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Delicious ways to enjoy the lovely tomato.
ANNABEL COHEN
Special to the Jewish News
le've waited all year for this. Tomatoes
are getter riper by the day and more
delicious.
Eaten fresh, out of the hand, with
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a little salt sprinkled over, is my idea of tomato
heaven. But if you're looking for more ways to enjoy
this summer delight, there are methods and recipes
beyond the garnish for your burger.
Yes, we know that technically the tomato is a
fruit. But it's commonly eaten as a vegetable, adorn-
ing salads, chopped into salsa, or sauced over pasta.
Exceptions are the various cakes and jams made
with tomatoes. It's the added sugar that makes it
sweet enough to eat in these ways (just like other
veggie ingredients like carrots and zucchini).
The following recipes take full advan-
tage of the season's bounty. And feel free
to substitute different varieties of toma-
toes in the recipes.
water to a boil. Use a sharp knife to cut a big "X" in
the bottom on the tomato (not the stem side). Go
into the flesh, but not deep.
Plunge the tomato into the boiling water and
watch for the skin to begin to peel back from the
"X." Remove the tomato with a slotted spoon and
plunge it into a bowl filled with cold water. Let it
cool to the touch and carefully peel off the skin (don't
worry if you don't get it all).
FAST AND FRESH TOMATO SAUCE
1 large onion, cut into chunks
2 pounds ripe tomatoes, cut into large chunks
1 t. chopped garlic
1/4 cup extra virgin olive oil
2 T. dried parsley flakes
2 T. dried basil
sea salt and pepper to taste
Tomato Primer
How do I know tomatoes are good?
Chances are, if there are a lot of them
and they're cheaper than usual, they're in
season and they're generally good.
How to spot the perfect tomato: Look
and feel. Tomatoes should be smooth-
skinned and plump to the eye. Pick them
up and they should be heavy for their
size. Press the flesh and it should be firm,
not watery. Watery tomatoes are usually
overripe. If possible, take a nibble. It
should be sweet.
Where do I store them: Common
practice is to keep tomatoes out, al fresco.
If you're the type who won't eat your pur-
chase in the next day or two, put them in the fridge
(don't leave them in the plastic bag). Bring the toma-
toes back to room temperature before eating them.
To seed or not to seed? Personally, I like seeds; they
don't bother me taste-wise and I like the little cream-
colored dots they add to foods. In salsas and sauces, I
leave them in.
The problem with seeds, however, is that they're
imbedded in a watery pulp that doesn't always lend
itself to good cooking. The roasted stuffed tomato
recipe below is a prime example. Leaving the seeds in
would make the stuffing runny.
To peel or not to peel? Again, for salsas and salads,
I usually go with peel. For long cooked sauces, peel
sometimes just doesn't work. It eventually falls off the
tomato and can leaves red strings of tomato skins in
your sauce, adding neither texture or flavor.
A quick way to peel tomatoes is to bring a pot of
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Place the onions in the bowl of a food processor
and pulse to chop. Add the tomatoes and pulse again
to chop.
Transfer the vegetables to a large skillet over medi-
um-high heat. Add remaining ingredients and bring
the mixture to a boil. Reduce heat and cook, stirring
frequently, for 15 minutes.
Adjust seasonings to taste and serve hot , warm or
at room temperature over fresh cooked pasta (drained
but not rinsed), or baked potatoes, omelet or frittata
or anything that strikes your fancy. Makes 6 cups of
sauce.
FAST GRILLED HALIBUT
WITH YELLOW TOMATO COULIS
6 1-inch-thick halibut steaks (about 3 pounds)
olive oil for brushing on fish
kosher salt and pepper to taste
1 t. granulated garlic
2 t. sugar
1 lime, cut into 6 wedges
1 pint red grape tomatoes, sliced vertically, garnish
Spray grill grates when cold with non-stick cook-
ing spray. Heat grill to medium high.
Brush fish with oil and season with salt, pepper
and garlic. Sprinkle the sugar over the fish. Grill the
steaks for about 10-15 minutes, turning them over a
few times to sear grill marks on them.
Serve the halibut hot, in a pool of tomato coatis
(recipe below) and garnished with lime wedges and
the red grape tomato halves. Makes 6 servings.
YELLOW TOMATO COULIS
A lovely and easy sauce to serve with grilled fish,
chicken or steak.
1 T. olive oil
1 cup chopped onions
3/4 pound yellow tomatoes (you may
use cherry as well)
1 T. white-wine vinegar
3/4 t. salt
1/8 t. white pepper
Heat oil in a non-stick skillet over
medium-high heat. Add the onions and
saute until very soft. Remove from heat.
Set aside a few minutes to cool.
Meanwhile, place the remaining ingre-
dients, plus the onions, in the bowl of a
food processor or the pitcher of a blender
and process or blend until smooth. Strain
if desired or serve as is.
ROASTED STUFFED TOMATOES
8 plum or Roma tomatoes, halved ver-
tically, with seed pockets removed
kosher salt and pepper to taste
2 T. olive oil
1/2 cup grated Asiago cheese, or more to taste
Stuffing:
1 1/2 cups plain bread crumbs
1/2 cup finely chopped onion
1 t. minced garlic
1/2 cup chopped basil leaves
1/4 cup fresh chopped parsley
1/2 t. dried thyme
Arrange the tomatoes on a baking sheet, cut sides
up. Sprinkle the insides with salt and pepper. Set
aside.
Combine all the stuffing ingredients in a medium
bowl and stir well. Add salt and pepper to taste and
spoon this mixture into the tomato halves. Drizzle
the olive oil over the tomatoes and sprinkle with the
orated cheese.
To cook, remove the tomatoes from the refrigera-
tor 1 hour before baking. Preheat oven to 425F.