It’s another tomato special from At Home! This 2012 episode would actually be the last full tomato show Arlene produced. In it, Arlene and Laura are making some delicious Italian-inspired tomato recipes, like easy blender marinara sauce, margarita pizza, tomato linguine pasta, tomato pie, and more!
Blender Tomato Marinara Sauce
Why not turn your extra fresh tomatoes into tomato sauce in no time? You won't want any other sauce once you taste the garden freshness of this one!
Ingredients
- 4 lbs very ripe tomatoes, chunked
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 cloves garlic
- olive oil to taste
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Place half of the tomato chunks in a blender and blend until a smooth liquid. Pour the liquid into a medium-sized saucepan.
- Blend the other half of the tomatoes and pour into the saucepan. Add the remaining ingredients and cover. Simmer for about 1 hour, stirring occasionally. Makes 4-1/2 cups sauce. Enjoy!
- Notes: You do not have to peel the tomatoes. When cool, place the sauce in plastic containers and freeze in usable amounts for up to 6 months.
Tomato Pie
Sliced fresh tomatoes take on new meaning in this easy tomato pie. It bakes in 20 minutes- long enough to grill some boneless chicken breasts or pork chops to serve alongside.
Ingredients
- 1/2 pkg refrigerated piecrusts (15 oz)
- 2 large tomatoes, sliced
- 1/2 tsp dried basil
- 1/2 tsp dried chives
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese (4 oz)
Instructions
- Preheat oven to 450 degrees. Place piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 9 minutes. Reduce oven to 350 degrees.
- Arrange tomato slices in crust. Combine basil, chives, and pepper; sprinkle over tomatoes. Spread with mayonnaise; sprinkle with cheese.
- Bake, uncovered, an additional 20 minutes or until cheese melts and pie is thoroughly heated. Let stand 10 minutes before slicing. Serve warm or let cool on a wire rack. Makes 6 servings. Enjoy!
Fresh Tomato Linguine
In this easy recipe, the heat of the pasta helps "cook" the tomatoes and cheese when the ingredients are tossed together.
Ingredients
- 1 lb linguine
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 Tbsp dried basil
- 1/2 tsp salt and black pepper, each
- 1/2 cup chicken broth
- 4 large ripe tomatoes, diced
- 4 cups shredded mozzarella cheese (16 oz)
- 1/2 red bell pepper, diced
- 1/4 cup grated parmesan cheese
- 1/4 tsp dried chile peppers
Instructions
- Cook the linguine according to the package directions and drain.
- Meanwhile, in a small saucepan, combine the oil, garlic, basil, salt, and pepper. Warm over low heat, stirring occasionally.
- In a large bowl, combine the tomatoes, mozzarella cheese, and heated oil mixture.
- Add the warm linguine and the remaining ingredients and toss until well combined. Serve immediately. Makes 4 servings. Enjoy!
Fresh Tomato Mozzarella Pizza
Ingredients
- 1 refrigerated pizza crust (1 oz)
- 1 Tbsp olive oil
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 2 plum tomatoes, sliced 1/8-inch thick
- 8 oz fresh mozzarella cheese, patted dry and sliced 1/4-inch thick
- 3 Tbsp chopped fresh basil
Instructions
- Preheat oven to 425 degrees. Coat a 10" x 15" baking sheet with nonstick cooking spray.
- Unroll uncooked pizza crust and place on baking sheet. Brush with olive oil and bake 5 minutes; remove from oven.
- Evenly sprinkle pizza crust with salt, black pepper, garlic powder, and oregano. Layer tomatoes and mozzarella cheese on top and bake 8 to 1 0 minutes, or until crust is browned and mozzarella cheese is melted.
- Remove pizza from oven, sprinkle with basil, cut and serve. Makes 6 servings. Enjoy!
Transcript
The transcript from this program is not available.
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