Oven Dried Tomatoes

I have definitely been blessed this year with an abundance of tomatoes. The tomato plants that I planted in the fall have served me well (that is the tomatoes that great, big, huge mutt hasn't eaten!) but my CSA has also been sending me some. As an added bonus when I visited Jaden from Steamy Kitchen I left her place with a bag of sweet little juicy tomatoes.

Well, all of these tomatoes have been adding up on my counter and I had to do something with them before they rotted. The large ones were processed using my food mill and frozen for sauce and the little ones I had decided to dry them. I knew that sun drying was not going to work out but had heard that you could easily dry them in the oven. I consulted my favorite resource...Twitter! Follow me here! and Sandy from Eat Real gave me exactly what I was looking for.


I washed and dried the tomatoes. Threw out any of them with blemishes. I first did the Roma's I had. Sliced them and tossed them in olive oil and salt and pepper. Placed them on a baking rack and turned my oven on to 225 degrees. And I cooked them...and cooked them. I checked on them about hourly and turned them over half way through. I think in total they probably cooked for about 3 hrs.

The next ones I did were the cherry tomatoes. I halved them tossed them with the olive oil, salt and pepper and threw them in...

Almost done...

Done:

These are so delicious! I am storing them in the fridge right now covered in oil. I figured to help preserve them this is the best way! I have been using them on salads and in a pasta sauce that I will post later. They can be used in the exact same way as sundried tomatoes!!!

Oh and a Happy Belated birthday Mom...did you get the flowers I sent (just kidding!)?

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Read more »

Aaron McCargo Jr.'s Asparagus & Tomato Salad

In honor of Black history month, I prepared this following dish for this month's Chef Spotlight dinner where we highlight African American chefs. This adapted recipe comes from Aaron McCargo Jr.

Aaron McCargo, Jr. competed on and won season four of The Next Food Network Star in 2008, beating out thousands of culinary hopefuls for the ultimate dream job – his own Food Network show. Big Daddy's House premiered August 3, 2008 and ranked as the number one "In the Kitchen" weekend show during its initial six-episode run. Food Network renewed the show for a second season, which premiered January 4, 2009. Big Daddy's House averages a 25% African-American audience, helping to raise the overall racial diversity of the network's viewers.

On Big Daddy's House, Aaron shares his passion for big, bold flavors and fun, family cooking. From comfort foods to barbeque favorites to breakfast delights, Aaron whips up mouth-watering recipes inspired by many years of culinary experience and his fun-loving family while bringing a down-to-earth vibe and warm smile to the kitchen. Whether cooking with his children, relatives, friends, or even by himself, big food and big fun reign supreme.

A family man who adores all things flavorful, Aaron's passion for cooking was sparked at the age of four when he started baking cakes in his sister's Easy Bake Oven. Always an entrepreneur at heart, Aaron began making and selling cakes and cookies to his childhood friends. At the age of 13, Aaron was as a Junior Volunteer in the kitchen at Cooper Hospital University. He has since worked in nine New Jersey restaurants including casual and fine dining. In 2003, Aaron opened his own restaurant in Camden, N.J., called McCargo's Restaurant, which closed in 2006. Most recently, Aaron served as the executive VIP catering chef at Thomas Jefferson University Hospital in Philadelphia. He attended Atlantic Cape Community College's Academy of Culinary Arts. - Food Network

Asparagus & Tomato Salad
recipe adapted from Aaron McCargo Jr.

2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 pint grape tomatoes, halved
12 shiitake mushrooms, stems removed and sliced thin

Preheat grill on medium-high heat.

Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add tomatoes. Mix together.

Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.

Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

Read more »

Mushrooms & Sun Dried Tomato Stuffed Chicken

Today's dinner is one that allowed me to use up random ingredients... although it seems like every dinner feels that way! Armed with mushrooms, mozzarella cheese, sun dried tomatoes and fresh basil, dinner became a mixture of these ingredients stuffed in chicken breasts. I served this with a side of pasta, oven roasted asparagus and baby arugula salad.

Mushrooms & Sundried Tomato Stuffed Chicken Breasts
original Joelen recipe
serves 2

2 boneless, skinless chicken breasts
1-2 fresh basil leaves
1/2 cup fresh mushrooms, chopped
1/4 cup shredded mozzarella cheese
1-2 tablespoons sundried tomatoes
salt & pepper to taste
garlic salt to taste
1/4 cup breadcrumbs to coat


Preheat oven to 350 degrees.

Using a meat mallet, flatten your chicken breasts so they are easier to stuff. (I lay a sheet of plastic wrap over the chicken and pound until about 1/4 - 1/2 inch thick.)

In a small bowl, combine basil, mushrooms, cheese, sundried tomatoes and seasonings.

Place half of the mushroom mixture on each chicken breast.

Fold the chicken over itself and secure with toothpicks (if needed). Roll chicken in breadcrumbs to coat. Bake uncovered in preheated oven for 20-25 minutes until cooked or juices run clear.
Weight Watchers Point Value = 5 points per serving

I've also submitted this recipe to the Weekend Herb Blogging Event hosted by Haalo since the basil I used came from my Aerogarden! Be sure to check out the round up at the end of the week!

Read more »

Pasta with Tomato and Basil

Okay, the picture I had on here all day was bugging me. I made this again and with whole wheat pasta...for the picture!
Don't tell me you've never done that!!!

I have had a couple of really hectic days and my poor family is really paying for it this time. Last night for dinner I fed the kids panko breaded tilapia, from the freezer!!! Along side of that I served a frozen dinner roll. Nice dinner huh?

So while I was up in the middle of the night while EVERYONE else slept I was trying to do a bit of meal planning. You see my sister is coming into town for a week starting Monday and I have nothing done. No cleaning, no cooking, and certainly no grocery shopping. Thanks goodness it is only Saturday and have a full 2 days to get this all done!!!

While I was thinking about food I realized that I had not posted one of my all time favorite meals in a long time. Not because we haven't been eating it but because we are so used to eating it that it doesn't seem that special anymore. But, I bet to you guys who are not getting fresh tomatoes right now this will seem mighty special to you and you will want to book mark for use in the summer!

The absolute best thing about this dish is that you make it ahead of time and it is good served either at room temperature, with a slight chill to it or warmed up a bit! I call that pretty versatile don't you?

Pasta With Fresh Tomato and Basil (4 weight watcher points figured at 6 servings)

1 head of garlic and 2 Tbsp olive oil
3 ripe plum tomatoes (I just use whatever is tasting good right them)
1/3 C fresh basil (chopped)
1 Tbsp capers
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Salt and pepper to taste
1 box of long thin pasta (angel hair, linguine, spaghetti)

Preheat oven to 375 degrees.

• Peel of most of the paper from around the garlic head. Slice off the pointy top of the garlic. This should expose all of the cloves a bit. Place in an oven proof pan (I use a pie plate). Top with 2 Tbsp of olive oil and coarse salt. Cover with aluminum foil and bake in the oven for about 45 minutes. Allow to cool then remove the cloves and mash with a fork.
• Dice the tomatoes (if the have a ton of seeds squeeze them out).
• Add the garlic, basil, capers, olive oil and balsamic vinegar.
• Let stand for at least 20 minutes.
• Cook pasta.
• Mix sauce with pasta and serve warm or at room temperature. Add salt and pepper to taste.

Give this a try the next time you have some delicious ripe tomatoes. I know you will love it too!!!

As Always...

Judy

www.nofearentertaining.com

Read more »

Roasted Green Beans & Cherry Tomatoes

This is a super easy side dish I got from Pam Anderson's cookbook, The Perfect Recipe for Losing Weight & Eating Great. I prepared this for my Chef Spotlight dinner where we highlighted healthy chefs. It was a side dish that was colorful and complimented our menu well!

Roasted Green Beans & Cherry Tomatoes
recipe from Pam Anderson

1 lb green beans
1 pint cherry tomatoes, sliced in halves
1 tablespoon dried oregano
salt & pepper to taste
2 tablespoons extra virgin olive oil.

Preheat your oven to 375.
In a bowl, place your green beans, tomatoes and oregano.
Drizzle oil over vegetables and toss to coat.
Sprinkle with salt & pepper to taste.
Place vegetables on a baking sheet and baking in preheated oven for 10-12 minutes.

Read more »

Cranberry Praline Pecan Spinach Salad

Cranberry Praline Pecan Spinach Salad
inspired by friend, Megan

baby spinach
grape tomatoes
dried cranberries
praline pecans
log of goat cheese

In a salad bowl, place spinach.
Top with grape tomatoes, dried cranberries and pecans
Run a fork over the log of goat cheese to crumbe the cheese & top the salad.
Serve with your choice of dressing. (I recommend lemon poppyseed & raspberry pomegranate vinaigrette!)

Read more »

Holiday Veggie Appetizer Wreath

Holiday Veggie Appetizer Wreath

recipe courtesy of Pampered Chef

1 pkg. (340g) refrigerated flaky rolls
1 container (250g) chive and onion soft cream cheese
1 garlic clove, pressed
1 tsp. dried dill weed
1 C. broccoli, chopped
1/2 C. cucumber
2 medium plum tomatoes, seeded and choppedPreheat oven to 400°F. Separate rolls horizontally in half to form 20 rolls. In center of a round stone, arrange 6 rolls in a circle and add 1 in center with edges touching, in another circle around ring of rolls.

Using lightly floured pizza roller, flatten and roll rolls together to seal, leaving outside edges scalloped for petal effect. Bake 11-13 minutes or golden brown. Cool 1 minute; carefully loosen and slide onto cooling rack it cool.

In a bowl, combine cream cheese, garlic and dill weed.

Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices into quarters. Chop tomato.

Return crust to crust to cooled stone; spread evenly with cream cheese mixture. Sprinkle with broccoli, cucumber and tomato. Arrange 3 seeded and scored cucumber slices at top to create bow effect, if desired pull rolls apart. Yields 20 servings.

Read more »

Italian chicken bruschetta soup

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

Joelen's Italian chicken bruschetta soup

1 large can marinara sauce
1 large can whole tomatoes w/basil
3 tomatoes, chopped and seeded
1 bunch fresh basil leaves, chopped
1 onion, finely minced
3 cloves garlic, minced
2 cup low sodium chicken broth
3 boneless, skinless chicken breasted, diced
1-2 tablespoons italian seasoning
1 cup grated parmesan cheese
salt & pepper to taste
1 cup cooked small pasta (optional)

Combine everything (except pasta) in the crockpot and set on low for 6-8 hours.
Before serving, stir in cooked pasta.

Read more »

Roasted tomato soup

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

Art & Carol's roasted tomato soup

3 cups chicken broth or vegetable stock

1 tablespoon unsalted butter
1 tablespoon sugar
1 onion, diced small
4 cloves garlic, minced
2 cups slow-roasted tomatoes
½ cup half ‘n’ half
Salt & pepper to taste

Bring broth to boil in the microwave.

Meanwhile, melt butter in a Dutch oven over medium heat. Add sugar, onion and garlic and sauté until softened but not browning. Stir in the slow-roasted tomatoes and hot broth and return to a boil. Add half ‘n’ half and rewarm but do not allow to boil.

Read more »

Spicy vegetarian chili

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

Betsy's spicy vegetarian chili

1 teaspoon olive oil
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
2 cups black beans, cooked
1 can diced tomatoes
1 cup salsa, medium
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried basil
1/2 teaspoon ground pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon sugar
1 cup canned corn niblet

Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
Add remaining ingredients except corn.
Increase heat to high to bring to a boil.
Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
Stir in corn, simmer until heated through.
Makes about 10 cups or 6-7 servings of 1 1/2 cups.

Read more »

Tostaditas with Black Bean & Scallop Ceviche

Tostaditas with Black Bean & Scallop Ceviche
(sadly, no picture available since we ate it all up!)

For the black bean spread:
original Joelen recipe
1 can black beans, rinsed & drained
2 tablespoons finely minced cilantro
3 tablespoons light sour cream
salt & pepper to taste

In a bowl, mash black beans to paste, leaving it slightly chunky for texture.
Add remaining ingredients and fold in until combined and incorporated; set aside.

For the ceviche:
adapted ceviche recipe courtesy of Food Network
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground cilantro
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality
1/4 cup diced red or yellow onion
1/2 minced, seeded jalapeno
1 plum tomato, seeded, finely diced
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper

Combine lime zest, juice, and spices. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours.


To prepare & assemble the Tostaditas:
prepared black bean spread
prepared scallop ceviche above
tortilla chips
1/2 cup sour cream
1-2 tablespoons water

Spread black bean spread on a tortilla chip.
Top with scallop ceviche.
Combine sour cream and water in a small bowl and drizzle over the top of the tostadita.
Serve immediately or have guests make them as they eat.

Read more »

Fresh Vegetable Pizza Squares

The following recipe was made for my guests during my Fall Snacks cooking class. You can read and view links to other recipes I made HERE.

Fresh Vegetable Pizza Squares

Recipe adapted from HERE

2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1 cup fresh broccoli florets
1/2 cup grape tomatoes, halved
1/2 cup shredded colby jack cheese

- Preheat oven to 375 degrees F (190 degrees C).
- Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix.
- Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust.
- Arrange carrots, broccoli, and tomatoes.
- Sprinkle cheese over top.
- Chill in the refrigerator and cut into bite-size squares to serve.

Read more »

Stuffing It... In a Healthy Way!

Today was a dreary, cold, wet and cloudy day... a typical fall night in Chicago. It definitely called for a warm and comforting dinner, but I wanted it to also be healthy. (Often times, warm and comforting means starch heavy and sauce laden meals in our house!)

It's been a few nights since we had some seafood so I baked some flounder fillets, seasoned with rosemary, garlic and lemon slices. To go along with our flounder, I roasted some asparagus spears and served up these stuffed tomatoes:

Couscous Stuffed Tomatoes

courtesy of Weight Watchers Best Eats Cookbook

1/2 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup whole wheat couscous
6 (7 oz) beefsteak tomatoes
1 tablespoon extra virgin olive oil
1 small zucchini, diced
1 small onion, chopped
1/2 small red bell pepper, diced (I omitted)
1 teaspoon dried basil (I used fresh)
1 (15.5 oz) can great northern beans, rinsed & drained
1 (8 oz) can tomato sauce
1/3 cup crumbled fat free feta (I used regular feta)

Bring the water, 1/4 teaspoon of salt, and 1/8 teaspoon of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.

Meanwhile, cut a thin slice from the top of each tomato and reserve (I accidentally threw it out when I prepared it!). With a spoon, carefully scoop out the seeds and pulp, leaving a tomato shell. Reserve the pulp for a soup or sauce.

Heat the oil in a large nonstick skillet over high heat. Add the succhini, onion, bell pepper, and basil; cook, stirring frequently, until crisp-tender, about 5 minutes. Add the beans and tomato sauce; cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the couscous, cheese, and remaining salt & pepper. Spooon about 3/4 cup of the filling into each tomato shell and cover with the reserved tomato tops.

* I baked these stuffed tomatoes in a 350 degree oven for 20-25 minutes to roast them as well. This can be made in advance and frozen too!

Serves 6
Serving size: 1 stuffed tomato
WW Points value: 3 Points

Read more »

WW: Eggplant Rollatini with Tomato Basil Sauce

For dinner tonight, I had a special guest over... my 6 year old nephew. To keep things healthy yet kid friendly, I made something similar to a lasagna (a favorite of my nephew's) - Eggplant Rollatini. Little did he know that it was completely vegetarian! I served this with a baked bone-in chicken breast, seasoned with italian seasoning. Thankfully it was a hit and he enjoyed it... so did the rest of the family.

*Tip: You could make this in advance and is freezeable too, just like a traditional lasagna!

Eggplant Rollatini with Tomato Basil Sauce
courtesy of Weight Watchers Best Eats cookbook

1 medium eggplant, unpeeled, cut lengthwise into 8 (1/4 inch slices)
1 teaspoon olive oil
3 garlic cloves, chopped
2 cup canned crushed tomatoes
4 tablespoons chopped fresh basil
1 small zucchini, diced
1/4 cup minced onion
1/2 cup part skim ricotta cheese
1/2 cup chopped fresh parsley
1 large egg
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 450F degrees. Spray a large rimmed baking sheet with nonstick spray. Arrange the eggplant on the baking sheet in one layer and spray lightly with nonstick spray. Bake until browned, about 10 minutes on each side. Reduce the oven temperature to 400F degrees.

To make the sauce, heat the oil in a medium saucepan over medium hat. Add 2 cloves of the garlic and cook, stirring occassionall, until fragrant. about 30 seconds. Add the tomatoes and 2 tablespoons of the basil; bring to a simmer. Cook until thickened, 10 minutes.

To make the filling, spray a large nonstick skillet with nonstick spray and place over medium-high heat. Add the zucchini, onion, and remaining 1 garlic clove; cook until the vegetables are softened, 5 minutes. Transfer to a medium bowl; allow to cool slightly. Stire in the ricotta, parsley, egg, remaining tablespoons basil, 2 tablespoons of the Parmesan, the salt and pepper.

To assemble the rollatini, spray a 1 1/2 quart baking dish with nonstick spray. Spread 3 tablespoons of sauce in the dish. Place 2 tablespoons of the filling at one end of each eggplant slice. Beginning at the filled end, roll up the eggplant slices and place, seam side down, ina single layer in the baking dish. Spoon the remaining sauce over the rollatinil sprinkle with the remaining 1 tablespoon Parmesan. Bake until heated through completely, about 25 minutes.

Serves 4
Serving size: 2 rollatini
WW Points value: 3 Points

Read more »

My Favorite Summer Sandwich

A Caprese Sandwich?

This sandwich is one of my most favorite things to eat. I've posted the mozzarella and tomato salad before and really all this is is that same salad with bread. Two

Two nice fat slices of dead ripe tomato, a couple of leaves of basil, some fresh mozzarella, some salt and pepper and a few drizzles of good balsamic vinegar, all squished between 2 slices of good bread or in this case a bagel (the bread was baking).

Yummmm and pure summer!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Read more »

Baked Tomato w/ Basil

The following recipe was shared during my French Fare event. You can read and view other recipes from the event HERE.

Baked Tomato w/Basil
shared at the event by Yumi
recipe HERE

6 large tomatoes sliced
2 onions peeled and sliced
2 tablespoons chopped basil
1 tablespoons olive oil
sea salt
1 teaspoon sugar
freshly ground black pepper
garlic croutons to serve


- Take a shallow oven proof dish.
- Put one layer of tomatoes in the bottom of the dish, sprinkle with chopped basil and season.
- Put a layer of onions on top of this and then repeat layers until all tomatoes, onions and basil have been used up.
- Pour olive oil and sugar over the dish and bake for 20 minutes in a moderate oven.
- Serve with hot garlic croutons.

Read more »

Baked Tilapia with Tomatoes

The following recipe was made & shared for my Tomato Event. You can read and get links to other recipes shared HERE.

Baked Tilapia with Tomatoes
shared at the event by Joelen
recipe HERE and omitted olives

4 Tilapia fillets
salt and pepper
¼ cup olive oil
2 Tbsp fresh thyme, chopped
4 tomatoes, peeled and chopped
¼ cup pitted black olives, diced
¼ tsp hot red pepper flakes
2 cloves garlic, minced
½ cup red onion, diced
1 Tbsp lime juice

Directions:
1. Preheat oven to 400°F.
2. Arrange fillets in greased baking dish large enough so fillets do not overlap.
Season with salt and pepper.
3. Mix remaining ingredients in a bowl.
4. Spoon tomato mixture evenly over fillets.
5. Bake uncovered 15-20 minutes or until fish flakes easily with a fork.

Read more »

Heirloom Tomato Tart

The following recipe was made & shared for my Tomato Event. You can read and get links to other recipes shared HERE.

Heirloom Tomato Tart
shared at the event by Chrissy
recipe HERE

2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted

In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375°F.

On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.

Serve tart warm or at room temperature.

Read more »

Tantalizing Tomatoes Round Up!

With so many varieties of tomatoes available, my friends and I came together to celebrate them! Everyone came with a dish highlighting tomatoes and we enjoyed a light and flavorful dinner of the offerings. Here are the dishes that were shared along with the recipes:

Tomato, Cucumber & Mozzarella Salad
shared at the event by Adrian
Baked Tilapia with Tomatoes
shared at the event by Joelen

Tomato & Cucumber Salad
shared at the event by Art & Carol
Heirloom Tomato Tart
shared at the event by Chrissy

To join in the fun, my fellow bloggers have submitted tomato recipes. As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event's winner is Sarah of The Good Wife! Sarah will be receiving Bertolli's New Pasta Sauce Pouches (compliments of Bertolli) & Bruschetta Seasoning. Congratulations Sarah and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers...

Sarah of The Good Wife
from Illinois
Panzanella (Bread Salad) & Fried Green Tomatoes
Do you ever have leftover bread and wonder what to make with it? Well Sarah shares a wonderful bread salad using tomatoes and whips up some fried green tomatoes too. This is her tribute to tomatoes and you can catch other ingredients she highlights each week too. Check out her blog for these recipes and find out what ingredients she's highlighting next!
Karen of Loves To Eat Weblog
from Tampa, FL
Tomato & Mozzarella Tart
Karen knows how to put out some great dishes and her entry to the event is no exception. She tops a buttery, flaky puff pastry crust with tomatoes & mozzarella - who wouldn't love a piece of that?! Check out Karen's blog for the recipe and make this for guests or for yourself. You won't be disappointed!
Maggie of Dog Hill Kitchen
from Michigan
Tomato Tasting
What does Garden Peach, Azoychka Russian, Queen Anne's Lace, Mr. Stripey, Brandywine all have in common? You'll have to check out Maggie's blog to find out... and I have to say that she's got me craving some tomatoes in the worst way!
Shannalee of Food Loves Writing
from Chicagoland, IL
Tomato Pasta Salad
Shannalee shares a wonderful dish using tomato and pasta. I really think that tomatoes and pasta are a surefire combo that is hard to mess up. But what mades Shannalee's tomato pasta salad so delicious is the simplicity of it. It consists of nothing but common ingredients prepared well. To find out what's in her salad, check out her blog and take note of the recipe too!

Dorit of Pretty Baking in Israel
from Haifa, Israel
Matbouha
Dorit joins us from the other side of the globe to share a great Moroccan dish! I happen to love Moroccan food for its flavors so I'm extremely appreciative of Dorit joining in. Her dish, Matbouha, is a Moroccan salsa that is pretty commonly used at middle eastern restaurants. Check out Dorit's blog for the recipe and a little more about this version of salsa!

Stina of Eat Something
Chicken Fra Diavolo
Stina shares the kitchen with her husband this time and presents this tasty dish. I'm tempted to try this out soon and perhaps with seafood. Stina also shares what food she will not eat and would rather starve than pop these in her mouth. To find out what food it is, check out her blog and get the recipe to the dish too!

Laura of Sweet & Savory Stress Relief
from Michigan
Panko-Encrusted Green Tomatoes w/Sweet Tomato Jam
Lauren has some tomato goodness going on with her entry! She uses tomatoes both as a main dish and condiment - so creative and I'm sure delicious too! Check out Lauren's blog for the recipes and try them out!

Read more »

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade
shared at the event by Linda
recipe from here

For the tapenade:

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Make the tapenade: in a food processor, pulse the olives until chopped fine.
Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Read more »