Tomatoes & Basil Recipes

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* Exported from MasterCook *

 

Fresh Tomato Salsa

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers, Dips, Etc. Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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2 large ripe tomatoes, seeded -- & finely chopped

1/2 cup sweet or white onion -- finely chopped

1 large jalapeno -- finely chopped

2 tbsp fresh cilantro -- chopped

1/2 teaspoon salt

2 tablespoons lime juice

 

Combine all ingredients in a nonmetallic bowl and refrigerate until ready

to serve.

Makes 2 1/2 cups.

 

 

 

 

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Per serving: 13 Calories (kcal); trace Total Fat; (5% calories from fat); trace

Protein; 4g Carbohydrate; 0mg Cholesterol; 1067mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Although this recipe does not call for cooking, I sometimes cook the

tomatoes, onion, jalapeno, cilantro & salt for a little while in a saucepan on

the stove, then add lime juice & refrigerate.

This is best using homegrown garden fresh tomatoes.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Garlic Basil Butter

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Seasonings

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup butter or margarine -- softened

1 tablespoon finely chopped fresh basil

1 clove garlic -- minced

 

Combine all ingredients, stirring well.

 

Makes 1/2 cup.

 

 

 

 

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Per serving: 818 Calories (kcal); 92g Total Fat; (98% calories from fat); 1g

Protein; 1g Carbohydrate; 248mg Cholesterol; 937mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0

 

 

* Exported from MasterCook *

 

Italian Vegetarian Casserole

 

Recipe By :Chef Paul Prudhomme

Serving Size : 4 Preparation Time :0:00

Categories : Veggies

 

Amount Measure Ingredient -- Preparation Method

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8 cups mixed vegetable florets (broccoli,

cauliflower, and broccoflower)

2 14.5 oz. can diced tomatoes

1 teaspoon garlic -- minced

1 tablespoon plus 1 tsp. Chef Paul Prudhomme's

1 " Vegetable Magic "

1/2 cup freshly grated Parmesan cheese

1 tablespoon sugar (optional)

4 ounces mozzarella cheese -- grated

 

Preheat oven to 350 degrees F. Combine the vegetable florets, tomatoes,

garlic, Vegetable Magic, Parmesan cheese, and sugar in a large bowl and toss to

mix thoroughly.

Transfer to a 9x9 " baking dish, sprinkle with mozzarella cheese, and bake

35 minutes.

 

 

 

 

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Per serving: 110 Calories (kcal); 7g Total Fat; (57% calories from fat); 7g

Protein; 5g Carbohydrate; 25mg Cholesterol; 126mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Karen's Spaghetti Sauce

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Pasta Sauces & Seasonings

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 cup olive oil

16 cloves garlic -- minced

8 14.5 oz. can chopped tomatoes (w/basil & oregano)

4 6 oz. can tomato paste

1 1/3 tablespoons oregano

2 2/3 tablespoons basil (preferably fresh, chopped)

2 teaspoons Italian seasoning

1 1/3 tablespoons sugar

salt to taste

freshly ground pepper to taste

 

Heat olive oil in a large saucepan and add minced garlic --blanch. Add

tomatoes, tomato paste, herbs, sugar, salt & pepper. Stir well, lower heat, and

cook about 30 minutes.

 

 

 

 

 

 

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Per serving: 156 Calories (kcal); 14g Total Fat; (75% calories from fat); 1g

Protein; 9g Carbohydrate; 0mg Cholesterol; 259mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Makes enough for about 1 pound of pasta.

 

For a marinara-type sauce, omit tomato paste.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0