The Tomato le pommes de terre There have been studies that suggest that lycopene, the caroteniod pigment responsible for giving tomatoes there brilliant red hue, is a powerful antioxidant that may play a role in helping to ward off certain types of cancer. This versatile fruit, which is the proper category it belongs in, like the apple, it is said to eat one a day. Red tomatoes should be kept out of the refrigerator. Cold temperatures are like the kiss of death to their flavors. If you want green tomatoes to stay green, then refrigerate them. Here are some recipes that run the gamut from soup to salad, Enjoy! ~~~~~~~~~~~~~~~~~~~~~~~~~~
1 loaf Italian or French bread, cut into cubes and arrange in single layer on cookie sheet. Toast at 350' until golden brown. 10 to 15 minutes. Set aside to cool. Finely chop carrots, celery, onions and garlic. In a 4 to 5 quart soup pot, sauté chopped vegetables in oil until tender, do not brown. Add wine and cook for 3 minutes. Add tomatoes, oregano, and 1 cup of water and simmer, uncovered for 20 minutes. Remove from heat and whisk in heavy cream and sour cream. Puree in blender. Return to soup pt and thin to desired consistency with remaining water. Season with salt and pepper, heat thoroughly, (do not let boil). Ladle over croutons in large bowls, garnish with chives. Serves 6 to 8. Enjoy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cut tomatoes and onion in half vertically. Cut each half horizontally into thin slices. Set aside. Combine cilantro and next 8 ingredients, through Sesame oil, in a large bowl. Mix well, add tomatoes, onions and peppers. Toss well, let stand for 1 hour. Yield: 8 servings
Soak sun-dried tomatoes in boiling water for 10 minutes. Place tomatoes,(do not drain), vinegar, oil, molasses, and soy sauce in a blender; process until well blended. Cool. Combine watercress and remaining ingredients in a large bowl; pour vinaigrette over and toss gently. Yield 4 servings.
Combine first 3 ingredients in a glass bowl; stir well. Cover and chill at least 8 hours. Drain lemon slices, and set aside. Heat oil in large sauce-pan, add onion, chile, and garlic; Sauté 4 minutes. Add tomato and curry powder; saute 5 minutes. Remove from heat. Stir in lemon slices, salt and pepper. Yeild: 3 cups, wonderful over grilled or poached fish. Note: Marinating the lemon slices for 8 hours in a sugar solution helps to extract the bitter flavor from the rind; the rind absorbs the sugar and becomes sweet. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Whisk together buttermilk, eggs, 1 T. flour, 1/2 t. salt, and 1/2 t. pepper. Immerse tomato slices in mixture. In another bowl mix together remaining flour, cornmeal, and remaining salt and pepper. Heat oil in 12 inch heavy skillet until candy thermometer registers 350'. Dredge tomato slices in seasoned flour, shaking off excess and fry in batches, do not crowd in skillet. until golden brown and crisp on both sides. Drain on paper towels. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ricotta Gnocchi with Stewed Saffron Tomatoes
3/4 cup grated Asiago cheese 5 T. plus 1/4 cup flour, divided 1 cup whole milk ricotta cheese 2 eggs salt and fresh ground pepper For the sauce: 3 T. extra virgin olive oil 3 cups peeled, seeded and chopped tomatoes (fresh or canned) 3 cloves of fresh garlic, sliced 1/2 t. saffron threads, or 1/2 t. turmeric Salt and pepper to taste Italian Parsley for garnish Place spinach in a sauté pan with a few tablespoons of water. Cook, tossing Until wilted. About 2 minutes. Remove from pan and wring out excess moisture. Chop well and put in a bowl with 1/2 c. of the Asiago. 5 T. of flour, ricotta, eggs, salt and pepper. Mix well. Bring a large pot of salted water to a boil. With the aid of a soupspoon, shape the dough into oval shaped balls. The size of a walnut. Roll them in the remaining flour. Add the gnocchi to the boiling water a few at a time. As they come to the surface, remove with a slotted spoon. Place in an oiled baking dish. Roll to coat with oil. Preheat oven to 375 degrees. Prepare the sauce: Heat the olive oil in a large skillet. Brown the garlic, until golden. Add the tomatoes and cook until thickened, and the liquid evaporates. 5 minutes. Season with saffron , salt and pepper. Toss the gnocchi with the sauce and bake until hot. !0-15 minutes. Garnish with remaining Asiago and parsley. Makes 24 dumplings. Serves 4 to 6. Enjoy!
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