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Glazed Broiled Tomatoes | Original Cyn's Salsa | Pasta Caprese, with Raw Tomatoes, Basil and Mozzarella
Summer Pasta | Italian Roasted Tomatoes and Zucchini | Shrimp Pilau | Okra, Tomato and Corn
Yellow Pepper and Red Tomato Salad | Fresh Tomato and Basil Sauce | Balsamic Tomatoes | Easy Tomato Soup
Summertime Tomatoes!
Tomato Recipes and more...
Glazed, Broiled, Roasted. Sauce, Soup and Salads.
With Basil, Mozzarella, Okra, Corn, Pepper and Balsamic.
By Cynthia Bowan
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"Ain't nothin in the world that I like better than bacon and lettuce and homegrown tomatoes Up in the mornin' out in the garden get you a ripe 'un don't get a hard one Plant 'em in the spring eat 'em in the summer All winter without 'em's a culinary bummer I forget all about the sweatin and diggin evertime I go out and pick me a big one Home grown tomatoes homegrown tomatoes Wha'd life be without homegrown tomatoes Only two things money can't buy That's true love and
homegrown tomatoes" --- Homegrown Tomatoes by Guy Clark
I'm not sure where I found the above poem, except it was on the Internet somewhere but oh! How I can understand it, all too well.
There is nothing as disappointing, so mealy-tasting, and horrible as a hothouse tomato in the dead of winter. Those picture-perfect red orbs are but empty shells of summer's promise and delivery. But when the hot days of summer finally arrive, and the tomatoes are not always perfectly shaped, but always taste of sunshine, it is a marvelous delight to enjoy. My grandparents and parents taught me that truth from an early age on. They all went to farm produce stands, farmers' markets,
and religiously checked out the "summer" tomatoes at our local grocery stores. Summer dinners sometimes consisted of nothing more than a couple dozen ears of corn, steaming hot, and platters of cucumber sticks and sliced tomatoes. This was about as close as one could get to heaven, I thought as a little girl.
In the past few years, I've been seeing more and more heirloom tomatoes for sale. My Dad even grew his own during the last five years of his life. Dad was growing tomatoes from Russian seeds someone brought into the country. I don't know how or where he got them, but they looked like a Roma tomato, with a pointed bottom end, and were meatier than any Roma I have ever had.
These tomatoes made the most wonderful sauce, or added a great touch to any tomato dish. They had none of the perfect shape one finds in a store - much like many heirloom tomatoes, but they were such heaven. Dad is gone now, and the tomatoes with him.
I wonder if they grow and or eat tomatoes in Heaven? Surely, they must be one of God's best creations.
Slices of juicy ripe tomatoes, on good homemade bread, with mayonnaise, a sprinkle or so of freshly ground pepper and some kosher salt.and you can keep your expensive steaks. Wedges of tomatoes, small pieces of fresh mozzarella cheese, a sweet onion cut in very thin wedges, chopped fresh basil, olive oil and a little kosher salt and you have a salad for kings. They give something to each dish they are in, that nothing else can equal.
Tomatoes do not have countries or boundaries (although they are actually native to western South America). You can find them in dishes around the world, from the Italian basil salad I just described to Chinese Beef and Tomatoes, to pastas and soups and salsas and dishes just featuring them.
Tomatoes. small wonder they've been called "love apples". Did you know that (reportedly), they were once considered poisonous because they are from the nightshade family? And that a British spy/chef committed suicide after "poisoning" George Washington's dinner he'd made, using tomatoes? Poor man, look what all he missed, from culinary creations to the bliss of enjoying them himself. Could that be considered a warning to all who might mix food and
politics? Hmmmm. <GBG>
So, while we have the abundance of REAL tomatoes available to us, all 7,000 known and different varieties, let us Enjoy! them all, and Enjoy! summer. I hope you will give the following a try, and as always, CYH - consider yourself hugged!
Glazed Broiled Tomatoes
3 ripe medium tomatoes
3 T. mayonnaise
1 tsp. Dijon mustard
2 T. chopped fresh parsley
2 tsp. chopped chives
1/4 tsp. salt
pinch freshly ground pepper
3 T. grated Romano, Asiago or Parmesan cheese (or combination)
Heat oven to 400F. Cut tomatoes crosswise into 3/4" thick slices. Place in single layer in baking dish. Combine mayonnaise, mustard, 1 T. parsley, chives, salt and pepper and 2 T. of cheese in small bowl. Spread this over each tomato slice; sprinkle with remaining cheese. Bake tomatoes until heated through, about 10 minutes. Immediately transfer to boiler and broil 6" from heat, until topping is golden, glazed and bubbly. Sprinkle with remaining parsley and serve
at once. Serves 6.
Original Cyn's Salsa (low fat, easy, and delicious)
3 very ripe tomatoes
fresh parsley, chopped, about 1/2 c.
1 med. sweet onion (Bermuda, Vidalia, etc.)
1-2 cloves garlic, peeled, coarsely chopped
salad pepperocini, to suit taste
1-2 T. wine vinegar
1-2 T. fresh lemon juice
1-2 tsp. olive oil
salt to taste
Amounts depend on your likes and dislikes... You will need at least the amounts given in the list. This is more like a relish, but once you taste it, you can't quit eating it.
Wash tomatoes, cut in wedges. Peel onion, cut in thin wedges. Chop parsley. Place the tomatoes, onion, garlic, parsley and pepperocini to suit in food processor. Add vinegar, lemon juice and oil, process off and on until the entire thing is finely chopped - not pureed. Season to taste with salt, and then place in serving bowl. Serve with fresh vegetables and white and blue tortilla chips.
Pasta Caprese with Raw Tomatoes, Basil and Mozzarella
1 1/2 lb. fresh, ripe tomatoes, coarsely chopped
8 oz. fresh mozzarella cheese cut into 1/2 inch cubes
4 T. extra virgin olive oil, the best you can get
1 tsp. red wine vinegar
1/2 c. fresh basil leaves, washed, dried and shredded
salt and freshly ground black pepper
1 lb. pasta, preferably penne (spaghetti will do)
1 - 2 cloves garlic (optional), chopped fine
a bit of hot pepperocini (opt.)
Start the dish an hour or so before your meal. Using a wooden spoon, mix the mozzarella, tomatoes, oil and vinegar (optional garlic and/or hot pepper) in a deep bowl. Season to taste with salt and freshly ground black pepper. Cover with a clean dishcloth and let it sit at room temperature for an hour or so. Add the basil and toss well.
Cook the pasta; remove when al dente, with a bite to it. Drain the pasta and return to the warm pasta pot. Pour on the tomato mixture and toss. Check again for seasoning. Place in serving bowl and serve.
Summer Pasta
1 lb. spaghettini, or any thin pasta
1/2 c. virgin olive oil
3 lg. ripe tomatoes, chopped
3 cloves garlic
3 tsp. salt
1 c. fresh basil leaves
freshly ground black pepper
Set 6 qt. or water to boil in a large saucepan, with 2 T. water; this may take about 30 minutes to boil.
Add the spaghettini and cook for 7-8 minutes, or until just done and still firm.
Pour the olive oil into a large serving bowl and add the chopped tomatoes. Mash the garlic with the 3 tsp. salt and add to the bowl. Tear the basil leaves into confetti-sized bits and add, along with some pepper.
Drain the spaghettini, dump it into the bowl, toss thoroughly and serve at once. You do not need to add cheese (but you can). In Capri, they might add a squeeze of lemon, or replace the basil with chopped scallions and parsley. You need plenty of good bread to mop up your plate. Serves 4-6.
Italian Roasted Tomatoes and Zucchini
Roasting vegetables brings out their sweetness and intensifies their
flavors. Tomatoes and zucchini are perfect partners in this tasty recipe. It
is best to try and match the zucchini and tomatoes in size for the best
results.
3 small zucchini, trimmed, cut into coins
5 ripe, Roma tomatoes, cut into coins
1 lg. garlic clove, finely minced
Salt and pepper
3 T. olive oil
1 tsp. dried thyme
Preheat oven to 375F. Arrange the zucchini and tomato slices side by side in an appropriately sized baking dish. Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme. Season with salt and pepper; cook until golden and tender for about 25 minutes. Serve warm or at room temperature for the best flavor. Serves 4.
Shrimp Pilau
2 lb. fresh shrimp
2 large onions, finely chopped
1 carrot, chopped
1 bay leaf
salt and pepper
8 slices bacon, cut into small pieces
1 green bell pepper, cut in small pieces
1 1/2 c. long grain rice
3 large ripe tomatoes, peeled, seeded and chopped
1/4 c. chopped fresh parsley
Preheat oven to 375F. Remove heads and shells from shrimp, and then refrigerate meat. Combine the heads and shells with one onion, carrot, bay leaf, salt and pepper. Roast in the oven for 20 minutes.
Place roasted vegetables and shells in a large pot with 1 qt. water. Bring to a boil over medium-high heat and simmer for 30 minutes. Strain, discard the solids, and reserve the broth.
Cook bacon until crisp in a large pan or pot, drain on paper towels. Saute green pepper and second onion in the same pan, in the bacon fat, for about 10 minutes. Add rice and cook until transparent, about 5 more minutes.
Season with more pepper. Add tomatoes, parsley, and 2 1/2 c. of the reserved shrimp broth. Bring to a boil, lower heat and simmer covered for about 20 minutes, adding more broth if rice begins to get too dry. Add shrimp to rice, cover and cook another 10 minutes. Stir in bacon and serve. Serves 4-6.
Okra, Tomato and Corn
4 strips bacon
4 T. bacon drippings
1 onion, chopped fin
1 pint okra, cut into 1/4" rings
4 ears corn, scraped
3 lg. tomatoes, peeled and diced
1 sm. green bell pepper, chopped
1 tsp. sugar
salt and pepper to taste
dash Tabasco
Fry bacon until crisp, drain and reserve 4 T. drippings. Stir onion and okra into drippings, add corn kernels and cook for 10 minutes, stirring constantly. Add tomatoes, green pepper and seasonings. Cover and simmer until done, about 25 minutes, stirring occasionally.
Taste and adjust seasonings. Pour into serving dish, sprinkle with crumbled bacon. Serves 6.
Yellow Pepper and Red Tomato Salad
2 T. olive oil or salad oil
2 T. white wine vinegar
1 T. thinly sliced green onion or snipped fresh chives
2 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 tsp. sugar
1/2 tsp. Dijon-style mustard
1/8 tsp. pepper
3 large yellow sweet peppers, thinly sliced into rings (about 3 c.)
3 large red tomatoes, sliced
Spinach leaves
2/3 c. crumbled Gorgonzola cheese or blue cheese (3 oz.)
For dressing, in a screw top jar combine olive oil or salad oil, vinegar, green onion, or chives, basil, sugar, mustard, and pepper. Cover and shake well. Chill, if desired.
In a skillet cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just until crisp-tender; drain and cool. Chill, if desired.
To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese atop salad. Shake dressing well; drizzle atop
salad. Makes 4 to 6 servings.
Note: You can prepare dressing; cover and chill up to 24 hours. Cook peppers; drain and cool. Cover and chill up to 24 hours.
Better Homes & Garden
Fresh Tomato and Basil Sauce
2 large cloves garlic, finely minced
1 c. peeled, seeded and chopped tomato
3 T. minced, fresh basil leaves
2 tsp. olive oil
1/2 tsp. salt, if desired
Several dashes of cayenne pepper
In a blender, puree the garlic and tomato. Transfer mixture to a nonmetal bowl. Stir in the basil, oil, salt and cayenne. Serve the sauce at room temperature.
Notes: Traditionally used for pasta, it is also delicious on rice or bulgar wheat, spooned over cold steamed vegetables or even served over tuna or cold chicken. Try cutting tomatoes in half and grating them. (This way you don't even have to puree them.)
Balsamic Tomatoes
6 large ripe tomatoes, cored
2 T. olive oil
1 T. dark Balsamic vinegar
Fresh basil leaves, slivered or herb of your choice
Kosher salt and pepper to taste
Core tomatoes and slice thinly. Place on a platter. Pour oil and vinegar in small bowl and swirl together. Pour over tomatoes and let stand in refrigerator for at least 15 minutes. Top with basil leaves and serve.
Easy Tomato Soup
6 large beefsteak tomatoes
1 lb. bacon, diced
1 each green, red, yellow and orange peppers chopped
1 lb. mushrooms
Garlic powder, onion powder, and Italian spice, salt and pepper to taste
In large skillet, sauté bacon, onions, and peppers, when these are soft, add sliced tomatoes and mushrooms let cook until tomatoes turn to liquid add your spices to taste. Serve in a large soup bowl with lots of toast.
This recipe is easy to make in large quantities, just add more of everything <GBG>
By Cynthia Bowan
Return to Index
Glazed Broiled Tomatoes | Original Cyn's Salsa | Pasta Caprese, with Raw Tomatoes, Basil and Mozzarella
Summer Pasta | Italian Roasted Tomatoes and Zucchini | Shrimp Pilau | Okra, Tomato and Corn
Yellow Pepper and Red Tomato Salad | Fresh Tomato and Basil Sauce | Balsamic Tomatoes | Easy Tomato Soup
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