Italian Salsa

from Cindy Flores:

1cup chopped yellow cherry tomatoes ( I sometimes use just regular yellow tomatoes)

1cup chopped red cherry tomatoes

1/2 cup fresh basil leaves, finely chopped

2 garlic cloves, finely minced

Sea salt and pepper

4tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

Crackers

Basil leaves for garnish

Place olive oil and vinegar in small jar and shake to combine thoroughly.   Pour dressing over tomato mixture and refrigerate.  Garnish with basil leaf.  

Pasta with Roasted Red Pepper Sauce

from Causal Kitchen blog: 


Pasta with Roasted Red Pepper Sauce
Ingredients:
4-5 Tablespoons olive oil
2 onions, chopped
3-4 cloves garlic, minced or pressed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon black pepper (more or less to taste)

2 28-ounce cans whole peeled tomatoes, chopped coarsely
12-14 ounce can roasted red peppers, chopped
2 cups water

Directions:
1) Heat oil in a large non-stick pan, then add onions, garlic and spices. Saute on medium heat for about five minutes. Add tomatoes, roasted red peppers and water. Bring to a boil, turn heat down to medium low and simmer uncovered for 10 minutes.

2) Puree roughly 3/4 of the sauce in a blender or a food processor. Add back to the pan and simmer for another 5 minutes. Serve over the pasta of your choice.

Makes about 2 1/2 quarts of sauce (about 80 ounces by volume).

Greek Panzanella

from Barefoot Contessa

3/4 cup olive oil, divided
6 cups rustic bread, 1 inch dice
1 cucumber, halved lengthwise, seeded and sliced in 1/2 inch chunks
1 red bell pepper, seeded and large diced
1 yellow bell pepper, seed and large diced
1 pt cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tsp minced garlic
1/4 cup red wine vinegar
1 tsp dried oregano
1/2 tsp Dijon mustard
1/2 pound feta cheese, diced
1/2 cup kalamata olives, pitted

Heat 1/4 cup olive oil in a large skillet until hot. Add the bread cubes and sprinkle with salt and pepper, cook over low to medium heat, toss frequently, for 5-10 minutes. Set aside.

Mix cucumbers, bell peppers, tomatoes, red onion in a large bowl.

Vinaigrette: vinegar, garlic, oregano, mustard, 1/4 t salt and whisk together. Add the 1/2 cup olive oil and whisk.

Add the feta, olives, and bread to the vegetables. Add the vinaigrette, toss. Wait 30 minutes and serve at room temp.