Rigatoni Roasted Red Pepper Bake

I cut this recipe out from a can label for something made by Contadina.  I made it once awhile back and made a few notes on it.  I tweaked it today and really liked it!

I thought it was to dry as written.  So I doubled the diced tomatoes to two cans (undrained) and skipped the water.  I also buy plain tomato paste and doctor it up myself.  In addition to the salt and pepper listed, I added basil and oregano.  Just add a little and keep tasting it until you get it how you like it.  I can't find diced peppers with roasted peppers in it, so I dice some up myself and add it separately.  I used about 1/2 cup.

This recipe is budget-friendly and is made with ingredients you're likely to have on hand.

Rigatoni Roasted Red Pepper Bake

8 oz dry rigatoni
1 Tbsp olive oil
1 cup chopped onion
2 gloves garlic, finely chopped
1 can (14.5 oz) Contadina Recipe Ready Diced Tomatoes, Roasted Red Pepper (I used 2 cans)
1 can (6 oz) tomato paste with Italian seasonings (I bought plain and added my own)
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese

Cook pasta according to package directions.  Drain.

Heat oil in large skillet over medium-high heat.  Add onion and garlic.  Cook 2 minutes.

Combine undrained tomatoes, tomato paste, plus 3/4 cup water (I skipped the water).  Add to skillet.  Season to taste with salt and pepper.  Bring to a boil.  Reduce heat and simmer 10 minutes.

Stir in pasta, 1/2 cup mozzarella cheese and Parmesan cheese.  Pour into baking dish.  Sprinkle with remaining mozzarella cheese.

Bake in preheated 375 degree oven for 10 minutes, or until cheese is melted.

Zucchini Tomato Casserole

I got this recipe from a friend.  It is extremely vague, so use your own judgement about how much you want of each thing!

This was a great side dish for Homemade Rotisserie Chicken.

Zucchini Tomato Casserole

Layer the following:

sliced zucchini
sliced tomatoes, peeled (I used quartered cherry tomatoes, not peeled)
sliced onion
grated cheese (I used extra sharp cheddar)
salt & pepper

Top with croutons (I used garlic cheese -- you can put them in the layers too, if you want -- but the layers inside the casserole will get soft)

Bake, covered, for one hour at 350 degrees.  Remove cover, top with more cheese, and bake uncovered until cheese melts.

Mom's Spaghetti Sauce

My mom's sauce is my favorite!  And mine tastes just like hers.

We used to have spaghetti sauce at least once a week when I was a kid.  It reminds me of cold Saturday nights in the wintertime, when my entire family gathered together to eat dinner.  Those were good times.  We usually had leftover sauce once during the week too.

My mom always makes her famous meatballs in the sauce, and she adds links of sweet Italian sausage.  Even though Chris and I don't even like the sausage, I always put it in so the sauce will taste right!

Making sauce actually isn't that difficult.  You just have to be sure to stir it every 15-20 minutes so it doesn't burn.

Mom's Spaghetti Sauce

1 medium onion, pulverized (use a food processor - I use my Pampered Chef chopper)
1 tsp minced garlic
olive oil (enough to coat the bottom of the pot)
6 28-oz cans of crushed tomatoes (I use Red Pack)
Parmesan cheese
basil
parsley

one batch of Mom's Meatballs
4 links of sweet Italian sausage, cut in half (use hot sausage if you like that better)

Heat olive oil in a very large Dutch oven.  Sautee onion and garlic in olive oil for 20 minutes.  If the garlic or onion begins to brown, add a spoon or two of crushed tomatoes.  Continue to simmer for the full 20 minutes.

Add 6 cans of crushed tomatoes.  Add the equivalent of 1/2 can TOTAL of water by rinsing each can with a small stream of water.  You should be dumping in what looks like thin tomato juice from each can, not just water.  Sprinkle Parmesan cheese, basil and parsley over the top and mix in completely.  I would guess I use about 1 tsp of each spice and maybe 1/4 cup of the cheese.  Adjust to your taste.

Stir sauce often until entire pot heats up.  It might take about 20 minutes or so before the mixture heats through.  Once heated, turn it down to one notch above Lo.  Stir every 15-20 minutes for 2 hours.

Add raw meatballs and sausage.  Turn temperature up briefly, as the cold meat will cool down the sauce mixture.  Turn back down to one notch above Lo.  Stir VERY gently every 15-20 minutes for at least an hour.  I like to cook mine for 1 1/2 hours.

Serve over pasta of your choice!  Add a salad and fresh Italian bread or garlic bread for a complete meal.

This is what the sauce looks like before you add the meat.  The meatballs and sausage bring it right to the top of my pan!

Heirloom Tomato and Onion Quiche

This recipe appeared in my inbox, just as I was wondering what to do with all the tomatoes from my garden!

I didn't grow any heirloom varieties, but mine worked just fine in this recipe.  It comes from Midwest Living.  Click here for the direct link to the recipe, which includes nutrition information.

I forgot to put the salt in it (I rarely cook with salt!) and it was still good.  Also, I didn't end up having to use foil to prevent the edges from browning too much.  I watched the stupid thing like a hawk for the last 10 minutes though!

Heirloom Tomato and Onion Quiche

1/2 15 -ounce package (1 crust) rolled refrigerated unbaked piecrust
12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices (I used about 5 smallish tomatoes -- you will be placing them in a single layer across the pie plate, so judge how many you'll need as you slice)
1 tablespoon butter
1/2 cup chopped onion (1 medium)
3 eggs
3/4 cup half-and-half, light cream or milk (I used half-and-half)
3 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed (I used fresh)
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces) (I used Swiss)
Paprika

Directions

1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.

Tomato and Mozzarella Pasta al Forno

I found this recipe on the blog Annie's Eats via Pinterest.  (If you don't know what Pinterest is,  you have yet to indulge in one of the most addicting sites on the internet!  Don't say I didn't warn you...)

I didn't have canned tomatoes, but I DID have fresh tomatoes from my mother-in-law's garden.  I added a few pinched of Italian seasonings and they were fantastic!  (I skipped the oregano)

Tomato and Mozzarella Pasta al Forno

2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
S&P
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan

Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Source: Pasta by Dorling Kindersley

Broiled Parmesean Tomatoes

This is an excellent side dish, but would also make a wonderful vegetarian main dish.  If you made it with cherry tomatoes, they would make great appetizers too!

This recipe comes from the June/July 2011 issue of Simple & Delicious.

Broiled Parmesean Tomatoes

2 medium tomatoes, halved
2 Tbsp, plus 1/4 cup butter, divided
4 green onions, chopped
3 Tbsp dry bread crumbs
1 Tbsp grated Parmesean
1/8 tsp salt
1/8 tsp garlic powder
1/4 cup shredded Swiss cheese (I used sharp cheddar)

Place tomatoes, cut side up, in an ungreased 15x10x1 baking pan.  Dot with 2 Tbsp butter (split it over the 4 halves).  Broil 4 inches from the heat for 4-6 minutes or until butter is melted.

Meanwhile, in a small microwave safe bowl, combine the remaining butter and onions.  Microwave, uncovered (I used a paper towel anyway -- otherwise it will make a huge mess!!), on high 2-3 minutes or until onions are tender.  Stir in bread crumbs, Parmesean, salt and garlic powder.  Spoon over tomatoes.  Sprinkle with cheese.  Broil 1-2 minutes longer or until cheese is melted.

Linguine with Tomatoes, Mozzarella and Fresh Basil

This dish is a summertime staple in our house.  I make it AT LEAST once a week, sometimes more!  It is quick, simple, fresh and delicious.  I also make it during the winter to remind us of summer dinners al fresco on the patio!

This recipe was originally based on something I saw in Woman's Day several years ago.  I've tweaked it so much, it isn't even the same recipe anymore!

Linguine with Tomatoes, Mozzarella and Fresh Basil

1/2 pound linguine
1/2 cup extra virgin olive oil
1/2 tsp minced garlic
fresh ground pepper, to taste
1 pint grape tomatotes, halved
1 small can black olives, drained and sliced
7 large leaves of fresh basil, coarsely chopped (the dry stuff will NOT work with this recipe!)
1 8oz brick of mozarella cheese, cut into 1/2 inch cubes (I prefer Kraft)

1.  Boil linguine according to package directions.  Drain but do NOT rinse.  (It is not necessary to rinse pasta.  I don't know why people do it.)  Return to pan.

2.  Combine olive oil, garlic, pepper, tomatoes, black olives, and basil in a medium bowl.  Pour mixture into the pan with cooked linguine.  Toss to combine.

3.  Serve in individual pasta bowls.  Top with cheese cubes.  (If you mix the cheese cubes into the linguine, they will get just a teeny bit melty.) Serve immediately.

NOTE:  If you are storing leftovers overnight, do NOT mix cheese into the linguine.  The olive oil will break down the cheese and make it...strange...