SUN – DRIED TOMATO PESTO

From: http://www.zeekhanakhazana.com/recipes/sun-dried-tomato-pesto.html
Ingredients

½ cup Sun- Dried Tomatoes
3 tbsp Chilgoza
1 tbsp Garlic Cloves
20 – 30 cubes Processed Cheese
2 – 3 tbsp Olive Oil
2 – 3 tbsp Lemon Juice
1 no Bread Loaf
3 – 4 tbsp Grated Cheese
1 tsp Olive Oil

For Garnish
Arugula   
  
Method

In a blender, add sun – dried tomatoes ½ cup, chilgoza 3 tbsp, garlic cloves 1 tbsp, processed cheese 20 – 30 cubes, olive oil 2 – 3 tbsp. Blend it well
Now add lemon juice 2 – 3 tbsp and blend it again
Your sun – dried tomato pesto is ready 

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Baby Artichokes with Garlic and Tomatoes

From : http://www.yummly.com/recipe/external/Baby-artichokes-with-garlic-and-tomatoes-315069

ingredients:
1 pound baby artichokes
1 lemon, halved
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1-2 tomatoes, roughly chopped
salt and pepper
1/4 cup white wine
1/4 cup vegetable broth
2 tablespoons minced fresh parsley (or other fresh herb like basil)

directions:
1. Fill a large bowl with cool water, Take just one of the lemon halves (you'll cook with the other half) and squeeze the juice into the water. Go ahead and throw in the spent lemon into the water too.

2. Prepare the artichokes by cutting off and discarding the top 1/2" of the artichoke. Peel away the first couple of dark green layers of the artichoke leaves until you reach pale, smooth, light green leaves. Slice the artichoke into 1/4" slices. Place slices into the lemon-water. Repeat with remaining artichokes. You can do this step ahead of time and refrigerate until ready.

3. Just before you're ready to cook, place the artichokes into a salad spinner and remove all of the water (or you could pat very dry with towels.)

4. Heat a large saute pan (I prefer a wok) over medium-high heat. Swirl in the olive oil. When hot, add the artichoke slices. Try not to overlap the slices - spread them out all over the pan. You may want to cook this in two batches if your pan isn't large enough. Cook for 2 minutes and them toss to flip. The artichokes should be nicely browned.

If you're cooking in two batches, go ahead and dish out the cooked artichoke and brown the second batch. When second batch is done, add the first batch back in the pan.

5. Add in the garlic slices and saute until fragrant, tossing frequently. Add in the tomatoes, season with salt and pepper. Give it another good toss. Pour in the wine, broth and squeeze in the juice of the remaining lemon half.

6. Bring to simmer, cover, reduce heat to medium-low and cook for 5 minutes. Give it a taste - adjust with salt and pepper if needed. Is the artichoke tender? If not, cover and cook for another minute. Finish with fresh parsley.

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PASTA WITH TOMATO-VEGETABLE SAUCE AND RICCOTTA

From  : LHJ
Makes: 4  servings
Prep 20 mins
Cook 25 mins
Ingredients1 tablespoon  olive oil
1 cup  chopped onions
1 cup  chopped red bell pepper
1 cup  chopped green bell pepper
1 cup  chopped zucchini
1 tablespoon  minced garlic
1 28 ounce can tomatoes in juice
1/3 cup  tomato paste
1 3/4 teaspoons  salt
3/4 teaspoon  dried oregano, crushed
1/2 teaspoon  dried basil, crushed
1 pound  farfalle or bow-tie pasta
1/2 cup  part-skim ricotta cheese
2 tablespoons  chopped fresh flat-leaf parsley

Directions
1. Heat oil in a 3-quart saucepan over medium-high heat. Add onions, bell peppers and zucchini and cook 4 to 5 minutes, until tender. Add garlic and cook 30 seconds more. Stir in tomatoes with juice, tomato paste, 1-1/2 teaspoons salt, oregano and basil; bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes until vegetables are very tender.
2. Start to cook pasta according to package directions.
3. Meanwhile, combine ricotta and 1/4 teaspoon salt in a small bowl; set aside. Puree tomato sauce in blender in batches until smooth. Transfer each batch to a large bowl then return to saucepan. Bring sauce to a boil.
4. Drain pasta and toss with half the sauce (2-1/2 cups) in a large serving bowl. Divide pasta among 4 serving plates. Top with remaining sauce and ricotta; sprinkle with parsley.

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PASTA IN TOMATO-YOGURT SAUCE

From : Sailusfood
Preparation: 30 mts
Serves 3-4 persons
Ingredients:
3 cups boiled spagetti
2 tbsps olive oil
1 large onion, finely chopped
1 bay leaf
1" cinnamom stick
6-7 garlic flakes, crushed
4-5 large tomatoes, blanched, skinned and pureed smooth
2-3 tbsps hung curd/yogurt
1 tbsp finely chopped fresh parsley or coriander
1 tsp mixed dried herbs or oregano
1/4 tsp cinnamon pwd (optional)
salt to taste
freshly ground pepper as per taste
parsley/coriander for garnish
1 tbsp grated cheese for garnish

Method
1 Cook spagetti in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the bay leaf, cinnamom stick, onions and crushed garlic and saute till transparent. Add tomato puree, chopped parsley, oregano, cinnamom pwd and salt.
3 Cook for 6-8 mts, stirring once in a while. Turn off heat, remove three fourth of the cooked tomato sauce from the pan and keep aside. Once cool add the smoothly beaten hung curd/yogurt and combine.
4 In the same pan, (which has approx 6-7 tbsps of prepared tomato sauce) add a tbsp of olive oil and toss the spaghetti in the tomato sauce for 2-3 minutes stirring well to coat the spaghetti with the sauce. Adjust salt, season with freshly ground pepper and sprinkle some grated cheese. Turn off heat.
5 Remove the spaghetti onto a serving dish and spoon the prepared herbed tomato sauce along the edges of the dish. Garnish with fresh parsley and grated cheese.

Note:
You can prepare this with fussili, macaroni or farfalle also. Remove bay leaf and cinnamom stick from the prepared tomato sauce before serving.

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TOMATO AND SPINACH CROSTINI

Chef's Name : Vicky Ratnani
Ingredients3 slices rye bread
Olive oil, to drizzle
4-5 leaves blanched spinach, chopped
3-4 olives, sliced
1 jalapeno pepper, chopped
1 tomato, sliced
9-10 slices buffalo mozzarella cheese
8-10 basil leaves
Black pepper, to taste
Salt, to taste



Method
Sprinkle some olive oil on the rye bread slices. Bake in the oven for 3-4 minutes at 190 degrees C.
In a bowl mix spinach, olives and jalapeno. With your hand mash them a little.
On the crusty rye bread place the spinach mixture. Place the tomato slices. On top of them place the cheese slices.
Top with basil leaves, salt and pepper.
Drizzle some olive oil.
Bake for 4 minutes in the oven at 190 degrees C

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FRESH SAGE, SUNDRIED TOMATO AND ASIAGO CHEESE SAUCE

FROM : DAIRYGOODNESS
Ingredients1 cup (250 mL) 35 % cream
1/3 cup (80 mL) finely chopped sundried tomatoes
1 tbsp (15 mL) chopped fresh sage
1/3 cup (80 mL) shredded Asiago cheese
A pinch of cayenne pepper
A pinch of ground nutmeg
Salt and pepper, to taste

Preparation
Combine cream, sundried tomatoes and sage in a small saucepan. Simmer over medium heat until reduced to a sauce-like consistency, about 10 minutes. Remove from heat and let sit, covered, for an additional 10 minutes to further soften the sun dried tomatoes.
Return to medium heat until hot; remove from heat and stir in cheese.
Season with cayenne, nutmeg, salt and pepper to taste.

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TAMATAR AUR PYAJ MASALA (TOMATO AND ONION MASALA)

Chef's Name : Niru Gupta
IngredientsEnough for 500 gm of vegetables or meat, or 1 cup of lentils
2 cups chopped onions
1 tsp chopped cloves of garlic
1 tsp chopped ginger
1/2 cup tomato-grated OR 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric
1 tbsp salt or to taste
1/2 tsp garam masala
1/2 tsp powdered red pepper
1 Tbsp powdered coriander seeds

Method
Grind onions, garlic and ginger to a paste.
Heat oil and add cumin seeds and bay leaves.
When the seeds begin to splutter, add the onion paste and saute till brown and fat separates.
Add tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir fry till the fat separates

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TOMATO KETCHUP

Chef's Name : Niru Gupta
Ingredients1kg tomatoes-chopped roughly
2 tsp chopped garlic
2 Tbsp sugar
2 tsp salt or to taste
1 tsp garam masala
1 tsp chilli powder
2 Tbsp vinegar
1/4 tsp sodium benzoate-mixed with water
Boiled water



Method
Cook the tomatoes and garlic together till soft.
Strain through a soup strainer, or blend in a blend and then pass through a sieve.
Put it back over high heat, add sugar, salt, garam masala, chilli powder and vinegar and cook till thick.
The mixture begins to spurt only in the center, when ready.
Take off the heat, add the sodium benzoate (a preservative) solution and store in airtight sterilized jars.

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TOMATO CHAT

By : vidya
Ingredients:
4-5 - firm tomatoes
3 - boiled potatoes, mashed with a pinch or two of chaat masala and a little salt
2 - medium sized onions, finely chopped
Coriander chutney (made with a bunch of coriander, green chillies, pudina leaves and salt blended in a mixer)
Sweet chutney (made by grinding seedless dates and tamarind with water in a mixie)
Mixture/sev (available in most supermarkets)
Some roasted peanuts
1 - lemon
Chopped coriander leaves for garnishing

Method
Cut the tomatoes into thin, round slices.
Take a flat plate and arrange them in a layer around the plate.
Drop bits of mashed potatoes in each tomato.
Add one layer of coriander chutney.
Add one layer of sweet chutney.
Add chopped onions on each tomato.
Squeeze the lime on the layers of tomato slices.
Sprinkle the sev or mixture around the layers of tomato slices.
Add the roasted peanuts.
Garnish finally with finely chopped coriander leaves.

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TOMATO, PANEER AND MINT CHUTNEY SANDWICH

Chef's Name : Aditya Bal & Devanshi
Ingredients2 brown bread slices
2 Tbsp mint chutney
2 slices of paneer
4 tomato slices
Salt to taste



Method
On a slice of brown bread slather mint chutney.
Place the tomato slices.
Then place the paneer slices and sprinkle salt.
Cover the sandwich with another bread slice. cut into half and serve.

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