Dish pasta onto plates, and top with tomato mixture.
Serve warm with crusty bread, or chill for later.
Broiled Fresh Tomato SoupYield: 4 servings 2 pounds Florida tomatoes 3 medium onions cut into halves 6 garlic cloves 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 can (13 ounces) ready-to-serve chicken broth 4 large (5-inch) Kaiser rolls 1 cup cubed Muenster cheese Basil or parsley for garnish
Use tomatoes held at room temperature until fully ripe; core and cut into halves. Preheat broiler.
On shallow pan, arrange tomato and onion halves cut side down. Place garlic cloves around vegetables.
In a cup, mix oil, vinegar, sugar, salt and pepper. Brush over vegetables, coating completely. Broil 3 to 4 inches from heat source until lightly charred, 10 to 15 minutes, removing garlic cloves as they brown and soften, and turning pan around for even cooking.
Turn vegetables over and broil until lightly charred and tender, about 10 to 15 minutes longer.
Remove pan from broiler and cool; peel skins from tomatoes.
In food processor or blender, puree tomatoes, onions and garlic with pan juices until fairly smooth. Pour into medium saucepan; stir in chicken broth. Bring to a boil; reduce heat to medium-low; cover and simmer to blend flavors, about 10 minutes.
Remove from heat and keep warm.
To make bread bowls: preheat oven to 400 degrees F.
Using sharp knife, cut off top of each roll. Pull out soft centers, leaving 1/2-inch-thick shells; discard soft bread. Reserve tops. Place bowls and tops on baking sheet. Bake until crisp, about 5 to 8 minutes, turning once.
To serve, place rolls in soup plates. Ladle hot soup into and around bowls. Top with cheese cubes. Garnish with basil or parsley, if desired. Serve immediately.
Fresh Vegetable Pita PizzaYield: 4 servings 1 pound Florida tomatoes 4 7-inch pita breads 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese 1 1/2 teaspoons Italian seasoning, divided 2 cups shredded part-skim mozzarella cheese, divided 1 medium zucchini cut in half lengthwise and thinly sliced (2 cups) 1 green pepper cut in half lengthwise and thinly sliced 1 cup thinly sliced sweet red or white onion Crushed red pepper, optional
Preheat oven to 425 degrees F.
Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes; cut each slice in half.
Place pitas on 2 baking sheets; brush with oil.
Arrange tomato slices on each pita, dividing evenly. Sprinkle with Parmesan and half of the Italian seasoning.
Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes.
Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini, green pepper and onion. Sprinkle with remaining mozzarella and Italian seasoning. Bake until cheese is melted and vegetables are crisp-tender, about 10 minutes. Serve with crushed red pepper, and additional Parmesan, if desired.
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