Type what you have

Ingredients

• ✓ roma tomato
• garlic
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomato halves snugly side by side in a shallow baking dish. Insert whole cloves of garlic between tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
3. 3 Bake uncovered in the preheated oven until tomatoes have softened and are sizzling in the pan with the edges slightly charred, 35 to 45 minutes. Serve hot.

By Ali

Ingredients

• ✓ roma tomato
• garlic
• olive oil
• salt
• black pepper
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
3. 3 Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
4. 4 Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

By Buckwheat Queen

Ingredients

• ✓ roma tomato
• capellini pasta
• butter
• garlic
• salt
• black pepper
• basil leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
2. 2 Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
3. 3 Transfer peeled tomatoes to a food mill, and process until smooth.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
5. 5 While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
6. 6 Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

By thedailygourmet

Ingredients

• ✓ roma tomato
• pumpkin seed
• cayenne pepper
• green onion
• garlic
• olive oil
• goat cheese
• gemelli pasta

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
3. 3 Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
4. 4 Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
5. 5 Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
6. 6 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
7. 7 Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

By Nicole Devaney

Ingredients

• ✓ roma tomato
• balsamic vinegar
• cucumber
• mozzarella cheese
• basil
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from the heat and allow to cool to room temperature.
2. 2 While the balsamic vinegar is cooling, arrange tomatoes, cucumber, mozzarella slices, and basil leaves in a layered pattern on a small serving platter until the platter is covered. Drizzle with olive oil and season with salt and pepper.
3. 3 Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar over the salad. Serve immediately.

By Kim

Ingredients

• ✓ roma tomato
• olive oil
• salt
• black pepper
• garlic
• arugula
• sun-dried tomato
• oil
• parmesan cheese

Instructions

1. 1 Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
2. 2 Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
3. 3 Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
4. 4 Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

By Esmee Williams

Ingredients

• ✓ roma tomato
• basil
• garlic
• olive oil
• oregano
• red pepper
• salt
• black pepper
• bread

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine tomatoes, basil, garlic, 1 tablespoon olive oil, oregano, pepper flakes, salt, and black pepper in a bowl; add more olive oil to coat salsa, if needed. Set aside for 10 minutes.
3. 3 Slice bread into ½-inch-thick slices; arrange on a baking sheet in a single layer.
4. 4 Broil in the preheated broiler until lightly browned, about 1 minute per side.
5. 5 Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.

By Ada

Ingredients

• ✓ roma tomato
• olive oil
• garlic
• parsley
• basil
• oregano
• salt
• black pepper
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together tomatoes, olive oil, garlic, parsley, basil, oregano, salt, and pepper in a large bowl, working the seasonings into cavities of tomatoes. Place tomatoes, cut-sides up, on a baking sheet. Sprinkle each tomato with about 1 tablespoon feta cheese.
3. 3 Bake in the preheated oven until tomatoes are cooked but still firm, about 15 minutes.

By WendyWendy

Ingredients

• ✓ roma tomato
• catfish fillet
• lemon juice
• salt
• black pepper
• parmesan cheese
• butter
• mayonnaise
• sun-dried tomato

Instructions

1. 1 Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
2. 2 In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
3. 3 Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

By Anne Marie Sweden

Ingredients

• ✓ roma tomato
• naan bread
• olive oil
• green onion
• garlic
• mozzarella cheese
• salt
• black pepper
• prosciutto
• basil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place naan breads on the prepared baking sheet; brush each with olive oil. Sprinkle green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
3. 3 Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on the oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

By Spoons and Stilettos

Ingredients

• ✓ roma tomato
• olive oil
• onion
• garlic
• italian seasoning
• kalamata olive
• white wine
• caper
• lemon juice
• basil
• parmesan cheese
• flounder
• basil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
3. 3 Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
4. 4 Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
5. 5 Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

By MACKAPLAN3

Ingredients

• ✓ roma tomato
• chicken breast
• olive oil
• garlic salt
• basil
• green onion
• garlic
• salt
• black pepper
• lemon juice
• parmesan cheese
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
3. 3 Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.
4. 4 While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
5. 5 Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
6. 6 Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

By deborah

Ingredients

• ✓ roma tomato
• olive oil
• garlic
• onion powder
• black pepper
• salt
• chicken breast
• balsamic vinegar
• basil
• mozzarella cheese
• olive oil

Instructions

1. 1 Mix 1/4 cup olive oil, garlic, onion powder, pepper, and salt together in a bowl. Place chicken breasts into a shallow dish and pour marinade over top. Refrigerate for at least 4 hours.
2. 2 Meanwhile, heat balsamic vinegar in a small saucepan to a slow boil. Allow to boil for 15 minutes, watching carefully to prevent burning. Cook until vinegar has reduced to half the original volume. Remove from the stove and let cool completely.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Layer the basil, mozzarella cheese, and tomato slices evenly onto each piece of chicken. Roll chicken up and secure with toothpicks.
5. 5 Heat olive oil in an oven-safe skillet over medium heat. Add stuffed chicken breasts and sear until browned, 3 to 4 minutes per side.
6. 6 Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Allow stuffed chicken breasts to rest for 5 minutes. Drizzle with balsamic reduction before serving.

By SunnyDaysNora

Ingredients

• ✓ roma tomato
• lemon juice
• flat-leaf parsley
• water
• green bean
• cannellini bean
• white wine
• beet
• turnip
• carrot
• leek
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm

Ingredients

• ✓ roma tomato
• salt

Instructions

1. 1 Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
2. 2 Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
3. 3 Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
4. 4 Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.

By France Cevallos

Ingredients

• ✓ roma tomato
• zucchini
• garlic
• basil
• olive oil
• red wine vinegar
• salt
• black pepper
• hummus

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
5. 5 Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
6. 6 Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.

By Plant Based Life

Ingredients

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

Instructions

1. 1 Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
2. 2 Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

By Sabrina

Ingredients

• ✓ roma tomato
• broccoli
• bacon
• red onion
• cheddar cheese
• mayonnaise
• parmesan cheese
• sour cream
• white sugar

Instructions

1. 1 Bring a large pot of water to a boil. Put broccoli florets into water just long enough to turn bright green, about 10 seconds. Remove and place immediately into a bowl of ice water. Let cool, about 5 minutes; drain.
2. 2 Combine broccoli, bacon, red onion, tomatoes, and Cheddar cheese in a bowl.
3. 3 Combine mayonnaise, Parmesan cheese, sour cream, and sugar in a separate bowl. Mix until all ingredients are combined and smooth. Add to broccoli mixture and toss gently. Cover and refrigerate overnight, 8 hours to overnight.

By jen15

Ingredients

• ✓ roma tomato
• shrimp
• olive oil
• paprika
• chili powder
• cumin
• onion
• garlic
• jalapeno pepper
• lime juice
• salt
• cilantro

Instructions

1. 1 Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
3. 3 Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
4. 4 Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
5. 5 Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

By Soup Loving Nicole

Ingredients

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

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Transfer vegetables to a cutting board and allow to cool for 10 minutes.
5. 5 Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ roma tomato
• vegetable broth
• lemon
• kohlrabi
• kohlrabi leaf
• butter
• shallot
• feta cheese
• green onion
• parsley leaves
• garlic
• black pepper

Instructions

1. 1 Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.
3. 3 Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.
5. 5 Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.
6. 6 Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.
7. 7 Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.

By Marianne

Ingredients

• ✓ roma tomato
• avocado
• cucumber
• rice wine vinegar
• salad dressing
• black pepper
• salt
• oregano

Instructions

1. 1 Cut avocados into wedges. Core tomatoes; cut into wedges. Peel cucumbers; cut into slices. Place avocados, tomatoes, and cucumbers in a bowl.
2. 2 Add vinegar, Italian dressing, black pepper, salt, and oregano; stir until well combined. Taste; adjust seasonings.

By samthechef

Ingredients

• ✓ roma tomato
• olive oil
• garlic
• salt
• black pepper
• white sugar
• italian seasoning
• rosemary
• basil
• parsley
• garlic powder
• onion powder
• red pepper flakes
• hot sausage
• sweet onion
• ricotta cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
4. 4 Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
5. 5 Return baking sheet to the oven and bake for an additional 20 minutes.
6. 6 Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
7. 7 Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

By SunnyDaysNora

Ingredients

• ✓ roma tomato
• bread dough
• olive oil
• oregano
• basil
• mortadella
• provolone cheese
• capicola ham
• genoa salami
• mushroom
• egg
• sesame seed

Instructions

1. 1 Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
2. 2 Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
3. 3 Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
4. 4 Preheat the oven to 300 degrees F (150 degrees C).
5. 5 Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

By davey

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
• lemon
• parsley
• chicken stock
• long-grain white rice
• allspice
• salt
• oregano
• thyme
• brown sugar
• red bell pepper
• onion
• garlic
• smoked sausage
• vegetable oil
• all-purpose flour
• chicken

Instructions

1. 1 Dredge chicken in flour, turning to coat all over.
2. 2 In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.
3. 3 Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.
4. 4 Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.

By Charlene

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
• vegetable oil
• onion
• garlic
• long-grain white rice
• chicken broth
• tomato sauce
• jalapeno pepper
• cilantro
• salt

Instructions

1. 1 Grate tomatoes into a bowl using a box grater; discard tomato skins.
2. 2 Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
4. 4 Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
5. 5 Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

By Paulette

Ingredients

• ✓ roma tomato
• cream cheese
• garlic
• lemon juice
• italian seasoning
• hummus
• cucumber
• kalamata olive
• red onion
• feta cheese

Instructions

1. 1 Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
2. 2 Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

By Debbie

Ingredients

• ✓ roma tomato
• green bell pepper
• vegetable oil
• turkey
• apple
• green olive
• pumpkin seed
• ancho chile
• bay leaf
• onion
• salt
• pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place tomatoes and bell pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl; cover with plastic wrap to steam until skins loosen.
3. 3 Move oven rack to the center position and turn the oven to 325 degrees F (165 degrees C).
4. 4 Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey) and heat over medium-high heat. Add turkey; sear on all sides until browned, about 10 minutes. Place breast-side up into the roasting pan; stuff with quartered apples and olives. Set aside.
5. 5 Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves; cook and stir until pumpkin seeds smell toasty, about 5 minutes. Transfer mixture to a blender.
6. 6 Remove and discard tomato and bell pepper skins; add to the blender. Add onion and pumpkin seed mixture; blend until becomes a thick, smooth sauce. Season with salt and black pepper, adding a little olive brine if desired. Brush sauce onto turkey,
7. 7 Bake turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

By JENNF45