Texas Jewish Post (Fort Worth, Tex.), Vol. 59, No. 34, Ed. 1 Thursday, August 25, 2005 Page: 23 of 24
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TJP V59-34 08-25-05 p22-24 8/23/05 6:24 PM Page 23
-e
he apple of love
August 25,2005
Recipes
In Our 59th Year
Texas Jewish Post
23
Long before the tomato was called a
tomato, it was known as the apple of
love. True, the tomato is technically a
fruit, yet few would toss them with other
fresh fruits in a salad (though it might
actually be quite delicious to serve super-
sweet grape tomatoes with melons
and berries and a splash of sherry
or champagne vinegar).
With August tomato prices the
lowest they've been all year, you've
probably guessed that home-
growns are at their peak this very
moment. That's happy news to
those of us who don't mind eating
juicy toms right out-of-hand with
just a wee bit of sea salt.
In fact, it's hard to resist buying bushel-
fills of the fruity vegetables at local farmer's
markets each week when they're this
affordable - and this close to being "out of
season." But, what can one person do with
all those tomatoes? How many tomato-
mozzarella salads, bowls of gazpacho and
salsa can one eat?
With a little imagination and a few tech-
niques you can enjoy your tomatoes today
and in a few months as well. Canning
tomatoes is easy. Just buy a case of Mason
By Annabel Cohen
or Ball jars at your local market or hard-
ware store, stew the tomatoes (quarter or
slice and boil for about 10 minutes) and
seal or freeze the jars according to the
directions on the box.
If you're not the canning type, try
another easy preservation method
— oven drying. Simply slice the
tomatoes and place the slices on a
parchment-lined baking sheet.
Bake at about 225° for about 6
hours. Allow to cool complete and
place in a freezer-type plastic bag
and store for up to 6-months. Or,
stuff the tomatoes in a jar with a
tight fitting lid and pour olive oil
into the jar and chill for use up to
three months, using the tomatoes as salad,
pizza or sandwich toppings, or add a bit to
your favorite vinaigrette recipe.
The recipes below can be used with any
tomato variety. Any way you slice toma-
toes, eat them now, at their peak, for one of
the sweetest most satisfying summer plea-
TIP: To seed tomatoes, cut off the tops
(stem ends) and squeeze gently or use a tea-
spoon to remove seeds pockets.
Roasted Tomato, Asiago and Basil Pita Sandwiches
Like a delicious pocket pizza.
4 whole wheat pocket pita breads
Kosher salt to taste
1 lb. ripe plum tomatoes, seeded and
sliced very thin
1 Tbsp. minced roasted garlic, optional
1/2 lb. fresh baby spinach, microwaved for
2 minutes and cooled
2 cups shredded Asiago or Brick cheese
1/2 cup fresh basil leaves
Extra-virgin olive oil
Preheat oven to 350°.
• Cut off the pita bread tops and spread
open the pockets.
Sprinkle the tomatoes with salt and
layer the garlic, if using, spinach,
Asiago cheese and basil in the pockets.
Place the sandwiches on a baking
sheet, overlapping them slightly so they
are not laying flat. Bake the sand-
wiches, uncovered, for about 10
minutes, until the bread is nicely
browned or golden.
Drizzle a small amount of olive oil over
the sandwiches (inside the pockets)
and serve. Makes 4 servings
Roasted Salmon and Fresh Tomato Ginger Sauce
Sauce:
1 lb. fresh tomatoes chunks, any variety
(peeled or unpeeled)
1/2 cup fresh cilantro
1 Tbsp, chopped fresh, peeled gingerroot
3 small garlic cloves
3 Tbsp, extra-virgin olive oil
Juice of 1 lemon
1 Tbsp. red pepper sauce (such as Tabasco)
Kosher salt and pepper to taste
Fish:
6 5-ounce portions boneless and skinless
salmon fillets
Make sauce: Combine all sauce ingredi-
ents in the bowl of a food processor and
pulse a few times to combine. Set aside.
Preheat oven to 400°.
Place the salmon portions on a baking
sheet that's been sprayed well with
nonstick cooking spray and roast for
about 12 minutes, until just cooked
through (do not overcook).
Serve the salmon topped with the
sauce. Makes 6 servings
Use this as a delicious salad dressing
1 Tbsp. red wine vinegar
or sandwich topping.
• Combine all ingredients in the bowl of a
3/4 cup ketchup
food processor and pulse until com-
1 cup mayonnaise
bined, but still slightly chunky.
1 large ripe tomato, cut into chunks
Makes 3 cups of dressing.
Tomato Yogurt Soup
This is beautiful made with yellow
tomatoes as well.
4 pounds very ripe tomatoes, any color,
cut into chunks
1 cup plain yogurt, plus additional yogurt,
garnish
Kosher salt and white pepper to taste
2 cups chopped peeled, seeded cucumber
1 roasted red or yellow pepper, chopped
1 cup minced fresh basil or dill leaves
Combine the tomatoes and yogurt in the
bowl of a food processor and process
until smooth.
Season to taste with salt and pepper
and chill until ready to serve.
Spoon or ladle the soup into 6 bowls,
mugs or large wineglasses.
Garnish with the cucumber, roasted
pepper and fresh basil or dill.
Makes 6 servings.
Tomato Potato Salad
2 lbs. unpeeled new potatoes, quartered
1/3 cup red wine vinegar
1 Tbsp. Dijon Mustard
1/2 cup olive oil
2 cups grape tomatoes, halved lengthwise
1 cup chopped dry-cured olives, pitted
and chopped (optional)
1/2 cup chopped red onion
1 cup fresh chopped basil leaves, or more
to taste
Kosher salt and pepper to taste
Place potatoes in a large saucepan and
cover with water.
Bring to a boil over high heat, reduce
heatslightly and cook until just tender,
about 20 minutes. Drain well (do not
rinse) and place in a large bowl.
Sprinkle the vinegar over the potatoes
and allow them to cool for about
20 minutes.
Add remaining ingredients and toss the
salad well. Adjust vinegar and season-
ings to taste. Makes 8 or more servings.
Roasted Tomato and Corn Topping
Prepare this in place of bruschetta —
simply spoon the topping onto the bread
and serve, or place the tomatoes in a
serving bowl with breads along the side.
Alternately, toss this topping with fresh
cooked pasta or serve it over scrambled
eggs for a quick and healthy sauce.
2 pounds tomatoes, any variety, chopped
2 cups corn kernels
1 Tbsp. minced garlic
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. fresh or 1 tsp. dried oregano
1 tsp. red pepper flakes, optional
Sea salt and pepper to taste
1 baguette, sliced into thin rounds
• Preheat oven to 400°.
• Toss the tomatoes, corn and garlic in
olive oil and spread in a baking dish.
• Roast, uncovered, for 30 minutes. Allow
to cool and add remaining ingredients,
except bread.
• Stir well, adjust seasonings to taste.
Serve on or with baguette slices
Makes 20 or more appetizer servings.
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Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 59, No. 34, Ed. 1 Thursday, August 25, 2005, newspaper, August 25, 2005; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth188094/m1/23/: accessed May 4, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .