| Tomato Recipes |
Ricotta and Tomato Toast 1 thick slice whole-wheat bread, lightly toasted Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with S & P. Marinated Tomato Salad with Fennel and Blue Cheese 1.5 pounds ripe tomatoes, cored and sliced into ½ inch wedges Toss tomatoes, fennel and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes. 2. Return drained tomatoes and fennel to large bowl and toss with oil, vinegar, garlic, tarragon, and pepper. Let marinate 15 minutes. Sprinkle cheese over salad. Serve. "Putting up" tomatoes from Julia: preparing the tomatoes for canning or freezing: I put whole tomatoes, with the green calix removed, in a big dry pan. Then I cook them down til their good and sauced. Then I let them cool a some, then I put them through a food mill to easily remove skins and seeds. Now, if the sauce is too watery, I cook it down some more. Then I proceed with glass jar canning (good for BLACKOUTS!), or with the ziploc method. This does include letting the sauce contact plastic, but I live with that for convenience. Ziploc method: Take prepared tomato sauce, add chopped basil if you like, and add to freezer ziploc bags. Label with a permanent marker and then put in freezer. FRESH TOMATO SAUCE adapted from Deborah Madison's Vegetarian Cooking for Everyone 3 pounds ripe tomatoes, quartered Put the tomatoes in a heavy pan with the basil. Cover and cook over medium-high heat. The tomatoes should yield their juices right away, but keep an eye on the pot to make sure the pan isn't dry. You don't want the tomatoes to scorch. When the tomatoes have broken down after about 10 minutes, pass them through a food mill. If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it's as thick as you want it. Season with salt and pepper to taste and stir in the oil. Julia's notes: If you don't have a food mill, you can first blanch the tomatoes in boiling water for a minute or so then easily remove the peels (and seeds if you like.) I added the fresh basil right before I poured it into the bags. I eyeballed the amounts and didn't measure anything exactly, the sauce turned out great. Deborah M.'s notes about freezing tomato sauce: Making sauce to freeze for the winter isn't a big production–or a time consuming one. When tomatoes are in season, I make the Fresh Tomato Sauce using 4 to 5 pounds tomatoes or whatever is convenient. When it's cool, I ladle it into plastic freezer bags in 1- or 2- cup portions and lay the bags on the freezer floor until they harden. This makes slim packages that are easy to store upright, taking little space. When you warm the sauce, you can season it with crushed garlic or an herb that goes with the dish you're making. Julia's Daily Caprese Salad Chop 1 or more ripe heirloom tomatoes. Add chopped fresh basil if available. Add soem cubed fresh mozzarella. Drizzle with a little olive oil, season to taste with S and P, and eat. Broil halved or sliced tomatoes under the broiler (sprinkle with garlic and olive oil if you like) until they are pleasantly browned. Serve with eggs or just eat on a piece of toast. Season with S and P to your liking. A great way to get a vegetable serving into your first meal of the day. Chickpea (Garbanzo Bean) and Tomato Salad 2 15-ounce cans of garbanzo beans , drained & rinsed 1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl. 2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately. Serves 6-8. Fall Risotto with Chanterelles and Late Harvest Tomatoes If chanterelles aren't available, use white mushrooms, or cremini, or a combination of the two. Stock (vegetable, chicken, or 'tomato mushroom on p. 157 if you own this book) Pour the stock into the saucepan, bring it to a boil, and reduce it to 6 cups. Keep the stock warm over very low heat. Using a brush or a damp cloth, carefully clean the mushrooms. Remove the dirt and bits of organic matter, but don't wash them, or they'll soak up the water and lose their delicate flavor. Trim off the base of the stem if it is particularly dirty and discard. Cut the mushrooms into large pieces or thickly slice them, being sure to include the stem. Heat 1 Tablespoon of the butter in a large skillet; add the chanterelles, 1/4 teaspoon salt, a few pinches of pepper, and 1/4 cup stock. Gently saute over medium heat until the mushrooms are barely tender. (cooking time depends...) Transfer to a bowl and set aside. In the same skillet, heat the remaining 2 Tablespoons butter; add the leeks, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium high heat until the leeks begin to wilt, about 3 minutes. Cover the pan and steam the leeks until tender, about 5 minutes. Add the garlic and cook for 2 minutes. TOMATO CONSERVE 18 cups tomatoes, cut in chunks Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars. Gringa Sopa julia's recipe "Sopa" is what we know as ‘spanish rice' here in the US. The traditional Mexican sopa you see here in Watsonville is barely pink, usually made with just a couple of tablespoons of tomato paste, rice, oil, and "knorr swisa", or powdered chicken bouillon. I like to make my own version of sopa, with more tomatoes and no bouillon. Here's my recipe: 2 cups tomatoes, peeled, seeded, quartered and then pureed in the blender. (I've been known to leave the seeds and skins on....) Cook the onion in the oil in a large dutch oven with a lid that fits well until it's soft but not too brown. Add garlic and rice, cook another couple of minutes. Add tomatoes and salt, stir well, then add the water and cover and cook, covered, over low heat for 20 or so minutes. My loose salsa recipe red tomatoes diced fine (I use skins, seeds and all, but others like to remove at least the seeds.) Mix and eat. Roxanne C's Pizza Recipe You guys really make me look good. Scenerio; Foggy day, hankering for pizza, hanging close to the house waiting for lost (indoor) precious kitty to meow us to her hiding place and knowing commercial pizza just gives us a belly ache. Mariquita box gives up tomatoes, peppers, onions(last week). Fridge and pantry give us hope to just go ahead and make our own. Boutique, gourmet, nouvelle, light pizza on a nickel and dime budget emerged as a revelation to me, but a resourceful mama of the 19th century probably could have done it in her sleep. Pizza crust Basic bread dough with olive oil added (2T to a 2C of flour recipe) This dough will keep in fridge (wrapped in plastic, no rising necessary after 1st kneading) Tomato Paste 1 C chopped onions Warm pan with oil in it, add onions, moving around in pan a few minutes to start softening, then add tomatoes. I didn't peel or seed tomatoes, and I didn't add salt or pepper or anything else. Your tomatoes and onions are so sweet that they cooked down to a beautiful spreadable sauce in about 10 minutes. In fact, it was gilding the lily to use other stuff to make a good pizza. THE GILDING THE LILY STUFF roasted peppers (whole, dry on a baking pan until blistered) hot 450F pull off stem and seeds when cool enough to handle skin may come off easily when doing this, but it doesn't matter too much when they are cut in strips for the pizza I used the peppers, a little cheese, a few pine nuts to enhance the tomato/onion paste which was spread over the pizza dough, made into 6-8in "pies". Put a little corn meal (I had polenta in the fridge) on the pan to keep the pizzas from sticking and it lifts the dough enough to make it crisp. Bake in 450F oven until crisp and edges are light brown, cheese bubbly 8-10 min. I still drool over Sonoma-Williams catalogs, but somehow I'm not sure that their pizza pans, stones, bricks or other tools could have made it better. The BEST ingredients are 90 percent of the project and that comes from YOU. Note.....the other combo I tried was onions, mushrooms, a little chopped ham, Fontina cheese and a palmful of chopped DILL. The Italians may wrinkle their eyebows over that one, unless they are far to the north near the old Austro-Hungarian cities. Our kitty finally answered our calls after 10 hours of making sure,,,,,,,,,the aromas from the kitchen may have reminded her that her home is a pretty good place after all. Roxanne Tomates Concassées This is the French term for chopped, seeded, and peeled tomatoes, I think. Andy likes to make a fresh pasta sauce this time of year and call it "Tomates Concassées" because he read about it in a book years ago. He basically makes a ‘salsa' but with the Italian red sauce ingredients, all raw but the onions and garlic and of course the noodles. I've seen him make it many times, below is my approximation: 3 pounds ripe tomatoes, any color 1. Bring a saucepan of water to boil. Rinse the tomatoes, and make a 1-3 inch shallow slit in the bottom of each one. Lower the tomatoes, 2 or 3 at a time, depending on their size, into the boiling saucepan of water. They should only bathe for *5* seconds, no longer. Remove to a plate, rinse in cool water if you like. When all the tomatoes are done, remove peels and seeds, and roughly chop. (I personally admit to skipping the final cool rinse and fully admit to skipping the seed removal, no one has complained about my own sauce yet.) 2. Peel and chop onions and garlic. Saute the onions in a little oil over a medium heat in a wide largish soup pan for a few minutes, then add the garlic. Take care not to burn either. Remove from heat when both are soft and won't be raw and crunchy in the sauce. 3. Wash and chop basil, then mix it with the cooled onion mixture, and the tomatoes. Season with salt and pepper to taste. (Andy is very liberal with the pepper....) Toss with just cooked noodles, and eat. GREEK SALAD SANDWICH Bon Appetit May 1995 12 ounces small tomatoes, cored, halved, thinly sliced Place tomato slices in strainer; drain 15 minutes. Combine GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD For dressing For salad 6 cups shredded iceberg lettuce (about 1 head) 24 large tortilla chips Make Dressing: Make Salad: Prepare berbeque (medium-high heat). Mix lettuce into Cut kernels from corn and add to salad. Toss salad with Makes 4 servings. Fresh Tomato Gazpacho 5 pounds ripe tomatoes, any color Accompaniments: seeded, chopped red bell pepper, diced avocado, Seed and finely chop 1 tomato; reserve. Michel Nischan's Pan Roasted Chicken with Heirloom Tomatoes and Fresh Bay Leaf Ingredients: 2 each skin-on, boneless chicken breasts, about 6 ounces each Insert a fresh bay leaf between the skin and meat of each chicken breast. Cover and Remove the bay leaves and reserve. Heat a medium saute pan over a low flame* for Add the roasted garlic and allow to heat until you can smell their perfume. Add the chicken stock and simmer for 3 Increase the flame and reduce the chicken stock until it coats a spoon like syrup. *This method of preparation uses a low temperature saute. Leaving the pan over a low flame for a long Carole Peck's Green Tomato and Apple Chutney This is a great combination for autumn, something delicious we can make right now, at the end of the tomato I prefer to make the green tomato and apple chutney in large quantities because it keeps refrigerated for up to 3 2 T vegetable or olive oil Before you begin cooking the chutney, cut the tomatoes in half across and squeeze out the seeds. Cut into 1/2 In a large skillet, heat oil over high heat, add onions, ginger, peppers and carrots and cook approximately 5 Remove from heat, add the cilantro and let cool. This is better if it sets a couple of hours to marry all the flavors. Copyright © 1997 StarChefs All rights reserved. Tabbouleh Combine in a large bowl: CHILI SAUCE 12 large tomatoes (peeled) Boil tomatoes awhile -- add peppers and onions chopped fine -- add vinegar and sugar -- cook slowly -- add spices and simmer till thick (4-5 hours) TOMATO SAUCE 18 Tomatoes PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath. TOMATO CATSUP 1 peck (12 1/2 pounds) ripe tomatoes WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume. Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use. When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints. |