Tomatoes, tomatoes, tomatoes
It's tomato time here in the midwest and my garden is really producing! I have lots of tomato recipes, but hoped all you creative cooks out there would share your favs. Mine include tomato tart, tomato bread salad, tomato soup, salsa, fresh pasta sauce,caprese salad ,etc. Please bring on your favs and TIA !
Tomato Salsa [Pico de Gallo]
amounts are guestimates, adjust to taste.
1 cup tomato
3/4 cup red onion
1 or 2 cloves garlic
1 serrano pepper
1/2 jalepeno pepper
1/4 cup chopped cilantro
juice of one lime
salt to taste
Cube tomatoes, lightly salt, and drain the juice. Cube onions to a smaller cube than tomato. Mince garlic and peppers. Mince cilantro. Juice lime. [I keep all the components separate, so I can merge the ingredients slowly to taste.]
Place tomatoes in a bowl, and add onions. Add 3/4 of the peppers, garlic, and cilantro. Taste. Add more of any ingredient until you like it.
Serve with chips, mix into an avocado, make a pico de gallo/feta cheese omelette. add to a cheese quesidilla.
I love a dish using chicken, tomatoes, tarragon, white wine (or white wine vinegar) and garlic. Cook chicken in saute pan, add tomatoes, simmer, add wine, tarragon and garlic. S &P accordingly. Serve plain, or over rice or pasta. You can add cream to the sauce too. Nice either way. Oh, add some butter to the sauce whether you use cream or not. A REALLY nice combo of flavors.
I also love them cooked this way with some minced garlic sprinkled over them. So sweet and savory at the same time. I usually cut them in half, drizzle the oil and garlic over the top, and then sprinkle with salt. I let them go for about 6 hours or so, until they are pretty concentrated but still have a little juice in them. Heaven tossed with pasta or spread on bread.
Karen, we do that as well with the Roma tomatoes we grew in the garden. The roasting seems to intensify the flavor. We have a Food Saver, which makes it very easy to bag & freeze them in 1-2 cup portions. Wonderful to savor the flavor of August in January with 2 feet of snow on the ground!
if you slow roast, blanch and peel first. you will not have to deal with shrunken, tough and impossible-to-peel skins. i learned the hard way.
This was in Gourmet last month... DAMN... it is awesome:
TOMATO BREAD PUDDING:
Also, I have been making this often with tomatoes from my garden:
- 1 large wedge of quality Brie cheese)
- 3-4 tomatoes, in large dice
- 1 handful fresh Basil leaves
- 1 large shallot, chopped
- best quality olive oil
- red wine vinegar
- salt and pepper
- Toasted Rustic Bread (optional - see note
Cut the Brie into bite sized pieces, discarding rind if desired.
Place brie in a large bowl with tomato and shallot. Roughly tear the basil leaves into pieces and add to bowl.
Drizzle with olive oil, red wine vinegar, salt and fresh ground black pepper. Toss and serve.
This is great for a picnic, just bring the basil leaves in a separate container and add just before serving.
*A great addition is rustic bread torn into pieces and toasted in the oven. Just toss the pieces with EVOO, salt and pepper, toast at 400 degrees for 20 min and add to salad.