Thursday, September 12, 2013

More tomatoes.

So I thought I was done with the masses of tomatoes. No way. So I have made two special recipes.


Zucchini Provençal and Fresh Tomato Juice.


Both were excellent and provided great food for my healing husband.
Zucchini Provençal

1 to 2 Tablespoons olive oil
2 to 3 green onions chopped
1 clove garlic finely chopped
4 to 5 smallish zucchini sliced
2 ripe tomatoes, peeled, seeded and chopped
1 TBLS chopped fresh parsley
1 TBLS chopped fresh oregano
1 TBLS chopped fresh basil

1 to 2 cups shredded mozzarella cheese

Sauté onion and garlic in olive oil, but do not brown. Add sliced zucchini and stir fry with a wooden spoon only under tender crisp. DO NOT OVERCOOK. Add chopped tomatoes and stir a minute or so. Turn off the heat. Sprinkle cheese over the top and let sit until it melts. Serve from the skillet. Messy, gooey goodness. Secret: Do not over cook.

I need to work on tomato juice recipe. Randy said it is too spicy.


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