Recipes : Tomato

Tomato Basil Pizza

Submitted by Maryellen  |  1 comment
Tomato Basil Pizza

Ingredients:

  • pizza dough
  • tomatoes, sliced thin
  • basil
  • olive oil
  • parmesan cheese, grated

Make It:

Make or buy pizza dough.  I like Mark Bittman's recipe (get it) because its easy and good.

Preheat the oven to 550.  Give it extra time to preheat so that its really hot.  Use pizza stones or tiles if you have them.

Roll out the pizza dough thin.  Dust a thin cookie sheet with corn meal,  and put the crust on it.  Roll up the edges to keep the juices in.  Drizzle olive oil over the crust and spread it around with your fingertips.  Put the tomatoes on in a single layer.  Put parmesan cheese over it. 

Bake until the crust starts to turn brown and the cheese is bubbling.

Pull it from the oven and put strips of basil all over.  They'll wilt just a bit in the heat from the pizza.  Enjoy!

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Tomato and goat cheese galette

Submitted by Maryellen
Adapted from Chez Panisse Vegetables
Tomato and goat cheese galette

Ingredients:

  • 1 small galette crust (basically like a pie crust)
  • 6 halves slow roasted tomatoes
  • 1 large yellow onion
  • some pesto or basil leaves
  • olive oil, salt and pepper
  • 8 ounces goat cheese (thank you Lisa!!)
  • 1 egg yolk
  • 2 tablespoons heavy cream

Make It:

Finely slice the onions into half circles and saute in olive oil on low heat for 45 minutes until they caramelize.  Let them cool.  Mix in some pesto, if using.

Preheat the oven to 375. 

Roll out the pastry dough to a circle about 12 inches in diameter.  Put it on a parchment sheet on a cookie sheet. 

Put 3/4 the goat cheese on the pastry.  Put the onions.  If you're using basil leaves, put them on next.  Them put the tomatoes on top of that.  Season with salt and pepper, and drizzle with olive oil.  Sprinkle the rest of the cheese on top.

Fold an inch or so of the edge of the dough up and over all the way around.  Brush the dough with egg yolk and cream, whisked together with fork.

Bake for 50 minutes to an hour on the bottom rack of the oven.  As soon as you take the tart out of the oven, slide it onto a cooling rack so it doesn't get soggy. 

I originally intended to make a tomato tarte tatin like this one, but I had bought phyllo dough instead of puff pastry, and didn't realize my error until too close to dinner to correct it.  So I changed course to this galette. 

I had the roasted tomatoes in the freezer from late August and September when we had tomatoes coming out our ears.  And I still have some pesto too from summer.  This was a good way to use both those in midwinter in a way that really let us enjoy the good flavors of summer.  The onions were OSF and the goat cheese was from Lisa in our CSA (yummy!!!), so it was a pretty local, though not very seasonal, dish.

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Tomato Potage

Submitted by Aaron
Adapted from The Secrets of Pistoulet
Tomato Potage

Ingredients:

  • 2 lb Tomatoes
  • 1 Onion, chopped
  • 1 Garlic Clove
  • 2 Tbl Butter
  • Salt and Pepper
  • Basil, chopped (garnish)
  • 1/4 cup Cream (garnish)
  • Gruyere, Havarti, or Emmenthal Cheese, grated (garnish)

Make It:

Boil some water and add the tomatoes until their skins split.  Remove the tomatoes from the water to cool, and then peel, core, and chop them.

In a medium pot, saute the whole garlic in butter, then add onions and tomatoes.  Reduce the heat to low, simmer until all ingredients are aromatic and soft (at least 30 minutes), then puree.  Add salt and pepper to taste.

Whip or blend the basil and cream, and you've created a fantastic topping that goes well with fish, desserts, and this dish, too.

Serve the potage with a dollop of basil cream and some cheese, and you're set.  Add some crunchy artisan bread, and it's even better.

With so few core ingredients, this soup really shines from the best in-season tomatoes.  At this time of year, we make large batches to freeze for non-bonanza times.

Note:  If you have a stick blender, you can avoid chopping the onions and tomatoes.  Similarly, you can avoid chopping the basil and simply blend the cream and whole basil leaves.

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Pico de Gallo

Submitted by Charise Baker

Ingredients:

  • Tomatoes
  • onions
  • fresh cilantro
  • hot pepper
  • fresh lime
  • salt

Make It:

 

Making Pico is not an exact science and does not involve an exact recipe.

The ratio of tomatoes to onion is 2:1

Example: 2 cups tomatoes to one cup onion

Chop tomatoes and onion fine or use a food processor.

Chop cilantro (or use food processor) using enough to get good green coloring.

Use the hot pepper of your choice (Jalapeno, habañero) using enough to get as mild or hot as you like. Remember that a little goes a long way and you can always add more. Deseed the hot pepper and fine mince the amount you want to use. I would strongly recommend using gloves. Or use a fork to hold the pepper. Avoid using your hands to touch the pepper or you might be sorry. ☺

Squeeze the fresh lime. I use @ ½ lime for a medium sized bowl.

Sprinkle with salt.

Mix well.

Taste and adjust as you like.

 

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Gazpacho

Submitted by Peter

Ingredients:

  • 2.5 pounds tomatoes (the amount in the basket this week)
  • 2 cucumbers
  • 1 sweet onion
  • 1 clove garlic

Make It:

Partially peel the cucumber (peel the big strips but leave some green).

Put garlic in the food processor and process till stuck to sides. Put onion and cukes in and chop. Add tomatoes and process till texture desired. We like it short of perfectly smooth, but its to taste.

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Easy Raw Tomato Spaghetti

Submitted by Sarah Frederick
Adapted from Adapted from The Silver Spoon by CSAer

Ingredients:

  • 1 lb 2 oz ripe tomatoes, peeled, seeded, chopped (if a wetter type drain a bit)
  • 4 Tb olive oil
  • 10 fresh basil leaves
  • 2 garlic cloves
  • 12 oz spaghetti
  • Salt and pepper

Make It:

Put tomatoes in salad bowl with oil, basil, and garlic, season w/ salt and pepper. Mix and let sit 30 minutes. Remove garlic. Cook spaghetti in salted water, drain, and mix with tomatoes. Also nice with additions of garlicky croutons added right before eating and/or mozzarella chunks.

Also, the same book had the idea of adding green beans and "batons" of small potatoes (like chunky fries shape) right to the water when boiling pasta for pasta with pesto and tossing them in. Just a change and nutritional add on to the usual pasta with pesto.

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Fettuccine with Marinated Tomatoes, Basil & Cream

Submitted by Janet McConnell
Adapted from It's from the Fields of Green

Ingredients:

  • 1 /2 pounds ripe tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/3 cup coarsely chopped basil.....20-25 leaves
  • 1/2 teaspoon salt
  • pepper
  • 1 cup heavy cream
  • 1/2 pound pasta ('tho it can easily be more)
  • 2/3 cup grated Parmesan
  • 2-3 ounces Gorgonzola (or feta) cheese

Make It:

Cut the tomatoes into large chunks and toss with the oil, garlic, basil 1/4 teaspoon salt and 1/8 teaspoon pepper (I add lots more).

Heat the cream in a large skillet...reduce to about 1/2 cup (give or take). Lower the heat and add the tomatoes...cook together 3-4 minutes gently.

Add drained pasta and cheeses to the cream..toss together and serve.

I never have Gorgonzola on hand...have substituted feta with great results! (add it to the cream first and let it begin to melt (stirring) before adding the pasta.

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Tomato and Eggplant with Pasta

Submitted by Anna

Ingredients:

  • Two or three tomatoes
  • One or two eggplant
  • One onion or a bunch of scallions
  • A handful of basil
  • Olive oil

Make It:

Chop the tomatoes and the scallions and put them into a pan with a fair amount of olive oil. Gently mash the tomatoes once they have begun to simmer. Chop the eggplant into small pieces and add it to the tomato and scallion sauce. Cook over a medium heat for several minutes, or until the eggplant is soft. Turn off the heat and add a handful of fresh chopped basil.

Note: for a thicker sauce, mash the tomatoes and pour off extra liquid before cooking them.

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Tomato Chipotle Soup

Submitted by Peter
Adapted from Adapted from Soup Yourself, recipes from the Eastside Café, Austin, Texas

Ingredients:

  • ¼ cup butter
  • 1 cup diced onions
  • 1 teaspoon garlic
  • 3 cups toasted pecans (put in a pie pan in 375 degree oven for five minutes)
  • 2 x 28 ounce cans of whole peeled tomatoes
  • 1 chipotle pepper (or smoked Serrano)
  • 2 cups frozen corn

Make It:

Saute onions in a large soup pot for about ten minutes, until they begin to brown, Add garlic and cook for another minute then remove from heat.

When cool, blend in a food processor with the pecans until smooth. You probably will have to add some of the tomatoes here to get it to be liquid enough to blend. Put back in soup pot

Puree tomatoes and pepper in food processor. Taste and add more peppers if you like. Stir back into soup pot. Add about a cup of water or stock. Simmer about 30 minutes. Add corn and salt and pepper and serve.

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Gazpacho

Submitted by Chef Pierre

Ingredients:

  • Some tomatoes
  • Roughly 1/3 as much cucumber
  • Onion and garlic to taste
  • A bit of a Hungarian hot wax pepper, or something hot (like Tabasco) to taste

Make It:

Put it all in the blender or food processor and blend until you have achieved your level of preferred chunkiness (or smoothness as the case may be). Voila! you have a cold summer soup. Maybe add some salt and pepper to taste. Find a hunk of bread and some butter, and you have taken care of another lunch.

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