Epimeles

the Pence family cookbook

Recipes Tagged with “tomato”

Indian Tomato Mint Salad

side dish indian mint salad tomato

Ingredients

  • 6 large ripe tomatoes, diced about 1/2"
  • 4 spring onions (or yellow onions, shallots), finely chopped
  • 1 large handful fresh mint leaves, finely minced
  • juice of 1 - 2 lemons
  • salt and pepper
  • cayenne pepper

Preparation

Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the lemon juice. Add any other spices, such as cayenne. Add the minced mint to the lemon dressing, mix well, then pour over the tomatoes.

Delishably


Layered Eggplant, Zucchini and Tomato Casserole

main course side dish casserole eggplant tomato untested zucchini

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
  • 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
  • 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
  • Salt and freshly ground pepper
  • 1 large shallot, minced
  • 1 pound plum tomatoes, cut into 1/2-inch dice
  • 3 ounces feta cheese, crumbled (3/4 cup)
  • 1/4 cup chopped basil
  • 1/3 cup panko or coarse dry bread crumbs

Preparation

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.

Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.

Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Food & Wine


Vodka-Spiked Cherry Tomatoes

appetizer tomato untested

Ingredients

  • 3 pints firm small mixed cherry and grape tomatoes
  • 1/2 cup vodka
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon superfine granulated sugar
  • 1 teaspoon grated lemon zest
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons coarsely ground black pepper

Preparation

Cut a small X in bottom of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Drain and peel, transferring to a large shallow dish. Stir together vodka, vinegar, sugar, and zest until sugar has dissolved, then pour over tomatoes, gently tossing to coat. Marinate, chilled, at least 30 minutes and up to 1 hour. Stir together salt and pepper and serve with tomatoes for dipping.

Gourmet, August 2009


Pasta Salad with Tomatoes and Peas

main course side dish pasta peas salad tomato vegan vegetarian

Ingredients

  • 1/3 cup white-wine vinegar
  • 2 tablespoons water
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
  • 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1 pound medium pasta shells
  • 1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
  • 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
  • 1/2 cup shredded fresh basil leaves

Preparation

In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

Gourmet, June 1993


Okra with Tomatoes

side dish okra pence tomato

Ingredients

  • 1 box okra
  • 1 onion, sliced
  • 1 lg. can tomatoes or 1-2 lg. fresh tomatoes
  • dried basil or oregano (optional)

Preparation

Cut the stem tips off the okra (but don’t cut off the top of the pod)

Saute sliced onion in olive oil or butter until translucent.

Add chopped fresh or canned tomatoes.

Add okra, salt and pepper.

Add enough water to keep it from sticking.

Simmer until it looks like it’s supposed to. (Taste before done and if the tomatoes are too tart, add a pinch of sugar.)

If you want, you can and an herb of your choice. Oregano is good. Basil, too.


Kefta Mkaouara with Tomato and Eggs

main course lamb moroccan tomato

Ingredients

Kefta:

  • 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
  • 1 medium onion, grated
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot paprika (or 1/8 teaspoon ground hot pepper)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander (cilantro)

Tomato Sauce:

  • 2 lbs. (about 1 kg) fresh, ripe tomatoes

  • 1 medium onion, grated (optional)

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons cumin

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper

  • 3 tablespoons finely chopped fresh parsley

  • 3 tablespoons finely chopped fresh coriander (cilantro)

  • 3 cloves garlic, pressed

  • 1/3 cup olive oil

  • 3 or 4 eggs (optional)

Preparation

Start Cooking the Tomato Sauce

Cut the tomatoes in half, seed them and grate them.

Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)

Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs.

Make the Kefta Meatballs

Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.

Add the meatballs to the tomato sauce, along with a little water – 1/4 cup (60 ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.

Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.

Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.

Christine Benlafquih, About.com


Corn and Tomato Gratin

side dish corn tomato vegetarian

Ingredients

  • 1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise into 1/2-inch-thick slices
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 cups fresh corn kernels (from 6 to 8 ears)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
  • 1/2 cup chopped fresh basil
  • 1 oz finely grated parmesan (1/2 cup)
  • 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

Preparation

Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.

While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.

Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Gourmet, September 2006


Adrian’s Tomato Pie

main course tomato

Ingredients

  • 1 1/2 c fresh bread crumbs
  • 1 tbsp pasta sprinkle (Penzey’s)
  • 3 c sliced ripe tomatoes (about 6 large)
  • 3 tb dry shallots or 1 small onion thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 shredded swiss cheese
  • 3 large eggs, slightly beaten
  • 1/4 tsp ground or freshly grated nutmeg
  • 5 slices bacon, dried

Preparation

Preheat oven to 325 F. Butter a 9" pie dish. Mix the bread crumbs with 1 tbsp pasta sprinkle. Spread half of the bread crumbs evenly on the bottom of the dish. Arrange half the tomatoes, overlapping, on bread crumbs. Top with half the shallots, salt, and black pepper, the sprinkle on half the swiss cheese. Make a second layer with the rest of the tomato slices, shallots, salt, pepper, and cheese. Pour the eggs over the cheese (don’t worry if the eggs don’t cover the entire top). Spread on the remaining bread crumbs. Sprinkle on nutmeg, top with bacon pieces. It is important to dice the bacon or the pie will be hard to cut and eat. Bake in the middle of the oven for 45-50 min, until the bacon is crisp. Remove from the oven, cool, at least 10 min, slice and serve.

Penzeys Spices


Basic Tomato Sauce

miscellaneous italian tomato untested

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1/4 inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt

Preparation

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Mario Batali


Brown Rice, Tomato and Basil Salad

side dish rice tomato vegan vegetarian

Ingredients

  • 2 1/4 cups water
  • 1 cup long-grain brown rice (such as Texmati)
  • 2 teaspoons coarse salt
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons olive oil
  • 1 pound tomatoes, cut into 1/2-inch pieces
  • 1 cup (packed) fresh basil leaves, finely chopped

Preparation

Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Bon Appetit, August 2000