More Recipes Using Tomatoes!
Here are a few more ideas for those very abundant tomatoes.
The apples are starting, soon they will be in full swing. For the next few weeks we will featuring recipes using apples, along with pumpkins and squash.
If you have a favorite apple, pumpkin or fall recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to email@example.com.
Eggs in Purgatory
Yield: 3 to 4 servings
Time: 30 min.
2 T. extra-virgin olive oil, more for drizzling on toast
2 lg. cloves garlic, 1 thinly sliced & 1 halved
3 anchovy fillets, minced, opt.
Pinch of red-pepper flakes, more to taste & for serving
1 (28 oz.) can diced tomatoes
1/2 tsp. fine sea salt, more to taste
1/4 tsp. black pepper
1 lg. sprig fresh basil or rosemary, or a pinch of dried rosemary
2 T. grated Parmesan, more for serving
1 T. unsalted butter, more to taste
Sliced crusty bread, for serving
Small handful chopped basil or parsley, for garnish
In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won’t cook through, so don’t skip that step.)
While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.
Yield: 3-1/2 c.
Prep: 15 min. + standing
4 c. chopped peeled fresh tomatoes
1/4 c. finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 T. olive oil
1 T. vinegar
1 tsp. ground cumin
1 tsp. salt, optional
1 garlic clove, minced
In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.
Grilled Salsa Roja
Yields: about 3 c.
8 plum tomatoes, cored
1/2 med. white onion
4 serrano chiles
3 garlic cloves, peeled
1 c. (packed) cilantro leaves with tender stems
Prepare a grill for high heat. Grill tomatoes, onion, and chiles, turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.
Purée tomatoes, onion, chiles, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.
Do Ahead: Salsa can be made 2 days ahead. Cover and chill.
Prep Time: 20 min.
Cook Time: 40 min.
Total Time: 1 hour
Yield: 4 servings
2 lbs. ripe red tomatoes (6 med. or 4 lg.)
1 med. eggplant (1 lb.), diced into 1/2” cubes
1 lg. red, orange, or yellow bell pepper (about 8 oz.), cut into 3/4” squares
1 med.-to-lg. zucchini (about 8 oz.), diced into 1/2” cubes
1 lg. yellow squash (about 8 oz.), diced into 1/2” cubes
5 T. + 1 tsp. extra-virgin olive oil, divided
3/4 tsp. fine sea salt, divided, more to taste
1 med. yellow onion, chopped
4 cloves garlic, pressed or minced
1/4 c. chopped fresh basil
1/4 tsp. red pepper flakes, more or less to taste
1/4 tsp. dried oregano
Freshly ground black pepper, to taste
Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
SERVING SUGGESTIONS: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta.
Creamy Roasted Tomato Basil Soup
Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 1 hr.
Yield: 6 servings
2-1/2 lbs. Roma tomatoes, halved lengthwise
1-1/4 lbs. Grape (or Cherry) tomatoes, halved lengthwise
8 whole cloves garlic, peeled & smashed with the back of a knife
3 T. olive oil
Salt and freshly ground black pepper
1 lg. yellow onion, chopped (optional)
1 red bell pepper, deseeded and diced
1 potato (3 oz.), diced
3 T. tomato paste
4 c. vegetable broth
2 c. lightly packed fresh basil leaves, roughly torn
Preheat oven to 430°F. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread
Spaghetti with Tomato and Walnut Pesto
Yield: 4 servings
2/3 c. walnuts
2 pts. cherry tomatoes, halved
2 T. + 1/3 c, olive oil, plus more for drizzling
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, coarsely chopped
1 tsp. finely grated lemon zest
1/4 tsp. crushed red pepper flakes
1/2 oz. Parmesan, finely grated (about 1/2 c.), plus more for serving
1 tsp. freshly ground black pepper
12 oz. spaghetti
1/2 c. (packed) basil leaves
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.
Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.
Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
Quote of the Week:
“It’s the first day of autumn. A time of hot chocolatey mornings, and toasty marshmallow evenings and, best of all, leaping into leaves!”
~ Winnie the Pooh