Healthy Dinner Recipes: Tomato and Garlic Pasta

1 (8 ounce) package angel hair pasta2 pounds tomatoes4 cloves crushed garlic1 tablespoon olive oil1 tablespoon chopped fresh basil1 tablespoon tomato pastesalt to tasteground black pepper to taste1/4 cup grated Parmesan cheesePlace tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato. Amount Per Serving  Calories: 260 | Total Fat: 6.8g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 260

Total Fat: 6.8gCholesterol: 4mgSodium: 236mgTotal Carbs: 41.9g    Dietary Fiber: 5gProtein: 10.3g VIEW DETAILED NUTRITION
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Passover: Sun-Dried Tomato and Pesto Cheese Spread

4 cloves garlic, peeled1 1/2 cups fresh basil leaves1 teaspoon fresh lemon juice1/4 cup pine nuts2 tablespoons extra virgin olive oil2 2/3 cups softened cream cheese1/4 cup freshly grated Parmesan cheese1 1/3 cups sun-dried tomatoes, packed in oil, drained1/3 cup tomato paste3/4 cup buttersalt and pepper to tasteChop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight. Carefully invert dish onto a platter and remove plastic to serve. Amount Per Serving  Calories: 83 | Total Fat: 8.2g | Cholesterol: 21mg Powered by ESHA Nutrient Database

Sun-Dried Tomato and Pesto Cheese Spread

Servings Per Recipe: 52

Amount Per Serving

Calories: 83

Total Fat: 8.2gCholesterol: 21mgSodium: 82mgTotal Carbs: 1.5g    Dietary Fiber: 0.3gProtein: 1.5g VIEW DETAILED NUTRITION
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Healthy BBQ & Grilling Recipes: Grilled Tomato, Onion, and Bread Salad

2 red onions, sliced 1/2 inch thick8 plum (Roma) tomatoes, cored4 tablespoons olive oil, divided4 cups cubed Italian bread2 teaspoons dried thyme leavessalt and pepper to taste1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices1/2 cup shredded fresh basil3 tablespoons red wine vinegar2 tablespoons olive oilPreheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat. Amount Per Serving  Calories: 168 | Total Fat: 11g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Grilled Tomato, Onion, and Bread Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 168

Total Fat: 11gCholesterol: 0mgSodium: 156mgTotal Carbs: 15.7g    Dietary Fiber: 2gProtein: 2.7g VIEW DETAILED NUTRITION
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Purim: Sun-Dried Tomato Hummus | Submitted By: MARKCOSENZA

4 cloves garlic1 teaspoon salt3 tablespoons tahini paste1/4 cup fresh lemon juice2 (15.5 ounce) cans garbanzo beans, drained1/2 cup olive oil1/2 cup oil-packed sun-dried tomatoes, drained1/4 cup finely shredded fresh basil2 tablespoons olive oil1/8 teaspoon paprika (optional)Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving. Amount Per Serving  Calories: 163 | Total Fat: 10.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 163

Total Fat: 10.6gCholesterol: 0mgSodium: 349mgTotal Carbs: 14.6g    Dietary Fiber: 2.9gProtein: 3.5g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: Tomato Pie II | Submitted By: NWW

1 (9 inch) unbaked pie crust5 large tomatoes, peeled and sliced1/2 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon dried basil1/4 teaspoon garlic powder3/4 cup mayonnaise1 1/4 cups shredded Cheddar cheesePreheat oven to 375 degrees F (190 degrees C). Bake pie crust in preheated oven for 10 minutes. Cover bottom of pie crust with a layer of tomato slices. In a small bowl, mix together salt, pepper, basil, and garlic powder. Sprinkle half of mixture over tomato slices. Layer remaining tomato slices in pie crust. Sprinkle with the rest of seasoning mixture. In a medium bowl, mix together mayonnaise and cheese. Spread mixture evenly over top of pie. Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes. Amount Per Serving  Calories: 486 | Total Fat: 40.3g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 486

Total Fat: 40.3gCholesterol: 35mgSodium: 669mgTotal Carbs: 24.3g    Dietary Fiber: 3.5gProtein: 9.7g VIEW DETAILED NUTRITION
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Healthy Appetizers: Green Tomato Pickles | Submitted By: QUICKIEP

1 gallon green tomatoes, thinly sliced6 large onions, thinly sliced1/2 cup salt1 tablespoon whole black peppercorns1 tablespoon whole cloves1 tablespoon whole allspice berries1 tablespoon celery seeds1 tablespoon mustard seed1 tablespoon ground mustard3 cups distilled white vinegar3 cups brown sugar1/2 lemon, sliced2 red bell peppers, minced1 red bell pepper, thinly slicedIn a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Amount Per Serving  Calories: 117 | Total Fat: 0.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 117

Total Fat: 0.5gCholesterol: 0mgSodium: 1762mgTotal Carbs: 28.1g    Dietary Fiber: 1.8gProtein: 1.6g VIEW DETAILED NUTRITION
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Pesto Recipes: Cream of Tomato Soup with Pesto | Submitted By: DASKDS

1 (32 fluid ounce) container chicken broth1 (14.5 ounce) can diced tomatoes with juice1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup half-and-half creamsalt and pepper to taste2 tablespoons basil pestoPour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving. Amount Per Serving  Calories: 133 | Total Fat: 8.8g | Cholesterol: 17mg Powered by ESHA Nutrient Database

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6

Amount Per Serving

Calories: 133

Total Fat: 8.8gCholesterol: 17mgSodium: 1187mgTotal Carbs: 9.3g    Dietary Fiber: 1.3gProtein: 5g VIEW DETAILED NUTRITION
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4th of July Recipes: Penne, Tomato, and Mozzarella Salad | Submitted By: MARBALET

1 (12 ounce) package penne pasta1/4 cup olive oil1 bunch green onions, chopped1 clove garlic, minced1 cup quartered cherry tomatoessalt and pepper to taste5 ounces mozzarella cheese, diced1/2 cup grated Parmesan cheese4 ounces fresh basil12 large black olives, halvedCook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately. Amount Per Serving  Calories: 376 | Total Fat: 15.3g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Penne, Tomato, and Mozzarella Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 376

Total Fat: 15.3gCholesterol: 15mgSodium: 235mgTotal Carbs: 47.2g    Dietary Fiber: 3.8gProtein: 15g VIEW DETAILED NUTRITION
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Pesto Recipes: Easy Fusili with Tomato Pesto Sauce | Submitted By: LYNN DOIRON

3 tablespoons extra virgin olive oil2 cloves garlic, peeled and chopped1 (14.5 ounce) can diced tomatoes, drained14 ounces fusilli (spiral) pastasalt and pepper to taste3 tablespoons pesto3 tablespoons freshly grated Parmesan cheese3 tablespoons fresh basil leaves for garnishHeat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately. Amount Per Serving  Calories: 360 | Total Fat: 12.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Easy Fusili with Tomato Pesto Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

Total Fat: 12.5gCholesterol: 5mgSodium: 208mgTotal Carbs: 50.8g    Dietary Fiber: 3gProtein: 11.7g VIEW DETAILED NUTRITION
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Diabetic Recipes: Florentine Tomato Soup | Submitted By: Morris

1 teaspoon olive oil1/2 cup chopped green bell pepper1/2 cup chopped onion1 clove garlic, minced1 (14.5 ounce) can diced tomatoes1 1/2 cups water1 tablespoon minced fresh basil1 teaspoon chicken bouillon granules1/4 teaspoon ground black pepper1 (10 ounce) package frozen chopped spinach, thawedIn a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in spinach and cook 5 to 7 minutes more. Amount Per Serving  Calories: 54 | Total Fat: 1.3g | Cholesterol: < 1mg

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Pizza Recipes: Tomato Bacon Squares | Submitted By: April Phillips

6 slices bacon1/3 cup chopped green bell pepper1/3 cup chopped onion4 roma (plum) tomatoes, seeded and chopped1 teaspoon dried basil2 tablespoons mayonnaise1 clove crushed garlic1 refrigerated pizza crust dough3/4 cup shredded Swiss cheesePreheat oven 375 degrees F (190 degrees C). Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels. Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic. Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese. Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares. Amount Per Serving  Calories: 88 | Total Fat: 5.5g | Cholesterol: 8mg

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