RECIPES TO HELP YOU CELEBRATE THE TOMATO!
Garden Greens with Yellow Tomatoes and Peaches
Serves 8
Ingredients:
1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons white wine vinegar (or balsamic vinegar)
1 1/2 tablespoons fresh lemon juice
8 cups mixed baby greens, including arugula (4 to 6 ounces)
4 small vine-ripened yellow tomatoes, cut into wedges
2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced
Preparation:
Whisk first 4 ingredients together in medium bowl. Season to taste with salt and pepper. This dressing can be made 2 hours ahead. Let stand at room temperature. Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve.
Bon Appétit | August 2008
Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
Serves 6
Ingredients:
1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
Olive oil (for grilling)
1 large plum tomato (about 4 ounces)
1/3 cup chopped fresh basil plus sprigs for garnish
1 tablespoon white wine vinegar
1/4 cup olive oil
7-8 oz fresh mozzarella cheese, drained, thinly sliced
2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced
Preparation:
Prepare grill (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. Eggplant and dressing can be made up to 2 hours ahead of time. Let stand at room temperature.
Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
Bon Appétit | July 2007
Rustic Tomato-Basil Tart
Serves 6
Ingredients:
1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch-thick slices
1 1/2 pounds medium red tomatoes, cut into 1/4-inch-thick slices
1 1/2 teaspoons salt, divided
1 cup fresh corn kernels (about 2 ears)
1 tablespoon fresh lemon juice
3 tablespoons sour cream (or Crème Fraiche)
1 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 cup chilled butter, cut into small pieces
1 tablespoon yellow cornmeal
1/2 cup thinly sliced fresh basil, divided
1/3 cup (1 1/2 ounces) shredded cheese (Parmesan Reggiano, Provolone, Asiago, or a Cheddar would all be good choices)
1 tablespoon chopped fresh oregano
2 tablespoons all-purpose flour
1/4 teaspoon cracked black pepper
Preparation:
1. Arrange tomato slices in a single layer on several layers of paper towels; sprinkle with 1/2 teaspoon salt. Let stand 20 minutes; blot dry with paper towels.
2. Preheat oven to 400°.
3. Place corn, juice, and sour cream in a food processor or blender; process until smooth.
4. Combine 1 1/2 cups flour, 1/4 cup cornmeal, and 1/2 teaspoon salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3 or 4 times.
5. Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Line baking sheet with parchment paper; sprinkle paper with 1 tablespoon cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap side up, on baking sheet. Remove top sheets of plastic wrap.
5. Combine 1/4 cup basil, cheese, and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Using a sifter or sieve, sift 1 tablespoon flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes).
6. Bake at 400° for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 cup basil and pepper.
Cooking Light, JULY 2003
Cherry Tomato Couscous
Serves 4-6
Ingredients:
3 cups cooked couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Preparation:
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. This really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
101 Cookbooks
Fried Green Tomatoes
Ingredients:
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation:
1. Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Simply Recipes
Crispy Salmon with Risotto and Slow-Roasted Tomatoes
Serves 6
Slow-roasting the tomatoes will help them develop a sweet, earthy flavor.
Roasted Tomatoes Ingredients:
Cooking spray
9 plum tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
Risotto Ingredients:
4 1/2 cups chicken broth
1 tablespoon olive oil
2 1/4 cups (1/2-inch-thick) sliced leek
1 1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
1/2 cup half-and-half
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Salmon Ingredients:
2 teaspoons olive oil
6 (5-ounce) salmon fillets, skinned
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
Garnish with fresh Thyme sprigs (optional)
Preparation:
1. Preheat oven to 350°.
2. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.
3. To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
5. Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.
Cooking Light, SEPTEMBER 2002
Spinach and Tomato Strata
Use a dense, chewy bread for the best results in this recipe.
Serves 9
Ingredients:
1 teaspoon olive oil
3 garlic cloves, minced
1 (10-ounce) package or 1 bunch fresh spinach
2 (14.5-ounce) cans diced tomatoes, drained and divided (or use fresh tomatoes!!!)
Cooking spray
16 (1-ounce) slices sturdy white bread, cut in half
2 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large eggs
3/4 cup (3 ounces) shredded cheese (Cave Aged Gruyere, Beechers Flagship, or Kenny’s Farmhouse Swiss or Asiago would all be excellent choices)
Preparation:
Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.
Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.
Preheat oven to 375°.
Uncover strata. Bake at 375° for 50 minutes or until set.
Cooking Light, MAY 2002
Scalloped Tomatoes
Serves 6
Ingredients:
Good olive oil
2 cups (1/2-inch diced) French bread, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preparation:
1. Preheat the oven to 350 degrees F.
2. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Turn off the heat, stir in the basil.
4. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil.
5. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Ina Garten 2009
Tomato and Fennel Salad with Fresh Mozzarella
Serves 6
Ingredients:
1 1/2 pounds heirloom tomatoes
½ lb small mozzarella balls (or larger ones cubed)
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation:
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
Toss the tomatoes and fennel in a bowl with the mozzarella, olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds.
Avacado Salad with Heirloom Tomatoes
Ingredients:
1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation:
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Simply Recipes
BBT (Bacon Basil Tomato) Sandwich
Makes 1 sandwich
Cut two slices of crusty bread. Toast lightly. Spread cut sides generously with mayonnaise. Cover bottom half with 4 to 6 large fresh basil leaves and a thick layer of 4 to 6 slices firm-ripe Heirloom Tomato. Sprinkle with salt and fresh-ground pepper to taste. Top with 2 slices crisp-cooked bacon. Cap with other piece of crusty bread.
Sunset, SEPTEMBER 2005
Tomato Salad with Chile and Lime
This salad pleasantly reminds us of a fresh salsa, and wouldn't be out of place on a Mexican-themed buffet or on the table with beef fajitas or pork or shrimp tacos.
Serves 8
Ingredients:
2 pounds tomatoes
1 large mild green chile, such as poblano
3 tablespoons olive oil
2 tablespoons lime juice
About 1/2 tsp. salt
1/4 teaspoon dry mustard
Preparation:
1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.
2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.
3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.
4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.
Sunset, AUGUST 2007
Grilled Steak with Fresh Corn Salad
Serves 4
Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery.
Ingredients:
1 tablespoon minced garlic
3 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
2 boneless strip loin steaks, trimmed (about 1 1/4 pounds)
5 large ears corn, husked
2 medium tomatoes, chopped
1 small orange or red bell pepper, diced
2 tablespoons chopped fresh basil
2 tablespoons red-wine vinegar
Preparation:
Preheat grill to high.
Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.
Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.
Eating Well 2005
Sauteed Okra with Heirloom Tomatoes and Bacon
Serves 6
Ingredients:
5 slices bacon
1 pound okra, washed, trimmed, and sliced about 1/2 inch thick
1 large sweet onion (preferably Vidalia), cut into 1/3-inch wedges
Coarse salt
Freshly ground black pepper
4 medium heirloom tomatoes, cut into 1/2-inch wedges
Preparation:
In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside.
Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes.
Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.
From The Gift of Southern Cooking
Saffron Rice with Tomatoes and Fresh Oregano
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Serves 4
Ingredients:
Pinch of saffron
2 tablespoons coarse salt, plus more to taste
1 1/2 cups jasmine or long-grain white rice
3 tablespoons unsalted butter, room temperature
2 ripe beefsteak tomatoes, seeded and cut into 1/4-inch dice
Freshly ground pepper
6 sprigs fresh oregano, leaves picked from stem
Preparation:
Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain well.
Place rice in serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano.
Martha Stewart Living
Essence of Tomato Soup
When summer tomatoes are so good that they need no embellishment, try them in this simple, refreshing starter. It's a tasty way to use up fast-ripening tomatoes, and the soup will keep for up to three days in the fridge.
Serves 4
Ingredients:
4 cups diced beefsteak, cherry, or heirloom tomatoes, divided
1/4 cup olive oil
1 Tbs. agave nectar
1/2 cup basil, sliced into thin strips
Preparation:
1. Blend 3 cups tomatoes, oil, agave nectar, and 2 cups water in blender until smooth.
2. Pour soup into 4 bowls. Top each serving with ı/4 cup diced tomatoes and 2 Tbs. basil.
Vegetarian Times 2009
