Tag Archives: basil

Easy Cherry Tomato Pasta Sauce

I have to be honest. I’ve been trying to watch my carbs lately. It’s a pattern with me. I get mad at myself so I torture myself by watching my carbs and end up getting mad at myself even more. So, straight up I’ll tell you that I made this recipe for Easy Cherry Tomato Pasta Sauce a while ago. I wish I could say I made it recently but sadly, no. Would I give my left arm for some of this now WITH the pasta underneath it? Probably.

Cherry or grape tomatoes are added to olive oil, garlic and red pepper flake and heated until they open up and become juicy (if they don’t open on their own, use a wooden spoon and get some delight in popping them open against the side of the pan – it’s kind of like popping bubble wrap). Once heated through and the juices flow, remove from the heat and add fresh basil. Literally, that is it. When the title of this recipe says “Easy”, it means it. And not only is this easy to make but it truly is so fresh tasting that my first bite made me think of what fresh restaurant pasta sauce tastes like. The only thing I have to say is that I used A LOT less olive oil that it called for. I used 1/4 cup (as opposed to 1/2 cup) and my sauce was plenty oily. Next time, I’ll use even less. So use your own judgment when it comes to the oil. You want the tomatoes to be the star and trust me, if I stick to this low-carb thing much longer, I’m not too proud to make this sauce and just eat it with a spoon. Seriously.

The ingredients:

Heat oil in a large skillet over medium heat. Add garlic and red pepper; cook, stirring constantly, 1 to 2 minutes.

Add tomatoes, salt, and black pepper. Cook, stirring constantly, 5 minutes. (If tomatoes stay whole during cooking, pierce each one with the tip of a knife to release juices; cook 1 or 2 more minutes.)

Remove from heat; stir in basil.

Divide pasta among serving bowls; top with tomato sauce, cheese, pine nuts, and additional black pepper, if desired.

Additions: None

Omissions:

Pine nuts

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Phyllo Pizza with Feta, Basil, and Tomatoes

November 8, 2013
Shannon
3 comments
basil, cheese, feta, food, pizza, tomatoes

I have to tell ya, I’m really getting into this pizza on Fridays thing. And since I’ve been trying all different kinds of pizzas, I’m used to eating pizza that doesn’t have a lick of tomato in it at this point. But now I’m resorting to making a pizza that doesn’t even use pizza dough? Who am I? The great thing about phyllo dough is it can easily be used in both sweet and savory dishes (à la Baklava and Spanakopita) so why not make it the basis of a pizza? This Phyllo Pizza with Feta, Basil, and Tomatoes does just that perfectly.

Sheets of phyllo dough are layered with a combination of mozzarella, Parmesan, and feta cheeses and topped with slices of fresh tomatoes, basil and scallions. Fragrant oregano gives this pizza a traditional Italian herby feel while the phyllo and feta keep it grounded with classic Greek flavors. A simple pizza with nothing more but tomatoes and basil is always going to be a hit to me but the addition of phyllo and feta here make it extra special. Don’t worry if you get confused by the directions like I did, just layer the cheese and phyllo sheets and even if you mess it up, it’ll still taste perfect. This pizza is a real winner!

The ingredients:

Preheat oven to 375°F. Combine mozzarella, feta, Parmesan, oregano, salt and pepper in a bowl.

Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo.

Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets.

Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border.

Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375°F for 20 minutes or until golden.

Sprinkle with basil leaves.

Additions: None

Omissions: None

Substitutions:

Reduced-fat mozzarella

Overall Rating: Love It

Source: Cooking Light magazine

Pico de Gallo Bruschetta

July has been one hot month for us in the Northeast and now that the humidity has broken (at least temporarily), maybe I’ll actually start using my stove or oven again. On really hot days, when you can’t get your thermostat to get any cooler than 80 degrees, sometimes you want to do as little moving around as possible. On days like that, I have to find something light to eat and this Pico de Gallo Bruschetta seemed like a good bet.

Crusty baguette slices are toasted and lightly covered with cheese before being topped with fresh tomatoes, red onion, jalapeno, basil and lime juice. The result is a light and summery bite that seems perfect for a warm night. Although you have to turn the oven on briefly to toast the bread, it’ll be worth it in the end but honestly, you could just scoop this cool tomato mixture right on untoasted bread. Do whatever you feel like, just stay cool doing it!