Italian Fresh Tomato And Basil Dip Recipes

TOMATO-BASIL ITALIAN CHEESE DIP

Steps:

• Heat dressing in large skillet on medium heat. Add tomatoes, onions, garlic and crushed pepper; cook and stir 8 to 10 min. or until heated through.
• Top with cheese; cover. Cook 5 min. or until cheese is melted.
• Sprinkle with basil. Serve with tortillas.

TOMATO BASIL DIP

Steps:

• Preheat the oven to 400°F.
• Place the tomatoes and garlic on a baking sheet covered with foil.
• Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and ¼ cup fresh basil.
• Place into the oven for 25 minutes.
• Place the sour cream in a food processor.
• Add the roasted tomatoes, garlic and basil.
• Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.
• Mix well.
• Place in the refrigerator for 30 minutes then serve.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

ITALIAN FRESH TOMATO AND BASIL DIP

Steps:

• Spread cream cheese onto bottom of microwaveable pie plate.
• Top with tomatoes and shallots; sprinkle with Parmesan.
• Microwave on HIGH 1 min. or until heated through. Top with basil.

BASIL AND SUN-DRIED TOMATO DIP

Steps:

• Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

PHILLY TOMATO-BASIL DIP

Steps:

• Spread cream cheese onto bottom of pie plate.
• Combine tomatoes and dressing; spoon over cream cheese.
• Top with remaining ingredients.

ITALIAN TOMATO BASIL DIP

Steps:

• Bring the diced tomatoes and fresh tomatoes to a boil then remove from heat.
• Mix remaining ingredients into cooked tomatoes then chill.
• Slice bread lengthwise and then into serving size pieces about 1/2 inch thick.
• Place in foil, loosely open at the top with crust side up
• bake in oven at 300 degrees until out crust is crisp.
• Serve crispy bread with the dip!