9 Savory Dinner Recipes For When You Need to Use Those Tomatoes
Recipes in this Video
Originating from Italy, bruschetta is a classic antipasto that celebrates fresh, seasonal ingredients. Traditionally served as a starter, it showcases the vibrant flavors of ripe tomatoes and fragrant basil, often enjoyed during summer gatherings. Today, bruschetta has gained popularity worldwide, with countless variations, yet the classic tomato and basil version remains a beloved favorite.
Ingredients
- ●fresh tomatoes
- ●fresh basil
- ●garlic
- ●olive oil
- ●balsamic vinegar
- ●salt
- ●black pepper
- ●baguette
Instructions
- 1Chop fresh tomatoes and place them in a bowl.
- 2Finely chop fresh basil and add it to the tomatoes.
- 3Mince garlic and mix it into the tomato and basil mixture.
- 4Drizzle olive oil over the mixture and stir to combine.
- 5Add balsamic vinegar to taste and season with salt and black pepper.
- 6Slice the baguette into 1/2-inch thick pieces.
- 7Toast the baguette slices until golden brown, about 5-7 minutes.
- 8Remove the toasted baguette from the oven and let it cool slightly.
- 9Spoon the tomato and basil mixture onto each toasted baguette slice.
- 10Serve immediately as an appetizer.
Ingredient Alternatives
balsamic vinegar
Healthier: red wine vinegar
Cheaper: white vinegar
Red wine vinegar offers a similar tang with fewer calories.
fresh basil
Healthier: spinach
Cheaper: dried basil
Spinach provides a fresh taste, while dried basil is more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●3 lbs beef brisket
- ●2 cups beef broth
- ●1 can (14 oz) diced tomatoes
- ●1 large onion, chopped
- ●4 cloves garlic, minced
- ●2 tbsp olive oil
- ●2 tsp dried thyme
- ●2 tsp dried rosemary
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 head cauliflower, cut into florets
- ●1/4 cup unsweetened almond milk
- ●2 tbsp butter
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 325°F (163°C).
- 2In a large Dutch oven, heat olive oil over medium-high heat. Season the brisket with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
- 3In the same pot, add chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- 4Add the diced tomatoes, beef broth, thyme, and rosemary to the pot. Stir to combine.
- 5Return the brisket to the pot, cover, and transfer to the oven. Braise for 3-4 hours, or until the brisket is tender.
- 6While the brisket is braising, prepare the cauliflower mash. Steam the cauliflower florets until tender, about 10-12 minutes.
- 7In a blender or food processor, combine the steamed cauliflower, almond milk, butter, and salt. Blend until smooth and creamy.
- 8Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
- 9Serve the sliced brisket over a bed of herbed cauliflower mash, garnished with fresh parsley.
Equipment
Ingredients
- ●1 lb gnocchi
- ●2 cups Bolognese sauce
- ●1 cup ricotta cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1 tsp dried oregano
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●Fresh basil for garnish
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large pot, cook the gnocchi according to package instructions until they float, then drain and set aside.
- 3In a large mixing bowl, combine the cooked gnocchi with the Bolognese sauce, ricotta cheese, oregano, garlic powder, salt, and pepper. Mix well.
- 4Transfer the gnocchi mixture to a greased baking dish, spreading it evenly.
- 5Top the gnocchi mixture with shredded mozzarella and grated Parmesan cheese.
- 6Drizzle olive oil over the top of the cheese.
- 7Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- 8Remove from the oven and let it cool for a few minutes before serving.
- 9Garnish with fresh basil before serving.
Equipment
Pesto quinoa stuffed tomatoes are a delightful dish that reflects the trend of incorporating fresh, seasonal vegetables into meals. Originating from the Mediterranean, pesto has become a beloved flavor in American cuisine, often paired with grains like quinoa for a nutritious twist. This dish not only showcases the vibrant flavors of summer tomatoes but also highlights the versatility of quinoa as a stuffing, making it a popular choice for health-conscious eaters and vegetarians alike.
Ingredients
- ●quinoa
- ●tomatoes
- ●pesto
- ●mozzarella cheese
- ●olive oil
- ●garlic
- ●parmesan cheese
- ●basil
- ●salt
- ●black pepper
- ●pine nuts
- ●lemon juice
- ●spinach
- ●red onion
Instructions
- 1Preheat the oven to 375°F.
- 2Rinse quinoa under cold water and cook according to package instructions until fluffy.
- 3Cut the tops off the tomatoes and scoop out the insides, reserving the pulp.
- 4In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
- 5Add the reserved tomato pulp, spinach, and red onion to the skillet; cook until softened, about 3-4 minutes.
- 6In a bowl, combine cooked quinoa, sautéed mixture, pesto, mozzarella cheese, lemon juice, salt, and black pepper; mix well.
- 7Stuff each tomato with the quinoa mixture, pressing down gently to pack it in.
- 8Place stuffed tomatoes in a baking dish and drizzle with olive oil.
- 9Sprinkle with parmesan cheese and pine nuts on top of each tomato.
- 10Bake in the preheated oven for 20-25 minutes, until tomatoes are tender and cheese is melted.
- 11Remove from oven and let cool slightly before serving.
- 12Garnish with fresh basil before serving.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: cheddar cheese
Part-skim mozzarella has less fat, while cheddar is often less expensive.
pine nuts
Healthier: sunflower seeds
Cheaper: walnuts
Sunflower seeds are lower in calories and walnuts are more affordable.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free while pecorino is often less costly.
pesto
Healthier: homemade pesto
Cheaper: store-bought pesto
Homemade can be healthier and store-bought is usually cheaper.
Techniques
Equipment
Also Known As
Creamy Tomato Soup is a comforting classic in American cuisine, often enjoyed as a quick meal or paired with a sandwich. The addition of mozzarella ball skewers adds a fun twist, making it a delightful dish for both kids and adults. This soup is popular year-round and can be easily adapted with various toppings and sides, reflecting its versatility in modern dining.
Ingredients
- ●olive oil
- ●onion
- ●garlic
- ●carrots
- ●celery
- ●canned tomatoes
- ●vegetable broth
- ●heavy cream
- ●basil
- ●salt
- ●black pepper
- ●mozzarella balls
- ●balsamic glaze
- ●fresh basil
- ●skewers
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in canned tomatoes and vegetable broth; bring to a boil.
- 4Reduce heat and simmer for 15-20 minutes to blend flavors.
- 5Use an immersion blender to puree the soup until smooth.
- 6Stir in heavy cream and season with salt and black pepper to taste.
- 7Prepare the skewers by threading mozzarella balls onto each skewer.
- 8Drizzle skewers with balsamic glaze and sprinkle with fresh basil.
- 9Serve soup hot with skewers on the side for dipping.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
mozzarella balls
Cheaper: cubed mozzarella cheese
Cubed mozzarella is more accessible and cost-effective.
Techniques
Equipment
Also Known As
Caprese Pizza Rolls blend the classic Italian Caprese salad flavors with the fun, portable nature of pizza rolls. Originating from Italy, the Caprese salad features fresh mozzarella, tomatoes, and basil, symbolizing the colors of the Italian flag. This dish has gained popularity in the United States, especially at gatherings and parties, where its bite-sized format is a hit among guests.
Ingredients
- ●pizza dough
- ●mozzarella cheese
- ●fresh basil
- ●tomato sauce
- ●parmesan cheese
- ●olive oil
- ●garlic
- ●black pepper
- ●salt
- ●balsamic glaze
- ●cornmeal
- ●egg
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the pizza dough on a floured surface until thin.
- 3Spread a layer of tomato sauce evenly over the dough.
- 4Sprinkle shredded mozzarella cheese over the sauce.
- 5Add fresh basil leaves on top of the cheese.
- 6Sprinkle grated parmesan cheese over the basil.
- 7Season with black pepper and salt to taste.
- 8Starting from one edge, carefully roll the dough into a log shape.
- 9Slice the rolled dough into equal pieces, about 1-2 inches thick.
- 10Place the rolls on a baking sheet lined with parchment paper, spaced apart.
- 11Brush the tops of the rolls with olive oil and sprinkle with garlic.
- 12Sprinkle cornmeal on the baking sheet for added texture.
- 13Bake in the preheated oven for 15-20 minutes, until golden brown.
- 14Remove from the oven and let cool slightly before serving.
- 15Drizzle with balsamic glaze before serving.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone cheese
Part-skim mozzarella reduces fat while maintaining flavor.
balsamic glaze
Healthier: balsamic vinegar
Cheaper: balsamic vinegar
Balsamic vinegar is less expensive and can be reduced to create a glaze.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb chicken breast, diced
- ●2 cups penne pasta
- ●4 cups chicken broth
- ●1 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp dried rosemary
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced chicken and cook until browned, about 5-7 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add chicken broth, dried rosemary, salt, and black pepper to the pot.
- 5Bring the mixture to a boil, then add the penne pasta.
- 6Reduce heat to a simmer and cover the pot. Cook for 12-15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- 7Remove from heat and stir in grated Parmesan cheese until melted and creamy.
- 8Garnish with fresh parsley before serving.
- 9Serve hot.
Equipment
Ingredients
- ●1 lb gnocchi
- ●2 cups cherry tomatoes, halved
- ●1/4 cup capers, drained
- ●3 tbsp olive oil
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1/2 cup grated Parmesan cheese (optional)
- ●1/4 cup fresh basil, chopped
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large mixing bowl, combine the gnocchi, cherry tomatoes, capers, olive oil, garlic powder, salt, black pepper, and red pepper flakes (if using).
- 3Toss everything together until the gnocchi and tomatoes are well coated with the oil and seasonings.
- 4Spread the mixture evenly on a baking sheet lined with parchment paper.
- 5Bake in the preheated oven for 20-25 minutes, or until the gnocchi are golden and crispy, and the tomatoes are blistered.
- 6Remove from the oven and sprinkle with grated Parmesan cheese, if desired.
- 7Return to the oven for an additional 5 minutes to melt the cheese.
- 8Once done, remove from the oven and let it cool for a few minutes.
- 9Garnish with fresh basil before serving.
- 10Serve warm as a main dish or side.
Equipment
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