Agtually…Faced with a bunch of ripe tomatoes but not enough to can I decided to try something new this year…cooking and having fun!!! I had a nice basil plant, some fresh mozzarella cheese and a mixture of fresh tomatoes ready to be sliced and eaten. Rather than canning them, as that would have yielded only around four quarts, I decided to slice, dice and cook them into some new recipes. I’m glad that I did as these were delicious and I treated Chris to a nice home-cooked meal from scratch. I hope you’ll try these and that you’ll enjoy them too.
4 oz package fresh mozzarella cheese, sliced
1 handful fresh picked basil leaves
Balsamic vinegar glaze
Slice ends off tomatoes, discarding ends. Slice each into uniform slices about ¼ inch thick. Slice fresh mozzarella cheese into 1/8 inch thick slices. Arrange tomato and cheese slices on decorative plate alternating cheese and tomatoes. Garnish with fresh basil leaves to taste and visual appeal. Drizzle all with olive oil and balsamic glaze to taste. Serve immediately for best flavor.
1 pound whole-wheat spaghetti
6 fresh tomatoes, seeded and diced
1 packed handful fresh basil, shredded
¼ cup freshly grated parmesan cheese
4 garlic cloves
Salt and pepper to taste
Cook pasta in boiling water to desired taste. In skillet, sauté minced garlic cloves in olive oil until brown. Add seeded and diced tomatoes, sauté 3 minutes. Add basil, parmesan cheese and basil. Stir to combine. Drain pasta, add to tomato mixture, stirring to combine and mix tomatoes throughout (easier if use tongs to pick up pasta and tomatoes and mix throughout). Pour into serving dish and sprinkle with salt and pepper if desired.
Inspired by Cooking Light Magazine, 2005 Annual Recipes