Tag Archives: tomatoes

Tomato Pie, AZ Chris

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1 9 inch pie shell
1/2 onion, chopped
6 or 7 Roma tomatoes
1/4 cup basil, sliced
2 cups grated cheese, (combination of mozz., parmesan, feta, gruyere, cheddar…)
3/4 cup Greek yogurt, (or sour cream)
1 tsp. hot sauce, (or ground chipotle)
salt & pepper

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1. Preheat oven to 350ºF. Place pie shell in oven and cook for 8-10 minutes or until lightly golden.

2. Cut tomatoes into quarters and seed. Lightly salt the tomatoes and then put them meat side down on paper towels to drain out liquid. Let them sit for 15 minutes. Then chop.

3. Sprinkle the bottom of the pie shell with chopped onion. Spread the tomatoes over the onions. Spread remaining onion and basil over the onions.

4. In medium bowl, mix together the cheeses, yogurt, hot sauce or ground chipotle, salt and pepper. Mixture should be the consistency of a gooey dough. Spread over the top of the vegies in the pie shell. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Notes: This is really yummy!

This recipe lends itself to a multitude of additions or substitutions. I added chopped sweet red pepper and smoked paprika. Poblanos, cumin, cilantro would be great too. Anything that goes with tomatoes!

Any mixture of cheeses would be good, but I would make cheddar a very small part. Due to the liquid nature of the tomatoes, cheddar would add too much additional liquid (oil). I used mozzarella, queso fresco and about a 1/4 cup of cheddar which was a litlle on the bland side. Gruyere would be really good! Feta would be excellent – but doesn’t melt much so make sure it’s well mixed.

Notes from Mary: This is almost identical to my recipe except it just calls for parmesan and
cheddar mix, along with a little minced rosemary. I like the gruyere idea.
Also, mind calls for sliced tomatoes rather than quartered. Tomatoes merge
with other ingredients. Does it do the same with the quarters and slices
easily?

Quinoa and Black Beans from allrecipes.com

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1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 chopped tomato (optional)

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir corn, black beans and tomato into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Serve as taco filling on corn tortillas embellish with salsa, cheese, sour cream and avocado.

Florentine Lasagna by Terry

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1122-Lasagna-Florentine
1 pound spinach — fresh
1 pound mushroom — fresh sliced
1 cup onion — chopped
2 tablespoons olive oil
1 cup bechamel sauce
nutmeg — fresh
15 ounces ricotta cheese
1 cup Parmesan cheese — freshly grated
1 egg
1 teaspoon salt
1 teaspoon pepper
1 teaspoon basil — dried
1 tablespoon oregano — dried
1 package lasagna noodles — fresh
3 cups mozzarella cheese — fresh
1 can tomato sauce — small size

Blanch the spinach, drain pressing out excess moisture and set aside.
Saute the sliced mushrooms until they release their moisture and it cooks
off. Add the onions and saute until they are transparent. Add the garlic.
Add a little more oil if needed, a couple of tablespoons of flour and cook
for a few minutes. Add milk to make your bechamel. Make sure it’s rather
thick. Taste and add a generous grating of fresh nutmeg. Set aside until
cool.

Cook the lasagne noodles until just slightly underdone. Drain.
Mix ricotta, 1/2 of the Parmesan, egg, salt, pepper, basil, and oregano.(Rub
the basil and oregano between your hands as you add it to release the
natural oils).

Add the cooled spinach mixture to the ricotta mixture and combine gently.

Oil the bottom of your baking pan with a little olive oil. Start your layers
with the noodles then the ricotta-spinach mixture and so forth until you
have about 4 layers.ending with a noodle layer Top with the remaining
Parmesan cheese. Add the mozzarella cheese. I used the marinated fresh
mozzarella which has a wonderful basil flavor. I get it at the deli counter
at my supermarket. They are the small balls about the size of a large
marble. I slice them up and arrange on top of the lasagne. Add one small can
of tomato sauce. Cover tightly with foil and bake at 350F for 1 hour.

Remove from the oven after 1 hour and let it rest for 30 minutes before
cutting.
You can assemble this a day ahead if you like. It’s always wonderful
reheated.

The important thing with this recipe is to use all fresh ingredients. If you
can’t buy the fresh lasagna noodles you can use the dry but It would not be
as tasty. Serves 6

Pasta with broccoli and sun-dried tomatoes

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2 cloves garlic, minced
1/4 cup extra-virgin olive oil
3/4 pound boneless, un-chicken breasts, cut into strips
2 cups small broccoli florets
1/2 to 3/4 cup oil-packed, julienned sun-dried tomatoes, drained
2 tablespoons chopped, fresh basil
A pinch red pepper flakes
1/4 cup dry white wine
3/4 cup veggie broth
1 to 2 tablespoons butter
1/2 pound bow-tie pasta, cooked
Parmesan cheese, freshly grated

In a large skillet, sauté the garlic in oil quickly over medium-high heat, being careful not to burn.

Add un-chicken and sauté until cooked through, about 5-10 minutes. Remove and cover with tinfoil to keep warm.

Add the broccoli florets to the pan with a little more oil, if necessary. Stir and toss broccoli until crisp-tender.

Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and veggie broth. Season to taste with salt and pepper.

Add the butter, cover and simmer over low heat, for 5-10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Stir to blend and serve with grated Parmesan on the side.

Butternut Squash Stew With Pomegranate Salsa by the weekend vegetarian

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FOR THE STEW
1 tablespoon extra-virgin olive oil
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 large onion, chopped
1-inch piece peeled ginger root, grated
3 cloves garlic, finely chopped
1 serrano chili pepper, seeded and chopped
28 ounces canned diced tomatoes, preferably low-sodium or no-salt-added, plus their juices
1 large carrot, scrubbed well and cut into 1/2-inch pieces
1 medium (about 1 1/2 pounds) butternut squash, peeled, seeded and cut into 1/2-inch pieces
Water (optional)
4 to 5 ounces baby spinach leaves, chopped (4 cups loosely packed)
15 ounces canned chickpeas, preferably no-salt-added, rinsed and drained
1/4 cup packed cilantro leaves, chopped
1 teaspoon Tabasco, harissa or other hot sauce of your choice
Kosher salt
Freshly ground black pepper

FOR THE SALSA
1 cup pomegranate seeds
2 scallions, trimmed and finely chopped
2 tablespoons fresh lime juice
12 mint leaves, finely chopped
1 tablespoon extra-virgin olive oil

For the stew: Pour the oil into a large saucepan over medium heat. Once the oil shimmers, stir in the coriander, cinnamon, turmeric, cardamom and cloves; sizzle them for a few seconds, then add the onion, stirring to coat. Cook until translucent, 3 to 4 minutes, then add the ginger, garlic and serrano pepper. Reduce the heat to medium-low and cook until soft, 10 minutes.

Add the tomatoes and their juices, the carrot, squash and enough water, if needed, to barely cover the vegetables. Cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Stir in the spinach, chickpeas, cilantro and hot sauce; season lightly to taste with salt and black pepper. Cook for just a few minutes, to wilt the spinach and heat the chickpeas through. Remove from the heat; cover to keep warm.

Meanwhile, make the salsa: Stir together the pomegranate seeds, scallions, lime juice, mint and oil in a small bowl.

Serve the stew warm, with the salsa on top or served on the side. 6-8 servings; makes 8 cups

Spaghetti All’Amatriciana — Campagnolo Restaurant from Phyllis Keating

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SAUCE
2 19oz cans San Marzano tomatoes ( I had 28oz tins)
1 medium carrot, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 small Spanish onion
4 cups water
1/2 cup olive oil
2 tbsp.kosher salt

PASTA
1tsp olive oil
5 oz guanciale, cut into lardons (I used pancetta)
2 garlic cloves, sliced
1 tsp. chili flakes
13/4 fresh spaghetti or linguine
1-2 tbsp olive oil
2 tbsp. flat-leaf parsley, chopped
1 3/4 cups pecorino, grated

Purée sauce ingredients in batches in a food processor until very smooth. Cook in a large saucepan over medium heat for about 30 mins until sauce thickens slightly and flavours infuse. The sauce should be thick enough to coat the back of a spoon, but not glommy. (I found I cooked it much longer than this). Dilute with more water if it gets too thick. I did not have to use more water.

Lightly coat a large frying pan with 1 tsp. oil. Set over medium high heat. Add guanciale lardons. Cook, stirring occasionally, for 2 – 3 minutes until guanciale begins to crisp. Add garlic and chili flakes. Reduce heat to medium-low. Cook, stirring occasionally, for 1 – 2 minutes until garlic begins to soften. Add to sauce. Simmer gently until ready to use. ( I simmered it longer here too.

Meanwhile boil pasta in a large pot of boiling salted water for 3 – 4 minutes until noodles are al dente. Drain.

Coat pasta pot with oil. Set over medium heat. Return pasta to pot. Sprinkle with parsley. Toss. Pour enough prepared sauce to thoroughly coat pasta. Serve garnished with Pecorino, more chopped parsley and a drizzle of olive oil, if you like. (I did not)

notes from Phyllis: I did buy a good quality pecorino to use…it was nice for a change. I always normally use parmigiana regiano!

I made it for dinner last night and it was delicious.  Sure different from the sauce I normally make with little spices added but the sauce was packed with flavour!  I simmered it for longer that what it said and added a few squeezes of my tomato paste in the tube other than those two slight changes I left it alone.give it a try if you long for a different sauce for a change!

Nick and Toni’s Penne Alla Vecchia Bettola

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1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
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Pati Jinich’s Tortilla Soup

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For the Tortilla Soup:
3 Guajillo Chiles (stemmed; seeded and toasted)
1 pound ripe Tomatoes
1 Garlic clove
1/2 cup Onion (roughly chopped)
1/2 teaspoon Kosher Salt
2 tablespoons Vegetable Oil
6 cups Chicken Broth use veggie broth
1 sprig fresh Parsley
1/2 cup Mexican Crema (creme fraiche or sour cream)
8 ounces Queso Fresco (diced)
1 ripe Avocado (diced)

For the Tortilla Crisps:
Vegetable Oil (for frying) try baking
6 5-6 inch Corn Tortillas (cut into wedges)
1/4 teaspoon Kosher Salt
Guajillo chiles (stemmed; seeded and broken into pieces)

For the Tortilla Soup: In a medium sauce pan, place the toasted Guajillo chiles, tomatoes, and garlic. Add enough water just to cover ingredients. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer 12 to 15 minutes, until tomatoes are fully cooked and mushy and the Guajillos have re-hydrated and plumped up.

Place the Guajillos, tomatoes, garlic and onion in a blender along with 1 cup of the simmering liquid and salt. Puree until completely smooth.

In a large soup pot, heat 2 tablespoons oil over medium-high heat. Once hot but not smoking, pour in the tomato puree. It will sizzle and make noise and smoke. Let the puree cook and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 to 15 minutes, stirring occasionally. Add the chicken broth and the parsley sprig and return to a boil, and then reduce to a simmer and season, cooking another 10 minutes. Remove parsley sprig before serving.

Serve into soup bowls, adding a handful of tortilla crisps, a few chile crisps, and crema, cheese and avocado to taste. Alternatively you can place all the garnishes on the soup plates, and pour the hot soup into the bowls at the table. You may add other more hefty garnishes, such as cooked shredded chicken on top.

For the Tortilla Crisps: To fry: in a deep 12-inch skillet, heat 1⁄2 inch of oil over medium-high heat until hot but not smoking—a tortilla piece dipped in the oil should bubble around the edges. Add the tortilla pieces in small batches and fry, turning once, until they are a rich golden brown and nicely crisped. For crisps and chips, cook for 20 to 30 seconds per side; cook tostadas one at a time for 1 1/2 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with salt so it will stick to the surface.

To prepare Chile Crisps, flash fry the chile pieces in the vegetable oil for 2 seconds, then quickly remove to a paper-towel lined plate.

To bake: Preheat the oven to 350°F. Lightly grease a baking sheet. Place the tortilla pieces (or whole tortillas) on the baking sheet. Gently brush the tops with oil and sprinkle with salt. Bake for about 20 minutes, stirring and flipping them occasionally, until golden brown and crispy. Let cool.

Helpful Tips:
1. Guajillo chilis aren’t as spicy as other peppers, so it’s a crowd pleasing base. You could also use ancho or Serrano chilis. It’s important to rehydrate the ancho chili so it creates a paste.

2. To cut fat out of your diet, you can bake the tortillas into chips instead of frying them.

3. Save tortillas crisps in a plastic bag and use them at breakfast, lunch, or dinner. For breakfast: If you scramble eggs with cooked onions, jalapeno and tomato, just when the eggs are starting to fluff and firm up, you add the tortilla crisps and makes them like “migas” (a traditional Spanish dish with eggs using leftover bread). For lunch: use them as a garnish for a salad. For dinner: top any soup, stew, chili with crumbled tortilla. You can also add them to any cooked beans for a delicious side!

4. How to store soft tortillas: If homemade, store wrapped in a cloth and inside of a sealed plastic bag. If store bought, keep in the refrigerator

Lemon Fusilli with Arugula — Ina

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1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Mama’s Best Broiled Tomato Sandwich — allrecipes

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2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted

 

Preheat oven to broil.

In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.