Caprese Stacks
Simply stack your tomatoes with some mozzarella, kalamata olives, and basil and add some olive oil, salt, and pepper for this recipe.
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All About Tomatoes
Text here about Tomatoes.
Bruschetta
(Image via Artisan Bread in Five)
Here’s a recipe from Oahu Fresh subscriber Claire Falgout. She writes,
Oahu Fresh continually provides great tomatoes and fresh basil for a favorite recipe. Given to me several years ago, it continues to be a hit!
Ingredients:
1 lb ripe plum tomatoes (or whatever is in season) cored, seeded and chopped
1 c finely chopped celery (I usually cut this in half)
1/4 c chopped fresh basil (I usually add a little more)
3 Tbsp Dijon mustard
3 Tbsp balsamic vinegar
3 Tbsp olive oil
2-3 cloves garlic, minced
Tortellini with Mushrooms and Cherry Tomatoes
Ingredients:
1 (9-oz) package fresh three-cheese tortellini
1 (9-oz) package of mushrooms -or– 1 (6-oz) package fresh baby spinach
2 teaspoons olive oil
2 teaspoons bottled minced garlic
½ to ¾ teaspoon crushed red pepper (I use ¾ tsp cayenne – YUM!)
2 cups cherry tomatoes, halved
¼ cup fat-free, less-sodium chicken broth or vegetable broth
1 tablespoon chopped fresh basil
¼ teaspoon salt
Instructions:
Cook tortellini according to package directions, omitting salt and fat.
While tortellini cooks, heat oil in a large nonstick skillet over low heat. Add garlic and red pepper; sauté 30 seconds. (If the heat is too hot, it will burn when you add the broth)
Add tomatoes, stir, and then add broth, basil, salt, and mushrooms (or baby spinach) to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.
(Recipe via Shades of Jaim)