fresh tomato & corn pie, my version

Eggplant Tomato Pie from loversrecipes.com

  • 1 eggplant
  • 2 tomatoes, sliced
  • 1 onion, diced
  • 2 cloves garlic
  • Breadcrumbs
  • 1 egg
  • 1 tablespoon butter, melted
  • 1  tablespoon pesto
  • Cheddar cheese, shredded
  • Fresh parsley

Peel and cube eggplant, note do not boil, sautee,boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.

 

Summer Tomato Pudding from Lynne Rossetto Kasper

Tomato Sauce
Good-tasting extra-virgin olive oil
1/2 medium to large onion, cut into 1/4-inch dice
Salt and black pepper to taste
generous pinch hot red pepper flakes
2 large garlic cloves, minced
3 tightly packed tablespoons fresh basil, torn
1-3/4 to 2 pounds good-tasting tomatoes, cored and coarsely chopped (do not seed or peel), or 1 28-ounce can whole tomatoes with liquid
Olive oil for the baking dish
7- to 8-inch piece of baguette, a couple of days old if possible, cut into 1-inch thick rounds

Custard
5 large eggs, beaten
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon freshly grated nutmeg, or to taste
1 cup half and half, or heavy cream
1 cup whole or skim milk
1/3 cup freshly grated Parmigiano-Reggiano cheese

Flavorings
1/3 cup crumbled feta cheese
4 ounces firm, fresh, whole milk sheep or cow cheese, or cream cheese, thinly sliced
10 fresh basil leaves, torn
1/4 cup pitted Niçoise or oil-cured Moroccan olives
1 good-tasting medium tomato, sliced into 1/2-inch rounds, or 1 cup halved, flavorful grape tomatoes

1. Make the tomato sauce: Lightly film a 4-quart saucepan with the olive oil. Heat over medium-high. Add the onion with some salt, black pepper, and red pepper flakes and cook until golden. Stir in the garlic and basil, and cook 30 seconds. Stir in the tomatoes, breaking them up as they go into the pan. Bring the sauce to a lively bubble and cook, uncovered, 10 to 15 minutes or until thick. Stir often with a flat wood spatula to keep from sticking. Taste for seasoning. Cover and set aside 15 to 20 minutes to mellow or refrigerate up to 24 hours.

2. Assemble the pudding: While the sauce cooks, oil an 8-inch square glass baking dish. Preheat the oven to 325ºF. Cover the bottom of the dish completely with the bread slices.

3. Make the custard: In a large bowl, whisk together in a large bowl the eggs, salt, pepper, nutmeg, half-and-half, milk, and Parmigiano cheese. Pour half the custard over the bread and let it soak in for 10 minutes. Sprinkle with 3 tablespoons of the feta cheese, and half the slices of the fresh cheese. Tuck in half the basil leaves.

4. Cover everything with the tomato sauce. Pour in the rest of the custard, scatter the olives over the custard, push the sliced tomatoes and rest of the basil leaves into the custard, cover with the rest of the fresh cheese and sprinkle with the remaining feta.

5. Cover with foil and bake 45 minutes, then raise the heat to 375ºF. and bake 25 to 30 minutes. Finally, uncover and bake another 20 minutes, or until the thermometer inserted near the center of the pudding reads 200ºF. to 210ºF.  Let the pudding rest at room temperature 15 minutes. Serve it hot or just warm.

Makes an 8-inch-square baking dish of pudding and doubles easily. Tomato sauce and custard could be done a day ahead and refrigerated.

between 200ºF. and 210ºF. and then give it at least a 15-minute rest before serving.

 

Baked Greek Shrimp With Tomatoes and Feta from NY Times

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper

  • 2 pounds large ripe tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds large shrimp, peeled and deveined
  • 4 ounces Greek feta cheese
  • ½ teaspoon dried oregano
  • 2 tablespoons roughly chopped mint

 

  1. Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  2. Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  3. Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  4. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  5. Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Chunky Eggplant Sauce from washingtonpost.com


¼ cup extra-virgin olive oil
2 cloves garlic, chopped
One 12-ounce eggplant (unpeeled), cut into ¼ -inch by ¼ -inch by 3-inch strips
2 tablespoons plus ½ teaspoon salt, or more as needed
⅛ teaspoon freshly ground black pepper, or more as needed
1 pound ripe tomatoes, peeled and diced (see NOTE)
1 teaspoon minced fresh oregano, or more as needed
12 basil leaves, torn
1 pound dried bucatini (or substitute penne rigate, rigatoni or orecchiette)

½ cup freshly grated pecorino Romano cheese, for serving

Heat the oil in a wide, deep-sided saute pan over medium-low heat. Add the garlic and cook, 30 seconds, then add the eggplant, ½ teaspoon of the salt and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant if it seems dry.

Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and the teaspoon of fresh oregano. Increase the heat to medium; cook uncovered for 10 to 20 minutes, until the sauce is thick (the cooking time will depend on how juicy your tomatoes are). Stir in the basil and keep the sauce warm.

Meanwhile, bring 5 quarts of water to a boil over medium-high heat. Add the bucatini and the remaining 2 tablespoons of salt. Cook according to the package directions (al dente), about 8 minutes. Drain, reserving ½ cup of the pasta cooking water.

Add the drained pasta to the sauce in the pan, and add just enough of the reserved pasta cooking water to create a sauce that coats the bucatini. Taste, and add more salt and/or pepper and oregano, as needed.

Serve hot, dusted with the cheese.

4 to 6 servings (makes about 1⅔ cups sauce, enough for 1 pound of pasta)

NOTE: To peel the tomatoes, use a sharp knife to score a large X on the bottom of each one. Drop into a bowl of just-boiled water and let sit for a few minutes, until you see the peel curling back from the edges of the X. Drain and let cool, then peel and discard the loosened skin.

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Michael Ruhlman’s Pasta with Tomato Water, Basil, and Garlic

  • ripe tomatoes, large dice
  • 1 1/2 to 2teaspoons coarse kosher salt
  • 12 ounces spaghetti or any pasta you like
  • 10 cloves of garlic
  • cup basil, cut into ribbons
  • ounces butter, cut into three chunks
  • Olive oil, as needed
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil.
  3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
  4. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
  5. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
  6. Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
  7. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.  Serves 2 to 4

Tuna, Anchovy, Semi-Dried Tomato & Cannellini Bean Salad by Molly Brown

  • 1  (9 oz) tin tuna in olive oil, drained and roughly broken up
  • 2 (14 oz) tins cannellini (lima) beans, drained and rinsed
  •  (2 3/4 oz) semi-dried (sun-blushed) tomatoes
  • 16 anchovies packed in salt or olive oil, drained and chopped
  • about 50 black olives in olive oil, pitted and halved
  • salt and freshly ground black pepper
  • (6 fl oz) extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 small red onion, very thinly sliced
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • juice of 1 lemon

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.

 

Spaghetti alla Puttanesca from gearpatrol.com

Half box dried spaghetti (8 ounces)
2 tablespoons olive oil
1 whole clove garlic
3 anchovy fillets, canned in olive oil
1 teaspoon red chili flakes
1 28 oz can of crushed tomatoes
1/2 cup preferred olives (i.e. Kalamata), pitted
1 1/2 tablespoons capers, drained
2 tablespoons fresh Italian parsley, chopped

1. Start cooking spaghetti by following instructions on the box. Drain two minutes before ready, and be sure to reserve half a cup of cooking liquid for later step.

2. Heat olive oil in a skillet over medium heat. Add clove of garlic, and cook until brown, about 1–2 minutes; then discard. Add anchovies to the pan and smear with a spatula until it forms a paste with the olive oil. Sprinkle red chili flakes, cook for about 10 seconds, then add tomatoes. Simmer for about 8–9 minutes, or until the sauce starts to thicken.

3. Lower the heat, and toss in capers and olives. Fold in the cooked spaghetti, and stir to coat. Cook for an additional minute or two until preferred doneness. If the sauce is too thick, use the reserved pasta water to help coat the spaghetti.

4. Plate, drizzle with olive oil and sprinkle with parsley.

10-minute tomato egg drop noodle soup from thewoksoflife.com/

  • 1 serving of the noodle of your choice
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 scallion, chopped (white and green portions separated)
  • 2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
  • 2 ½ cups vegetable, or mushroom stock
  • 1-1.5  teaspoon soy sauce
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • Salt, to taste
  • 1 egg, beaten
  • 1/2 tsp. sambal obleek

Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.

At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.

Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.

Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!

 

Ann Marotto’s Fresh Tomato Pie

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  • FOR THE PASTRY
  • 1 cup flour
  • 1/2 cup low-fat cottage cheese
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • FOR THE FILLING
  • About 2 teaspoons Dijon-style mustard
  • 2 to 3 large beefsteak tomatoes, sliced thick and evenly
  • 1 cup grated low-fat Swiss cheese
  • About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Have ready an ungreased 9-inch pie plate or fluted quiche

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours. note: play around with this maybe use food processor for butter and flour and then add cottage cheese and pulse, don’t think mine dough was incorporated enough.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 30 to 40 minutes.

Serve warm.