Type what you have

Ingredients

• ✓ roma tomato
• sour cream
• salad dressing
• cheddar cheese
• bacon bits
• green onion

Instructions

1. 1 Combine sour cream, creamy salad dressing, cheese, tomatoes, and bacon in a bowl; refrigerate. Top with green onion just before serving.

By Suzanne Marzano

Ingredients

• ✓ roma tomato
• poblano pepper
• anaheim pepper
• jalapeno pepper
• processed cheese food
• onion
• butter
• cumin
• heavy cream

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

By SHRIMPBAIT

Ingredients

• ✓ roma tomato
• mozzarella ball
• olive oil
• garlic
• basil
• oregano
• egg
• water
• panko bread crumb
• zucchini
• pepperoni

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
2. 2 Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
3. 3 Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
4. 4 Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
5. 5 Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
6. 6 Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
7. 7 Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
8. 8 Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ roma tomato
• mustard
• lime juice
• lime zest
• sugar
• olive oil
• salt
• black pepper
• albacore tuna
• red onion
• cucumber
• parsley
• caper
• pretzel crisp
• kalamata olive
• feta cheese

Instructions

1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Ingredients

• ✓ roma tomato
• jalapeno pepper
• serrano chile pepper
• anaheim chile pepper
• onion
• cilantro
• lime juice
• salt
• chili-lime seasoning
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
2. 2 Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
3. 3 Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.

By Patty C

Ingredients

• ✓ roma tomato
• olive oil
• garlic
• oregano
• sugar
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange tomatoes, cut-side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly on top.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Turn tomatoes over and continue baking until caramelized and very soft, 1 to 1 1/2 hours. Remove from the oven and set aside to cool to room temperature, about 1 hour.
5. 5 Transfer tomato mixture to a blender or food processor; purée until smooth.

By Allrecipes Member

Ingredients

• ✓ roma tomato
• serrano pepper
• jalapeno pepper
• onion
• cilantro
• salt

Instructions

1. 1 Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
2. 2 Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.

By Abel Cabrera

Ingredients

• ✓ roma tomato
• red onion
• jalapeno pepper
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
2. 2 Place tomatoes, onion, jalapeño, and garlic in a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
3. 3 Transfer vegetables to the bowl of a food processor or blender. Add cilantro, lime juice, and salt; pulse several times until finely chopped (do not over-process). Serve immediately at room temperature, or cover and refrigerate for several hours to let flavors meld.

By France Cevallos

Ingredients

• ✓ roma tomato
• ✓ roma tomato
• onion
• garlic
• cilantro
• serrano pepper
• jalapeno pepper
• lime juice
• salt
• cumin

Instructions

1. 1 Combine canned and fresh Roma tomatoes, onion, and garlic in the bowl of a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeño peppers, lime juice, salt, and cumin; process for 10 seconds. Pulse further until desired consistency is reached.

By Nicole McLaughlin

Ingredients

• ✓ roma tomato
• red onion
• jalapeno pepper
• lime
• cilantro
• salt

Instructions

1. 1 Mix red onion, jalapeño pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

By thebioteacher

Ingredients

• ✓ roma tomato
• cooking spray
• onion
• jalapeno pepper
• cilantro
• lime
• garlic salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
3. 3 Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
4. 4 Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

By severlysnaped

Ingredients

• ✓ roma tomato
• chipotle pepper
• yellow onion
• garlic
• white vinegar
• salt
• black pepper
• lime

Instructions

1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Ingredients

• ✓ roma tomato
• ✓ roma tomato
• garlic powder
• lemon juice
• salt
• cayenne pepper
• cumin
• red onion
• onion
• onion
• jalapeno pepper
• cilantro

Instructions

1. 1 Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
2. 2 Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes; bring to a boil. Mix in red onion, white onion, yellow onion, jalapeños, and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Cool and refrigerate until serving.

By KIKIWOOD

Ingredients

• ✓ roma tomato
• onion
• garlic
• jalapeno pepper
• olive oil
• cilantro
• lime juice
• cumin
• salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatoes, onion, garlic, and jalapeño in a medium baking dish; drizzle with olive oil.
3. 3 Broil, checking often, until the vegetables are charred, about 5 to 10 minutes. Remove vegetables from heat. Remove and discard tomato cores, jalapeño stem, and garlic skins.
4. 4 Transfer charred vegetables into a blender or food processor; process until coarsely chopped. Transfer into a medium bowl; stir in cilantro, lime juice, cumin, and salt.

By KATKRO

Ingredients

• ✓ roma tomato
• green bell pepper
• red bell pepper
• yellow bell pepper
• canola oil
• green onion
• cilantro
• jalapeno pepper
• garlic
• lime
• salt

Instructions

1. 1 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
3. 3 Broil in the preheated oven until charred, 5 to 8 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
5. 5 Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

By TJ Lombard

Ingredients

• ✓ roma tomato
• mango
• green bell pepper
• yellow bell pepper
• corn kernel
• black bean
• apple cider vinegar
• cilantro
• jalapeno pepper
• lime
• red onion
• sugar
• salt

Instructions

1. 1 Combine mango, bell pepper, tomato, corn, black beans, vinegar, cilantro, jalapeño, lime zest and juice, red onion, sugar, and salt in a bowl.

By Roxy Mom

Ingredients

• ✓ roma tomato
• rhubarb
• red onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• jalapeno pepper
• cilantro
• brown sugar
• key lime juice
• salt
• garlic powder
• black pepper

Instructions

1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Ingredients

• ✓ roma tomato
• cheddar cheese
• mayonnaise
• iceberg lettuce
• black olive
• pea
• water chestnut
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ roma tomato
• corn
• green bell pepper
• red onion
• cilantro
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
3. 3 Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
4. 4 Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.

By AMBERT77

Ingredients

• ✓ roma tomato
• corn
• cucumber
• green bell pepper
• red onion
• cilantro
• jalapeno pepper
• lime juice
• ranch salad dressing

Instructions

1. 1 Combine corn, cucumber, tomato, bell pepper, and red onion in a large bowl; stir in cilantro and jalapeño.
2. 2 Sprinkle lime juice over salad; add ranch dressing and stir. Cover the bowl with plastic wrap; refrigerate until ready to serve, at least 30 minutes.

By Angela H

Ingredients

• ✓ roma tomato
• green bell pepper
• onion
• garlic
• olive oil
• garlic powder
• sea salt
• black pepper
• mayonnaise
• chipotle pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
3. 3 Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
4. 4 Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.

By honeykaron

Ingredients

• ✓ roma tomato
• onion
• red bell pepper
• olive oil
• salt
• black pepper
• garlic
• chicken broth
• basil
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Spread tomatoes, onion, and red bell pepper in one layer onto the prepared baking sheet. Drizzle olive oil over the tomato mixture and season with salt and pepper.
3. 3 Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
4. 4 Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
5. 5 Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed.
6. 6 Pour pureed tomato mixture into the stockpot with chicken broth. Puree remaining half of the tomato mixture and add to chicken stock mixture, stirring well. Simmer until heated through, about 5 minutes.
7. 7 Serve and enjoy!

By Cindy Anschutz Barbieri

Ingredients

• ✓ roma tomato
• aluminum foil
• yellow squash
• onion
• butter
• basil
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
3. 3 Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
4. 4 Bake 15 to 18 minutes on the cookie sheet.
5. 5 Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

By Reynolds KitchensR

Ingredients

• ✓ roma tomato
• ground beef
• muffin liner
• salt
• black pepper
• mayonnaise
• ketchup
• mustard
• sweet pickle relish
• burger bun

Instructions

1. 1 Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
2. 2 Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
3. 3 Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
4. 4 Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
5. 5 Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

By John Mitzewich

Ingredients

• ✓ roma tomato
• olive oil
• onion
• fennel bulb
• garlic
• seafood broth
• potato
• saffron
• white fish
• shrimp
• bread

Instructions

1. 1 In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
2. 2 Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
3. 3 Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

By Campbell's Canada

Ingredients

• ✓ roma tomato
• olive oil
• grouper fillet
• sea salt
• black pepper
• red onion
• garlic
• red wine vinegar
• agave nectar
• caper
• parsley

Instructions

1. 1 Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
2. 2 Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
3. 3 Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
4. 4 Serve fillets with vegetables; garnish with parsley.

By Bibi

Ingredients

• ✓ roma tomato
• corn chip
• beef tenderloin fillet
• olive oil
• salt
• butter
• white wine vinegar
• water
• garlic
• shallot
• corn oil
• water
• black pepper
• celery seed
• coriander seed
• button mushroom
• yellow bell pepper
• red bell pepper
• corn oil
• chicken broth
• lemon
• jalapeno pepper
• shallot
• avocado

Instructions

1. 1 Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
2. 2 Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
3. 3 Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
4. 4 Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
5. 5 Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
6. 6 Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.

By Toasted Garlic

Ingredients

• ✓ roma tomato
• olive oil
• carrot
• onion
• red bell pepper
• zucchini
• garlic
• italian seasoning
• salt
• red pepper flakes
• cavatappi pasta
• cheese blend

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.
3. 3 Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.
5. 5 Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)
6. 6 Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.
7. 7 Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.

By thedailygourmet

Ingredients

• ✓ roma tomato
• pie crust
• heirloom tomato
• bacon
• leek
• cheddar cheese
• fontina cheese
• mayonnaise
• basil
• egg
• mustard
• salt
• black pepper

Instructions

1. 1 Place a baking sheet on the lowest rack of the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Press pastry into a 9-inch deep-dish pie plate. Cover with two layers of aluminum foil, then add pie weights or dried beans.
3. 3 Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.
4. 4 Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
5. 5 Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke bottom of crust several times with a fork to keep it from puffing up. Return pie crust to the baking sheet and bake until light golden brown on the bottom, about 8 more minutes. Remove from the oven and let cool.
6. 6 Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove from the oven and let cool for about 15 minutes; keep the oven on.
7. 7 While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towel-lined plate and let cool, about 5 minutes.
8. 8 Combine Cheddar, Fontina, mayonnaise, basil, egg, Dijon, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.
9. 9 Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press in reserved fresh heirloom slices in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.
10. 10 Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving, about 1 hour.

By Buckwheat Queen

Ingredients

• ✓ roma tomato
• cauliflower rice
• olive oil
• onion
• garlic
• ground beef
• bell pepper
• parmesan cheese
• tomato sauce
• flat-leaf parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.
3. 3 Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.
4. 4 While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).
5. 5 Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.
6. 6 Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.
7. 7 Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

By Edible Times