Type what you have

Ingredients

• ✓ tomato
• olive oil
• black pepper
• mozzarella cheese
• basil

Instructions

1. 1 Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

By Dell

Ingredients

• ✓ tomato
• chicken broth
• basil
• sugar
• heavy cream
• butter

Instructions

1. 1 Stir together tomatoes and chicken broth in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
2. 2 Stir in basil and sugar; reduce heat to low and continue cooking until basil is wilted, about 5 minutes.
3. 3 Stir cream into tomato mixture; add butter and continue cooking, stirring occasionally, until butter is completely melted, 5 to 7 minutes more.

By JulieO

Ingredients

• ✓ tomato
• ciabatta bread
• pesto
• fontina cheese
• butter lettuce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Halve ciabatta bread lengthwise; spread pesto on cut sides. Top bottom half with fontina cheese followed by tomato; broil until cheese melts.
3. 3 Place lettuce over tomatoes then place top half bread on top. Slice into 8 or 10 small sandwiches.

By Syd

Ingredients

• ✓ tomato
• sea salt
• black pepper
• burrata cheese
• basil
• olive oil

Instructions

1. 1 Place a tomato slice onto a plate and season with sea salt and black pepper. Spread Burrata cheese over tomato slice, top with torn basil leaves, and drizzle with olive oil. Repeat the layering process with remaining ingredients, finishing with a tomato slice.

By John Mitzewich

Ingredients

• ✓ tomato
• fusilli pasta
• onion
• green bell pepper
• mushroom
• fat free dressing

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
2. 2 Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.

By Rhonda

Ingredients

• ✓ tomato
• basil
• olive oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Combine tomato, basil, olive oil, red wine vinegar, salt, and black pepper in a large bowl; toss until evenly coated.

By nshawger

Ingredients

• ✓ tomato
• butter
• bread
• pesto sauce
• provolone cheese
• american cheese

Instructions

1. 1 Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat.
2. 2 Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order.
3. 3 Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread.
4. 4 Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side.

By RASSA2

Ingredients

• ✓ tomato
• bread
• basil
• mozzarella cheese
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
2. 2 Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

By Julia Monroe

Ingredients

• ✓ tomato
• olive oil
• garlic
• tomato paste
• basil
• oregano

Instructions

1. 1 Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ tomato
• vermicelli pasta
• green bell pepper
• black olive
• red onion
• salad seasoning mix
• italian dressing

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
3. 3 Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

By Stephanie Carroll

Ingredients

• ✓ tomato
• red onion
• english cucumber
• olive oil
• oregano
• salt
• black pepper

Instructions

1. 1 Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

By BramptonMommyof2

Ingredients

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

Instructions

1. 1 Stir tomatoes, olive oil, balsamic vinegar, and basil together in a large salad bowl; gently fold in mozzarella cheese ; season with salt and black pepper. Chill before serving.

By Cajun Girl

Ingredients

• ✓ tomato
• orzo pasta
• mozzarella cheese
• basil
• red pepper flakes
• salt
• olive oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orzo and return to a boil. Cook pasta uncovered, stirring occasionally, until tenter yet firm to the bite, about 10 minutes. Drain well, and let cool.
2. 2 Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl; stir in oil to coat. Stir in orzo, tossing gently until combined and coated with oil.

By Meghan

Ingredients

• ✓ tomato
• bow-tie pasta
• black olive
• green bell pepper
• yellow bell pepper
• cucumber
• celery
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
2. 2 Toss pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
3. 3 Pour Italian-style dressing over pasta mixture; toss to coat.
4. 4 Chill salad for 20 minutes before serving.

By slopez5084

Ingredients

• ✓ tomato
• sourdough bread
• butter
• grilled chicken strip
• bacon
• mozzarella cheese
• avocado
• basil pesto

Instructions

1. 1 Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
2. 2 Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
3. 3 Reassemble sandwiches and cut in half. Serve immediately.

By thedailygourmet

Ingredients

• ✓ tomato
• rotelle pasta
• broccoli
• carrot
• black olive
• pepperoni
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotelle at a boil until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine rotelle, broccoli, carrots, tomatoes, olives, pepperoni, and Parmesan cheese in a large bowl; pour ½ dressing over salad and toss to coat. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
3. 3 Pour remaining ½ dressing over salad when ready to serve; stir.

By cdastolip9

Ingredients

• ✓ tomato
• tilapia fillet
• salt
• pepper
• butter
• garlic
• basil
• white wine

Instructions

1. 1 Preheat a grill for medium-high heat.
2. 2 Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3. 3 Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

By chowsito

Ingredients

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

Instructions

1. 1 Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
2. 2 Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
3. 3 Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.
4. 4 Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.

By stefychefy

Ingredients

• ✓ tomato
• orzo pasta
• olive oil
• balsamic vinegar
• basil
• artichoke heart
• black olive
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
2. 2 Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
3. 3 Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

By my2funsons

Ingredients

• ✓ tomato
• olive oil
• caper
• red pepper flakes
• balsamic vinegar
• sourdough bread
• pesto
• mozzarella cheese
• sea salt
• pepper

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
2. 2 Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
3. 3 Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.

By MomMatula

Ingredients

• ✓ tomato
• yellow tomato
• basil
• mozzarella cheese
• shallot
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.

By Tami Jones

Ingredients

• ✓ tomato
• butter
• leek
• rosemary
• garlic
• cayenne pepper
• basil
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.
2. 2 Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.
3. 3 Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.

By LUNACITY

Ingredients

• ✓ tomato
• broccoli
• cauliflower floret
• butter
• salt
• seashell pasta
• salad dressing
• carrot
• cucumber
• cheddar cheese

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ tomato
• turkey sausage
• onion
• garlic
• beef broth
• black bean
• butter bean
• basil
• oregano
• parmesan cheese

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
3. 3 Sprinkle each serving with Parmesan cheese.

By Survivor2015

Ingredients

• ✓ tomato
• red wine vinegar
• olive oil
• sugar
• cilantro
• basil
• tarragon
• white kidney bean
• red onion
• shrimp

Instructions

1. 1 In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
2. 2 In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
3. 3 Cover and refrigerate several hours, or overnight, to develop flavors.

By P-Pok

Ingredients

• ✓ tomato
• chicken sausage
• onion
• yellow squash
• garlic
• chicken broth
• white bean
• spinach
• red wine
• italian seasoning
• pecorino romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ tomato
• olive oil
• onion
• garlic
• chicken broth
• cannellini bean
• parsley
• basil
• black pepper
• seashell pasta

Instructions

1. 1 Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. 2 Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
3. 3 Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

By CORWYNN DARKHOLME

Ingredients

• ✓ tomato
• garlic
• bread
• basil
• cucumber
• red onion
• thyme
• garlic
• olive oil
• balsamic vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Rub peeled garlic clove around a wooden salad bowl.
3. 3 Pull apart or cut bread into bite-sized pieces.
4. 4 Combine bread, basil, tomatoes, cucumber, red onion, thyme, and minced garlic in the prepared salad bowl.
5. 5 Add olive oil and vinegar; toss until evenly coated.

By Tamara

Ingredients

• ✓ tomato
• olive oil
• balsamic vinegar
• garlic
• salt
• black pepper
• baby spinach
• arugula
• bocconcini cheese
• red onion

Instructions

1. 1 Combine olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside.
2. 2 Combine spinach, arugula, tomatoes, bocconcini cheese, and onion in a salad bowl. Shake vinaigrette vigorously to combine; drizzle over salad to serve.

By Sarah

Ingredients

• ✓ tomato
• white bean
• turkey leg
• onion
• bay leaf
• celery
• carrot
• italian seasoning
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

By Maureen O'leary