1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes
DIRECTIONS
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt
Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-28 10:51:372014-07-28 10:51:37Rigatoni with Eggplant and Pine Nuts
Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through. Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes. Reduce the oven temperature to 350°. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-28 10:50:022014-07-28 10:50:02Roasted Grape Tomatoes and Garlic in Olive Oil
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-28 10:49:012014-07-28 10:49:01Fried Green Tomatoes
Rigatoni with Eggplant and Pine Nuts
Rigatoni with Eggplant and Pine Nuts
INGREDIENTS
DIRECTIONS
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt
Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
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Roasted Grape Tomatoes and Garlic in Olive Oil
Roasted Grape Tomatoes and Garlic in Olive Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through. Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes. Reduce the oven temperature to 350°. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt and serve.
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Fried Green Tomatoes
Fried Green Tomatoes
INGREDIENTS
DIRECTIONS
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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