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
Nutrition Facts : Calories 47 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 0.5 cup
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
SIMPLE SQUASH AND BASIL SAUTE
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.
TOMATO BASIL SPAGHETTI SQUASH BAKE
A delicious Italian style low carb baked casserole with tomato, basil, spinach, goat cheese, and fresh mozzarella.
Provided by Erika W.
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Slice spaghetti squash in half lengthwise. Scoop out seeds.
- Place on a cookie sheet, cut side up.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Bake 45 minutes. Larger squashes might need 60 minutes.
- Allow squash to cool enough to handle.
- With a fork, scrape all the squash strands into a 7 x 11 baking dish.
- In a food processor, pulse together the basil, tomatoes, and spinach until it is the consistency of a chunky salsa. Don't over-process.
- Combine tomato mixture into the squash.
- Crumble the goat cheese over the squash mixture and lightly toss to distribute.
- Slice the mozzarella and place slices over the top of the squash.
- Bake 30 minutes, uncovered.
Nutrition Facts : Calories 340.6, Fat 25.1, SaturatedFat 13.9, Cholesterol 67.3, Sodium 557.8, Carbohydrate 10.1, Fiber 0.9, Sugar 3.3, Protein 19.9
ZUCCHINI TOMATO SALSA
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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LEFTOVER SQUASH FRITTERS WITH TOMATO SALSA | JAMIE OLIVER
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Servings 6Total Time 35 minsCategory LeftoversCalories 158 per serving
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