Green Beans with Cherry Tomatoes

Green Beans with Cherry Tomatoes Submitted by: Rick Tytko of Brecksville, OH Ingredients: 1 1/2 lbs. green beans, trimmed and cut into 2-inch pieces  1 1/2 Cups.of water 1/4 Cup butter 1 Tbsp. Sugar 3/4 tsp. Garlic salt 1/4 tsp. Pepper 1 1/2 tsp. Fresh basil, chopped 2 Cups cherry tomato halves  Directions: Place beans

Dijon Chicken w/ Zucchini & Tomatoes

Dijon Chicken w/ Zucchini & Tomatoes Ingredients: nonstick cooking spray 2 medium zucchini, cut into 1/4-inch rounds 10 oz. grape tomatoes 1 Tbsp. olive oil 1/4 tsp. ground black pepper, divided 1/2 lemon, juiced 2 Tbsp. Dijon mustard 4 chicken breasts, 4-ounce each, boneless, skinless 1/2 tsp. salt (optional) 1/2 tsp. garlic powder 1 tsp.

Skillet Zucchini with Chopped Tomatoes

Ingredients: 1 teaspoon butter 1 cup chopped onion 4 small zucchini, thinly sliced 2 medium tomatoes, chopped Freshly ground pepper Directions: In a large nonstick skillet, melt margarine over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or

Sun Dried Tomatoes

Cherry Tomatoes Filled With Creamy Pesto Cheese

Ingredients 3 cups fresh basil leaves, washed and dried 2 medium garlic cloves, finely chopped 1/2 teaspoon salt, or to taste Freshly ground black pepper to taste 1/3 cup plus 2 tablespoons pine nuts, toasted 1 tablespoon extra-virgin olive oil 1 package (8 ounces) reduced-fat cream cheese, cut into chunks 2 pints (4 cups) cherry

Chick-Peas with Sun-Dried Tomatoes

Ingredients 1 tablespoon olive oil 1 red onion, small, sliced crosswise and separated into rings 1/2 teaspoon rosemary, dried, crumbled 1/2 cup low-sodium vegetable stock 1 medium tomato chopped 2 1/2 cups chick-peas, canned, rinsed and drained 2 tablespoons sun-dried tomato bits 1 tablespoon balsamic vinegar Directions In large non-stick frying pan over medium-high heat,

Pasta with Tomatoes, Shrimp and Feta

Ingredients: 1 cup liive oil
4 green onions, finely chopped
 1 green bell pepper, seeded and finely chopped
 1 t. hot pepper flakes
 1 T. fresh oregano, finely chopped or 1 t. dried
 ½ cup Italian parsley, finely chopped
 Salt and freshly ground black pepper
 1 pound medium shrimp, peeled and deveined
 4 medium firm, ripe,

Tomato/Tomato Paste Salsa

Yield: About 7 to 9 pints 3 quarts peeled, cored, chopped slicing tomatoes 3 cups chopped onions 6 jalapeno peppers, seeded, finely chopped 4 long green chiles, seeded, chopped 4 cloves garlic, finely chopped 2 (12 ounce) cans tomato paste 2 cups bottled lemon or lime juice 1 tablespoon salt 1 tablespoon sugar 1 tablespoon

Tomato’N Cheese Pasta

Ingredients 1 cup uncooked small tubular pasta 1 small onion, chopped 2 garlic cloves, minced 1 tablespoon olive oil 1 can (14 1/2 ozs.) Italian tomatoes, diced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon sugar 1/4 teaspoon pepper 1/4 shredded Mozzarella cheese 1/4 grated Parmesan cheese Directions Cook pasta according to package

Roasted Shallots, Tomatoes and Arugula Salad

Ingredients: 6 medium shallots, peeled, cut into fourths
 ½ cup olive oil
1 cup balsamic vinegar
 1 T. Dijon mustard
 Salt
 4 medium firm, ripe, Florida tomatoes, cut into fourths
 1 cup arugula leaves
 Peppercorn mix, freshly ground Directions: Preheat oven to 400 degrees. Pour 2 t. of the olive oil over the shallots and place