Tag Archives: Tomatoes

Ratatouille

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  • 1 eggplant, diced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2-3 zucchini, sliced
  • 1 sweet pepper, chopped
  • ½ lb. green beans
  • 4-5 tomatoes
  • 3 Tbsp. olive oil
  • Salt and black pepper to taste
  • 2 sprigs of basil, finely chopped

If you wish, blanch and peel tomatoes, seed, and chop.  Tomatoes can also just be chopped and used skin, seeds and all.  Heat olive oil over medium heat, add onions and garlic, and saute until translucent.  Add eggplant and zucchini, turn up heat and cook until they start to brown.  Add sweet pepper, green beans and chopped tomatoes.  Bring to a simmer, add salt, cover and simmer for 20 minutes.  Add basil in the last five minutes.  Taste and adjust seasonings.  This can be served hot or cold.  Ratatouille can also be frozen: it keeps its taste well and is a wonderful reminder of summer in the winter months.

Prima Sweet Green Tomato Pie

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  • 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.

Polenta with Braised Root Vegetables

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Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal.

  • 1 cup polenta
  • 1 scant teaspoon salt
  • 4 cups water
  • 1 tablespoon unsalted butter
  • 1/4 to 1/3 cup freshly grated Parmesan (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 1/2 pound rutabaga, peeled and cut in small dice
  • 1/2 pound carrots, peeled and cut in small dice
  • 1 medium parsnip, peeled, cored and cut in small dice
  • 1 large or 2 medium garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
  • Pinch of sugar
  • Salt and freshly ground pepper

Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using. While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, rutabaga and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat. Serve the polenta with the vegetables spooned on top.

Pizza Primavera

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For the dough:

  • ½ tsp. active yeast
  • ¼ cup warm water
  • 1 ½ cups unbleached flour
  • 1 large egg, beaten
  • 2 Tbs. olive oil

For the topping:

  • 2-3 fresh onions, thinly sliced
  • 3 garlic cloves thinly sliced
  • 2 Tbs. olive oil
  • 6 large plum tomatoes (canned or frozen)
  • 2 zucchini, thinly sliced
  • ¼ – ½ cup sliced black olives
  • ½ cup thinly sliced mushrooms
  • 1 cup grated mozzarella or 8-oz. soft goat cheese

In a small bowl, stir the yeast in the water and set aside until foamy.  Place flour in a large bowl and make a well in the center.  Add the beaten egg and olive oil in the well and begin incorporating the flour.  As you mix, stir in the dissolved yeast.  Continue mixing until a supple dough forms; you may need to adjust either the water or flour.  Knead the dough until silky smooth, transfer to a lightly oiled bowl, cover loosely with wax paper and let rest.  Meanwhile, in a heavy saucepan or casserole, cook the onions and garlic in the olive oil over low heat until thoroughly softened and lightly golden; approx. 20 mins.  Add chopped tomatoes and cook, stirring often until the mixture is very thick; approx. 15 mins.  Season with salt and pepper and let cool.  Preheat oven to 400 degrees, divide the dough into two pieces and roll each piece out into an 8 inch crust.  Place the crusts on a lightly oiled cookie sheet, spread with the onion mixture, scatter zucchini, mushrooms, olives etc. and top with your choice of cheese.  If using the goat chesse or other soft cheese scatter in small pieces.  Bake for 20-25 minutes or until cheese is golden.  Can be served hot or at room temperature.

Pasta Shells with Greens

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  • 1 -1/2 Lbs mixed greens
  • 4 garlic cloves, minced
  • 1/2 c. olive oil
  • small pasta shells for 4 people
  • salt and pepper to taste
  • 6 chopped canned tomatoes
  • hard cheese

Heat a large pan of water for the pasta.  Chop greens finely, discarding any tough stem ends.  In a large skillet, heat olive oil and sauté the greens with the garlic stirring often.  The greens will reduce in volume.  When the greens are soft but still a vibrant green, season with salt and pepper and add the tomatoes.  Continue cooking to reduce the juice from the tomatoes.  When the pasta has cooked, drain and divide into serving bowls.  Top with the mixed greens and tomatoes, then sprinkle on some hard cheese such as asiago, pecorino or parmesan.   Serve immediately.

Nonna’s Sneaky Greens Soup

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This was how my Tuscan grandmother got me to eat the greens I detested. They said I was a bright child, but I didn’t catch up to what she was doing until I was well into my teens.

  • 8 cups chicken broth (homemade if possible)
  • 1/2 cup dry white wine
  • 1 cup whole canned tomatoes, crushed with your hands (do not use canned crushed tomatoes)
  • 2 large cloves garlic, minced
  • 1 medium to large onion, minced
  • 1 15-ounce can chickpeas, rinsed and drained
  • 2 large handfuls escarole or curly endive leaves, finely chopped
  • 1/3 tight-packed cup fresh basil leaves, finely chopped
  • 1 cup tiny pasta (anice, orzo, stars or alphabets)
  • Salt and fresh ground black pepper to taste
  • 1 cup or more freshly grated Parmigiano-Reggiano cheese

Working Ahead: Soup can be done a day ahead up to point of adding the pasta.

1. In a 6 quart pot combine the broth, wine and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens and basil. Simmer partially covered 20 minutes.

2. Stir in the pasta and simmer, partially covered, 8 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.   Serves 6 to 8 as a first course; 4 to 6 as a light main dish.

Copyright 2004 Lynne Rossetto Kasper.

Leek and Tomato Sauce

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  • 2 leeks
  • 2 Tbs butter
  • 2 Tbs olive oil
  • 1 zucchini
  • 1 sweet pepper
  • 4 medium tomatoes
  • 2 cloves garlic
  • salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Saute leeks in butter and olive oil until translucent.  Add zucchini, sweet pepper and garlic and saute five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.

Kohlrabi and Chicken Stew

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  • 3-4 lb. Chicken
  • 2 lb. kohlrabi/broccoli stems
  • 3/4 lb. Carrots
  • 4 Tb butter
  • 4 cups sliced onions
  • 1 cup peeled, chopped tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • pinch saffron threads
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 tsp ground coriander
  • 1 quart chicken broth or water
  • 4 sprigs parsley
  • 1/2 small cabbage

Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.

In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.

Adapted from The Victory Garden Cookbook by Marian Morash

Insalata Caprese

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  • 2 med. cucumbers, thinly sliced
  • 1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced
  • 3-4 fresh mozzarella balls, sliced ¼ inch thick
  • olive oil
  • 6-8 basil leaves
  • salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.

Haricot Melange

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  • 6 cups water
  • 1/2 pound dry white beans or small limas
  • 2 1/2 pounds Swiss chard, stems removed
  • 1/4 cup olive oil
  • 1 small onion, coarsely chopped
  • 6 to 8 tomatoes, coarsely chopped
  • 3 medium cloves garlic, chopped
  • 1 teaspoon fresh basil, chopped
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
  • salt and pepper

Bring water to boil in a saucepan, add beans, and boil 2 minutes.  Remove from heat and let stand 1 hour.  Return to boil, reduce heat, and simmer until beans are tender, about 1 1/2 hours.  Drain.  Wash chard, shake off extra water, and cook in a large saucepan over high heat until wilted, 3 to 4 minutes.  Stir frequently so it doesn’t scorch.  Drain well, squeeze dry, and chop coarsely.  Heat olive oil in heavy skillet over medium heat.  Add onion and sauté until softened.  Stir in beans, chard, tomatoes, garlic, basil, and thyme.  Add salt and pepper to taste.  Reduce heat and simmer 15 minutes to blend flavors, stirring frequently.  Adjust seasoning and serve.

Serves 6.

From Winter Harvest Cookbook by Lane Morgan.