Mozzarella Cheese Marinated with Dried Tomatoes and Herbs

INGREDIENTS:

• 1 cup dried tomatoes, whole or halved
• 3/4 pound fresh 1-inch mozzarella balls
• 8 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh marjoram or oregano, chopped
• 2 tsp fresh parsley, chopped
• 1 tsp whole green peppercorns
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1-1/4 cup extra virgin olive oil

In a small bowl, pour 1 cup boiling water over the dried tomatoes and let sit for at least 15 minutes, or until they are soft. Drain and set aside. Remove the mozzarella balls from their brine.

In a quart jar with a lid, add tomatoes, seasonings and cheese, each a little at a time. Pour the olive oil over the top making sure to cover all the ingredients. Refrigerate to marinate for at least 24 hours before using. Makes 1 quart.

Tomato and Onion Soup with Rosemary

Any type of flavorful tomato can be used in this recipe, and while this version is made with rosemary and oregano, almost any Italian herbs, such as basil and parsley, will taste great. Use whatever is fresh and on hand. This soup freezes beautifully.

INGREDIENTS:

• 3 large yellow onions, peeled and thinly sliced (about 6 cups)
• 2 cloves garlic, minced
• 2 slices of prosciutto or Canadian bacon, sliced thin (optional)
• 16 to 18 ripe all-purpose tomatoes, such as ‘Early Girl’ or ‘Celebrity,’ cored and coarsely chopped
• 1-1/2 to 2 cups low-sodium chicken or vegetable stock
• 2 tsp fresh rosemary, finely chopped
• 2 tsp fresh oregano, finely chopped
• Salt and freshly ground pepper, to taste
• For garnish: parmesan cheese

Heat oil in a large frying pan, then add onions, garlic and prosciutto. Sauté over low heat for about 25 minutes or until the onions are soft and translucent. Set the mixture aside.

Put the tomatoes in a large saucepan, and simmer uncovered for about 30 minutes. Strain the seeds and skins from the tomatoes by putting them through a food mill or sieve.

Pour the tomato purée and stock into a large saucepan. As some tomatoes are much juicier then others, adjust the amount of stock by judging the thickness of the soup you prefer. Add the onion mixture, rosemary and oregano. Simmer for about 10 minutes to let flavors blend. Add salt and pepper to taste. Serve with grated parmesan cheese. Serves 4.

Ziti with dried tomatoes and mozzarella

INGREDIENTS:

• 2 c. ziti pasta
• 1 c. chopped tomatoes
• 1/4 c. olive oil
• 1 Tbsp. Red Wine vinegar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 clove crushed garlic
• 1/4 tsp. oregano
• 8 oz. mozzarella, diced
• 2 Tbsp. chopped basil
• 6 dried tomatoes, minced (or more depending on size)

Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano. Add past, mozzarella, dried tomatoes and basil. Toss to blend.

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