Tag Archives: Tomatoes

Calabacitas Con Crema

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This recipe comes from Diana Kennedy’s “The Cuisines of Mexico”. Diana writes: “There are hundreds of ways of cooking squash in Mexico, and every cook has her own method and seasoning. This was our maid Godileva’s way of preparing them, and the dish frequently appeared on our dinner table. It has an exotic flavor, and is quite unlike any other squash dish I have come across.”

1 ½ lb. diced zucchini

2 medium tomatoes, diced
6 whole peppercorns

4 sprigs fresh coriander
2 sprigs fresh mint
1/2″ stick cinnamon
4 whole cloves
2 whole chiles serranos
1/2 cup light cream
Salt to taste

 

Combine everything in a pot and cook over a very low flame, stirring occasionally so it does not stick. Add a little water if it looks like it is getting too dry. It will take about 30 minutes to cook, the zucchini should be very soft, the milk or cream should be absorbed with no liquid remaining in the pan. The chilies should remain whole and just flavor the squash — it should not be picante. It is even better reheated the next day.

BEET, TOMATO AND COCONUT CURRY

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BEET, TOMATO AND COCONUT CURRY

1 large onion

5 small vine-ripened tomatoes (14 to 16 ounces total)

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets (10 to 11 ounces total, trimmed)

1 small jalapeño or serrano chile pepper (see headnote)

1 heaping teaspoon solid coconut oil

Handful cilantro stems

1/2 lemon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk 

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper, then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl (at least 2 tablespoons).  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the jalapeño or serrano chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes (for the flavors to meld). Fish out and discard the whole spices before serving, if desired, or at least tell your fellow diners to be on the lookout for them.

ZESTY GREEN TOMATO CHUTNEY

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ZESTY GREEN TOMATO CHUTNEY

 

4 med. green tomatoes

3 Tbs. ghee or veg. oil

1 Tbs. minced hot peppers

½ tsp. black mustard seeds

8-10 curry leaves

1/8 tsp. saffron threads

2 Tbs. finely chopped candied ginger

½ cup diced under-ripe mango

½ tsp. salt

2 Tbs. coarsely chopped cilantro

 

Blanch tomatoes in boiling water for 30 seconds, drain and peel.  Cut each tomatoes in half, squeeze out as many seeds as possible and dice.  Heat the ghee or oil in a frying pan over moderate heat until hot but not smoking.  Drop in mustard seeds and cook until they start to “pop”.  Add the curry leaves, and in seconds carefully add the tomatoes and saffron.  Stir and cook for 15 minutes over low heat.  Add the ginger, mango and salt.  Cook additional 15 minutes stirring often until thick.  Remove the pan from the heat, stir in the cilantro and let cool.  Serve at room temperature.  From The Best Of Lord Krishna’s Cuisine by Yamuna Devi

Fried Green Tomatoes

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Fried Green Tomatoes

Fried green tomatoes are extremely easy to make.  On a plate or in a shallow bowl, beat 1-2 eggs.  Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with bread crumbs and fry in a small amount of butter.  Squeeze the juice of one lemon over the fried slices and serve

Cream of Green Tomato Soup

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CREAM OF GREEN TOMATO SOUP

Base:

3 onions

10 green tomatoes

1 cup chicken or vegetable stock

4 Tbs butter

 

For each 2 cups of base, add:

1 ½ cups half-and-half

2 tsp sugar

1 tsp salt

 

Cut onions and cook slowly in butter in a large heavy pot.  When they are soft, add cut, cored but not peeled tomatoes.  Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes.  Add broth and pass the soup through a strainer or food mill to remove the seeds and skin.  This is the base of the soup, which can be frozen for later use.

 

When ready to use, stir in half-and-half, sugar and salt.  Taste and adjust seasoning as needed.  Serve hot or chilled topped with a Tbs of sour cream.  From Classic American Food Without Fuss by McCullough and Witt.

Prima Sweet Tomato Pie

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Prima Sweet Green Tomato Pie

 

3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

Preheat the oven to 425 degrees F.

 

Make a pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half. Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.  In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell and dot with the butter. Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar. Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool on a wire rack for at least 1 hour before serving. Serve warm or at room temperature.

Buddy’s Ratatouille

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1 cup chopped onion

4 cloves garlic, chopped

2 cups chopped zucchini

¼ cup olive oil

2 Tbs Balsamic vinegar

1 chopped basil

1 cup diced tomatoes

Oregano

Salt

Pepper

¼- ½ cup grated Parmesan cheese

In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent.  Add the zucchini, oregano, tomatoes and season with salt and pepper.  Cook until zucchini is tender.  Add basil and Balsamic vinegar.  Stir in Parmesan cheese and serve.

Zuppa di Ceci e Finocchio alla Sarda (Sardinian Chickpea and Fennel Soup)

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  • 2 1/2 cups chickpeas
  • 3 Tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1 large bulb fennel
  • 2 Tbsp. plus 1 tsp. chopped parsley
  • 3 Tbsp. minced fennel leaves
  • 1 large potato, diced
  • 2 cups peeled, seeded tomatoes
  • 1/4 cup grated pecorino or Parmesan cheese
  • 1 tbsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 6 cups boiling water
  • 1 cup tubular pasta

Rinse the chickpeas in cold water and drain.  Trim the fennel, halve it, and slice thinly cross wise.  Chop tomatoes.  In a soup kettle over low heat, warm the oil.  Add the onion, garlic, and the 2 tbsp. of parsley; cover and cook gently, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Remove the cover, add the fennel bulb and leaves and the potato and sauté for an additional 10 minutes.  Add tomatoes, salt and pepper, and then the chickpeas and boiling water.  Stir well, cover, and cook for 10 minutes over medium heat.  Add the pasta and continue to simmer, uncovered, stirring occasionally, until the pasta is just tender. Correct for salt and pepper.  Remove from heat and stir in the 1 tsp. parsley and the 1/4 cup cheese.

From The Vegetarian Table: Italy.

Zesty Green Tomato Chutney

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  • 4 med. green tomatoes
  • 3 Tbs. ghee or veg. oil
  • 1 Tbs. minced hot peppers
  • ½ tsp. black mustard seeds
  • 8-10 curry leaves
  • 1/8 tsp. saffron threads
  • 2 Tbs. finely chopped candied ginger
  • ½ cup diced under-ripe mango
  • ½ tsp. salt
  • 2 Tbs. coarsely chopped cilantro

Blanch tomatoes in boiling water for 30 seconds, drain and peel.  Cut each tomatoes in half, squeeze out as many seeds as possible and dice.  Heat the ghee or oil in a frying pan over moderate heat until hot but not smoking.  Drop in mustard seeds and cook until they start to “pop”.  Add the curry leaves, and in seconds carefully add the tomatoes and saffron.  Stir and cook for 15 minutes over low heat.  Add the ginger, mango and salt.  Cook additional 15 minutes stirring often until thick.  Remove the pan from the heat, stir in the cilantro and let cool.  Serve at room temperature.

From The Best Of Lord Krishna’s Cuisine by Yamuna Devi.

Yellow Split Pea Soup with Sweet Potatoes and Mustard Greens

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  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 c. dried yellow split peas, rinsed
  • 5 c. water
  • 4 c. chicken or vegetable broth
  • 1 14 ½-oz. can diced plum tomatoes
  • 1 med. peeled sweet potato, ½ in. cubes
  • 8 c. coarsely chopped mustard greens, ribs removed
  • salt and pepper to taste

In a large pot, heat oil over medium heat.  Add onion and cook, stirring, until softened, 4 to 5 minutes.  Add garlic and cumin and cook until fragrant, about 1 minute more.  Add split peas, water and broth and bring to a simmer.  Reduce heat to low, cover and simmer until split peas have completely broken down, about 1 hour.  Add tomatoes, sweet potatoes and mustard greens.  Cover and simmer, stirring occasionally, until vegetables are tender, 25 to 30 minutes more.  Season with salt and pepper.  Serves 10.

From Eating Well October 1998.