I don’t weigh my cherry tomatoes when I make this I just use enough to fill the bottom of a 13 x 9-inch pan so one pound is only an estimate, really you can use as many as you like and make them in a larger pan, weight is not really important for this recipe just use enough to fill your pan

Servings 4-6

INGREDIENTS:

1 pound red ripe cherry tomatoes (do not slice)

3 large garlic cloves, coarsely chopped(do not finely mince)

olive oil, as desired (you will need a fair amount to coat the bottom of the baking pan then to drizzle on top of the tomatoes)

salt and fresh ground black pepper, to taste

INSTRUCTIONS:————————————–

I make this with my summer’s garden cherry tomatoes, I never weigh the tomatoes but I think it would be safe to say  about 1/2 a pound but exact measurements really do not matter, I sometimes add in about 3-4 tablespoons of capers, if you like capers I suggest to add them in

Toss the cooked tomato mixture with cooked spaghetti or linquini, serve with more fresh grated Parmesan cheese at the table

Servings 3-4

INGREDIENTS:

olive oil (don’t be skimpy with the olive oil, use enough to generously coat your skillet)

3 garlic cloves, finely chopped (do not finely mince or the garlic will burn, garlic lovers can increase)

1 teaspoon crushed chili flakes, or to taste (I like really spicy so I use lots)

1/2 pound cherry tomatoes, rinsed with cold water then dried

5 green onions, chopped

1/4 cup packed thinly sliced fresh basil

seasoned salt and fresh ground black pepper, to taste

1/2 pound uncooked spaghetti or linguini, cooked and drained (measure about 1/2 pound before cooking)

INSTRUCTIONS:——————————————–

Place the cooked pasta in a large serving bowl; cover with foil to keep warm.

Heat olive in a large skillet over a medium heat (use enough olive oil to coat the bottom of the skillet).

Add the chopped garlic and chili flakes; cook stirring for 2 minutes.

Add the cherry tomatoes and cook stirring/tossing continuously for 2 to 3 minutes.

Add the green onions and fresh basil; saute constantly tossing everything together until about half of the tomatoes are beginning to burst (about 5 to 7 minutes more).

Season with salt and pepper.

Remove from the heat then immediately and toss with the warm pasta.

Top with freshly grated cheese, and pass more at the table.

Taken from my Favorites folder!

This may be made ahead and refrigerated until ready to bake

Servings 8

INGREDIENTS:

5 tablespoons butter, divided

5 pounds russet potatoes, peeled (do not cut potatoes, leave whole while boiling)

12 to 14 large whole garlic cloves

1-1/2 cups heavy (33-35%) whipping cream

1 cup freshly grated Parmesan

4 ounces cream cheese,  softened or room temperature

1 large green onion, finely shopped

salt an fresh ground black pepper

INSTRUCTIONS:—————————————————–

Yield 20 tomato slices

Tomatoes should be large red and ripe but not to soft, if you are an olive lover mix in some canned sliced black olives (hand-squeezed dry) into the cheese mixture or sprinkle some on top

INGREDIENTS:

1/2 cup freshly grated Parmesan cheese

3/4 cup shredded mozzarella cheese

1/2 cup ricotta cheese (do not substitute creamed cottage cheese)

1/2 cup Hellman’s mayonnaise

2 teaspoons very soft butter

1 teaspoon dried basil, or to taste (or can use 2 teaspoons dried oregan0)

1 small garlic clove, minced

1/2 teaspoon fresh ground black pepper

seasoned salt, optional and to taste

4 extra large ripe tomatoes

dry breadcrumbs, optional

INSTRUCTIONS:———————————————————

In a bowl, combine the first 8 ingredients, then season with salt to taste.

Cut each tomato into five slices.

Top/Spread each tomato slice with a semi-heaping tablespoon of cheese mixture.

Place on a 10 x 15-inch baking sheet.

If desired sprinkle the top of each tomato slice with breadcrumbs (this is only optional)

Broil 3-inches from  heat source for about 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.

You won’t need to turn your oven on which makes this a great hot weather side dish and it’s delicious too!

Servings 3

INGREDIENTS:

8 small new red potatoes

1/3 cup melted butter

1 teaspoon garlic powder

1 teaspoon seasoned salt

1 teaspoon paprika

1/8 teaspoon cayenne pepper (optional)

1 teaspoon dried parsley flakes

INSTRUCTIONS:—————————————-

Place the potatoes in a 2-quart microwave-safe dish.

In a small bowl, combine the melted butter with remaining ingredients; pour over potatoes and toss to coat.

Microwave uncovered on high for 8-10 minutes or until potatoes are tender, stirring frequently.

This uses three 10-ounce containers of grape tomatoes, it take a few minutes to make as you will need to slice every tomato in half, also the dressing must be made at least 6 hours in advance or a day ahead and then the salad needs at least 3 hours chilling time before serving or up to 8 hours, the longer the better!

This uses both crumbled and cubed feta, use as much cubed as you like, cubed mozzarella will work great also

Servings 6-8

INGREDIENTS:

3 (10 ounce) containers grape tomatoes, sliced in half

1/2 cup finely crumbled

cubed feta cheese (mozzarella will work great also, use as much as you like for either cheese)

1 red onion, chopped

salt and fresh ground black pepper

Dressing:

3/4 cup extra virgin olive oil

1/4 cup canola oil

1 teaspoon Dijon mustard

3 large garlic cloves, minced

juice of 2 medium whole lemons

3 to 4 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 teaspoon sugar

INSTRUCTIONS:—————————————-

For the dressing (the dressing must be made at least 6 hours in advance to blend flavors) in a bowl whisk all ingredients together until well blended then refrigerate at least 6 hours.

In a large bowl combine the sliced grape tomatoes with onion, crumbled and cubed feta.

Pour the dressing over; mix thoroughly then season with salt and pepper to taste.

Refrigerate at least 3 hours, removing from the fridge frequently to stir.

Two cups  finely crushed herb-flavor packaged stuffing mix may be used in place of the dry bread crumbs

Browned bulk spicy Italian sausage (1/2 pound) may also be added to the mixture

Plan ahead there is a 2 hour chilling time, yield will depend on the size that you shape the balls

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out excess moisture)

2 cups dry bread crumbs

1/2 cup finely crumbled feta cheese

1-1/2 teaspoons garlic powder

1/2 teaspoon cayenne pepper (or adjust to heat level)

1/2 teaspoon ground black pepper

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

1/2 cup melted butter

3 large eggs, beaten

In a large bowl combine spinach, bread crumbs, feta cheese, garlic powder, cayenne, black pepper, Italian seasoning, melted butter and eggs.

Place the mixture in refrigerator and chill for 2-24 hours (this will allow the flavors to blend and for easier shaping).

Grease baking sheet.

Shape into about 3/4-inch size balls, then place on baking sheet.

Bake in a preheated 350 degree F oven oven for 20 minutes, or until golden brown.

You will also find this recipe on Recipezazz.com