What are some recipes with strained tomatoes

Tomato mozzarella with basil pesto

Today we save the pesto - the rescue team is on the way again and after a long break and thinking back and forth, I am back on board. Why the break and that long back and forth? That was probably due to the feedback I took part in after the last rescue operation on the subject of soups. On the one hand, I was asked in “real life” that some blogs have a rather radical opinion on industrial products. All devil stuff and in principle everyone who buys such products is an idiot. Well, I don't think it was literally written anywhere, but in some places the mood seemed a bit tense. Of course, this was followed by the question for me whether I also see it as extreme? And let's get to the point - I would be ridiculous if I said yes now. Because with me you will also find recipes in which gnocchi from the cooling shelf are used. When it has to go quickly I also use broth powder and yes, there are recipes for which, in my opinion, there is nothing better than making the cheese sauce with processed cheese. I like processed cheese in soups and sauces. Speaking of feedback from the other side - processed cheese seems to be nasty. Incidentally, canned tomatoes too. There were some really nice and above all quick recipe ideas with canned tomatoes. And after a few days now I really thought about why I am doing the rescue here, when you can't please anyone anyway, I decided to take the break. I don't want to rant here either - that's really far from me - I'm just trying to explain my thoughts and also to put them into words for myself. What is the rescue operation for me?

From my point of view, the rescue operation is an incredibly great project that was started by dear Sina from the ToxigeBlonde blog and turbo housewife Susi from the Prostmahlzeit blog. I personally do not take part in it to proselytize or to demonize. I take part in it to show those who really want to cook a product that they usually buy ready-made that it is easy. Maybe you won't do it yourself next time and maybe not the time after that either - but maybe at some point you'll have the time and desire to mix your pesto yourself. And then you might think of the many beautiful recipe ideas you discovered during this campaign and just give it a try. I would be happy and that's why I'll be there again this time and save the pesto with the others. Do you want to know what I have conjured up for you? Tomato Mozzarella Salad with Basil Pesto - and the recipe is here!

Ingredients for 2 people:

2 mozzarella balls, approx. 350g

6 tomatoes

For the basil pesto:

approx. 20-25 basil leaves + the stems

3 tbsp pine nuts

30g parmesan

4 tbsp olive oil

Pepper salt

1-2 cloves of garlic

Preparation:

Set aside 5 basil leaves. Cut the tomatoes and mozzarella into slices and place them alternately on a large plate. Roast the pine nuts briefly and put them in the blender. Chop the peeled garlic cloves, the grated Parmesan, the remaining basil leaves including the stalks and add everything together as well. Grind the pepper and salt over it and mix everything.

Depending on the consistency, add 2-3 tablespoons of oil or water. If the pesto is consumed within the next 2-3 days, I like to use water, I prefer that to too much oil. If the pesto is supposed to last longer, I only use oil. Make sure to season the basil pesto and, if necessary, season with pepper or salt.

Place the basil on the tomato-mozzarella salad and spread a few teaspoons of basil pesto on top.

Serve with some bread!

And this time as saviors are:

Cuisine Violette - Green asparagus pesto with herbs

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Category: SaladsTags: basil, mozzarella, pesto, tomatoes