My method I have used for years to prepare my fresh garden tomatoes to use in recipes

Use as many tomatoes as you like ,and always make certain to use fully ripe red tomatoes  or the flavor not be as good

Score bottom of each tomato with an “X.”

Bring water to a boil in a large pot (make certain to use enough water to cover all tomatoes)

Add tomatoes; cook 30 seconds.

Remove tomatoes with a slotted spoon then immediately plunge tomatoes into ice water.

Drain and peel (the peel will slide of very easily)

Cut each tomato in half crosswise.

Push seeds out of tomato halves using the tip of a knife; discard seeds.

Chop tomatoes.

The lasagna rolls and the sauce are cooked in the microwave!

Yield 8 lasagna rolls

INGREDIENTS:

8 uncooked lasagna noodles, cooked then rinsed under cold water

oil, as needed

1 small onion finely chopped

1 (8-ounce) package fresh sliced mushrooms

1 (6-ounce) package fresh baby spinach

3 garlic cloves, minced

2 cups shredded Kraft 4-Cheese Italiano blend cheese divided

1/2 cup ricotta cheese

1/4 cup minced fresh basil, divided

1/2 each seasoned salt and fresh ground black pepper

1/2 teaspoon cayenne pepper

Sauce:

1 tablespoon red wine vinegar

1/2 teaspoon each seasoned salt and freshly ground black pepper

2 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (7-ounce) bottle roasted red bell peppers, undrained

INSTRUCTIONS:——————————————-

Heat oil in a large nonstick skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet) add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender.

Remove from heat and stir in 1 cup 4-cheese blend, ricotta, 2 tablespoons basil, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper and cayenne.

For the sauce;,place vinegar and remaining ingredients in a blender; process until smooth.

Place cooked noodles on flat surface; spread about 1/4 cup cheese mixture over each noodle, then roll up noodles jelly-roll fashion starting with short side.

Place the rolls, seam sides down in a shallow 2-quart microwave-safe dish.

Pour 1/4 cup sauce over each roll and cover with heavy-duty plastic wrap; microwave on HIGH 5 minutes or until thoroughly heated.

Sprinkle with remaining 1 cup shredded Italiano 4-cheese blend (can use more cheese if desired) place back in microwave for about 1 minute to melt the cheese.

You will also find this recipe on Recipezazz.com

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.

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Plan ahead this needs to chill for at least 4 or more hours before using

INGREDIENTS:

2 tablespoons chopped fresh basil(can use more)

1 tablespoon olive oil

2 teaspoons dried oregano

1-1/2 teaspoons sugar

1 garlic clove, minced

1 (14.5-ounce) can petite-cut diced tomatoes, undrained(use only petite-cut)

1 (6 ounce) can tomato paste

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

Combine first 7 ingredients in a medium bowl.

Season with salt and pepper to taste.

Refrigerate for at least 4 hours or more before using.

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Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (cooked according to package directions, hand-squeezed as dry as possible)

1 cup mayonnaise (do not use salad dressing)

2 teaspoons hot sauce, or adjust to heat level

1 (3 ounce) package cream cheese, very soft

1 small onion, finely chopped

2 garlic cloves, minced

1-1/2 cups freshly grated Parmesan, divided

1/2 teaspoon fresh ground black pepper

1/2 teaspoon paprika

toasted baguette slices

INSTRUCTIONS:——————————————

In a bowl combined spinach, mayonnaise, hot sauce, cream cheese, onion, garlic, 1 cup parmesan cheese, and black pepper until thoroughly combined.

Spoon the mixture in a baking dish.

Sprinkle evenly with 1/2 cup parmesan cheese, then the paprika.

Bake in a preheated 350 degree F oven until hot in center and lightly browned on top (about 25 to 30 minutes).

Serve hot to spread on baguette slices.

You will also find this recipe on Recipezazz.com

INGREDIENTS:

2 (8 ounce) blocks/packages Monterey Jack cheese with jalapeno peppers

1 cup all-purpose flour

1/4 teaspoon cayenne pepper

1 cup fine dry bread crumbs

1 teaspoon dried parsley

1 teaspoon garlic powder

4 large eggs, beaten

oil, for frying

marinara dipping sauce

INSTRUCTIONS:——————————————-

Slice the cheese crosswise into 3/4-inch slices, then lay slices flat and cut in half lengthwise.

Place the eggs in a shallow bowl.

In another shallow bowl combine the flour with cayenne; stir well.

In another bowl combine bread crumbs with parsley and garlic powder (you should have 3 separate bowls).

Firstly dip the cheese sticks in beaten eggs, then dredge in flour mixture, then dip coated cheese in egg a second time, then lastly dredge in bread crumb mixture, pressing firmly so that crumbs adhere.

Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.

Deep-fry the cheese sticks in 375 degree oil until golden brown.

Drain on paper towels.

Serve immediately with dipping sauce if desired.

You will also find this recipe on Recipezazz.com