Tomatoes bring taste, bright color to table

Impress your guests and family by serving these delicious dishes featuring juicy, deep red, tomatoes. The rustic pizza and fire-roasted tomato and fruit salsa recipes are perfect for special seasonal gatherings, while the soup and tomato-basil pasta recipes can make your everyday family meals more memorable.

The secret to these recipes is to combine tomatoes with other premium ingredients to bring fabulous creations to your table, explained Jennifer Kalinowski, organic test kitchen expert and recipe developer. “These ideas start with tomatoes that have a bright, balanced taste. You can capture guests’ attention with the tempting aromas and vibrant colors, and then impress them with true-to-nature flavors,” she said.

Hungry for more? Take your pick of dozens of delicious tomato recipes at www.muirglen.com.

Ciabatta Pizza

Makes 8 servings

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon sugar

2 cups rapini (broccoli raab) leaves

1 tablespoon water

1 small red onion, halved, thinly sliced

1 tablespoon olive oil

1/4 teaspoon coarse salt (kosher or sea salt)

1/8 teaspoon freshly ground black pepper

1 large loaf ciabatta bread, split horizontally

8 oz smoked or fresh mozzarella cheese, cut into 1/4 -inch slices

1/4 cup freshly grated Parmesan cheese

3 oz very thinly sliced prosciutto (Parma ham)

Crushed red pepper, if desired

1. In 2-quart saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic; cook 1 to 2 minutes or until softened but not browned. Add tomatoes and sugar; heat to boiling. Reduce heat; simmer about 25 minutes, stirring frequently, until thickened. Set aside.

2. Meanwhile, in medium microwavable bowl, place rapini leaves and water. Cover with microwavable plastic wrap. Microwave on High 4 to 6 minutes or until tender. Cool slightly; drain. Cut up leaves.

3. Set oven control to broil. Line 2 cookie sheets with foil. In medium bowl, place onion and 1 tablespoon olive oil; toss to coat. Sprinkle with salt and pepper; toss. Place onion in single layer on 1 cookie sheet. Broil 4 to 6 inches from heat about 10 minutes, stirring occasionally, until onion is soft and begins to brown. Set aside.

4. Place ciabatta halves on second cookie sheet, cut sides up. Broil 4 to 6 inches from heat about 1 minute or until very lightly browned. Spread tomato sauce evenly on ciabatta halves. Layer with mozzarella, rapini and onion. Sprinkle with Parmesan cheese. Broil 2 to 3 minutes or until cheeses are melted.

5. Arrange prosciutto over cheese; sprinkle with crushed red pepper.

Tip: Substitute 2 cups fresh spinach leaves for the cooked rapini if it’s unavailable at your local market.

Fiery Fruit Salsa

Makes 6 servings ( 1/3 cup each)

1 can (14.5 oz) fire roasted diced tomatoes, drained

1/2 ripe medium mango, peeled, diced ( 3/4 cup)

1/4 cup sliced green onions (4 medium)

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1 teaspoon finely chopped chipotle chile in adobo sauce

1/4 teaspoon coarse salt (kosher or sea salt)

1. In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.

2. Stir in remaining ingredients.

3. Serve with meat or fish, or with tortilla chips as desired.

Tomato and Roasted Sweet Pepper Soup

Makes 5 servings (1 1/3 cups each)

2 large yellow or red bell peppers

1 tablespoon olive oil

1 medium onion, chopped ( 1/2 cup)

2 cloves garlic, finely chopped

1 can (28 oz) crushed tomatoes with basil

2 cans (14 oz each) reduced-sodium chicken broth or vegetable broth

1 teaspoon sugar

1/4 teaspoon crushed red pepper or black pepper

1/4 teaspoon coarse salt (kosher or sea salt)

1. Line 15x10x1-inch pan with foil. Set oven control to broil. Cut peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.

2. Broil peppers 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.

3. Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.

4. Stir in tomatoes, broth, sugar, crushed red pepper and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.

Tip: If time is tight, substitute 1 1/2 cups jarred roasted sweet peppers rather than roasting your own.

Tomato-Basil Pasta with Fresh Mozzarella

Makes 4 servings (1 1/2 cups each)

1 tablespoon olive oil

1 medium onion, chopped ( 1/2 cup)

4 cloves garlic, finely chopped

1 can (28 oz) whole peeled tomatoes, undrained, cut up

1/4 cup chopped fresh basil

3 cups uncooked rigatoni, penne or ziti pasta (8 oz)

8 oz fresh mozzarella cheese, cut into 1/2 -inch cubes

1/4 cup pine nuts, toasted

1. In 12-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 20 to 25 minutes or until thickened, stirring occasionally. Stir in basil.

2. While sauce is simmering, cook and drain pasta as directed on box. Stir pasta into sauce. Heat through.

3. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.