Type what you have

Ingredients

• ✓ tomato
• pesto
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
3. 3 Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

By lovedody

Ingredients

• ✓ tomato
• bread
• olive oil
• garlic salt
• cheese blend

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.
3. 3 Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

By KCANDDAVID

Ingredients

• ✓ tomato
• baguette
• basil
• red onion
• black pepper
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
3. 3 Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
4. 4 Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

By liamsgm

Ingredients

• ✓ tomato
• basil
• parmesan cheese
• olive oil
• garlic
• seasoning salt
• black pepper

Instructions

1. 1 In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

By tlmcmillanhotmailcom

Ingredients

• ✓ tomato
• bread
• olive oil
• sweet red pepper
• garlic
• basil
• onion
• balsamic vinegar

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
3. 3 In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

By Nancy Aigeldinger

Ingredients

• ✓ tomato
• baguette
• olive oil
• garlic
• salt
• black pepper
• basil
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Brush bread slices lightly with olive oil; place on a baking sheet. Broil until toasted, about 3 minutes. Watch carefully. Rub each crostini with cut-side of a halved garlic clove.
3. 3 Toss tomatoes in a bowl with a drizzle of olive oil; season with salt and black pepper.
4. 4 Place crostini on a serving tray. Top each with 1 slice mozzarella cheese, spoonful of tomatoes, and fresh basil.

By ELEANOR1052

Ingredients

• ✓ tomato
• baguette
• olive oil
• basil
• oregano
• garlic powder
• white pepper
• mozzarella cheese
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice baguette into 1/2-inch thick diagonal slices. Arrange slices in a single layer on a baking sheet. Brush both sides of each slice with olive oil. Place tomato slices and a sprinkling of basil and oregano on bread slices. Sprinkle tomatoes, basil, and oregano with garlic powder and white pepper. Cover tomato slices with mozzarella and provolone. Place more basil, oregano, and tomato slices on top of the cheese.
3. 3 Bake in the preheated oven until cheese is bubbly, 7 to 10 minutes.

By SusanG

Ingredients

• ✓ tomato
• papaya
• red onion
• red bell pepper
• basil
• white sugar
• red wine vinegar
• vegetable oil
• mustard powder
• green onion
• baguette

Instructions

1. 1 Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
2. 2 In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

By Lisa Jolley

Ingredients

• ✓ tomato
• red bell pepper
• red onion
• balsamic vinegar
• olive oil
• basil
• garlic
• bread
• olive oil
• mozzarella cheese

Instructions

1. 1 Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic in a medium bowl; let tomato mixture rest for 15 to 30 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
4. 4 Toast bread under the preheated broiler until lightly browned, about 1 minute per side. Remove from the oven and top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Sprinkle with mozzarella cheese.
5. 5 Return to the oven and broil until cheese melts, about 3 minutes. Serve hot.

By Joy Andrews

Ingredients

• ✓ tomato
• sun-dried tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• salt
• black pepper
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting.
2. 2 In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. 3 Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. 4 Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. 5 Broil for 5 minutes, or until the cheese is melted.

By Loll

Ingredients

• ✓ tomato
• whole grain artisan bread
• sun-dried tomato
• garlic
• olive oil
• balsamic vinegar
• basil
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
2. 2 Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
3. 3 Broil the bread until slightly brown, about 1 to 2 minutes.
4. 4 Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
5. 5 Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

By MakeItHealthy

Ingredients

• ✓ tomato
• pine nut
• basil
• oregano
• great northern bean
• garlic
• lime juice
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
2. 2 Refrigerate at least 2 hours or overnight to blend the flavors before serving.

By KellyCo

Ingredients

• ✓ tomato
• garlic
• shallot
• basil
• lemon juice
• salt
• black pepper
• olive oil
• garlic
• olive oil
• bread

Instructions

1. 1 In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
2. 2 Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
3. 3 Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.

By Doreen

Ingredients

• ✓ tomato
• bread
• garlic
• ricotta salata
• olive oil
• balsamic vinegar
• red onion
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
2. 2 Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
3. 3 Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

By KSANFORD

Ingredients

• ✓ tomato
• bread
• olive oil
• basil
• parmesan cheese
• garlic
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, about 5 to 10 minutes, turning halfway through.
3. 3 Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
4. 4 Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
5. 5 Spoon tomato mixture onto toasted bread slices.
6. 6 Serve immediately and enjoy!

By Kathy Bias

Ingredients

• ✓ tomato
• bread
• sweet onion
• garlic
• black olive
• olive oil
• oregano
• basil
• parsley
• feta cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
3. 3 Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

By Becca

Ingredients

• ✓ tomato
• bread
• olive oil
• mushroom
• green onion
• garlic
• salt
• black pepper
• parsley
• balsamic vinegar
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
2. 2 Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
3. 3 Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
4. 4 While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
5. 5 Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
6. 6 Return to the oven and broil until heated through and cheese has melted, about 5 minutes.

By Delray

Ingredients

• ✓ tomato
• focaccia bread
• garlic
• white sugar
• anchovy
• red wine vinegar
• olive oil
• cherry tomato
• salt
• black pepper
• mozzarella cheese
• red onion
• basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Place bread cubes on the prepared baking sheet.
3. 3 Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
4. 4 Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
5. 5 Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
6. 6 Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.
7. 7 Taste for seasoning before serving. Enjoy!

By John Mitzewich

Ingredients

• ✓ tomato
• sun-dried tomato
• pine nut
• onion
• basil
• parsley
• garlic
• balsamic vinegar
• red wine
• tomato paste
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. 2 Place sun-dried tomatoes, pine nuts, onion, basil, parsley, and garlic in a food processor or blender; process until well blended. Add crushed tomatoes, vinegar, red wine, and tomato paste; blend to desired consistency. Stir in olive oil and Parmesan cheese; season to taste.

By Cindy Schmidt

Ingredients

• ✓ tomato
• eggplant
• salt
• olive oil
• celery
• onion
• garlic
• green olive
• caper
• tomato paste
• oregano
• red wine vinegar
• sugar
• salt
• black pepper
• parsley

Instructions

1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
4. 4 Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

By rocks_67

Ingredients

• ✓ tomato
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• ketchup
• olive oil
• mushroom
• celery
• cauliflower
• broccoli
• garlic
• onion
• green bean
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ tomato

Instructions

1. 1 Fill a large bowl with ice cubes and water and set aside.
2. 2 Bring a large pot of water to a boil.
3. 3 Cut an X in the bottom of each tomato with a knife.
4. 4 Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
5. 5 Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
6. 6 Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

By John Mitzewich

Ingredients

• ✓ tomato
• fiesta salsa mix
• white vinegar

Instructions

1. 1 Inspect 2 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ tomato
• green chile
• processed cheese food

Instructions

1. 1 Combine the tomatoes with chiles and cheese food in a slow cooker; cook on High setting until melted, stirring occasionally, about 1 hour.

By BOYDCL

Ingredients

• ✓ tomato
• green chili
• prepared cheese product

Instructions

1. 1 Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
2. 2 Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.

By Red Gold

Ingredients

• ✓ tomato
• lime juice
• cilantro
• black bean

Instructions

1. 1 Drain Rotel, and reserve liquid.
2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Ingredients

• ✓ tomato
• sausage
• green chile pepper
• cream cheese

Instructions

1. 1 Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
2. 2 Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

By Kelly

Ingredients

• ✓ tomato
• pork sausage
• green chili
• cream cheese

Instructions

1. 1 Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

By Emily

Ingredients

• ✓ tomato
• chunk chicken
• green chile pepper
• cream cheese
• cream of chicken soup

Instructions

1. 1 In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

By Beth

Ingredients

• ✓ tomato
• processed cheese food
• golden mushroom soup
• green chile pepper

Instructions

1. 1 Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
2. 2 Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

By kyalamode