Tomatoes, absolutely nothing tastes better than a warm, home grown, vine-ripened tomato on crusty fresh homemade bread. Well, maybe a tomato sandwich on crusty fresh homemade bread with a good smear of homemade mayonnaise, a good sprinkling of salt and freshly ground black pepper, yes now that is a good sandwich!
Tomatoes, easily raised in the home garden or even on the patio, tomatoes produce heavy crops in small areas. With dozens of varieties of tomatoes available your choice will depend on what you want you want from your plants and what varieties grow best in your region. Checking with your local University Extension Office is a good place to start. There are also low acid varieties of tomatoes if you have a problem with tomatoes being too acidic. There are varieties for slicing, canning and freezing; as well as smaller tomatoes for patio and container gardening, late maturing tomatoes and others that make delicious ketchup's and sauces. Choose a tomato variety that appeals to your senses as there are many shapes, colors and flavors available. However, my personal favorite is still the old fashioned "Big Boy" tomato.
I hope you enjoy the recipes listed below and plant yourself some tomatoes. Reminder, all eggs will be large unless otherwise noted.
Perfect Bloody Mary - my daughter makes this delicious drink. Love it for brunch, this should make about 4 cocktails
32 oz. tomato juice (good quality) or you could use V8
1/2 fresh lemon, juiced
3 Tbl. Worcestershire sauce
Good splash of Tabasco, I like mine spicy
1 Tbl. prepared horseradish
1 tsp. ground cumin
1/2 Tbl. ground celery seed
salt and freshly ground black pepper
8 oz. vodka
Ice cubes
Celery sticks, garnish
Into a large pitcher add all ingredients except vodka and ice mixing to combine. Allow to chill. Fill glasses halfway with ice and add about 2 oz. vodka, topping off with chilled tomato mixture. Garnish with celery sticks. For some reason I love large boiled chilled spicy shrimp to eat with this.
Oven Dried Tomatoes
8 large ruby red plum tomatoes
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, chiffonade
2 garlic cloves, finely minced
salt and freshly ground black pepper
Preheat oven to 250 degrees. Slice the tomatoes in half lengthwise and place into a bowl with the remaining ingredients, mixing gently to combine. Place tomatoes onto parchment lined baking sheets cup side up and roast about 5 hours. Cool completely and refrigerate. You can use these on sandwiches, in pastas, quiche, etc.
Simple Tomato Sauce with Poached Eggs
2 lbs. ruby red tomatoes, peeled and chopped
1 shallot, minced
3 garlic cloves, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes
6 eggs
3 Tbl. fresh basil, chiffonade
Crusty Italian bread
Into a large saute pan, (something you will serve in) add a good drizzle of olive oil. Add shallot and garlic cooking to soften, add tomatoes and cook stirring and crushing tomatoes about 20 minutes, stir in salt, pepper and red pepper flakes. Into a small ramekin crack one egg and gently slide into the sauce, continue with remaining eggs. Turn heat to simmer, cover pan and cook about 4 minutes or until nicely poached. Remove from heat and sit onto dining table on a pretty towel or trivet. Drizzle eggs with a light touch of olive oil and sprinkle on basil. Serve with the Italian bread. Fresh fruit is great served with this delicious breakfast dish, also can eat for dinner.
Marinated Tomatoes
8 cups halved assorted colored grape tomatoes
1/4 cup kosher salt
freshly ground black pepper
pinch of red pepper flakes
1 large shallot, thinly sliced
4 large garlic cloves, thinly sliced
1 1/2 cups olive oil
12 fresh thyme sprigs
1/3 cups white wine vinegar
1/4 cup fresh basil leaves, torn
Into a large glass bowl add salt and toss with tomatoes, letting stand 30 minutes. Into a saute pan, add the olive oil along with shallots and saute about 2 minutes, then saute in garlic sauteing about 5 more minutes. Remove fro heat and stir in thyme and cool completely. Add vinegar, basil, salt, pepper and pepper flakes along with tomato mixture. Serve or cover and refrigerate, will last a week or so. This is good on grilled baguettes, pizzas, tossed into pasta, served over slices of quiche, added to salads, etc.
Bouillabaisse - one of my favorites
5 cups shellfish stock
4 cups dry white wine
1 large shallot, minced
1 juicy orange, juiced and zested
1 large leek, sliced in half lengthwise, then sliced into thin moons (be sure to rinse well in cold water)
3 large garlic cloves, minced
1 (28 oz.) can whole tomatoes (I like Cento brand) or about 3 cups fresh ruby red tomatoes, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
1/2 cup fresh parsley, chopped and divided
1 lb. fresh mussels
1 1/2 lbs. fresh cod, cut into large chunks
1/2 lb. fresh littleneck clams
1 lb. large scallops
1 1 1/2 lbs. large shrimp, peeled and cleaned
3 Tbl. butter, soft
French bread, lots and lots of it, sliced thickly on diagonal (for dipping)
Into a large Dutch oven, add good drizzle of olive oil, then add shallot, leek and garlic cooking and stirring just to soften, add salt, pepper, saffron, 1/4 cup parsley, orange juice, orange zest, red pepper flakes, shellfish stock, white wine, and tomatoes (crush canned ones with your fingers and add juice too). Bring to a simmer and cook for about 10 minutes, taste and adjust flavorings. Add cod and cook a couple of minutes, then add mussels, clams, shrimp and scallops, cooking about 6 minutes. Discard any shells that don't open. Stir in butter and then taste and adjust flavorings again. To serve; place the Dutch oven onto pretty kitchen towel or something it can sit on the table and serve up from there, topping with remaining parsley. Serve with the warmed French bread, maybe a tossed salad, white wine….enjoy.
Panzanella Salad - love making this, it's refreshing and delicious
1 large French baguette, or Italian crusty bread - cut into 1-inch cubes
1/4 cup extra virgin olive oil
5 large ruby red tomatoes, chopped into large chunks
1 large English cucumber, sliced in half lengthwise, then sliced into 1/2-inch moons
1 large green bell pepper, seeded and cut into 1-inch pieces
1 large red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, sliced in half then julienned
handful of red radishes, sliced
1/2 cup fresh basil leaves, chiffonade
2/3 cup fresh Parmesan cheese, shaved with a vegetable peeler
salt and freshly ground black pepper
pinch of red pepper flakes
2 Tbl. capers, drained
1/4 cup fresh parsley, rough chopped (garnish)
Vinaigrette
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tsp. Dijon
2 Tbl. fresh oregano, chopped
3/4 cup extra virgin olive oil
salt and freshly ground black pepper
Vinaigrette; into a jar with lid add ingredients, shake well taste and adjust flavorings. Bread; into a large saute pan, add 2 Tbl. of oil and heat, then toss in half of the bread cubes, stirring and cooking to get golden brown, remove to paper towels and add remaining oil and bread. Into a large bowl add remaining ingredients along with toasted bread, drizzle on some vinaigrette, toss to combine, add more vinaigrette if needed and serve extra on side. Pour salad onto large pretty serving platter and sprinkle on some parsley. Note; another thing I like on this salad occasional is large grilled shrimp.
Ultimate Tomato Sandwich
Thick slices of artisan bread (8 pieces)
butter, soft
5 large beefsteak tomatoes, sliced and I like to lay onto some paper towels
1/2 cup fresh basil leaves, torn
Mayonnaise, homemade is best for this sandwich, flavored with a little minced garlic and fresh lemon juice
Crisp red leaf lettuce leaves
Thick cut bacon - I like lots
Brush both sides of all the bread (this will obviously make 4 sandwiches). Into a large saute pan, add bacon and cook until brown and crisp, remove to paper towels. After you have buttered the bread, add the buttered sides to saute pan and cook until golden brown, remove. Smear both sides of each sandwich with lots of mayonnaise, add some tomatoes, season with salt and pepper, add bacon, lettuce and top piece of bread. Note; you can also add a slice of sharp cheddar or jack cheese to sandwich and I also like the addition of a thin piece of white onion such as Walla Walla on the sandwich. Dig in you will love it! Serve with some creamy tomato soup.
Creamy Tomato Soup - also great with creamy grilled cheese sandwiches
1 small to medium white onion, finely chopped or you can use large shallot
1 garlic clove, finely minced
1/2 stick butter, soft
olive oil
2 Tbl. sugar
3 Tbl. chicken base
salt and freshly ground black pepper
pinch of red pepper flakes
1 (46 oz.) can tomato juice (good quality)
2 (28 oz.) cans crushed tomatoes, with their juice (I like Cento brand)
1 1/2 cups heavy whipping cream
2 Tbl. sherry
1/4 cup fresh parsley, chopped
Into a large Dutch oven, add butter and a drizzle of olive oil. Add onion and saute a few minutes, add garlic and cook to softened. Add chicken base, along with tomato juice and whisk to combine. Add canned tomatoes, sherry, sugar, salt and pepper. Cook about 15 minutes, taste and adjust flavorings. Stir in cream and bring to a boil, reduce to simmer and cook about 10 minutes. Note; if desired you can use an immersion blender to make a more creamy soup. Stir in parsley.
Spicy Shrimp with Tomatoes - these are so delicious you might want to increase the amount you make, as you won't be able to stop eating them.
1 cup grape tomatoes, sliced in half
24 large shrimp in shells, butterflied and cleaned
salt and freshly ground black pepper
2 Tbl. fresh ginger, thinly julienned
4 garlic cloves, finely minced
2 fresh Thai red chilies, seeded and minced
1/4 cup hoisin sauce
1/4 cup sweet chili sauce
1/2 cup ketchup
1 Tbl. fish sauce
1 Tbl. honey
2 scallions, minced including green part
3 Tbl. fresh cilantro, minced
2 Tbl. fresh mint, minced
1/4 cup olive oil
1/4 cup water
Into a large saute pan, add olive oil along with ginger and garlic cooking over medium and stirring about 2 minutes. Add ketchup, hoisin, chili sauce, fish sauce, honey, and water, simmering about 6 minutes. Remove 1 cup of sauce to a bowl to cool slightly, and stir in tomatoes, scallions, mint and cilantro, set aside for serving. Keep remaining sauce in saute pan. Heat your grill and brush shrimp with some oil, season with salt and pepper. Cook on both sides until done about 5 minutes. Place shrimp into a bowl and add sauce remaining in saucepan, tossing together to combine. Return glazed shrimp to gill for just about 1 minute and place onto serving platter, serve with extra sauce you set aside. You can serve these with cleaned Boston lettuce leaves and make a mini wrap if desired or add some steamed white rice to the wraps with extra slivers of fresh scallions and cilantro.
Why Darlin These Fried Green Tomatoes Are Good - as I have mentioned before I love…..my fried green tomatoes with fresh lump crab meat on top and drizzle with a good dose of hollandaise sauce, homemade of course.
4 to 5 large green tomatoes, sliced into 1/4-inch slices
salt and freshly ground black pepper
1 cup all purpose flour
1 cup buttermilk, no non fat here
1 cup cornmeal
2 Tbl. fresh parsley, finely minced
1 tsp. paprika
Tabasco
2 cups vegetable oil
Season the sliced tomatoes with salt and pepper. Combine flour in a bowl and add a dash of cayenne, salt and pepper. Pour buttermilk into a shallow bowl and whisk in a good amount of Tabasco, I like it spicy. Into another shallow bowl add cornmeal, parsley, paprika and mix. Have a baking sheet ready and also into a large Dutch oven heat oil to 350 degrees. Take each tomato slice and dredge into flour mixture, then add to buttermilk then add to cornmeal making sure each is well coated. Place tomatoes onto baking sheet and continue with other tomatoes. Have another baking sheet lined with lots of paper towels. Now you are ready to fry. Add a couple of tomatoes carefully to hot oil and cook on both sides for about 3 minutes or until golden brown and floating. Carefully remove to paper towels and continue cooking. Make sure oil is always hot and remove any floating bits with a slotted spoon and discard. To serve; place onto serving platter and garnish with extra parsley. You can also serve with a easy ranch dipping sauce; 1/2 cup ranch dressing (good quality) mixed with 2 Tbl. Cajun seasoning and a good amount of Tabasco.
Perfect Sauteed Halibut with Tomato Sauce
Sauce
1/2 red onion, finely chopped
4 garlic cloves, finely minced
pinch of red pepper flakes
1/2 cup crisp white wine
1/4 cup capers, drained, rinsed and finely minced
1/2 cup Kalamata olives, pitted and sliced in half
1 (28 oz.) can diced tomatoes with juice (I like Cento brand)
salt and freshly ground black pepper
pinch of sugar
1 tsp. fresh thyme leaves, chopped
Fish
6 (8 oz.) pieces of fresh halibut fillets
salt and freshly ground black pepper
6 slices fresh lemon
Fresh parsley, chopped (garnish)
Sauce; into a large saute pan, add good drizzle of olive oil, add onions cooking and stirring to soften, stir in garlic and capers cooking about 3 minutes. Add wine and cook reducing slightly. Add tomatoes, salt, pepper, pepper flakes, sugar and thyme cooking on simmer for about 25 minutes, stir in olives. Taste and adjust flavorings, keep warmed. Fish; preheat oven to 450 degrees and lightly oil a baking dish that will hold all this fish. Season fish with salt and pepper and arrange in pan, top each with a lemon slice you have lightly squeezed over each piece of fish. Cover with foil and bake about 15 minutes or until done. To serve; either pour some of the sauce onto large serving platter and top with fish (remove lemon slices) and drizzle a little sauce over top of each piece of fish, or plate individually. Then sprinkle on fresh parsley. Serve with crusty French bread, a tossed salad and a crisp chilled white wine.
Greek Shrimp and Tomatoes - one of my favorite dishes
5 large ruby red tomatoes, cut into eights
2 shallots, minced
2 large garlic cloves, minced
1/2 cup dry white wine
pinch of red pepper flakes
salt and freshly ground black pepper
2 lbs. large fresh shrimp, peeled and cleaned
2 Tbl. fresh lemon juice
1/2 cup fresh parsley, chopped
1 1/4 cups feta cheese, large crumbles
1 Tbl. dried oregano
2 Tbl. fresh mint, minced (garnish)
Crusty artisan bread, for serving
Preheat oven to 450 degrees. Into a saute pan, add drizzle of olive oil and add shallots and garlic cooking to soften, do not brown. Into a large baking dish add tomatoes, season with salt and pepper and spoon over shallot/garlic oil mixture. Bake tomatoes for about 10 minutes. Remove baking dish from oven and stir in shrimp, parsley, white wine, red pepper flakes, lemon juice, oregano and top with feta cheese. Bake about 15 more minutes. Remove and sprinkle on mint. Serve with bread to sop up the delicious juices, also a Greek salad and wine.
Tomato and Corn Salsa
5 large ears of fresh corn, sliced off cob
2 tsp. olive oil
2 garlic cloves, finely minced
2 cups grape tomatoes, sliced in half
1/2 red bell pepper, seeded and diced
2 celery stalks, thinly sliced
3 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped and divided
1/4 cup fresh lime juice
Tabasco, to taste
1 cup fresh pico de gallo
salt and freshly ground black pepper
hot fresh homemade corn chips
Into a large saute pan, add olive oil along with corn sliced corn off the cob and garlic, cooking and stirring a few minutes. Remove and pour into a large bowl to cool slightly. Add half of the cilantro and pour remaining ingredients into bowl with corn and stir to combine. Cover and chill for at least 1 hour, if not longer. Remove and pour into a pretty serving bowl and garnish with remaining cilantro. Serve with hot salty chips.
Tomato and Orzo Salad
2 cups dried orzo
1 1/2 cups feta cheese, crumbled
3 ruby red Roma tomatoes, chopped
1/2 cup Kalamata olives, pitted and sliced
2 Tbl. fresh basil, chiffonade
3 Tbl. fresh parsley, chopped
1/3 cup extra virgin olive oil
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 tsp. fresh oregano, chopped
1 garlic clove, finely minced
Cook orzo according to package instructions, drain and rinse with cold water, drain well again. Pat dry with some paper towels and place into a large glass bowl, drizzle with just a touch of olive oil. Cover and chill about 2 hours. Dressing; into a jar with lid add olive oil, lemon juice, salt, pepper, oregano and garlic, shaking well to combine, taste and adjust flavorings. Into the bowl with chilled orzo add feta, tomatoes, olives, basil, parsley and mix to combine, then drizzle with some dressing to desired taste.
Grilled Ahi with Garden Tomato Topping - this also works with firm white fish
4 fresh ahi steaks
salt and freshly ground black pepper
Marinade
1/2 cup olive oil
1/4 cup fresh lemon juice
zest of lemon
1 tsp. honey
1 small shallot, finely minced
1 large garlic clove, finely minced
2 tsp. dried oregano
Topping
2 large juicy tomatoes, seeded and diced (can be red or combo of colors)
2 Tbl. capers, drained/rinsed and rough chop
2 cups baby arugula, rinsed, pattered dry with paper towels
Marinade; into a bowl add marinade ingredients, including salt and pepper whisk to combine. Into a shallow baking dish arrange ahi and pour 1/2 cup marinade over, turning fish to coat. Cover and marinade 20 minutes. Topping; into a bowl add topping ingredients with the remaining marinade and toss to combine. Heat grill, remove ahi from marinade and place onto grill cooking to desired doneness. Make sure you get some nice grill marks on the fish. Place fish onto serving platter and arrange topping on each steak.
Tomato, Bacon, Avocado and Lettuce Salad
2 lbs. assorted tomatoes, sliced
9 slices thick cut bacon, sliced thickly
1 large head romaine lettuce hearts, chopped
2 large avocados, peeled, pitted and sliced
Homemade croutons (sourdough are perfect for this salad)
fresh parsley, chopped
fresh basil leaves, torn
Dressing
2 Tbl. finely minced shallot
1/4 cup cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1 Tbl. fresh dill, chopped
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
pinch of sugar
Into a large saute pan, add bacon and cook to brown and crisp, remove to paper towels. Into a bowl add dressing ingredients and whisk to combine, taste and adjust flavorings. Onto a serving platter add lettuce, arrange tomatoes on top, with slices of avocado, bacon, parsley, basil and croutons. Then drizzle over dressing. Serve remaining dressing on side.
Tomato and Watermelon Salsa - I especially enjoy this on grilled swordfish or halibut and grilled chicken breasts
2 yellow tomatoes, seeded and chopped
2 ruby red tomatoes, seeded and chopped
2 cups seedless watermelon, chopped
1 large mango, peeled and chopped
1/2 small red onion, finely chopped
2 jalapenos, seeded and minced
1/4 cup fresh cilantro, chopped
3 Tbl. fresh lime juice
2 tsp. honey
salt
Into a glass bowl add lime juice and honey, whisking to combine, season with some salt. Add remaining ingredients and stir gently to combine. Cover/chill for at least 1 hour before serving.
Hunter Style Chicken - a classic
1 (4 lb.) whole chicken, cut into pieces
1 (28 oz.) can whole tomatoes (I like Cento brand)
1 lb. fresh crimini mushrooms, sliced thickly
1/2 cup all purpose flour
1 tsp. dried thyme leaves
2 large garlic cloves, chopped
1 yellow onion, thinly sliced
1/4 lb. pancetta, sliced
3/4 cup dry Marsala wine
salt and freshly ground black pepper
olive oil
fresh parsley, chopped
Into a large Dutch oven, add a good drizzle of olive oil and add mushrooms cooking to browned, remove to a plate. Hand crush the tomatoes and place into a bowl. Rinse the chicken pieces in cold water and pat dry with paper towels. Season well with salt and pepper. Into the Dutch oven you cooked mushrooms in add a good amount of olive oil and heat. Dredge the chicken pieces in flour and shake off excess. Fry in oil to golden brown, you will need to do this in batches, remove to a plate. Add onions and cook to soften, add garlic and cook a few minutes. Remove to a plate and add pancetta cooking to browned. Pour out any excess oil and add wine and reduce slightly. Add crushed tomatoes, browned chicken, thyme, pancetta, onions/garlic. Cover and reduce heat to simmer cooking about 45 minutes. Stir in the mushrooms plus any juice that accumulated on plate and cook about 5 more minutes, taste and adjust flavorings. Either serve in the Dutch oven, or dish out onto a large rimmed serving platter and garnish with parsley. Serve with French bread and sauteed carrots.
Succotash
1 pint of pear tomatoes, halved
2 1/2 cups fresh lima beans
4 fresh thyme sprigs
1 large garlic clove
1/2 yellow onion
1 medium sweet onion, chopped (such as Walla Walla or any sweet white onion)
6 ears of fresh corn, husked and rinsed and corn removed from cob
4 slices thick cut bacon, sliced
2 Tbl. butter
1 Tbl. red wine vinegar
1 1/2 Tbl. fresh dill, chopped
1 1/2 Tbl. fresh chives, chopped
Into a pot with lid add beans, thyme, garlic and 1/2 yellow onion, cover with cold water and bring to a boil. Reduce heat and simmer about 20 minutes or until beans are tender. Drain beans, reserving about 1/2 cup of cooking liquid and discard thyme, onion and garlic. Into a large saute pan, add bacon and cook until browned and crisp. Remove to paper towels. Reserve about 2 Tbl. of bacon fat in pan, discard the rest. Saute the sweet onion until tender, stir in corn kernels cooking about 5 minutes, stir in cooked lima beans and reserved cooking liquid stirring and cooking about 5 minutes. Stir in butter, tomatoes, vinegar, dill and chives, taste and season with salt and pepper. Remove to rimmed serving platter and garnish with bacon.
Tomato Quiche
1 (9-inch) homemade pie crust (or if you have to, use a good quality prepared one)
3 large heirloom tomatoes, sliced 1/4-inch thick
1 small white onion, chopped or thinly sliced leeks
5 eggs
1 1/4 cups heavy whipping cream
3 Tbl. all purpose flour
1 Tbl. fresh basil, chiffonade
1/4 tsp. dry mustard
salt and freshly ground black pepper
1 1/2 cups Havarti cheese, shredded
Tabasco, to taste
Preheat oven to 425 degrees. Line the pastry shell with some foil and fill with beans or something to hold foil down. Bake for about 6 minutes, remove foil and bake about 3 more minutes. Reduce oven temperature to 375 degrees. Place the sliced tomatoes on lots of paper towels to absorb moisture. Into a small saute pan add a pat of butter and add onions cooking to soften, but not brown. Into a bowl whisk the eggs, flour, cream, basil, salt, mustard, Tabasco and pepper. Sprinkle cheese onto bottom of cooked crust. Sprinkle on the cooked onion, arrange tomatoes overlapping, pour over egg mixture and bake uncovered about 40 minutes or until set in center. If the edges are getting too brown, place some foil over edges of crust. Remove and let rest 10 minutes before slicing into. Serve with a tossed salad and some hot dinner rolls.
Tomatoes with Beans and Sausage - love this
2 cups dried white beans
2 lbs. Italian sweet sausage
1 onion, sliced in half then sliced into pieces
2 garlic cloves, chopped
1 large red bell pepper, seeded and sliced
1 (28 oz.) can crushed tomatoes
fresh basil leaves, torn
salt and freshly ground black pepper
fresh parsley, chopped
Soak beans according to package instructions overnight. Rinse beans and place into a large Dutch oven, covering with cold water to cover, bring to a boil, reduce heat, cover and cook for about 1 hour until tender. Take the sausages and poke a few holes into each one with a fork. Into a large saute pan add sausages and cover with cold water. Bring to a boil and cook about 15 minutes, turning a couple of times until all water has evaporated. Remove sausages, wipe out pan and add a drizzle of oil, along with onions, bell pepper and garlic cooking to soften. Add tomatoes to pan, season with salt and pepper. Add back cooked sausages and cooked beans, simmering about 10 minutes. Taste and adjust flavorings. Pour into a large deep rimmed serving platter and garnish with basil and parsley.
Gazpacho With a Twist - one of my favorite soups
6 large juicy tomatoes (can be varied in color), seeded and chopped
2 large English cucumbers, sliced in half lengthwise, seeded lightly and chopped
2 large juicy peaches, peeled, pitted and chopped
1 large jalapeno
1 large garlic cloves, finely minced
2 Tbl. olive oil
6 large fresh basil leaves, mince 3 of them and set aside
Salt and freshly ground black pepper
2 cups tomato juice
1 to 2 Tbl. red wine vinegar (start with one)
Turn on gas burner and with tongs hold jalapeno over flame to roast and char on all sides. When done, place into a small ziplock bag for about 15 minutes. When cool enough to handle remove skin and finely mince the jalapeno. Into a food processor add about half of the chopped tomatoes, 1 chopped cucumber, and 1 peach, process to smooth and pour into a large glass bowl. To food processor; add tomato juice, olive oil and 1 Tbl. red wine vinegar, garlic and basil leaves, process to smooth, pour into bowl with other ingredients. Add remaining chopped tomatoes, jalapeno, cucumbers, peaches and basil leaves to bowl with pureed mixture, season with salt, pepper and the extra vinegar if needed. Cover and chill a few hours before serving. Taste and adjust flavorings.
Italian Christmas Spaghetti with Tuna and Tomatoes
2 large garlic cloves, lightly smashed
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
1/4 cup dry white wine
2 Tbl. capers, drained and rinsed
1 anchovy fillet (optional, but we love them)
1/4 cup fresh parsley, chopped
1 (28 oz.) cans crushed tomatoes (I like Cento brand)
salt and freshly ground black pepper
good pinch of red pepper flakes
1 (12 oz.) can albacore tuna, packed in water (add more tuna if needed)
1 lb. spaghetti
Fresh basil leaves, torn
Fresh Parmesan cheese, use a vegetable peeler to make slices.
Into a large saute pan over medium heat, add olive oil along with garlic, cook garlic to golden and fragrant. Discard garlic. Add onions and cook to soften and light golden brown, add anchovy fillet and stir to combine, add wine and reduce slightly. Add red pepper flakes and tomatoes with juice, simmering for about 15 minutes. Stir in tuna, flaking into larger chunks, add capers, taste and re-season if necessary. In a large pot of boiling salted water add pasta and cook al dente, drain well and pour onto a large deep sided serving platter. Stir sauce and pour over pasta, garnish with basil and shards of Parmesan cheese. Serve with hot crusty artisan Italian bread, wine and a tossed salad.
Tomatoes and Mussels
1 large onion, finely chopped
6 garlic cloves, finely minced
salt and freshly ground black pepper
1 cup dry white wine
1 Tbl. tomato paste
pinch of red pepper flakes
1 lb. ruby red beefsteak tomatoes, seeded and diced
2 1/4 lbs. fresh mussels, scrubbed
1/2 cup fresh parsley, chopped
2 Tbl. butter
Into a large Dutch oven over medium heat add butter and good drizzle of olive oil along with onion and garlic cooking a few minutes to soften. Season with salt, pepper and red pepper flakes. Stir in tomato paste cooking and stirring about 1 minute, stir in wine and cook reducing slightly about 3 minutes. Stir in tomatoes and cook about 5 minutes, stir in mussels cooking covered about 4 minutes until they open, discard any that don't open. Taste broth and re-season if necessary, stir in parsley. Serve with crusty bread and a salad making sure to get all that lovely broth.
Tomatoes and Zucchini Casserole
5 ruby red Roma tomatoes, thinly sliced
2 large zucchini, thinly sliced
2 garlic cloves, finely minced
3 scallions, thinly sliced on diagonal including green part
salt and freshly ground black pepper
Tabasco, to taste
3/4 cup bread crumbs, fine textured
1 1/2 cups Pepper Jack cheese, shredded
1/3 cup freshly grated Parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 cup butter
Preheat oven to 375 degrees. Lightly grease a 9x9 baking pan. Into a bowl mix the cheeses, oregano, basil, salt and pepper. Layer half of the zucchini into pan, sprinkle over 1/4 of the cheese mixture, layer on half of the tomatoes, along with 1/4 of cheese mixture, repeat layers. Into a small saute pan add butter, then add scallions and garlic cooking to soften. Stir in Tabasco and breadcrumbs stirring to coat breadcrumbs. Sprinkle the breadcrumb mixture over the casserole and place into oven covered for about 25 minutes, remove foil and bake additional 20 minutes.
Sweet Tomato Compote - waiter there is a tomato in my dessert - yes you can use tomatoes in desserts and this sauce is great over thick vanilla yogurt, add as a topping to mini tarts, use as a topping on thick custards, pound cake…….just use your imagination!
5 1/2 cups ruby red cherry tomatoes
3/4 cup sugar
1 fresh lemon, halved, sliced very thin and chopped with peel left on
1 cup golden raisins
Preheat oven to 325 degrees. Set aside 1 1/2 cups of the tomatoes and with the remaining slice in half lengthwise. Place them cut side up over wire rack on a sheet pan you have lined with parchment paper and sprinkle with 1/4 cup sugar. Bake for about 15 minutes, then sprinkle with 2 Tbl. more of sugar, cooking about 1 1/2 hours more. Into a blender add the 1 1/2 cups of tomatoes you set aside and puree. Into a saucepan, bring 1 cup of water to a boil, adding 6 Tbl. sugar bringing to a boil. Simmer for about 10 minutes, then stir in roasted tomatoes and raisins. Bring to a boil and stir in the tomato puree, cooking for a few more minutes, stirring with a rubber spatula so nothing sticks to bottom of pan. Remove compote and cool to room temperature, taste and adjust flavorings of sugar and squeeze of lemon if needed.
Bon Appetit
"Dispense true justice and practise kindness and compassion each to his brother." - Zechariah 7:9
"When he saw the crowds, he had compassion on them, because they were harassed and helpless, like sheep without a shepherd." - Matthew 9:36
"But the wisdom that comes from heaven is first of all pure; the peace-loving, considerate, submissive, full of mercy and good fruit, impartial and sincere." - James 3:17
"Finally, all of you, be like minded, be sympathetic, love one another, be compassionate and humble." - 1 Peter 3:8
"Praise be to God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort" - 2 Corinthians 1:3
"Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience." - Colossians 3:12
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