Tag Archives: tomatoes

Caprese Lasagna Rolls



I really like lasagna but sometimes it is a bit heavy for me.  I was browsing through some recipes I had clipped and saved and thought these sounded so good.  I was late coming home from work and they were so fast and easy to put together.

This had the taste of lasagna, but the addition of the fresh tomatoes and basil gave it a much lighter and fresher taste.  Dave loved it.  He had several servings, even after saying, “I’m not hungry”.  I don’t know how many times I have heard that, only to want some of mine.

Caprese Lasagna Rolls

"" Ingredients:
8 lasagna noodles, uncooked
3 1/2 cups shredded, fresh mozzarella cheese, divided
3/4 cup ricotta cheese
1 large egg white
1/3 cup shredded, fresh Parmesan cheese
freshly ground black pepper
3-4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil, plus more for garnish
2 cup marinara sauce (fresh/homemade is the best, but bottled works too)


Cook lasagna noodles according to package directions. Drain pasta and align noodles in a single layer on a large sheet of parchment paper.
Preheat oven to 350 degrees F.
For the filling:
In a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in fresh Parmesan cheese. Mix about 3 cups of the Mozzarella cheese and season with freshly ground black pepper to taste.
Spread a thin layer of the cheese mixture over each lasagna noodle, covering it completely from one end to the other. Lay about 4 thin tomato slices over the cheese mixture and then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread a thin layer of marinara sauce in the bottom of a 11×7” baking dish. Place lasagna rolls seam side down in dish and top each roll with a heaping spoonful or pasta sauce. Make sure to cover the edges of the pasta so they don’t dry out while baking. Sprinkle remaining shredded Mozzarella on top. Bake at 350 degrees F for 30 minutes. Remove from oven and garnish with more fresh basil ribbons. Enjoy!

(cooking classy)






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Posted by on February 11, 2017 in Recipes, Uncategorized


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Bruschetta Flatbread


I love anything with tomatoes, basil and balsalmic vinegar.  I mean anything.  But my favorite is flatbread.  There is a restaurant in Farmington (Twigs) that serves this as an appetizer and it is so good.

Well I found the best recipe for grilled bruschetta flatbread and I am somewhat infatuated with it.  I could eat this every night.  It is fast, simple and so delicious.

    • 1 pound whole-wheat pizza dough  ( white is great too)
    • 2 ½ cups chopped tomatoes
    • 3 teaspoons basil, chopped plus more for garnish
    • 1 ½ garlic cloves, minced
    • 1 ½ tablespoons balsamic vinegar, plus more to drizzle
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • Pinch of pepper
    • ½ cup pesto
    • 8 ounces fresh mozzarella, cut into chunks
    • For the drizzle, I use balsamic glaze.  You can make your own or it can be found at most supermarkets.  The store bought stuff is really as good as the homemade without the whole house smelling like vinegar!!
  1. Heat grill.
  2. In a medium bowl toss, tomatoes, basil, garlic, vinegar, olive oil, salt and pepper. Set aside.
  3. Divide dough into three equal pieces. Roll each piece into a rectangle. (It’s easier to grill this way)
  4. Soak a paper towel in a bit of olive oil, quickly run the towel on the grates to prevent the dough from sticking. Using your hands or a pizza wheel, place pizza dough directly onto the grates of the grill. Cook until slightly charred, about 2-3 minutes. Flip dough over.
  5. Spread a ⅓ of the pesto over the pizza then dot with ⅓ of the cheese. Close the lid and cook until the dough is cooked and the cheese is melted, another 4-5 minutes.
  6. Remove flatbread from grill and spoon tomato mixture over. Sprinkle with extra basil and drizzle with balsamic glaze

This would be great for Super Bowl Sunday!!





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Posted by on January 23, 2017 in Recipes, Uncategorized


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Panzanella Salad

As I have mentioned in previous posts, I love anything that has tomatoes, basil and balsamic vinegar in it.  There is an Italian Restaurant that does guest days at the cafeteria at the University of Utah.  I love to get their panzanella salad.  If you have never had this before, it is such a wonderful combination of tomatoes, cucumbers, basil, balsamic vinegar and crunchy french bread.  So good and makes a nice summer dinner.  You can add some feta or mozzarella cheese to give it another twist.  This is a great way to use up the tomatoes and basil from your summer gardens.  The traditional way is to let it set for awhile so the bread can soak up the dressing, but I like the bread crunchy, so I add the bread just before serving.



Tomato and Bread Salad ( Panzanella)

½ pound day of crusty bread, cut into 1 inch cubes (about 6 cups)

2 cloves garlic, mashed with 1 TB of coarse salt

2 large tomatoes (about 1 pound) cut into large pieces  (can also use cherry tomatoes)

½ cup sliced cucumbers

½ cup sliced red onions

½ cup olive oil

2-3 TB balsamic vinegar

10 fresh basil leaves shredded


I toast my bread chunks in a 400 degree oven until lightly toasted and crunchy.  Combine all other ingredients in a large bowl.  Add the bread cubes prior to serving and toss to mix.



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Posted by on May 19, 2014 in Recipes


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Roasted Cherry Tomato Sauce

I love roasted tomatoes and garlic and balsamic vinegar and olive oil.  So when I saw this recipe in Martha Stewart living, I knew I would love it.  I was not planning on planting cherry tomatoes this year but I think this recipe changed my mind.  It also makes your house smell wonderful.


Roasted Cherry Tomato Sauce

1 pound 6 ounces cherry tomatoes (seemed like a strange amount to me—why not 1 ½ pounds!!!)

3 cloves garlic, smashed   (I think next time I will increase this a little)

½ cup extra virgin olive oil

2 TB balsamic vinegar

1 TB fresh thyme (need to add this to my herb garden)

2 tsp. packed brown sugar

1 tsp coarse salt

Preheat oven to 325. Mix together all of the ingredients except the tomatoes.   Place the tomatoes in a 9×13 baking pan and pour mixture over.  Bake until tomatoes are softened and caramelized, about 1 hour.  May serve warm or at room temperature.  Store in the refrigerator.

I served these right out of the oven on toasted baguette chips.   I used the already baked ones from Harmon’s bakery.  Just the right amount of added garlic.

This was great the next day with some angel hair pasta, parmesan cheese and some fresh basil.  Next time I am going to try some grilled chicken;

I am thinking it would also be good on flatbread with some mozzarella and parmesan cheese.   Oh yum — be still my heart!!





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Posted by on April 29, 2014 in Recipes


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Marinated Mozzarella with Basil and Sundried Tomatoes

marinated moz cheese 1

I am finding that most things leave my memory within 1 hour if not written down.  So many things that I do or read, I think “oh I will remember that!”  And truth is I don’t. I put things away in a very good organized manner and then I cannot remember where they are. I have started making lists of where I put things because I know that no matter how good a place and how much sense it makes when I put it there–I will forget.  Another thing I have been doing is buying books and magazines only to come home and find that I already bought them.  Now don’t you think I would remember this.  I read it!!!!!

I am not sure if this is something I should be worried about but then if I am, I will forget I am in a few minutes. I am not sure how Dad remembered so many things and so many details.  The poorer my memory gets, the more amazed I am at his.  I do want to defend myself. We have so many new studies starting up at work and I am always thinking of something that I need to do or an email I need to send.  I think that I just push everything out of my head that does not have a red explanation point ( priority in my email!!!)

I was needing some quiet time yesterday to get some documents submitted for a new stiudy.  I knew I could not get the peace and quiet at the office nor at home so I sequestered myself at the Layton City Library. It was amazing what I got done in a few hours.  Well thinking of all I needed to get done, I took a quick break to the bathroom.I rushed in only to see a MAN taking his own potty break.  Now mind you it should have occured to me right then that something was wrong. But my overworked, ired mind, only could question, “what is a man doing in the woman’s bathroom and why is that urinal there”!!!.  I stood there for a few seconds contemplating this ,I am sure much to the horror of the man at the urninal and then it dawned on me that I was in the wrong bathroom.  I hustled out quickly, head down, hoping no one saw me exit.  Of all days to wear a very bright tropical jacket that was very easy to spot.

What do you ask does this have to do with marinated mozarella?  Well I was food blog surfing the other day and ran across a great blog and read this great recipe for marniated mozzarella. I tried it and loved it.  I again thought that I would surely remember the blog–it was great.  Well I didn’t.  I also didn’t write down the recipe.    Here is what I remember

marinated moz cheese 2


1 pound chilled mozzarella (you want it chilled so it is easier to cut)
1/4 cup olive oil
3 tablespoons each chopped fresh parsley, chives and basil
2 tablespoons chopped sundried tomatoes
Extra whole basil leaves for garnish
Sliced Italian bread for serving


1. Arrange overlapping slices of cheese in a shallow serving dish.
2. Stir oil, herbs and tomatoes together and drizzle over cheese.
3. Cover cheese with plastic wrap and let it marinate at room temperature for 2 hours.
4. Garnish with basil leaves and serve with sliced Italian bread.
marinated moz cheese



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Posted by on July 31, 2013 in Recipes


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Balsalmic Basil Pasta Salad

There is a little restaurant in Bountiful called Plates and Palates.  I can remember a few years back, Kallie being so excited that there was a new exercise place with a cafe in it. She thought it was a Pilates gym. But then again she also thought that Angel Moroni turned on top of the Temple and that you don’t need to put money in the parking meters because you have to wait until you are done for the meter to tell you what you owe.  I think there was also a time that she thought that you cannot get picked up for speeding if you are in the commuter lane.  All things that friends told her and she believed.  She is a salesperson’s greatest dream, as she will believe anything she is told or reads on the internet.  When she goes into a clothing store, the salespeople start salivating.  They assign several to her, just to keep the outfits coming, all of which she is told, she cannot live without.  And then there are always the accessories and shoes that the outfit will not be complete without.

pasta salad

Anyway back to the subject of Plates and Palates.  They serve the best pasta salad. It is a Jordan and my favorite pasta salad..  After driving there numerous times, I thought, “I can make this”  So after several attempts, I think I nailed it.

This is not really a recipe but a process of adding a little bit of each ingredient until you have the taste you want


1 box of whole wheat pasta  ( I like Penne)

olive oil and balsalmic vinager to taste  It does not take a huge amount of either.  Better to start of light and keep adding rather than add to much and have too strong of flavor,  You can always add more later.

Cook pasta according to directions.  Drain and add the oil and vinegar a little bit at a time unitl you have the taste you like.

Add following ingredients to your preference:

Halved grape tomatoes

Shredded parmesan cheese


Chopped basil

You will love this!!!!

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Posted by on May 8, 2013 in Recipes


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