Type what you have

Ingredients

• ✓ tomato
• all-purpose flour
• baking powder
• salt
• italian seasoning
• thyme
• white sugar
• cheddar cheese
• parmesan cheese
• milk
• egg
• vegetable oil
• garlic
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

By Tanja Miller

Ingredients

• ✓ tomato
• dressing
• bread
• olive oil
• burrata cheese
• parmesan cheese
• oregano
• marinara sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
5. 5 Bake in the preheated oven for 12 to 13 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Ingredients

• ✓ tomato
• ground beef
• water
• taco seasoning mix
• corn chip
• lettuce
• cheddar cheese
• sour cream
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
3. 3 Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge.
4. 4 Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips.
5. 5 Serve in the bag and eat using a fork. Enjoy!

By Jennifer Madigan

Ingredients

• ✓ tomato
• russet potato
• olive oil
• salt
• olive oil
• onion
• salt
• garlic
• red chile
• paprika
• mayonnaise

Instructions

1. 1 Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
2. 2 Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
3. 3 Serve patatas bravas with tomato puree and and mayonnaise for dipping.

By Allrecipes

Ingredients

• ✓ tomato
• basil
• flat-leaf parsley
• mozzarella cheese
• oregano
• onion
• garlic
• olive oil
• pepper
• salt
• hot sauce
• parmesan cheese
• egg
• green bell pepper
• red bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ tomato
• chicken broth
• chicken breast
• red onion
• garlic
• oregano
• salt
• black pepper
• thyme
• vegetable oil
• green onion
• green chile pepper
• lime
• lime
• cilantro
• tortilla chip

Instructions

1. 1 Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
2. 2 Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
3. 3 Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.

By Amatre

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
• pie pastry
• brown mustard
• swiss cheese
• olive oil
• herbes de provence

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
2. 2 Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
3. 3 Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.

By Snackybits

Ingredients

• ✓ tomato
• ✓ tomato
• fettuccini pasta
• olive oil
• onion
• garlic
• tomato paste
• mushroom
• basil
• oregano
• tarragon
• green-lipped mussel
• olive

Instructions

1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Ingredients

• ✓ tomato
• egg
• ham
• cheddar cheese
• mushroom
• onion
• green bell pepper
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Ingredients

• ✓ tomato
• shallot
• garlic
• parsley
• tarragon
• kalamata olive
• basil leaf
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Dice tomatoes, and place in a colander for about 5 minutes to drain.
2. 2 Transfer drained tomatoes to a bowl, and gently fold in shallots, garlic, parsley, tarragon, Kalamata olives, and basil.
3. 3 Pour olive oil and lemon juice over the vegetables, and stir until combined. Allow mixture to sit for about 30 minutes for the flavors to meld.

By lutzflcat

Ingredients

• ✓ tomato
• beef stew meat
• all-purpose flour
• vegetable oil
• beef broth
• carrot
• potato
• thyme
• mustard
• salt
• pepper

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ tomato
• puff pastry
• dijon mustard
• salt
• black pepper
• herbes de provence
• parmigiano-reggiano cheese
• olive oil
• oregano
• parsley
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
3. 3 Freeze dough until firm, about 10 minutes.
4. 4 Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
5. 5 Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing the border. Let cool for 10 minutes.
6. 6 Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
7. 7 Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

By John Mitzewich

Ingredients

• ✓ tomato
• pie crust
• olive oil
• onion
• all-purpose flour
• basil
• egg
• milk
• salt
• pepper
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
3. 3 Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
4. 4 Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.

By Karen Griffin

Ingredients

• ✓ tomato
• olive oil
• chicken thigh
• italian seasoning
• garlic
• portobello mushroom
• white cooking wine
• heavy cream
• gruyere cheese
• cornstarch
• water
• sweet onion

Instructions

1. 1 Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
3. 3 Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
4. 4 Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
5. 5 Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Jeffrey Mehlhorn

Ingredients

• ✓ tomato
• olive oil
• garlic
• eggplant
• parsley
• salt
• parmesan cheese
• zucchini
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Ingredients

• ✓ tomato
• parchment paper
• tilapia fillet
• salt
• black pepper
• garlic
• basil
• caper
• lemon juice
• butter
• white wine
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
2. 2 Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
3. 3 Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
4. 4 Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

By Paula Hynick

Ingredients

• ✓ tomato
• cooking oil
• chicken
• salt
• black pepper
• onion
• garlic
• red wine
• rosemary
• thyme
• black olive
• anchovy paste

Instructions

1. 1 Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
2. 2 Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
3. 3 Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

By Allrecipes Member

Ingredients

• ✓ tomato
• olive oil
• eggplant
• onion
• garlic
• zucchini
• green bell pepper
• basil
• parsley
• salt
• black pepper
• cheese ravioli
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
4. 4 Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.

By Surpriseitswendy

Ingredients

• ✓ tomato
• spicy ground sausage
• sausage drippings
• green bell pepper
• onion
• garlic
• olive oil
• yellow squash
• zucchini
• italian seasoning
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes. Transfer sausage to a large bowl using a slotted spoon; set aside. Reserve 1 tablespoon drippings in skillet; drain excess grease. Cook and stir bell pepper, onion, and garlic in drippings until bell pepper is soft, about 8 minutes; transfer to the bowl with sausage.
3. 3 Add olive oil to the hot skillet; cook and stir yellow squash and zucchini until slightly softened, about 8 minutes. Stir in tomatoes and Italian seasoning; season with salt and black pepper. Bring to a boil; simmer until squash are tender, 10 to 15 minutes.
4. 4 Stir sausage and vegetables into skillet; increase heat to high and bring to a boil. Reduce heat to medium; cook, stirring often, until liquid has reduced, about 15 minutes. Transfer sausage mixture to a 9x13-inch baking dish; sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until mixture is bubbly and cheese has melted and begun to brown, 25 to 30 minutes.

By rocklobster

Ingredients

• ✓ tomato
• olive oil
• shrimp
• red pepper
• onion
• garlic
• fennel seed
• thyme
• white wine
• tomato paste
• basil
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
2. 2 Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

By MICHELLE_F

Ingredients

• ✓ tomato
• olive oil
• turkey bacon
• onion
• chicken thigh
• smoked sausage
• garlic
• thyme
• bay leaf
• black pepper
• tomato paste
• great northern bean
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add bacon; cook, turning often, until crisp and brown, about 10 minutes. Drain on paper towels. Crumble when cool; set aside.
2. 2 Add onion to same skillet; cook and stir until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken browned, 5 to 8 minutes. Stir in tomato paste.
3. 3 Transfer chicken mixture to a slow cooker. Stir in great Northern beans, diced tomatoes, and bacon; cover the cooker. Cook on Low until cassoulet thickened and chicken very tender, 4 to 5 hours. Sprinkle with parsley before serving.

By smart cookie

Ingredients

• ✓ tomato
• pie crust
• olive oil
• onion
• green bell pepper
• mushroom
• zucchini
• all-purpose flour
• basil
• egg
• milk
• salt
• black pepper
• colby-jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. 8 Cool 5 minutes before serving.

By Kurt

Ingredients

• ✓ tomato
• bacon
• egg
• romaine lettuce
• garlic
• curly endive
• olive oil
• red wine vinegar
• dijon mustard
• sugar
• herbes de provence
• salt
• pepper
• onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. 2 Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
3. 3 Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
4. 4 Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

By Snackybits

Ingredients

• ✓ tomato
• olive oil
• green onion
• garlic
• goat cheese
• parmesan cheese
• cayenne pepper
• puff pastry
• zucchini
• salt
• black pepper
• olive oil
• basil leaves

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
2. 2 Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
3. 3 Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
6. 6 Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
7. 7 Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

By Holly

Ingredients

• ✓ tomato
• ✓ tomato
• parmesan cheese
• gruyere cheese
• spaghetti
• white bean
• kidney bean
• salt
• olive oil
• garlic
• basil
• potato
• carrot
• zucchini
• green bean
• water
• vegetable broth

Instructions

1. 1 Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
2. 2 Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
3. 3 Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

By somaluna

Ingredients

• ✓ tomato
• eggplant
• zucchini
• yellow bell pepper
• red bell pepper
• onion
• cayenne pepper
• basil
• oregano
• garlic
• salt
• black pepper
• olive oil
• white wine
• vinegar

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
3. 3 Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ tomato
• brown champignon mushroom
• olive oil
• onion
• carrot
• garlic
• thyme
• rosemary
• eggplant
• red wine
• vegetable broth
• tomato paste
• salt
• black pepper

Instructions

1. 1 Cut any large mushrooms in half.
2. 2 Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
3. 3 Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
4. 4 Let stew stand for about 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ tomato
• butter
• olive oil
• onion
• garlic
• thyme
• salt
• black pepper
• puff pastry
• parmesan cheese
• panko bread crumb
• feta cheese
• parsley
• egg
• basil

Instructions

1. 1 Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat.
2. 2 Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer.
3. 3 Preheat oven to 450 degrees F (230 degrees C).
4. 4 Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes.
5. 5 Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer.
6. 6 Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry.
7. 7 Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.

By tcasa

Ingredients

• ✓ tomato
• garlic
• olive oil
• bread
• black pepper
• salt
• red onion
• green olive
• black olive
• banana pepper
• tuna
• anchovy
• caper
• egg
• basil
• white wine vinegar

Instructions

1. 1 Stir garlic into the olive oil and set aside.
2. 2 Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
3. 3 Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
4. 4 Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
5. 5 Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
6. 6 Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
7. 7 Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

By John Mitzewich