italian seasoning and stir again.
• Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them.
• When the vegetables are ready, add salt.
• Turn off heat.
• If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional.
• I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.

LINDA'S TOMATO AND CUCUMBER MIX

Steps:

• Cut up tomatoes and cucumbers, and put in a med. sized bowl.
• In a separate bowl, add Italian seasoning, oil, and vinegars.
• Mix in the liquid with the vegetables. Mix well.
• Add salt and pepper.
• Let marinate for a few hours in the refrigerator.
• Mix every once in awhile while marinating.
• Serve.

MALTESE ONION AND TOMATO MEDLEY

Steps:

• Saute the onions with the oil until soft. Add the minced garlic and continue to saute for a minute.
• Add the tomatoes, salt, pepper, and curry powder. Allow the fluid to evaporate until almost gone.
• Add the egg and cheese to the mixture until combine. The egg should not dominate the mixture.
• * all spices are to taste. This recipe is on the sweet side.

LINDA'S ITALIAN TOMATO MEDLEY

Steps:

• Empty both cans of tomatoes into a lg. sauce pan.
• Add onions, and let come to a boil. Cook for 5 minutes on med-high.
• Add cut up zucchini's and spices, and boil just until zucchini are al dente.
• Ladle out into bowls.
• Add salt and pepper to taste, and put 1 pat of butter in bowl, let melt, for some added flavor. With or without the butter, it is delicious!
• Variations:.
• You can add bell peppers, and summer squash to this too. If you do, add another can of tomatoes, and adjust seasonings to your taste.