With Garlic-Caper Vinaigrette 4 servings A flavor-packed vinaigrette makes this salad come alive. The dressing can be made a few days ahead and refrigerated in an airtight container for up to 1 week.

From fresh salads and sandwiches to creamy casseroles and skillet dinners, you'll find your favorite, highly rated tomato recipe in this collection.

3 cups of cherry tomatoes: Alternatively, use any other ripe tomatoes. 4-6 garlic cloves: Adds a robust, savory flavor. 6 tablespoons of extra virgin olive oil: For the best taste and health ...

For the vinaigrette: puree 1/4 cup red onion, 1 teaspoon Dijon, 2 cups roasted tomato base, 1/2 cup white balsamic vinegar, 1 teaspoon minced Italian parsley, and 1 cup extra-virgin olive oil.

Stir tomato pulp, oil, basil leaves, garlic, and kosher salt into vinegar mixture; let stand at least 10 minutes or up to 30 minutes. Remove and discard garlic.

This sun-dried tomato basil vinaigrette recipe is no exception. Besides its obvious use as an everyday salad dressing, it can be used as a marinade, sandwich spread, and so much more.

Drizzle the dressing over the tomato-bread mixture, tossing gently to coat. 4. Place 1/2 cup of arugula on each of 6 serving plates. Top each with the salad mixture and serve.

Place 1 branzino fillet, skin side up, over rim of a plate. Gently fold fillet over the rim to pull the skin taut. Using a sharp paring knife, score only the skin by making 3 to 4 shallow slashes ...

1 1/2 cups canola oil salt & pepper to taste 1 cup crushed grape tomato 4 Tbsp lemon juice 2 cups honey dew melon, peeled and cubed 1/2 cup feta cheese crumbles 2 Tbsp olive oil 1/2 Tbsp fresh basil ...