Big Tomato Sandwich

Sandwich

• 1 large (l-pound) loaf ciabatta

• Herb Vinaigrette, below

• 2 or more big ripe, juicy tomatoes (see headnote)

• 1 large yellow or red bell pepper, roasted, peeled, and quartered, page 390

• 4 ounces fresh mozzarella, goat, or other favorite cheese, sliced

• sea salt and freshly ground pepper

Herb Vinaigrette

• 1/4 cup basil leaves

• 1 tablespoon chopped marjoram

• 1 tablespoon chopped parsley

• 1 small garlic clove, minced

• 1/3 cup extra virgin olive oil

• 4 teaspoons aged red wine vinegar

• sea salt and freshly ground pepper

Directions

1. Make the vinaigrette: finely chop the herbs with the garlic, then add the olive oil. Add the vinegar and 1/4 teaspoon salt and season with pepper. Taste and adjust the seasonings if needed.

2. Slice the top third off the loaf of bread and set it aside. Pull out the inside. (You can use it to make bread crumbs.)

3. Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper, and cheese. Bathe each layer with the dressing and season with salt and pepper.

4. Add the top, press down, then cut into quarters or sixths. This packs well if wrapped tightly. 

Source

Local Flavors by Deborah Madison

Essential Simmered Tomato-Jalapeño Sauce

Ingredients

• 2-1/4 lb (about 4 medium-large to large round, 14 to 18 plum) tomatoes

• 3-4 fresh jalapeno chiles, stemmed

• 2 Tbs vegetable oil

• 1 large white onion, thinly sliced

• 1-1/2 cups vegetable broth

• Salt, about 1-1/2 tsp depending on the saltiness of the broth

Directions

1. Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip and roast the other side.  Cool, then peel the tomatoes, collecting all the juices. 

2. Roughly chop the jalapenos.  Coarsely puree the tomatoes, with their juices and chiles in a food processor or blender.

3. In a medium pot, heat the oil over medium.  Add half the onion and fry, stirring often until browned, about 8 minutes.  Increase the heat to medium-high, and when very hot, add the tomato chile puree mixture.  Stir for about 5 minutes as the mixture sears and thickens, then reduce the heat to medium-low, stir in the broth and simmer for 20 minutes, until just beginning to thicken again. 

Taste and season with salt.  Cover and keep warm.

Advance Preparation

The sauce will keep, covered in the refrigerator, for several days.  Also freezes well.

Source

Rick Bayless’s Mexican Kitchen

Pasta Fresca

Summertime pasta couldn't be easier with this fragrant, uncooked tomato sauce. Also known as pasta alla cecca, this classic Italian dish only works when the tomatoes are vine-ripened and the basil is fresh.  This is a dish we make all summer long and dream about all winter long.

Total Time: 20 minutes

Servings: 4-6

Ingredients

• 4 cups chopped ripe tomatoes

• 6-8 large fresh basil leaves

• 1 large garlic clove, minced or pressed

• 1 tablespoon extra virgin olive oil

• Salt and fresh ground pepper to taste

• 1 lb pappardelle (butterfly) or fusilli pasta

• 1/2 lb. fresh mozzarella cheese, cut into 1/2 inch cubes (optional)

• grated Parmesan or Pecorino cheese (optional)

Preparation

1. Bring a large covered pot of water to a rapid boil.

2. Set aside 1 cup of the chopped tomatoes and 2 basil leaves.  In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth.  Add salt and pepper to taste.

3. When the water comes to a rolling boil, stir in the pasta, re-cover the pot, and return to a boil.  Uncover and cook the pasta until al dente, about 8-10 minutes.  Cut the reserved basic leaves into thin strips.

4. Drain the cooked pasta and toss it immediately with the mozzarella cubes.  Add the sauce and mix well.  Top witht he reserved tomatoes and basil and grated cheese if desired.  Serve immediately.

Source

The Moosewood Collective. Moosewood Restaurant Cooks at Home. (Fireside Books, 1994).

Salsa Fresca

This homemade salsa recipe is easy to make. Because it’s made with fresh ingredients, it’s best eaten right after you make it, but will last about 3 days in the refrigerator.

NOTE: When using fresh chile peppers, always taste first before adding. Some peppers are hotter than others and you really can't tell unless you taste them.

Ingredients

• 2-3 medium sized fresh tomatoes (1 to 1-½ pounds), stems removed

• 1/2 red onion

• 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste

• Juice of one lime

• 1/2 cup chopped cilantro

• 1-2 Tbs fresh oregano, stems removed and chopped

• Pinch of ground cumin

• Salt to taste

Directions

1.     Finely dice the tomatoes, chiles, and onions and place in a medium sized bowl.

2.     Add lime juice, cilantro, oregano, cumin and salt.

3.     Adjust the seasonings: if too spicy, more chopped tomato. If not spicy enough, carefully add a few of the seeds from the chilies, or more ground cumin.

4.    Let sit for an hour to allow the flavors to combine.

5. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

Salsa di Pomodoro Arrostito (Roasted Tomato Sauce)

Ingredients

• 2 1/2 pounds round, plum, cherry, or grape tomatoes

• 4 garlic cloves, very finely chopped

• Salt

• Pinch of crushed red pepper

• 1/2 cup olive oil

• 1/2 cup chopped fresh basil, parsley, or other herbs

Directions

1. Place a rack in the center of the oven. Preheat the oven to 400° F. Oil a 13 x 9 x 2-inch nonreactive baking pan.

2. Coarsely chop round or plum tomatoes into 1/2-inch pieces. Cut cherry or grape tomatoes into halves or quarters.

3. Spread the tomatoes in the pan. Sprinkle with the garlic, salt, and crushed red pepper. Drizzle with the olive oil and stir gently roast 30 to 45 minutes or until the tomatoes are lightly browned. Remove the tomatoes from the oven and stir in the herbs. Serve hot or at room temperature.

Source

1,000 Italian Recipes, by Michele Scicolone

Summer Basil Dressing

Ingredients

• 1 large tomato

• 1/2 bunch basil 

• 1 cup water

• 1/2 avocado

• 1/4 cup balsamic vinegar

• 1 Tbs raw honey

• 1 tsp sea salt

Directions

Blend until smooth.

Tropical Tomato Soup

Ingredients

• 1 cup fresh seeded tomato

  1 cup mango

Directions

Blend and Serve

....seriously

Source

Chef Cristan at Cru Restaurant, Silverlake, CA