Oven-Roasted Tomatoes

Oven-Roasted Tomatoes

PREP: 10 MINUTES
TOTAL: 24 MINUTES
MAKES:  8 SERVINGS

Roma tomatoes (about 7 cups)
2 tablespoons Ariston Specialties olive oil
2 tablespoons Ariston Specialties balsamic vinegar
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons snipped fresh basil
Fresh basil leaves (optional)

  1. Preheat oven to 400 degrees.¬† Line a 13×9-inch baking pan with foil.¬† Wash tomatoes; pat tomatoes dry with paper towels.¬† Arrange tomatoes in a single layer on the prepared pan.¬† In a small bowl whisk together oil, vinegar, garlic, oregano, salt and pepper.¬† Pour over tomatoes and toss to coat.
  2. Roast, uncovered for 14 to 18 minutes or just until the tomatoes are soft and skins begin to split, gently stirring once.
  3. Transfer the tomatoes to a shallow serving bowl.  Drizzle the vinegar mixture from the pan over the tomatoes.  Sprinkle with snipped basil.  Serve warm or at room temperature.  If desired, garnish with fresh basil leaves and/or serve with bread to dip in vinegar mixture.

Fresh Tomato Salsa

Fresh Tomato Salsa 

PREP: 10 MINUTES
TOTAL:  25 MINUTES
MAKES: 4 SERVINGS

2 pound vine-riped tomatoes
2 fresh jalapenos
1/4 medium onion
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice

  1. Quarter and seed tomatoes.  Cut tomatoes into 1/4-inch dice and transfer to a bowl.
  2. Seed and finely chop chilies.  Finely chop enough onion to measure 1/4 cup and chop cilantro.
  3. Stir chilies, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste.
  4. Salsa may be made 1 hour ahead and kept at a cool room temperature.

Herbed Strawberry Salad

Herbed Strawberry Salad

PREP: 10 MINUTES
TOTAL: 20 MINUTES
MAKES: 4-6 SERVING

1 tablespoon champagne or white wine vinegar
2 teaspoons snipped fresh chives
2 teaspoons Dijon-style mustard
1/4 teaspoon snipped fresh dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons Ariston Specialties olive oil
1 pound strawberries, hulled & sliced

  1. For dressing, in a small bowl combine vinegar, chives, mustard, dill, salt and pepper.  Whisk in oil.
  2. In a medium bowl combine strawberries and green onions.  Drizzle with dressing; toss to coat.  Serve immediately.

Ranch-style Mock Mashed Potatoes

Ranch-style Mock Mashed Potatoes

PREP: 10 MINUTES
TOTAL: 20 MINUTES
MAKES: 5 SERVING

1 head cauliflower, washed and broken into florets (about 4 cups)
1 cup ranch dressing
1 tablespoon Dakin Dairy milk
1 tablespoon Amish Roll Butter
1/4 teaspoon of salt

  1. Place florets into a steamer and cook for about 20 minutes or until tender.  Transfer to a food processor.
  2. Add ranch, milk, and margarine to cauliflower and beldn until the mixture reaches the consistency of mashed potatoes.  Add salt, mix and serve!

Fried Onion & Pepper Soy Sour Cream Dip

Fried Onion & Pepper Soy Sour Cream Dip

PREP: 10 MINUTES
TOTAL: 15 MINUTES
MAKES:  2 CUPS

16 oz. container soy sour cream
1/4 heaping cup Mancini Fried Onions
1/4 heaping cup Mancini Roasted Red Peppers
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground coriander
Fresh cilantro or parsley
Dippers (pita bread, potato chips, or tortilla chips)

  1. In a large bowl, combine soy sour cream, peppers, salt, garlic and onion powders and coriander.  Stir to evenly distribute.
  2. You can either serve this immediately or for a thicker, more flavor potent dip, refrigerate for several hours before serving.
  3. Transfer to decorative bowl, garnish as desired, then serve with your favorite dippers.