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.

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.

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.

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 ...