Tomato Basil Towers Food

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

TOMATO BASIL SALAD

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

TOMATO PEACH SALAD WITH BASIL

Steps:

• Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

TOMATO-BASIL WATER

Steps:

• Place 1 diced ripe beefsteak tomato (about 10 ounces) and 3 sprigs basil (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add diced tomato and basil sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

TOMATO-BASIL SQUARES

Steps:

• Preheat oven to 375 degrees F.
• Roll out pizza crust onto a rectangle baking stone (or cookie sheet if you don't have a stone).
• Sprinkle crust with one cup Mozzarella cheese.
• In a bowl, combine remaining Mozzarella cheese, basil, garlic and mayonnaise.
• Mix well.
• Place sliced tomatoes on top of pizza crust.
• Spread mayonnaise mixture on top of tomatoes.
• Top with grated Parmesan cheese.
• Bake for 15-20 minutes or until top is golden brown and bubbly.

SWEET TOMATO BASIL COOLER

Steps:

• Prepare the garnish by cutting a small X in the top and bottom of the cherry tomato. Skewer a paper straw through the two X's and set aside.
• Fill a small bowl with 1/4 inch water. Mix the basil sugar with the salt on a small plate.
• Dip the rim of an 8- to 10-ounce rocks glass in the water then in the basil sugar mixture. Add two or three 1-inch ice cubes to the rimmed glass, carefully pour in the tomato basil shrub then top with the sparkling water. Stir with the prepared straw, adjust the tomato so it sits about 1/2 inch above the rim and serve.
• Combine the tomatoes, basil sugar and salt in a small saucepan and stir together to start to dissolve the sugar and break down the tomatoes. Bring to a simmer over medium-high heat and cook, stirring occasionally to break up the tomatoes, until the tomatoes are saucy and the skins are loosened, 25 to 30 minutes. (No need to add water; there will be plenty of liquid from the tomatoes.)
• Remove from the heat and stir in the vinegar. Strain through a fine-mesh sieve into a medium heatproof bowl, pressing as much juice as possible through the sieve; discard the solids. Transfer the shrub to a glass jar and refrigerate for 24 hours before enjoying so the flavors can meld together. The shrub can be refrigerated for up for 2 weeks. Makes about 2 cups.
• Combine the sugar and basil in a mini food processor and pulse until the basil is finely chopped and blended into the sugar. You might need to stop and stir occasionally to help disperse the basil. Transfer to a jar and refrigerate for up to 2 weeks. Makes about 1 1/2 cups.

CAPRESE APPETIZER

Steps:

• Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

TOMATO & BASIL SAUCE

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.