Four Easy Tomato Techniques

Four Easy Tomato Techniques

By Joanne Weir

Oven-drying

Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.

We used 1 1/2 pounds plum tomatoes, cored and cut in half lengthwise (about 10)

1. Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.

2. Preheat oven to 300 degrees.

3. Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300 degrees for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).

Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.

Roasting

Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. We used 4 medium tomatoes, cut in half horizontally.

1. Preheat oven to 350 degrees.

2. Core and seed tomato halves. Sprinkle cut sides of tomato halves with salt. Place tomato halves, cut sides down, on paper towels. Let stand 20 minutes.

3. Place tomato halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with desired seasonings. Drizzle with oil. Bake at 350 degrees for 1 hour and 15 minutes or until tomatoes soften.

Grilling

The high heat used in grilling quickly caramelizes the natural sugars, producing slightly charred, juicy tomatoes with rich flavor.

1. Place tomato halves, cut sides down, on paper towels. Let stand 30 minutes.

2. Heat a grill pan coated with cooking spray over medium-high heat. Place tomato halves, cut sides down, in pan; grill 5 minutes. Turn tomato halves; grill 1 minute or until the skin is blackened. Remove from pan; cool 5 minutes.

Braising

Braising (slow cooking in liquid over low heat) causes tomatoes to break down and absorb other flavors in the dish.

1. Chop, seed, and peel tomato

2. Place a large nonstick skillet or Dutch Oven coated with cooking spray over medium-high heat.

3. Add tomatoes.

4. Bring to a boil. Reduce heat; simmer, stirring occasionally until tomatoes are soft.

Tomato-Eggplant Tortino

Tomato-Eggplant Tortino

2/3 cup extra-virgin olive oil

1 tablespoon minced fresh thyme leaves

1 tablespoon minced fresh basil leaves

1 tablespoon minced parsley

About 1 pound eggplant (2 to 2 1/2 in. wide)

About 1 1/2 pounds firm-ripe yellow tomatoes (2 to 2 1/2 in. wide)

About 3/4 pound firm-ripe red tomatoes (2 to 2 1/2 in. wide)

About 3/4 pound fresh mozzarella or fresh chèvre (goat) cheese (2 to 2 1/2 in. wide)

Salt and pepper

3/4 cup balsamic vinegar

Thyme, basil, or parsley sprigs

1. Combine oil and minced thyme, basil, and parsley.

2. Trim eggplant ends and discard. Rinse eggplant, cut into 24 equal rounds, and brush lightly with some of the herb oil.

3. Rinse and core tomatoes, then trim thin slices off tops and bottoms. Cut yellow tomatoes into 24 equal rounds; cut red tomatoes into 12 equal rounds.

4. Cut cheese into 12 equal rounds.

5. Lay tomato slices in a 10- by 15-inch pan. Drizzle with herb oil and sprinkle with salt and pepper

6. Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Lay eggplant on grill; close lid on gas barbecue. Cook eggplant, turning once, until soft when pressed, 5 to 7 minutes total. Let cool.

7. For each tortino, stack 1 slice each yellow tomato, eggplant, mozzarella, and red tomato, then top with 1 more slice each eggplant and yellow tomato. Set stacks on a platter. Reserve 2 teaspoons of pan juices from tomatoes; use remainder in other salads.

8. In a 2- to 3-quart pan over high heat, boil vinegar until reduced to 2 tablespoons, 5 to 7 minutes, stirring as it nears the end of cooking.

9. Mix the reserved tomato juices with vinegar and drizzle over tortinos. Garnish with thyme sprigs.

Yield 12 servings

Lamb Pita Burgers

Lamb Pita Burgers

 Book: Cook'n with Pillsbury

 Chapter: Pork & Lamb

 Makes 6 servings

 Prep Time: 40 minutes - Yield: 6 sandwiches

BURGERS

1 pound ground lamb

1/2 cup finely crushed crackers crumbs

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/4 cup water

1 garlic clove, crushed

1 egg

3 (6-inch) pita breads

TOPPING

1/2 cup chopped seeded tomatoes

1/2 cup chopped seeded cucumbers

1/2 cup sliced green onions

1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves

 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano leaves

 1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves

 1/8 teaspoon pepper

1 garlic clove, minced

1/2 cup plain yogurt

1. GRILL DIRECTIONS: Heat grill. In large bowl, combine all burger ingredients except pita breads; mix well. Shape mixture into 6 patties, about 3 1/2 inches in diameter. In medium bowl, combine all topping ingredients.

 2. When ready to grill, place patties on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until no longer pink in center, turning once.

 3. Meanwhile, wrap pita breads in 18x12-inch piece of foil; place on grill to warm during last 5 minutes of cooking. Cut pita breads in half; place 1  cooked patty in each half. Spoon salad topping into pita breads with  patties.

 TIP:To broil patties, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

All American Burgers

All American Burgers

 Serves: 4

 Source: mccormick.com

Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.

Ingredients:

1 pound lean ground beef

2 tablespoons ketchup

1 tablespoon McCormick® Grill Mates® Hamburger Seasoning

1 teaspoon Worcestershire sauce

4 slices Cheddar or American cheese (optional)

 4 hamburger rolls

8 slices cooked bacon (optional)

 Lettuce, tomato and condiments

Instructions:

1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties.

2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.

3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.

Rice Supreme

Rice Supreme With melted cheese on top

From, "Traditions...A Taste of the Good Life," published in cooperation
with your BeliefNet.com Daily Inbox Newsletter.

INGREDIENTS:

1 stick butter or margarine
1 large onion, chopped
1 cup diced celery
1/2 cup chopped bell pepper
1/2 cup sliced green onion tops
1/4 cup chopped pimientos
1/4 cup chopped parsley, fresh or dried
2 cups cooked rice
1 (10-3/4 ounce) can cream of chicken or cream of mushroom soup
Dash of garlic powder
Salt to taste
Pepper to taste
6 thick slices Velveeta cheese
1/2 cup buttered bread crumbs

TO PREPARE:

In skillet, melt butter or margarine and saute onion, celery, bell
pepper and green onion tops over medium heat.
When vegetables are tender, add pimientos, parsley, rice, soup and
seasonings.
Cook 5 minutes longer.
Put mixture into a 2 quart casserole dish and top with cheese slices and
bread crumbs.
Place in a 375 degree oven for approximately 10 minutes, making sure
cheese is melted.

NOTE: May be prepared ahead of time and refrigerated.

SERVINGS: 8

Tomato-Green Bean Risotto with Feta Cheese

Tomato-Green Bean Risotto with Feta Cheese

1/2 ounce sun-dried tomatoes, packed without oil (about 8)

1 (14 1/2-ounce) can cut green beans, undrained

2/3 cup dry white wine

3 (10 1/2-ounce) cans low-salt chicken broth

2 teaspoons olive oil

1 cup chopped onion

2 garlic cloves, crushed

1 1/2 cups uncooked Arborio or other short-grain rice

1 teaspoon dried basil

1/8 teaspoon salt

3/4 cup (3 ounces) crumbled feta cheese with peppercorns

Preparation

Cut sun-dried tomatoes into thin strips; set aside.

Drain beans in a colander over a medium saucepan; set beans aside. Add wine and broth to reserved canned liquid; bring to a simmer (do not boil). Combine 1/2 cup warm broth mixture and tomatoes in a bowl. Cover; set aside. Keep remaining broth mixture warm over low heat.

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 1 minute, stirring constantly. Add warm broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed (about 20 minutes total). Add tomato mixture, beans, basil, and salt; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese.

Yield

6 servings (serving size: 1 cup)

Tomato Florentine

Tomato Florentine

1 (10-oz.) package frozen chopped spinach, thawed

1/4 cup (1 oz.) grated Parmesan cheese

2 tablespoons olive oil, divided

2 tablespoons Japanese breadcrumbs (panko) or dry breadcrumbs

1 medium onion, chopped

4 garlic cloves, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

2 (28-oz.) can whole tomatoes, drained and coarsely chopped

1. Drain spinach well, pressing between paper towels.

2. Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.

3. Cook onion in remaining 1 Tbsp. hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.

4. Place tomatoes in a 9-inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.

5. Bake at 400° for 25 minutes or until golden brown. Serve immediately.

Yield

Makes 4 servings

Chef: Marvin D. Woods

Southern Living, MARCH 2007

Michael Smith's Spaghetti and Meatballs

Michael Smith's Spaghetti and

Meatballs

Courtesy of : Michael Smith

 A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients

 1/2 cup bread crumbs

1/2 cup milk

1 pound ground beef

1 onion, peeled then grated on a cheese or potato grater

2 garlic cloves, finely minced

1 egg yolk

1 small bunch of parsley, chopped

1/2 cup grated parmesan (optional)

Salt and pepper to taste

A pinch of nutmeg

Olive oil

2 cups or so of tomato sauce

1 pound package of spaghetti

Directions

 Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine then set aside the mixture until the crumbs have absorbed all the milk.

Place the ground beef into a large bowl and add the grated onion, minced garlic and egg yolk. If you like add the optional Parmesan. Add the breadcrumb mixture, nutmeg and parsley. Season with salt, pepper and nutmeg and mix well. Form into 8 large meatballs.

Pre-heat a large, heavy skillet over medium-high heat. When it's hot add a splash of olive oil, enough to cover the bottom. Add the meatballs.

 Patiently sear them until they are well browned on all sides. Drain off any excess fat. Add the tomato sauce of your choice and simmer until the meatballs have cooked through about 15 to 20 minutes. Cook the spaghetti in  lots of boiling salted water, drain without rinsing and serve with the meatballs.

Note: Yields 2 cups.

Spicy Hamburgers

Spicy Hamburgers

1 1/2 lbs. ground chuck

 1 cup ketchup

 4 fresh chili, blended

 3/4 cup water

 1/4 cup sweet pickle juice

 1/3 cup finely chopped onion

 2 tbs prepared mustard

 2 tbs Worcestershire sauce

 2 1/2 tsp salt

 1/2 tsp ground black pepper

Combine ketchup, water, pickle juice, chopped onions, blended chili

 mustard, and Worcestershire sauce in a deep skillet or large

 saucepan.

Place over low heat and cook slowly while preparing hamburgers. Mix

 ground beef, salt, and pepper, and shape into 12 hamburger patties.

 Put hamburgers in hot sauce, and simmer gently for about 2 hours.

Serve with buns and coleslaw or a macaroni or pasta salad, potato

 chips, and pickles.

Source : The tamaras_recipe_haven mailer on yahoogroups.com

Chili-Cheese Bake

Chili-Cheese Bake

Recipe By :Taste of Home, Rosemary West, Topsham, Maine
Serving Size : 6

3 cups cooked rice
2 garlic cloves -- minced
1 can chopped green chilies -- (4 ounces)
2 teaspoons chili powder
1/2 teaspoon salt
1 can red kidney beans -- rinsed and drained
-- (15 to 16 ounces)
1 medium onion -- chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon creole seasoning
2 cups shredded cheddar cheese -- divided (8 ounces)

In a greased 2-qt. saucepan, combine all ingredients except cheese. Top =
with 1-1/2 cups of cheese. Bake, covered, at 350~ for 25 minutes. Top with remaining cheese, then bake, uncovered, 10 = minutes more. Yield: 6 servings.

Busted by Sara Horton, 5/27/98