„mnwp.ft, Fruit Of Summer: Local Tomatoes kzt 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. T T rod the boards with The Jewish News next Friday. You'll get the full scoop I on professional, community and academic theatre. Who, what, how and how well, all right here. Don't miss "Take A Bow” the second Friday of every month in the Entertainment section. THE JEWISH NEWS aVe'T RUSALEM ST6NE The timeless beauty of Jerusalem stone has captivated visitors to the ancient and holy city for thousands of years. Today, Galilee Quarry exports the same polished, chiseled or cut-to-size Jerusalem stone from its own quarries directly to the U.S.A., where it has won the acclaim of discerning professionals across the nation. FROM THE HOLY LAND This is the stone your ancestors walked on 4.? LARGEST SELECTION OF MARBLE & GRANITE IN MICHIGAN Fireplace • Countertops • Flooring Interior & Exterior Use • Monuments • Synagogues EXCLUSIVELY THROUGH ARCHITECTURAL STONE Wholesale Only • Monday - Friday, 8:30 a.m. - 5:30 p.m. 248.619* 9900 .110, kAlrfit No gain.No pain. Keeping your weight at a moderate level may scale down your risk of heart attack. So maintain a healthy diet and lighten up on your heart. lur American Heart Association 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