Copyright images and text 2008, All Rights Reserved |
Recipes - Tomatoes
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Fresh Summer Tomato Sauce
Adapted from The New Basics Cookbook
2 large ripe tomatoes
4 T olive oil
1/4 C chopped basil leaves
1/8 C chopped parsley
1/4 C chopped scallions (green onions)
1 T chopped fresh oregano leaves
2 cloves garlic, minced
1/4 tsp salt
Freshly ground black pepper, to taste
Freshly grated Parmesan cheese, to garnish
Bring a saucepan of water to a poil and bland the tomatoes in the water for 30 seconds, then
plunge into cold water to stop the cooking. Drain tomatoes and peel them.
Cut tomatoes in half, core and seed them, draining off as much of the juice as possible. Dice the
remaining pulp.
Combine the diced tomatoes with 1 T of olive oil, in a mixing bowl. Add all the remaining
ingredients, except the Parmesan, and toss to blend. If not using the same day, cover and
refrigerate. Bring to room temperature before tossing with hot pasta.
To serve, add the remaining 3 tablespoons of olive oil and toss with hot pasta. Sprinkle with
grated parmesan.
Makes 2 cups.
Adapted from The New Basics Cookbook
2 large ripe tomatoes
4 T olive oil
1/4 C chopped basil leaves
1/8 C chopped parsley
1/4 C chopped scallions (green onions)
1 T chopped fresh oregano leaves
2 cloves garlic, minced
1/4 tsp salt
Freshly ground black pepper, to taste
Freshly grated Parmesan cheese, to garnish
Bring a saucepan of water to a poil and bland the tomatoes in the water for 30 seconds, then
plunge into cold water to stop the cooking. Drain tomatoes and peel them.
Cut tomatoes in half, core and seed them, draining off as much of the juice as possible. Dice the
remaining pulp.
Combine the diced tomatoes with 1 T of olive oil, in a mixing bowl. Add all the remaining
ingredients, except the Parmesan, and toss to blend. If not using the same day, cover and
refrigerate. Bring to room temperature before tossing with hot pasta.
To serve, add the remaining 3 tablespoons of olive oil and toss with hot pasta. Sprinkle with
grated parmesan.
Makes 2 cups.
Fresh tomatoes are a summertime treat in Vermont and ours range from Beefsteaks to Heirlooms
to Cherry Tomatoes. We freeze our tomatoes whole when there is an abundance in the late
summer and use them for cooking during the Fall and Winter for soups and sauces.
to Cherry Tomatoes. We freeze our tomatoes whole when there is an abundance in the late
summer and use them for cooking during the Fall and Winter for soups and sauces.
Tomato and Bread Salad
Panzanella adapted from The New Basics Cookbook
3 pounds of ripe tomatoes, cut into large cubes
2 cups of thinly sliced sweet onions, like Vidalia or Walla Walla or red onion
1 cup of slivered fresh basil leaves
2/3 cup of extra virgin olive oil
Dash of red wine vinegar
Salt and coarsley ground black pepper, to taste
3 cups of homemade croutons
Combine the tomatoes, onions, basil, olive oil, vinegar and salt and pepper in a large bowl.
Just before serving, toss in the croutons.
Makes 8 servings
Panzanella adapted from The New Basics Cookbook
3 pounds of ripe tomatoes, cut into large cubes
2 cups of thinly sliced sweet onions, like Vidalia or Walla Walla or red onion
1 cup of slivered fresh basil leaves
2/3 cup of extra virgin olive oil
Dash of red wine vinegar
Salt and coarsley ground black pepper, to taste
3 cups of homemade croutons
Combine the tomatoes, onions, basil, olive oil, vinegar and salt and pepper in a large bowl.
Just before serving, toss in the croutons.
Makes 8 servings
Tomatoes Vinagrette
A side dish for grilled chicken, steak or fish
Adapted from Bon Appetit, 1991.
3 large tomatoes, chopped
1/4 cup red wine vinegar
juice from 1/2 lemon
1 garlic clove, finely chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons fresh oregano, lightly chopped, or 1/2 teaspoon dried, crumbled
Pinch of sugar (only if tomatoes are bland)
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil (optional)
1 teaspoon of hot red pepper flakes (optional)
2 tablespoons chopped fresh Italian parsley
Combine first 8 ingredients in medium bowl. Mix in oil and pepper flakes if using. Sprinkle with
chopped parsley and serve.
A side dish for grilled chicken, steak or fish
Adapted from Bon Appetit, 1991.
3 large tomatoes, chopped
1/4 cup red wine vinegar
juice from 1/2 lemon
1 garlic clove, finely chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons fresh oregano, lightly chopped, or 1/2 teaspoon dried, crumbled
Pinch of sugar (only if tomatoes are bland)
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil (optional)
1 teaspoon of hot red pepper flakes (optional)
2 tablespoons chopped fresh Italian parsley
Combine first 8 ingredients in medium bowl. Mix in oil and pepper flakes if using. Sprinkle with
chopped parsley and serve.
Frozen Tomatoes: Storing, Prep and Uses
Store your tomatoes in a plastic bag, closed up tight. Try to use within 6 months.
To peel, run each tomato briefly under hot tap water, then rub off skin. Chop or slice with a
large sharp knife.
To use, add chopped tomatoes to soups, stews or sauces for a fresh tomato flavor in the
middle of winter!
Store your tomatoes in a plastic bag, closed up tight. Try to use within 6 months.
To peel, run each tomato briefly under hot tap water, then rub off skin. Chop or slice with a
large sharp knife.
To use, add chopped tomatoes to soups, stews or sauces for a fresh tomato flavor in the
middle of winter!
Creamy Tomato Soup
The key to this soup is to roast the tomatoes with a bit of brown sugar. I like the soup chunky,
but if you prefer that it is smooth, puree it in batches after cooking. Adjust seasonings as
needed and serve it warm.
This is also very yummy with crusty, grilled sandwhiches of bleu cheese or feta, bitter greens
and grainy mustard.
3lbs of tomatoes, fresh or frozen, peeled and chopped with juices reserved (can substitute with
2 28-oz cans of chopped toms)
1 T of brown sugar
3 T of unsalted butter
2 medium leeks, well washed, white and light green parts, thinly sliced
Salt
2 T of tomato paste
1/8 (or to taste) freshly grated nutmeg
2 T of flour
2 cups of broth, chicken or vegetable
Pinch of cayenne pepper
1. Heat oven to a whopping 475 degrees. Line a large, rimmed baking sheet with foil.
2. If using frozen tomatoes, peel by running under hot tap water. Chop by using a large, sharp
knife. Reserve the juices and discard seeds. If using fresh toms, blanch for 30 seconds in
broiling water and then rinse under cold tap water. Skins should slip off. Chop with a sharp
knife, reserving juices and discarding seeds. If using canned toms, well...open can and strain
the juice, reserving it.
3. Spread tomatoes on the foil lined sheet, sprinkle with sugar and roast about 20 minutes, or
until the liquid has evaporated and tomatoes are just beginning to turn color.
4. Melt butter in a large saucepan over medium heat. Add the leeks and a generous pinch of
salt and cook, stirring often, until the leeks are soft, about 5 minutes. Add the tomato paste,
nutmeg and cook, stirring
often, about 1 minute. Add the flour and cok, stirring often for 1minute. Whisking constantly,
add the vegetable broth until the mixture is smooth. Add the reserved tomato juice, roasted
tomatoes and cayenne
pepper. Bring to a boil, reduce the heat and cover. Simmer to blend the flavors, about 10
minutes.
The key to this soup is to roast the tomatoes with a bit of brown sugar. I like the soup chunky,
but if you prefer that it is smooth, puree it in batches after cooking. Adjust seasonings as
needed and serve it warm.
This is also very yummy with crusty, grilled sandwhiches of bleu cheese or feta, bitter greens
and grainy mustard.
3lbs of tomatoes, fresh or frozen, peeled and chopped with juices reserved (can substitute with
2 28-oz cans of chopped toms)
1 T of brown sugar
3 T of unsalted butter
2 medium leeks, well washed, white and light green parts, thinly sliced
Salt
2 T of tomato paste
1/8 (or to taste) freshly grated nutmeg
2 T of flour
2 cups of broth, chicken or vegetable
Pinch of cayenne pepper
1. Heat oven to a whopping 475 degrees. Line a large, rimmed baking sheet with foil.
2. If using frozen tomatoes, peel by running under hot tap water. Chop by using a large, sharp
knife. Reserve the juices and discard seeds. If using fresh toms, blanch for 30 seconds in
broiling water and then rinse under cold tap water. Skins should slip off. Chop with a sharp
knife, reserving juices and discarding seeds. If using canned toms, well...open can and strain
the juice, reserving it.
3. Spread tomatoes on the foil lined sheet, sprinkle with sugar and roast about 20 minutes, or
until the liquid has evaporated and tomatoes are just beginning to turn color.
4. Melt butter in a large saucepan over medium heat. Add the leeks and a generous pinch of
salt and cook, stirring often, until the leeks are soft, about 5 minutes. Add the tomato paste,
nutmeg and cook, stirring
often, about 1 minute. Add the flour and cok, stirring often for 1minute. Whisking constantly,
add the vegetable broth until the mixture is smooth. Add the reserved tomato juice, roasted
tomatoes and cayenne
pepper. Bring to a boil, reduce the heat and cover. Simmer to blend the flavors, about 10
minutes.
Tomatoes Stuffed with Fresh Mozzarella and Basil
adapted from Colin Colie in Bon Appetit, June 2003
VINAIGRETTE
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
SALAD
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves
For vinaigrette:
Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to
taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
For salad:
Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of
boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X,
peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small
spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and
chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can
be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
Invert 1 filled tomato on each plate. Pour vinaigrette into a small gravy boat or pitcher for guests
to drizzle on. Alternative idea is to pour vinaigrette into shot glasses and place alongside each
guest's plate. Garnish each tomato with basil leaf.
Makes 6 servings.
adapted from Colin Colie in Bon Appetit, June 2003
VINAIGRETTE
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
SALAD
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves
For vinaigrette:
Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to
taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
For salad:
Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of
boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X,
peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small
spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and
chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can
be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
Invert 1 filled tomato on each plate. Pour vinaigrette into a small gravy boat or pitcher for guests
to drizzle on. Alternative idea is to pour vinaigrette into shot glasses and place alongside each
guest's plate. Garnish each tomato with basil leaf.
Makes 6 servings.