tomato – Imapampchef

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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!

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Level up your appetizer effortlessly with my Tomato-Garlic Confit & Whipped Ricotta. Simple, yet stunningly delicious! Awhile ago I made some garlic confit and was thinking how this could be made even better with the addition of some tomatoes. The result was delicious. Roasting the tomatoes and garlic at a low temperature gave a depth of flavor that was a combination of sweet and savory.

What can I use the confit for?

Tomato-Garlic Confit is a versatile condiment that can enhance various dishes. Here are some ideas:

Pasta Sauce: Mix the confit into cooked pasta for a rich and flavorful sauce.
Bruschetta Topping: Spread it on toasted bread slices and top with fresh basil for a delicious bruschetta.
Pizza Topping: Use it as a pizza sauce alternative for a burst of flavor on your homemade pizzas.
Salad Dressing: Blend it with olive oil, vinegar, and herbs to create a tasty dressing for salads.
Sandwich Spread: Add it to sandwiches or wraps for a gourmet touch.
Egg Dish Enhancer: Spoon it over scrambled eggs, omelets, or frittatas for added flavor.
Meat and Fish Accompaniment: Serve alongside grilled meats or fish for a savory accompaniment.
Stir into Soups: Stir into soups and stews for an extra depth of flavor.
Savory Tart Filling: Use it as a filling for savory tarts or quiches.
Cheese Platter Addition: Serve alongside cheese and crackers for a tasty addition to a cheese platter.

Today, I’m showing you how to pair it with whipped ricotta, to make an easy yet amazing appetizer that you can bring to any holiday function or serve at your gatherings with pride. This can be made a couple of days ahead of time as well.

For this recipe, I used my Mini Deep Covered Baker and Deluxe Stand Mixer:

Mini Deep Covered Baker

Make a Perfectly Cooked Meal for Two!

With the Mini Deep Covered Baker, you can easily prepare dinner for two, sides, desserts, and even roasts in the microwave or oven. This 10¼” x 6¼” (26 cm x 16 cm) baker is the perfect size for baking bread, cooking pot roast, or preparing side dishes and desserts.

Plus, no preheating is necessary—just put your food on the stone, cook it, and serve it without dirtying another dish. And when it’s time for cleanup, just place the pieces into the dishwasher. That’s it!

About White Satin Partially Glazed Stoneware

The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!

Made in USA

Guarantee

3-year guarantee

Product Details

10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
6¼-cup (1.5-L) capacity
Satin white exterior glaze with unglazed interior
Lid inverts into the baker for space-saving storage
Can nest inside the Deep Covered Baker for easy storage
Won’t retain oils, odors, or flavors
Can be used with metal utensils
Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
Dishwasher-safe 10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
6¼-cup (1.5-L) capacity
Satin white exterior glaze with unglazed interior
Lid inverts into the baker for space-saving storage
Can nest inside the Deep Covered Baker for easy storage
Won’t retain oils, odors, or flavors
Can be used with metal utensils
Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
Dishwasher-safe

Deluxe Stand Mixer

Magic in the Mixing

Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.

Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.

Guarantee

2-year guarantee

Product Details

12½” (31 cm) x 16¼” (41 cm) with the bowl in place
5.75-qt. (5.4-L) capacity
Premium metallic graphite gray finish
Includes a 5.75-qt. (5.4-L) stainless steel bowl, scraping beater, whisk, dough hook, and cooking guide
Bowl and accessories are dishwasher-safe
5 preprogrammed settings: Whip, Cream, Mix, Beat, and Knead
Custom setting: Set a specific time and choose from 8 manual speeds
Its even weight distribution, built-in carrying handles, and compact cord storage makes it easy to move around the kitchen

Click the link to get your own Mini Deep Covered Baker and Deluxe Stand Mixer. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Tomato-Garlic Confit

1-quart cherry tomatoes
2 bulbs of garlic peeled
1 ½ cups Extra-Virgin Olive Oil enough to cover tomatoes at least halfway
½ teaspoon red pepper flakes or to taste
Fresh thyme can also use basil or rosemary if you like

For the Whipped Ricotta

15-ounces Ricotta cheese
1 small lemon juiced and zested

To Serve

Crostini
Crackers

Instructions

For the Tomato-Garlic Confit

Preheat oven to 325°F/165⁰C.

Place tomatoes and garlic in Mini Deep Covered Baker. Cover at least halfway with olive oil, add in the red pepper flakes and thyme.

Bake for 45-60 minutes, or until most tomatoes have burst, and garlic is soft and tan in color.

For the Whipped Ricotta

Add ricotta to the Deluxe Stand Mixer and set to WHIP for 2 minutes. Add in lemon zest and juice, then set to WHIP for 2 minutes more.

Make the Appetizer

Transfer the ricotta to a serving bowl. Drizzle some of the oil from the confit onto the ricotta, then top with some of the tomatoes and garlic. Serve with crostini or crackers, and more confit on the side.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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March 29, 2024March 29, 2024

Imapampchef1 Comment

Burst Tomato and Burrata Pasta – How Sweet Eats (Video)

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish? Yes, please!! Level-up your weeknight dinner, and give this a try!!

It is truly delightful to come across a blogger who is self-taught (like me), and who cheerfully admits to mess ups in the kitchen! Jessica Merchant, over at How Sweet Eats, is that person, and I love her for it. You can learn more about Jessica here, although you all may realize she has written a few books; however, our recipe today was the first I’d heard of her, and I am SO glad to have discovered not only this delicious recipe, but such a lovely blogger. You really do need to read her about section, it will make you smile, and I’ll admit she had me laughing!

Back to this recipe, burst tomato and burrata pasta. Oh. My. Goodness. Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish? Yes, please!! I’ll confess, I’ve made this at LEAST…well, maybe I won’t confess, but let’s just say that the folks at my grocery store may very well begin to hide the burrata ad tomatoes from me!!

A couple of changes I made after trying it several times, was first to add an additional 1/4 cup of Parmesan-Reggiano cheese before adding in the pasta. The other change comes from a request from my friend Debbie. Her family likes a more blended type of sauce, but I did not want to pulverize all of the tomatoes. So, I pulled out my Flex + Immersion blender, and blended some, not all, of the tomatoes at this point. This helped to create a silky sauce that, dare I say, was even more lovely than before. This is, of course, purely optional and, depending on your preference, you can either add this step in, or skip it altogether.

I used my Rockcrok for this recipe, and you can learn more about it here:

The Rockcrok^® Dutch Oven is the perfect size for cooking for a crowd, and because it’s made from durable clay material, you can use it for any cooking method. It’s safe for the stove-top, broiler, oven, microwave, and grill. Plus, unlike other types of ceramic cookware, you can use Rockcroks right away without needing to preseason.

Product Details

9″ diameter, 4 quarts.
Made from clay that’s heat-resistant to 752° F.
Sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan.
No pre-seasoning required.
Great heat retention, so food stays hot long after it’s done cooking.
Fridge- and freezer-safe.
Goes right from the fridge to the heat.
Glass lid is oven-safe to 400°F and lets you watch food while it cooks.
It’s lightweight—a great alternative to cast-iron cookware.

I LOVE that it goes from the microwave to the stove, to the fridge, to the oven, to the grill AND to the dishwasher. It’s so versatile!

Click here to get yours today!!

Enough said, let’s jump right in!!

Ingredients

¼ cup olive oil
6 garlic cloves, chopped
½ teaspoon dried basil
¼ teaspoon red pepper
3 cups cherry or grape tomatoes
Kosher salt and freshly ground black pepper
½ pound pasta
¼ cup fresh basil, chopped, plus more for garnish
8 ounces burrata cheese
Parmesan-Reggiano Cheese, for garnish

Instructions

Peel and chop garlic cloves. Heat oil over medium-low heat in Rockcrok or large pan, add garlic, dried basil and red pepper; cook 1-2 minutes, until fragrant.

Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well. Simmer 20-25 minutes, until tomatoes begin to burst, adjusting heat and adding liquid if necessary.

Meanwhile, cook pasta according to directions, and roll basil together and use shears to slice. Grate cheese.

Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. At this point, I added a bit of extra grated Parmesan cheese, and used my immersion blender to blend SOME, not all, of the tomato sauce. This is purely optional, but I wanted to give it a try, and the sauce was lovely this way.

Remove from heat, add sliced basil and burrata cheese. Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

That’s it! This will be a dinner you’ll want to have on rotation, it’s especially great for busy school nights. Please be sure to go and visit How Sweet Eats and, if you find out her name, please let me know. Let’s make great food together!

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September 23, 2022September 19, 2022

Imapampchef1 Comment

Tomato Sauce With Onion and Butter – Marcella Hazan (Video)

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!

This is the second recipe I am featuring from the magnificent Marcella Hazan. You can see the first recipe by clicking here. Today’s recipe is great because it is so simple and yet, so silky and delicious. Also, it’s very hands off once everything is in the pan, and with school starting soon, we all need our hands free for the little ones!

I am using our Enameled Cast Iron Skillet with Lid for this recipe, here’s some info about it:

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, saute, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Click here to get yours today, or to learn more.

Let’s jump right in!

Ingredients

2 cups canned imported Italian San Marzano tomatoes
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste

Instructions

Peel and cut onion in half.

Add tomatoes to skillet, along with butter, onion, and salt. Simmer uncovered for 45 minutes, stirring occasionally.

Mash tomatoes with the back of a wooden spoon. Taste and correct for salt. Serve over pasta, garnish with chopped parsley and freshly grated cheese, if desired.

That’s it! This recipe is just one of my many favorites from Marcella Hazan, and I hope that you’ll give it a try. Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

Tomato Sauce With Onion and Butter

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Total Time 50

Course Main Course

Cuisine Italian

Servings servings

Calories 105 kcal

Equipment

Enameled Cast Iron Skillet with Lid

Cutting Board

Smooth-Edge Can Opener

Bamboo Spoon Set

Mix N Chop

5-inch Santoku Knife

Ingredients

▢ 2 cups canned imported Italian San Marzano tomatoes
▢ 5 tbsp butter
▢ 1 onion, peeled and cut in half
▢ salt, or to taste

Get Recipe Ingredients

Instructions

Peel and cut onion in half. Add tomatoes to skillet, along with butter, onion, and salt. Simmer uncovered for 45 minutes, stirring occasionally. Mash tomatoes with the back of a wooden spoon. Taste and correct for salt. Serve over pasta.

Nutrition Estimate

Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 386IUVitamin C: 9mgCalcium: 32mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword tomato sauce

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

August 26, 2022September 3, 2022

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Tomato Basil Whipped Mozzarella Tart – Pampered Chef (Video)

Another tasty recipe from Pampered Chef, this is one I received for spring and it is scrumptious. Juicy tomatoes, creamy ricotta and mozzarella mixed with fresh basil? All included over a baked refrigerated pizza crust. I needed a fast meal, and this came together quickly. I hope that you will enjoy it, let’s jump right in!

Ingredients

3 tbsp (45 mL) olive oil, divided
1 pkg (13.8 oz./391 g) refrigerated pizza dough
2 tsp (10 mL) Italian seasoning, divided
2 cups (500 mL) cherry or grape tomatoes, halved
1 tsp (5 mL) garlic powder
½ tsp (2 mL) salt
½ lemon, juiced (1–2 tbsp/15–30 mL)
Whipped Basil Mozzarella
4 oz. (125 g) fresh mozzarella cheese
½ cup (125 mL) ricotta
6 basil leaves, torn, plus additional for topping
1 tbsp (15 mL) milk
¼ tsp (1 mL) salt

Preheat the oven to 425 °F.

Coat the bottom of a 12″ (30-cm) Cast Iron Skillet with 1 tbsp of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp of oil and sprinkle with 1 tsp of Italian seasoning.

Toss the tomatoes with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a sheet pan.

Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released.

To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as needed.

Let the crust cool for about 5 minutes, then spread the whipped basil mozzarella over the inside of the crust. Top with the tomatoes.

When ready to serve, drizzle with lemon juice, top with additional basil, if you’d like, and cut into wedges.

That’s it! Such a tasty dinner that’s easy to put together. Please let me know if you give this a try!

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May 10, 2022May 4, 2022

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Tag: tomato

Tomato-Garlic Confit with Whipped Ricotta (Video)