Spoon on top after the pizza is baked, it does not matter what kind of pizza that you make, also great for baked focaccia

Amounts listed yield enough topping for one 12-inch pizza

Use only plum tomatoes for this

Ingredients:

1-1/2 cups chopped plum tomatoes (2 medium tomatoes)

1/2 cup fresh basil leaves, thinly sliced

1 tablespoon olive oil

2 garlic cloves, minced

1/8 teaspoon dried thyme

1/2 teaspoon balsamic vinegar

1/2 teaspoon salt

fresh ground black pepper, to taste

freshly grated Parmesan cheese, optional

The salad amounts listed are really only a guideline you can adjust to taste

Servings 6

INGREDIENTS:

Greek Dressing:

1 cup extra-virgin olive oil

juice of large whole lemon (no bottled for this! — or can use 2 small lemons)

1 teaspoon Dijon mustard

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

3 pounds baby red potatoes, cooked, quartered and cooled

1 cup crumbled feta cheese

2/3 cup pitted and coarsely chopped kalamata olives

1 red onion, chopped

1/3 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons chopped fresh oregano

salt and freshly ground pepper to taste

INSTRUCTIONS:————————————-

For dressing; whisk all ingredients together until well combined.

Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.

Pour dressing over the salad  note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)

Season with salt and freshly ground pepper to taste.

Refrigerate for at least 2 hours before serving.

Posted on recipezazz.com

Use only plum (Roma) tomatoes for this

Servings 6

INGREDIENTS:

prepared pastry for a 9-inch double-crust pie (refrigerated pie crusts will work fine)

1 small egg white, lightly beaten

2 pounds plum tomatoes, peeled and sliced(about 9-10 tomatoes)

1/4 cup fresh basil, chopped

3 green onions, chopped

fresh ground black pepper

1/3 cup freshly grated Parmesan cheese

2-1/2 cups shredded cheddar cheese, divided

1/3 cup mayonnaise(such as Hellman’s, do not use salad dressing)

2  tablespoons fresh lemon juice

1/2 teaspoon seasoned salt (or can use white salt)

INSTRUCTIONS:———————————————————-

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Yield 14 slices

INGREDIENTS:

1 large garlic clove, sliced in half

14 slices French bread (about 3/4-inch thick)

4 medium tomatoes, seeded and diced

1 tablespoons balsamic vinegar

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh basil

salt and fresh ground black pepper, to taste

14 fresh basil leaves

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack rack to lowest position.

Prepare an ungreased baking sheet.

If desired you can lightly brush some olive oil over both sides of the bread before rubbing with garlic, this is only optional.

Rub cut side of garlic over one side of each slice of bread.

After rubbing on the bread mince the garlic clove.

Place bread slices garlic side down on baking sheet.

Bake for 5 minutes on each side or until lightly browned.

In a bowl combine the minced garlic with tomatoes, balsamic vinegar, onion, oil and minced fresh basil.

Season with salt and black pepper to taste.

Spoon about 2 tablespoons onto each piece of toast.

Top each with one whole basil leaf.

Use this to enhance cooked vegetables and fish or whatever you like!  double amounts to make lots then freeze in ice cube containers — you will love this!

I also add in some cayenne pepper

INGREDIENTS:

1-1/2 cups semi-packed fresh basil leaves

1/2 pound butter, softened (salted or unsalted)

1 teaspoon fresh lemon juice

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt (can use white salt)

1 garlic clove, minced (if your a garlic-lover then increase the garlic)

INSTRUCTIONS:—————————————

Chop the basil first in a food processor.

Add in all remaining ingredients; process for a few seconds until well combined.

blend until smooth.

Freeze in ice cube containers.

This is not for anyone with a plain palette, if you like Mediterranean style food then you will love this!

Amounts are only a guideline you may adjust to taste

INGREDIENTS:

4 large red ripe plum tomatoes, chopped

1/2 small red onion, finely chopped

10 kalamata olives, pitted and chopped

2 medium garlic cloves, minced

2 tablespoons chopped fresh parsley

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon drained capers, or use as much as you like

salt and fresh ground pepper, to taste

crumbled feta cheese (optional, use as much as you like)

INSTRUCTIONS:—————————————

Servings 6

INGREDIENTS:

3/4 pound uncooked penne or ziti  pasta

2-1/2 pounds red ripe plum tomatoes, chopped chopped plum tomatoes

1-1/2 cups fresh basil leaves, thinly sliced

1-1/2 cups diced fresh mozzarella cheese

1/3 cup olive oil

1 tablespoon capers

1 teaspoon salt

1 large garlic clove, minced

freshly grated Parmesan (use as much as desired)

INSTRUCTIONS:————————————-