6 Roma tomatoes, chopped
2 garlic cloves, minced
seeded and minced jalapenos amount determined by how hot you want it
1/4 red bell pepper, fine dice
1/8 red onion, fine chopped
1/2 tablespoon olive oil
1/2 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.
18 tomatoes
9 onions
5 peppers
2 c. sugar
2 Tbsp. salt
1 tsp. each: cloves, cinnamon, all spice and nutmeg
1-pint vinegar
optional celery seed
Peel tomatoes, grind all or chop in food processor. Cook until thick about 3 hours.
These are my directions Mom didn’t write any down. Use non-reactive pan, and can when finished.
From Lewes, Del., resident Becky Hamill: “This is from a very old-fashioned recipe for fruit cobbler — every old Junior League cookbook has it — and can be found in many online simple fruit cobbler recipes. Every summer I prepare lots of these ‘EZ’ fruit cobblers with peaches and blueberries.
“Last July, I decided to experiment by adding some cornmeal with the flour; spices, herbs and salt instead of the sugar; and tomatoes instead of peaches. This savory cornbread tomato cobbler is the result.”
We tested this as submitted and also with a few tablespoons less butter, and we found that the cobbler works better with the amount called for. 6 to 8 servings
For the filling
1 pound mixed-variety sweet cherry tomatoes, each cut in half
2 cloves garlic, minced
1/2 teaspoon hot Mexican chili powder
1/4 teaspoon celery salt
1/4 teaspoon kosher salt
1/4 – 1/2 teaspoon ground cumin
Finely grated zest and juice of 1/2 lime
1/4 cup minced scallions, plus 2 tablespoons minced green scallion tops for garnish
For the crust
1/2 cup flour
1/2 cup yellow cornmeal
1/4 teaspoon kosher salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter (see headnote)
1 cup whole or low-fat milk
Place a medium (10-inch) cast-iron skillet in the oven; preheat to 350 degrees.
For the filling: Cut each tomato in half and place all of them in a mixing bowl, along with the garlic.
Combine the chili powder, celery salt, kosher salt and cumin in a small bowl, then sprinkle the mixture over the tomatoes. Stir in the lime zest and juice and 1/4 cup of the minced scallions.
For the crust: Combine the flour, cornmeal, salt and baking powder in a mixing bowl.
Once the skillet is hot, add the butter. Watch closely; when the butter is melted and bubbling, stir the milk into the flour mixture to form a somewhat lumpy batter.
Transfer the skillet to the stove top just long enough to pour in the batter, spreading it evenly.
Immediately top with the tomato mixture. Return to the oven and bake for 40 to 45 minutes, until the cobbler is crisped on the edges and has started to pull away from the sides of the pan.
Cut into wedges; serve hot or at room temperature, garnished with the minced scallion tops.
Recipe Source: From Becky Hamill of Lewes, Del.
Read More http://www.bonappetit.com/recipes/2011/08/tomato-and-cheddar-pie#ixzz2bQjHYejV
my version made with lemon boy tomatoes and provolone cheese
Makes one big sandwich
Pat tomato slices dry, sprinkle with salt, and set aside while you assemble the other ingredients. Spread each slice of bread with two tablespoons of the tapenade. Top with cheese, and the sliced tomato. Butter outside of sandwich, and cook in a skillet over medium heat until cheese melts and bread is golden brown.
Read more: http://www.fromaway.com/sandwiches/olive-tapenade-grilled-cheese#ixzz2bOhcdP8M
Note next time I make this I will whirl the tomatoes and then add other ingredients.
Happy first hot day of the summer! Why am I wearing a cardigan? I don’t know! How long do air conditioning units last? I think mine’s broken, or else the filter is unhappy. But I’m super happy because hot weather, besides making blow-drying one’s hair absolutely excruciating and sweaty enough to basically be pointless, means there will most likely be tomatoes at the farmers market this weekend. And that means tomatonaise sandwiches.
What is tomatonaise? It’s my secret summer weapon. It’s just super-ripe tomatoes food-processed, or immersion-blended, with mayo, salt and pepper in a ratio that only you can dictate. If it’s more tomatoey, it’s an amazing spread or finishing touch on fish. If it’s more mayo-esque, it’s also an amazing spread on a simple sandwich like leftover baked ham or sharp cheddar. If it’s chunkier, it’s a nice little salad with some basil. You cannot lose. Unless you don’t like tomatoes or mayonnaise, and some people don’t. Crazy people.
Here are some other things you can do with tomatonaise, other than loading it into a baguette and eating the whole thing:
3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves
Prepare the grill (medium-high heat).
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
2 tablespoons olive oil
4 ounces prosciutto — minced
1/2 cupleek — sliced
1/2 cup scallion — minced
4 tablespoons garlic — minced
2 tablespoons thyme — fresh
2 cups okra — small
or if larger cut into 1″ slices
2 tablespoons butter
2 tablespoonscorn starch
1/4 teaspoon nutmeg — freshly grated
1/4 teaspoon black pepper
2 pounds shrimp — peeled and deveined
1/4 cup oregano — fresh and minced
2 tablespoons lemon juice
2 cups tomatoes — diced juice included
In a large saute pan, warm the oil over high heat. Add the ham and brown well. Add the leek, scallion, 2 tablespoons of the garlic, the thyme, and okra, and saute, stirring, until the okra is bright green, about 4 minutes.
Remove to a large plate and cool.
In the same large skillet over high heat, melt the butter. In a large bowl, stir together the cornstarch, nutmeg, and pepper and toss with the shrimp. Slide the shrimp into the skillet and saute, stirring, until the shrimp are half pink. Add the remaining garlic, the oregano, lemon juice, and tomatoes. Bring to a boil. Immediately remove from the heat and combine with the cooked okra. Simmer just to reheat the okra. Serves 6
Recipe Notes
9/24/12–Terry Pogue
This years version: I used bacon lardons instead of the ham, shallot instead of leeks, canned diced Muir Glen Tomatoes. Ground thyme, because I really like the flavor of thyme to pop and the juice from a half a juicy lemon… probably lightly more than called for in the recipe. I served it with steamed brown rice tonight. In the past I’ve also served it with soft polenta.
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
photo from magazine
Notes from dmv: despite following the directions my cooked lentils were mushy so I decided to serve them over rice and omit the eggs. Also served with jarred cilantro chutney rather than fresh. This simple dish was delicious. Recipe is from one of favorite blogs: http://www.thebittenword.com/
1 cup dried small red lentils
3 cups water
1 bay leaf
2 teaspoons olive oil
1 cup chopped onion–used less
1 cup chopped tomato
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon white vinegar
4 large eggs
1/4 teaspoon freshly ground black pepper
1/4 cup plain low-fat Greek yogurt
2 tablespoons chopped fresh cilantro
Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.