Currently viewing the tag: "tomatoes"
Not a true jam, but one of a series of “jams” made from various vegetables that are used as toppings, sauce enhancers, dips, or spreads for sandwiches. There are “real” tomato jams, and they all seem to use a 1:1 ratio of sugar to tomato. Not so here, where there is only a little sugar and some vinegar to enhance the tomato flavor. Use this for fish, flattened and bread pork chops, or poultry such as grilled or roasted chicken, or roast turkey thighs or turkey scallopine.
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Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. If it is easier, cut it into larger pieces, and use a very sturdy peeler such as the kind with the u-shaped handle. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
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This is a simple dish with nowhere to hide for inferior ingredients, so make this with ripe flavorful tomatoes and fresh aromatic herbs. As it says, this is a great topping for fish, whether grilled, roasted, or poached. Use it with any thicker fish. Use a milder olive oil, and only enough to be noticed. Too strong and it will overpower the tomatoes, and too much will muffle all the flavors and make the salad/topping heavy.
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One of the simplest ways I know to enjoy tomatoes is this quick and very traditional Mediterranean snack. I first made this when inspired by a description I read in a book by Lawrence Durrell if I recall correctly. I have since seen it in many other places. There is no set recipe. It is a technique. I suppose a 1:1 ratio of medium tomato to slab of toast might work.
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Roasting the tomatoes concentrates the tomato sweetness, while also adding a haunting roasted background note. The basil oil is a great finish, and you could use Thai basil for the oil which would be great also. If you don’t have that handy, the mint crema (yogurt and mint) will work fine. You could also drizzle with some balsamic vinegar, especially if you have some of the thick aged stuff stashed.
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Although it says “Creamy” in the title, there is no cream, just a bit of yogurt for the smooth texture. You can, of course, skip the yogurt and the soup will still be quite good, if a little sweeter perhaps. The tomato adds acid and brightens the flavors of the soup, while adding liquid as well. As to seasoning, this soup is amenable to so many different herbs it makes this a truly versatile dish. The vegetable garnish is optional, so this can be a quick and simple dish as well.
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Although the combination of may seem odd to some, the tomato forms the bridge here between the oxalic roughness of the spinach and the sweetness of the strawberry with its acid and sweetness. The crunch of the spinach and the plush softness of the berries and tomatoes is pleasing to the palate. The lettuce is used here to add loft to the salad and lighten it a little. Be sure to use enough oil to soften the bite of the acid in the dressing or it will team with the spinach to taste aggressive. If you have almond or hazelnut oil, use some in the dressing and add some roasted nuts to match the oil for added depth.
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Although if pressed I’d call this a salad, but it is also pretty much a meal in itself. Lots of crunchy textures, sweet and savory flavors, fruity top notes (tomato) and earthy nuttiness (pepitas), all swathed in refreshing mint and parsley. Add some cheese, cold chicken, cold cuts, or pressed tofu to make it even more substantial.
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Tagged with: carrots • Italian parsley • nuts • salad • savoy cabbage • scallions • summer squash • tomatoes
For this dish low moisture content squash such as Costata Romanesco or Cousa are ideal, but you can do this with any summer squash, really. The trick is to merely sear the outside of the squash for flavor and color, not to cook it through. A fixed-blade slicer or mandolin is great for prepping this dish, otherwise use a thin bladed razor sharp knife to prevent the squash from cracking.
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Slaw like in texture, this salad is crunchy and lightly sweet from the cabbage and tomatoes, and has a refreshing aroma from the cilantro. The baby leeks, which could be replaced with scallions, add a bit of pungency and the allium funk. This salad would be great under grilled salmon or snapper, or as a side to grilled pork or barbecued ribs.
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This recipe involves cooking tomatoes, onions, and garlic down to a jam-like consistency and tossing blanched broccoli in the sauce to coat. The recipe may make more than you need for the broccoli, and if that is the case, just freeze the remainder and use it on pasta, other vegetables or use it coat roasted chicken, fish, or shrimp.
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Inspired by a Caprese Salad crossed with a favorite salsa where everything is charred a little. There are a couple variations listed, so this is like two recipes in one.
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Tagged with: basil • bell peppers • cheese • cilantro • Corno di Toro peppers • lettuce • nuts • peppers • roasted • salad • scallions • tomatoes • vinaigrette
Not a true jam, but one of a series of “jams” made from various vegetables that are used as toppings, sauce enhancers, dips, or spreads for sandwiches.
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Tagged with: bell peppers • Corno di Toro peppers • jam • peppers • rosemary • sauce • thyme • tomatoes • topping
Although this salad is known to many as Israeli salad, it seems it is more commonly called Arab salad in Israel. No matter what it is called, a variant of this exists in most places throughout the Middle East, and in Israel- a country of immigrants-there are hundreds of versions all based on family heritage or personal preference.
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Tagged with: bell peppers • cilantro • Corno di Toro peppers • cucumbers • mint • parsley • peppers • salad • scallions • summer squash • tomatoes
This dish is a medley of concentrated late-summer flavors. The fresh tomatoes are cooked down to concentrate their sweetness, and the polenta is made from stock made from corn cobs which really brightens its flavor.
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Tagged with: broccoli • herbs • Italian parsley • nuts • parsley • polenta • summer squash • tomatoes
The dice of colorful vegetables and the mix of flavors and textures is like confetti, making this easy soup a celebration of the season. If you have pesto in the refrigerator already, go with the pesto in lieu of the basil leaf shreds as it will reduce the workload. If you wish to make this a more substantial soup, think about adding beans or some pasta.
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This is a substantial salad that could serve as a light supper, and is about the interplay of the sweet, fruity, and acid, and soft components of the peppers, onions, and tomatoes in contrast with the crunchy, salty, slightly fatty roast pancetta wheel. Red Oak leaf lettuce is perfect for the bed. If you do not want to make the basil oil, substitute basil shreds and just use olive oil and balsamic vinegar. In lieu of pancetta, you could use buffalo mozzarella or goat cheese rounds. See Chef’s Notes for ideas.
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Tagged with: basil • bell peppers • cheese • lettuce • onions • red oak lettuce • roasted • salad • tomatoes • vinaigrette
Use this dressing where you might use a Louie (1000 Island type) dressing, or with seafood. This recipe was designed to go with the Romaine Salad with Seafood and Shellfish Dressing, which includes instructions for saving the liquid from draining tomatoes. If you are using tomatoes, and have the liquid from them as they drain, great! Use it for flavor and color. If not, don’t worry about it.
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Tagged with: dressing • herbs • romaine lettuce • salad • seafood • shallot • thyme • tomatoes • vinaigrette
When done with sweet tomatoes, these taste like candy, and are great as a dessert, or part of one. They work great with homemade vanilla ice cream or as part of a tart. I usually use plum tomatoes, but others will work as well. If the tomato is big, quarter it. This is less a recipe than a technique to follow. As you do this a couple times, you learn to adapt to the size of the tomatoes and the sweetness, or not, of them as well. You can change the herbs, play with oils, and even use different sugars such as a vanilla or lavender sugar.
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