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Fruit Of Summer:
Local Tomatoes
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ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
here is nothing like the in-
other bowl and toss with the gar-
tense lushness of a local
lic and lemon juice. Toss the veg-
vine-ripened summer toma-
etables with the yogurt. Stir the
to. It is said that keeping
chile powder and cumin in a
tomatoes on your windowsill to
small skillet over medium heat
ripen brings good luck. You also
until fragrant, about 30 seconds.
could place them in a perforated
Stir into the salad. Serves 4-6.
paper bag with a very ripe apple.
The apple's tiny "breath" of eth-
TOMATO-POTATO
ylene gas will gently ripen them.
SALAD (PAREVE)
Tomato skins often leave tough
1 pound new potatoes, cut into f-
strings in a dish and the seeds can
inch pieces
impart a bitter flavor, with the
1 pound ripe tomatoes (2 large),
juices producing a watery effect.
cut into chunks, including juice
1/4 cup fresh minced basil
Therefore some recipes will call
1 tablespoon olive oil
for peeling and seeding them. To
Pinch of sea salt
peel, cut an X at the bottom of
Freshly ground pepper
each tomato and blanch in boil-
ing water for about 1 minute.
Cook the potatoes in boiling wa-
Place in a bowl of ice water to stop
ter until tender. Drain, pat dry
the cooking. Remove the peel, cut
and place in a large bowl. Add the
in half and gently press out the
remaining ingredients, and toss
seeds and excess juice.
well to combine. Serve warm or
Tomatoes can be grilled, with
very slightly chilled. Serves 4.
some careful attention, and the
results are worth the effort. Slice
large, firm tomatoes at least 1/2-
SAUTEED CHERRY
inch thick and brush lightly with
TOMATOES
WITH
a simple olive oil/lemon juice
CHIVES (PAREVE)
marinade (or any mild one of your
2 teaspoons olive oil
choice). Grill carefully on both
2 pints cherry tomatoes
sides until soft with lightly
2 tablespoons fresh chives
browned edges, about 5-8 min-
Salt and freshly ground pepper
utes total.
to taste
I love using local tomatoes in
In a large skillet, heat oil over
many dishes, but I must admit
medium-high heat. Add tomatoes
my favorite is the old-fashioned
and saute until skins begin to
tomato sandwich: fresh white
split, about 3-4 minutes, stirring.
bread, some real mayonnaise, a
Remove from heat, toss with
thick slice of tomato and some
chives and season with salt and
seasoned salt. Pure ecstasy!
pepper. Serves 4.
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RAITA (INDIAN
CUCUMBER, TOMATO
AND YOGURT SALAD)
(DAIRY)
2 cups low-fat plain yogurt
2/3 cup diced, seeded cucumber
1/2 cup diced, seeded firm, ripe
tomato
1/4 cup chopped red onion
2 mild fresh green chiles
stemmed, seeded and Ch
opped
2 tablespoons fresh cilantro
leaves, chopped
Salt and freshly ground pepper
to taste
1 large clove garlic, crushed
through a press
1 1/2 tablespoons fresh lemon
juice
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
Place the yogurt in a fine-mesh
sieve lined with a double layer of
cheesecloth and set over a bowl.
Place in the refrigerator and let
drain for 2 hours. This recipe
makes a rather thick raita and if
you like it thinner, don't drain the
yogurt.
In a bowl, combine the cucum-
ber, tomato, onion, chiles, and
cilantro and season with salt and
pepper. Place the yogurt in an-
EASY TOMATO SALSA
(PAREVE)
1 pound ripe firm tomatoes
2/3 cup extra-virgin olive oil
3 tablespoons sherry wine
vinegar
3 tablespoons thinly sliced fresh
basil
1 shallot, finely chopped
Bring a large pot of water to a
boil. Add tomatoes and blanch for
30 seconds. Drain. Peel, seed and
chop tomatoes. Add remaining in-
gredients and stir thoroughly.
Season to taste with salt and pep-
per. Cover and chill at least 30
minutes. Makes about 2 cups.
BROCCOLI AND CHERRY
TOMATO SALAD
(PAREVE)
4 cups broccoli florets
1 pint basket cherry tomatoes,
halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice
vinegar
TOMATOES page 108