Mozzarella With Tomato Chile Salsa Food

FRESH BASIL TOMATO SALSA

Steps:

• Slice the tomatoes in half lengthwise. Remove and discard the seeds and pulp. Chop the tomatoes into small pieces and place them in a large bowl.
• Stack 3-4 basil leaves on top of each other. Roll them up from one of the long sides, then slice through the roll horizontally with a knife. Run your knife once or twice through these ribbons of basil, then add them to the bowl. Repeat with the rest of the basil leaves.
• Finely mince the garlic cloves by hand or in a food processor, and add them to the bowl. Add in the oil, salt, and pepper. Gently toss the ingredients together.
• The salsa can be served immediately or allowed to sit at room temperature for about 1 hour for the flavors to meld.
• Serve the salsa with tortilla or pita chips. It can also be served on bite-sized pieces of artisan sourdough or white bread-if desired, sprinkle a little mozzarella or grated Parmesan cheese over the tops and place them under the broiler for about a minute, then serve them immediately.
• Makes about 4 cups of salsa

TOMATO AND MOZZARELLA BITES

Steps:

• Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
• Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

TOMATO MOZZARELLA SALAD

Steps:

• Place tomato slices, alternating with mozzarella slices, on a large serving platter.
• Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING

Steps:

• Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
• Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
• Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

GARLIC-BASIL TOMATOES WITH MOZZARELLA

Steps:

• Place tomatoes in glass or plastic dish.
• Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
• Layer cheese alternately with tomatoes on salad greens.

MOZZARELLA, TOMATO AND BASIL SALAD

Steps:

• Slice tomatoes and mozzarella cheese same thickness.
• Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
• Drizzle with olive oil (and balsamic vinegar if desired).
• Serve with salt and pepper to individual taste.

MOZZARELLA STICKS WITH CHILLI TOMATO SAUCE

Steps:

• Put the flour, egg and breadcrumbs into three separate bowls, seasoning each. Stir the dried oregano and garlic granules into the breadcrumbs.
• Coat the mozzarella sticks in the flour, dust off any excess, then dip into the beaten egg. Gently shake to remove the excess egg, then turn in the breadcrumbs until well-coated. Transfer to a baking sheet lined with baking parchment and arrange in a single layer, then freeze for 1 hr until completely solid.
• To make the dipping sauce, heat the oil in a saucepan, and fry the chillies and garlic for 2-3 mins until fragrant. Tip in the tomatoes, vinegar, sugar and some seasoning. Reduce the heat to a simmer and cook for 12-15 mins until thick and saucy. If you prefer a smooth sauce, blitz with a stick blender. Season to taste - you may need to add a little more sugar, vinegar or salt. Leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• Fill a heavy-based saucepan no more than a third full of oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds. Gently lower in the frozen mozzarella sticks - you'll need to do this in two batches to ensure the temperature remains high - and fry for 2-3 mins until the cheesy middle is melted and the outside is crisp and golden. Drain on kitchen paper. Serve straightaway, or leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• To reheat, heat the oven to 220C/200C fan/gas 7 and bake on a tray for 8-10 mins until heated through. Season and serve with warm dipping sauce.

MOZZARELLA WITH TOMATO & CHILE SALSA

Steps:

• Slice the mozzarella and arrange in slightly overlapping circles on a wooden board or serving platter.
• Put all the other ingredients in a mixing bowl, season and mix thoroughly.
• Just before serving, spoon the salsa over the mozzarella and drizzle with a little extra olive oil.

TOMATO CHILE SALSA

Steps:

• Preheat broiler.
• Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
• Cool to room temperature, about 30 minutes.
• Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
• Transfer to a bowl and stir in cilantro. Season with salt.