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Tomato Pie

Published by: Sarah

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1 Prebaked Pie Shell 1-2 Beef Steak Tomatoes Dijon Mustard ¾ c. Gruyere Cheese, grated 2 tsp Fresh Garlic, chopped 2 T Fresh Thyme Leaves ½ c. Parsley, chopped ½ c. Olive Oil Preheat oven to 400°. Slice the tomato into ¼” thick slices. Lay out on a cutting board. Sprinkle with kosher salt and […]

1 Prebaked Pie Shell
1-2 Beef Steak Tomatoes
Dijon Mustard
¾ c. Gruyere Cheese, grated
2 tsp Fresh Garlic, chopped
2 T Fresh Thyme Leaves
½ c. Parsley, chopped
½ c. Olive Oil

Preheat oven to 400°.
Slice the tomato into ¼” thick slices.
Lay out on a cutting board.
Sprinkle with kosher salt and let sit for 5 minutes.
Pat dry.
Spread a thin layer of Dijon mustard in the bottom of the pie shell.
Add the cheese then tomatoes (overlapping the tomatoes in a circle).
Bake for 10 minutes.
Mix together garlic, thyme, parsley & oil & top the pie.
Serve warm or at room temperature.

Categories: Recipes

Hearty Mushroom Sauce

Published by: Sarah

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This hearty sauce will please even the most steadfast carnivor. 4 oz. Dried Porcini Mushrooms 3 lg. Portabella Mushroom Caps EVOO ½ lb. Shitaki Mushrooms, stems removed & sliced 2 cloves Garlic, sliced 2 T fresh Rosemary, minced ½ – ¾ c. Red Wine 1 (28 oz.) can Crushed Tomatoes Salt & Pepper Cooked Pasta […]

This hearty sauce will please even the most steadfast carnivor.

4 oz. Dried Porcini Mushrooms
3 lg. Portabella Mushroom Caps
EVOO
½ lb. Shitaki Mushrooms, stems removed & sliced
2 cloves Garlic, sliced
2 T fresh Rosemary, minced
½ – ¾ c. Red Wine
1 (28 oz.) can Crushed Tomatoes
Salt & Pepper
Cooked Pasta of Choice
Romano Cheese

Place dried porcinis in 2 c. hot water & warm on stove. DO NOT BOIL!
Heat a grill pan over medium hi heat.
Brush with EVOO.
Grill portabella caps top side down first.
When portabella are turned season with salt & pepper.
Heat EVOO in a large skillet with the garlic.
Add the Shitaki’s & cook about 8 minutes.
Season with salt & pepper.
When portabella are cooked, remove & slice.
Add to skillet.
Add rosemary & season with salt & pepper.
Add the red wine & cook a few minutes.
Slice reconstituted porcinis & add to skillet.
Add ¾ c. reconstituted water & crushed tomatoes.
Serve this sauce over cooked pasta of choice & top with Romano cheese.

You can make this ahead & refrigerate or freeze until ready to use.

Categories: Recipes

Herb Tomato Cheese Bread

Published by: Sarah

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When native tomatoes are in season my best friend & I make this delicious bread. The topping can be made ahead & stored for up to 3 days. We can guarantee, this won’t last long on the table. Sour Cream Topping 1 med. Sweet Onion, chopped 2 T. Butter ¾ c. Sour Cream 1/3 c. Mayonnaise […]

When native tomatoes are in season my best friend & I make this delicious bread. The topping can be made ahead & stored for up to 3 days. We can guarantee, this won’t last long on the table.

Sour Cream Topping
1 med. Sweet Onion, chopped
2 T. Butter
¾ c. Sour Cream
1/3 c. Mayonnaise
(4 oz.) Cheddar Cheese, grated
¾ tsp. Salt
¼ tsp. Fresh Ground Black Pepper
¼ tsp. Dried Oregano
Pinch Fresh Chopped Sage

For the Dough & Filling
2/3 c. Milk
2 c. Baking Mix (such as Bisquick)
3 med. Native Tomatoes, peeled & sliced
½ tsp. Paprika
Sour Cream Topping (above)

Preheat oven to 400°.
Butter the bottom & sides of a 9 X 13 baking dish.
Sauté onion in butter until soft.
Blend with remaining “topping” ingredients & set aside.
Stir milk into baking mix.
Blend until a soft dough forms.
Turn out onto a floured surface & kneed lightly 10 – 12 strokes.
Press dough into the bottom & up the sides of prepared dish (forming a shallow rim).
Arrange tomato slices on dough & top with sour cream topping.
Sprinkle with paprika & bake 20 – 25 minutes.
Let stand 10 minutes before cutting.

NOTE: To easily peel tomatoes, cut an “X” in the bottom, immerse in boiling water for 1 minute. Then set in an ice bath. The skins peel off easily after this process.

Categories: Recipes

Fajita Style Chili

Published by: Sarah

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3 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Fresh Lime Juice
1 tsp Garlic Salt
1 tsp. Ground Coriander
1 tsp. Black Pepper
2 lbs. Flank Steak
3 T EVOO
1 each Red, Yellow & Green Bell Pepper, chopped
2 Onions, chopped
2 (15 oz.) can Tomato Sauce
1 (15 oz.) can Ranchero Beans
1 (15 oz.) can Petite Diced Tomatoes
2 (11 oz.) cans Vacuum Packed Corn
¼ c. chopped fresh Parsley
Sour Cream & Cheddar Cheese for Garnish, optional

Combine seasonings & set aside.
Cut steak on the bias then into ½” thick cubes.
In a large soup pot, heat oil.
Add steak.
Cook & stir 5 minutes.
Add chopped veggies.
Cook & stir 5 minutes.
Stir in tomato sauce, beans, diced tomatoes, corn & seasonings.
Bring to a boil.
Reduce heat & simmer 30 minutes.
Serve with garnishes if desired.

**Original recipe called for 1 lb. meat, 3 cans tomato sauce, 1 can ranchero beans, 1 can black beans, 2 c. water, ¼ c. cilantro, specifically Ancho chili powder & no ground coriander.

Categories: Recipes

Tomato & Red Onion Salad

Published by: Sarah

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4 Greenhouse Tomatoes, sliced thin 1 Medium Red Onion, sliced extra thin Wishbone House Italian Dressing Sugar In a see-through serving bowl, put a little dressing. Single layer tomatoes & onions (lightly on the onions). Sprinkle with a pinch or two of sugar & drizzle with more dressing. Continue layering until all is gone. […]

4 Greenhouse Tomatoes, sliced thin
1 Medium Red Onion, sliced extra thin
Wishbone House Italian Dressing
Sugar

In a see-through serving bowl, put a little dressing.
Single layer tomatoes & onions (lightly on the onions).
Sprinkle with a pinch or two of sugar & drizzle with more dressing.
Continue layering until all is gone.
Cover with plastic wrap (or a lid).
Refrigerate 1 hour.

Categories: Recipes

Grape Tomato & Basil Salad

Published by: Sarah

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So simple yet so delicious this salad will be enjoyed year round. I love to serve it with my grandma’s Gnocci (search the recipe). 1 pint Grape Tomatoes 4 lg. Basil Leaves Good Extra Virgin Olive Oil Salt Cut tomatoes in half & place in a serving bowl. Drizzle with oil & season with salt. […]

So simple yet so delicious this salad will be enjoyed year round. I love to serve it with my grandma’s Gnocci (search the recipe).

1 pint Grape Tomatoes
4 lg. Basil Leaves
Good Extra Virgin Olive Oil
Salt

Cut tomatoes in half & place in a serving bowl.
Drizzle with oil & season with salt.
Let rest 5 minutes.
Stack the basil leaves, roll the leaves like a cigar & cut with a sharp knife.
– this is called julienne or chiffonade –
Stir the basil in with the tomatoes & serve.

Categories: Recipes

Pasta with Spinach & Tomatoes

Published by: Sarah

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2 T Olive Oil 2 T Butter 2 (7 oz.) bags Baby Spinach 5 cloves Garlic, minced Good Pinch Nutmeg Salt & Pepper 1 pt. Grape Tomatoes, halved ½ lb. Rigatoni, cooked al dente (7 minutes) ¾ c. fresh grated Asiago Cheese ¼ c. fresh grated Parmigiano Reggiano Cheese Heat oil and butter in a […]

2 T Olive Oil
2 T Butter
2 (7 oz.) bags Baby Spinach
5 cloves Garlic, minced
Good Pinch Nutmeg
Salt & Pepper
1 pt. Grape Tomatoes, halved
½ lb. Rigatoni, cooked al dente (7 minutes)
¾ c. fresh grated Asiago Cheese
¼ c. fresh grated Parmigiano Reggiano Cheese

Heat oil and butter in a large sauté pan.
Sauté spinach & garlic about 2 minutes.
Season with nutmeg, salt & pepper.
Add tomatoes & cook until warmed through but not “soggy.”
Add cooked pasta & cheeses.
Stir to combine.
Pour into a serving dish.
Serve with a salad & crusty bread.

HINT: Grate the cheese ahead for easier assembly.

Categories: Recipes

Mediterranean Style Stuffed Portobello

Published by: Sarah

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This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice. 4 Portobello Mushroom Caps, stems removed & wiped clean 10 oz. Frozen Chopped Spinach, thawed & squeezed dry 1 (15 oz.) can Artichoke Hearts, drained & quartered 1/4 c. Parmesan […]

This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice.

4 Portobello Mushroom Caps, stems removed & wiped clean
10 oz. Frozen Chopped Spinach, thawed & squeezed dry
1 (15 oz.) can Artichoke Hearts, drained & quartered
1/4 c. Parmesan Cheese, grated
1/2 c. Feta Cheese, crumbled
1/2 c. Whole Wheat Bread Crumbs
1 palm full Dried Oregano
Salt & Pepper
EVOO
Oil Packed Sun Dried Tomatoes
4 slices Provolone Cheese.
Cooked Brown Rice

Preheat oven to 350 degrees.
Combine spinach, artichokes, cheese & bread crumbs in a bowl.
Crush in oregano and add salt & pepper.
Drizzle with some of the oil from the sun dried tomatoes to moisten.
Blend well.
Remove the fins from the mushrooms.
Drizzle mushrooms with EVOO & season with salt & pepper.
Fill each cap with the spinach mixture.
Top each mushroom with 3-4 tomatoes.
Top with a slice of cheese.
Bake 15 minutes.
Serve over cooked rice.

Categories: Recipes

Spinach Ravioli with Creamy Marinara

Published by: Sarah

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1 (26 oz.) Pkg. Spinach Ravioli 2 T Extra Virgin Olive Oil 1½ oz. (one nip) Vodka ½ tsp fresh chopped garlic 1 (26 oz.) jar Marinara Sauce 1½ c. Cream 1 (14 oz.) can Artichoke Hearts, quartered 3 Firm Vine Ripe Tomatoes, diced fine ¼ c. Fresh Thyme Leaves ½ c. Freshly Grated Parmesan […]

1 (26 oz.) Pkg. Spinach Ravioli
2 T Extra Virgin Olive Oil
1½ oz. (one nip) Vodka
½ tsp fresh chopped garlic
1 (26 oz.) jar Marinara Sauce
1½ c. Cream
1 (14 oz.) can Artichoke Hearts, quartered
3 Firm Vine Ripe Tomatoes, diced fine
¼ c. Fresh Thyme Leaves
½ c. Freshly Grated Parmesan Cheese
Chopped Parsley for Garnish

Cook ravioli’s in rapidly boiling water to al dente (about 9 minutes).
Meanwhile heat oil & vodka & add garlic.
Simmer 2 minutes.
Whisk in sauce and cream.
Simmer until thickened, about 10 – 15 minutes.
Add thyme, artichoke hearts & fresh tomatoes
Strain ravioli’s and add to sauce.
Toss to mix & transfer to a serve platter.
Sprinkle with cheese & garnish with parsley.
Serve immediately.

Categories: Recipes

Creamy Tomato Basil Bisque

Published by: Sarah

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This easy to make soup is absolutely delicous hot, room temperature or cold, This makes it a fabulous year round recipe to have on hand. 1 (28 oz.) can Ground Peeled Tomatoes 1 (12 oz.) can Tomato Juice 1 1/2 sticks Butter 1-2 T Sugar 3/4 c. Heavy Cream 1 T Dried Basil Fresh Basil for […]

This easy to make soup is absolutely delicous hot, room temperature or cold, This makes it a fabulous year round recipe to have on hand.

1 (28 oz.) can Ground Peeled Tomatoes
1 (12 oz.) can Tomato Juice
1 1/2 sticks Butter
1-2 T Sugar
3/4 c. Heavy Cream
1 T Dried Basil
Fresh Basil for Garnish

Heat the ground tomatoes & tomato juice over medium heat.
Add the butter & stir to melt.
Add the sugar & stir to dissolve.
Add the cream & heat through – DO NOT BOIL.
Crush in the dried basil & stir.
Ladle into bowls & garnish with fresh basil.
Serve at any temperature.

NOTE: Unfortunately, there is NO skimping in this recipe. There is no substitute for the butter & cream. Sorry!

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Tomato Pie

Hearty Mushroom Sauce

Herb Tomato Cheese Bread

Fajita Style Chili

Tomato & Red Onion Salad

Grape Tomato & Basil Salad

Pasta with Spinach & Tomatoes

Mediterranean Style Stuffed Portobello

Spinach Ravioli with Creamy Marinara

Creamy Tomato Basil Bisque

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