This Oven Roasted Creamy Tomato Sauce is just what you’ve been looking for . Perfect Summer Tomato Pasta Sauce made with delicious cherry tomatoes. It’s sweet and creamy without using a drop of cream!!! Love it!! Only delicious fresh ingredients and the only special equipment you’ll need is a food processor!
Should make app. 3 cups of sauce which you can use right away, or put in the fridge for a day or two, or even better freeze for a month and when you’re looking for something to make for dinner –there you have it!
Enjoy!
Ingredients:
4 cups of cherry tomatoes — stems off
1/4 tsp. onion powder
2 Tablespoons of good Olive Oil
1/3 cup fresh basil
1/2 teaspoon garlic powder
Salt and Pepper to taste
Directions:
Preheat oven to 425 degrees.
Spread Tomatoes single layer on a large sheet pan. Don’t crowd. Drizzle with Olive Oil. Sprinkle with onion powder
Bake for app. 40 minutes , you’ll want tomatoes good and wrinkly
Let cool for a bit then put your tomatoes into food processor
Add the fresh basil, garlic powder and salt and pepper to taste in food processor
Blend to smooth and creamy
Use it right away! or put in fridge for a few days or freeze for another time.
It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .
*this recipe should serve 2- 4 but can easily be doubled for more
Ingredients:
1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)or any tomatoes you’d like the local tomatoes are beautiful this time of year
1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)
4 ounces fresh mozzarella
1 shallot
some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste
1 1/2 Tablespoon Extra-Virgin Olive Oil
1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt
app. 1/4 teaspoon freshly ground black pepper
Directions:
Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.
Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.
Presentation is beautiful on a platter as well. Whatever way you do it the taste is phenomenal.
The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi and this pesto sauce has summer written all over it. Basil is abundant in the summer and it’s great on pasta as well as chicken. Yummy Pesto was the original title for this recipe way back in 2011. This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.
Enjoy!
Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes Fresh Basil
If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of kosher salt on it and let it marinate for a few hours at least and it can be marinated overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!
*You’ll need a food processor
Ingredients:
2 cups fresh basil (washed)
1/2 cup romano cheese (grated)
1/2 cup parmesan cheese ( grated)
1/2 cup pignolli nuts or walnuts
1 cup extra virgin olive oil–use a good one
1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave
4 cloves garlic – peeled and whole
freshly ground black pepper–to taste
*kosher salt to taste if you feel you need it after finished making pesto
Directions:
I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper
This is a delicious and easy recipe which sometimes gets overlooked because I always make my Fresh Corn Salad but this is a bit different because it has Feta Cheese and some thinly sliced radishes. I suggest you try both of these wonderful recipes — super easy and super delicious for summertime cooking at it’s finest.
You might want to check out my other wonderful corn salad which is titled Fresh Corn Salad it’s a little different and might be more to your liking. I like both just fine and I think you will too! There are so very many variations of corn salad out there and especially in the summer when the corn is so fresh and delicious.
Ingredients:
4 cups of fresh corn ( it’s so amazing in the summer) I actually used 6 ears of corn –boiled it for 3 mins and plunged into an ice bath to stop cooking. I did it the night before because it’s just easier that way
1/3 cup of fresh cilantro chopped–if you don’t like cilantro you can omit it, but it packs a lots of flavor–just saying…..
3 Tablespoons Lime Juice –I used my juicer because this is a lot of squeezing. Or buy the fresh lime juice in those little green bottles. (see photo) but nothing beats fresh in my book
1- 2 teaspoons of kosher salt, I used 1 . Feta was plenty salty here. You might want to add more, you can taste as you go.
1/2 teaspoon freshly ground black pepper
2 Tablespoons Olive Oil–Extra Virgin is the way to go
1 cup thinly sliced radishes — they are amazing this time of year but if you hate them you can substitute with a little red onion or scallion. I love radishes and I love the pop of color and crunch they provide
1 cup cherry tomatoes–sliced in 1/2 or into 1/4’s
1/2 cup crumbled Feta— I used a 6oz. container
Directions:
Cut corn off cobs–I know it’s work but it’s worth it and mix the corn with all ingredients adding cheese last. Yum!!! refrigerate and take out before you’re eating and let sit at room temperature. I put salad together early in the morning and refrigerated all day. You can make it and serve it right away but it will be better after flavors marinate a bit.
An easy side salad for the lazy hazy last days of Summer and really good anytime of the year. White Beans from the can which is always in my pantry works to make this an easy simple delicious side salad. You can add some arugula or just serve alongside any protein and it’s perfection with simple ingredients.
Ingredients:
1 14 oz. can white beans such as cannellini, rinsed
app. 5 oz. small cherry or grape tomatoes , halved
app. 5 oz. small mozzarella balls such as cilliegine which is available in most grocery stores in an 8 oz. container. You can also use any good quality fresh mozzarella torn into bite size pieces.
1/4 cup loosely packed basil leaves , I like them cut up
2 Tablespoons olive oil, plus more if needed —
Kosher Salt and Black Pepper to taste and sometimes a pinch or two of crushed red pepper if you like a little kick
2 Teaspoons good – quality balsamic vinegar, plus more if needed
Directions:
In a medium bowl, combine the beans, tomatoes, cheese and 1/2 the basil. Gently toss together.
Add the olive oil and season the salad with salt and pepper. Gently stir to combine.
Drizzle the salad with the balsamic vinegar and top with the remaining basil and taste and adjust the seasonings to your liking.
Add a drizzle or so more of oil and vinegar if needed.
I first came upon this recipe from Melissa Benishay on Instagram . It is simple , delicious and nutritious. I make it my way which means I pretty much follow her recipe but add chicken, chopped bacon (sometimes), feta, scallions and cucumbers. I also will add chopped up jalapeños for a spicy kick and avocado would be perfect as well. You can make this completely vegan of course but I just like to zuzh it up a bit. Add whatever you like and make it your way. Enjoy!
The ingredients are interesting and you may need to buy a few of these items. For the dressing
Lemons — which give it the fresh taste and the acid it requires
Olive Oil– for the good Fat
Rice Vinegar– a bit of sweet flavor and tang
Shallot– for the sweeter onion flavor
Garlic– because it’s garlic– need I say more
Basil–for that pesto like consistency and flavor
Spinach– for extra nutrients and a lot of green color and don’t tell my hub
Nutritional Yeast– I know I know why???? Because it adds cheesy like consistency and B12 vitamins –it’s kind of like powdered cheese and full of flavor but vegan and has now become a shelf staple in my house for vegan cheese sauces, vegan dips, soups, scrambles, stews and you get the drill.It’s super nutritious and full of protein, B Vitamins, and anti-oxidents.
Walnuts– a nutty base
Salt– to pull it all together and highlight all the layers of flavors and way to bland with no salt
*you’ll need a blender for this one
You can make the dressing ahead like I do in the morning or the day before and it will keep in the fridge for 2-3 maybe 4 days.
Salad Dressing Ingredients:
juice of 2 lemons
1/4 cup olive oil
2 Tbsp. Rice Vinegar
2 largish cloves of garlic
1 smallish shallot
1/3 cup chives
1/4 cup walnuts, cashews, or nut of your choice — I always have chopped walnuts so that’s my nut of choice
1 cup fresh torn Basil Leaves
1/3 cup Nutritional Yeast– I got mine at Trader Joes but you can get this in almost any supermarket
1 Teaspoon Kosher Salt
For the Salad:
I like 1 head ofIceberg Lettuce chopped up and finely diced or you can use a head of green cabbage
3-4 mini cucumbers finely diced–optional see above paragraph on ingredients
1/4 cup chives, finely diced — also optional I used green onions/scallions tonight — use what you have even red onion diced is fine
1 bundle green onions / scallions
Directions:
Place all salad ingredients in a large bowl once they’re chopped up
Add all liquid dressing ingredients to a blender give it a whirl, and then add dry dressing ingredients and blend until smooth.
Yummmmmmmm and Thank You to Melissa Benishay or Baked by Melissa as most of you know
This is restaurant worthy pasta, made in a saute pan, 12″ size would be perfect for 1/2 box of pasta for this recipe. If you’re making whole box and doubling you’ll need a larger pan. This pasta has very few ingredients and you probably have all of them in the house . When I am not sure what to make and I really don’t feel like going out, this is up there with my “go to ” meals. It’s comforting and has a kick of heat from the black pepper. It’s an elegant adult version of mac and cheese and a simple standard all at the same time. I try and use 2 cheeses when I can, but if you only have 1 type of grated cheese, it’s fine. Hold on to about a cup of the pasta water, you may need it if sauce is too dry, add a little at a time, as you need it. This recipe is quick and will feed 2 people nicely. If you want to serve more, just double the recipe. If black pepper is your thing Cacio e Pepe is for you. Recipe doubled is perfect for 4.
Enjoy!
Ingredients:
Kosher Salt
8 oz. of spaghetti like pasta ( bucatini, linguine, perciatelli) most boxes are 1 lb. boxes , so app. 1/2 box I used perciatelli ( I love the ropey pasta)
3 tblsp. unsalted butter , cube it and divide it into 3 seperate tablespoons
1 tsp. freshly ground black pepper
3/4 cup finely grated Grana Padano or Parmesan Cheese
1/4 cup finely grated Pecorino Cheese ( or just use Parmesan)
Directions:
Cook pasta according to directions. Make sure you throw a small handful of kosher salt into the pot of boiling water, before you drop in the pasta. The pasta absorbs water as it cooks, so you’re actually seasoning the pasta which would ordinarily be a rather bland starch. Cook pasta till al dente , follow package instructions.
Meanwhile melt 2 tablespoons of butter in a skillet , add the freshly ground black pepper and swirl around till melded, app. 1 – 2 minutes. Then let it sit, and turn off heat. Wait for pasta to finish cooking, remove 1 cup of pasta water and set aside and then continue with the next step.
Add 1/2 cup reserved pasta water to skillet and bring butter, water and pepper to a simmer. Add cooked pasta and remaining tablespoon of butter. Reduce heat to low and add 3/4 cup Grana Padano or Parmesan Cheese, stirring and tossing with a pair of tongs, until cheese is melted. Remove pan from heat, add additional 1/4 cup of cheese and toss until the cheese melts and sauce fully coats the pasta. Add more pasta water if sauce seems too dry. Transfer pasta to nice large bowls and serve.
I originally posted this way back and figured what a perfect day to re-post. This has become my go to Greek Salad and Salad Dressing when I want to make it at home. I of course love anchovies and feel free to put in there. I didn’t have any whole garlic cloves so I used garlic powder and you know what? it worked out just right. If you’d prefer to use chopped fresh garlic go right ahead. I am going to give you ingredients from tonite’s dressing because it tasted just right. This is salad , so please feel free to substitute and leave out whatever you don’t like and add in whatever you like. Joel only eats the lettuce and cheese, I ate all of the other ingredients. I like to chop up a grilled piece of chicken and add in or a piece of salmon if you’re looking to make this more of a meal. Enjoy!
Ingredients:
1/2 head of iceberg and 1 whole head of romaine (you can use less lettuce and you’ll just have a little more dressing left over depending on how you like it) you can also use all iceberg or all romaine, I like the combo.
grape tomatoes cut in 1/2 ( about 1/2 the package that it comes in )
1 small cucumber diced up, I take the seeds out first and then slice it up with skin on, do it however you like
red onion diced, use as much or as little as you like
1/4 cup Kalamata Olives cut up without pits
3/4 cup of cubed Feta Cheese – I like it cubed for some wierd reason in this salad, again use whatever you prefer
Dressing:
In a small mixing bowl using a small whisk
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 tsp. kosher salt
1/8 teaspoon garlic powder
1/4 teaspoon of oregano, I love oregano so I used a heaping amount, if you don’t use less
1/8 teaspoon freshly ground black pepper
Mix spices and red wine vinegar and then slowly whisk in the olive oil, when you’re ready to serve pour over salad and mix. Add as much as you’d like. This dressing should dress the whole salad depending on how light or heavy you like your salad dressed.
Enjoy! this is a perfect meal with fish or chicken or any protein you like. I put it on top of chicken and it was really good. Sort of a spin on Chicken Milanese Greek Style.
I found this recipe on one of my favorite food sites– Food 52 and I had to make this amazing corn salad which is absolutely no cooking at all. What could be better? The corn in the summer is so amazing and all of the other ingredients are readily available and super easy to make.
I made a few changes from the original on Food52 but check out their site it’s worthwhile. www.food52
Ingredients:
4-5 ears of fresh corn shucked– I happen to have bought 5 ears of corn so I used all 5 don’t use less than 4
1 pint of small tomatoes–plum, cherry or whatever — halved
4 oz. of good feta cheese crumbled
1 cup chopped fresh basil
1/4 cup chopped fresh mint
1 can of Cannellini beans –or black beans or whatever kind of beans you prefer –rinse and drain before adding
Kosher Salt and Freshly Ground Black Pepper to taste
4-6 Tablespoons of Extra Virgin Olive Oil
1 Lime–halved
Directions:
Cut the corn off the cobs. Try to get as close to the cob as possible. This can be a messy process so I use a bundt pan and place cob in the hole of the bundt pan and cut down so almost all of the kernels fall in the pan.
Then in a nice size bowl I put the corn, sliced tomatoes, crumbled feta, herbs, and I added the beans.
I added 1/2 teaspoon of kosher salt and a few grinds of the pepper mill– taste and add 4 Tablespoons of the Olive Oil and the juice of half a lime. Mix well and taste if it needs a little more oil you can add and if you think it needs more S and P you can add now as well. I didn’t add more salt and pepper because the feta is salty and 1/2 teaspoon was enough. You can also add a bit more lime juice if you’d like.
Mix well before serving and serve immediately at room temperature.
Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies. This is a lovely light pasta.
I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available. I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me, nothing. These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good. Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.
1 lb. spaghetti , any kind of long spaghetti is good for this — sometimes I use bucatini type and sometimes I use thin type long spaghetti– use whatever you’d like
1/4 cup extra-virgin olive oil plus more as needed
4 cloves garlic, peeled and minced.
1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.
2 pints of cherry tomatoes or little plum tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.
app. 20 leaves of fresh basil, I just cut them up into small slivers–this is totally optional if your kids don’t like green stuff– but it looks pretty
Kosher Salt and Freshly Ground Black Pepper to taste –I used app. 1 teaspoon on tomatoes and added towards the end as needed
freshly grated parmesan at your discretion
Directions:
Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty. After finished cooking pasta — reserve 1 cup of pasta water and set aside before you drain pasta.
Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden about 2 minutes. Be careful you don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5 minutes and if you think you need a little more olive oil add it now . I let the tomatoes simmer in the pan for about 15 minutes to 1/2 hour for the best consistency. I smashed down stubborn little tomatoes at the end with the back of a wooden spoon or a masher if you have one. A very low simmer at the end. Taste for Salt and Pepper. The longer the tomatoes sit in the oil and cook down on a low simmer the better the sauce will be so if you have a little time let it sit.
Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water). Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil . I let everyone add their own cheese at the table.
Cooking with Candi 