Sweet Tomato Basil Cooler Recipes

Steps:

• In a pot over medium-high heat, bring 4 cups of water to a boil. Place the cranberries and tea bags into a heat-proof glass pitcher or bowl. Pour in the hot water and let steep for 4 to 5 minutes. Remove the tea bags, and then let cool in the refrigerator for about 1 hour.
• Fill 4 wine glasses half way with ice. Divide the sliced apples among the glasses. Pour the tea and cranberries into each glass. Top each with 1/2 cup white wine, if desired.

Steps:

• Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
• Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.

Steps:

• Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
• Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.

Steps:

• Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 30 minutes.

Steps:

• Adjust the seasoning on both tomato mixtures. Serve them, accompanied by the grilled bread slices, letting guests top their bruschettas to taste.;

Steps:

• Bring a large pot of water to a boil. Have ready, a bowl of ice water and a spider or slotted spoon. With a paring knife, cut the stems out of the tomatoes and cut an X in the opposite end. Slip the tomatoes into the boiling water and leave them until the skin around the X starts to loosen, 30 seconds to 1 minute. With the spider, scoop the tomatoes into the ice water. When cool enough to handle, slip the skins off the tomatoes and cut the tomatoes in half lengthwise. Scoop out and discard the seeds. Set the seeded tomato halves aside.
• Bring 3 cups water, the sugar, cinnamon, and allspice to a boil in a medium saucepan over high heat. Adjust the heat to the lowest setting and let steep for 20 minutes.
• Add the tomatoes, and continue to simmer on low heat until the syrup has thickened about another 20 minutes. Cool, then chill. Remove allspice berries and cinnamon sticks. Serve the tomatoes in a compote dish or small bowl, accompanied by the sliced cheese.