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The purpose of this salad is to make use of as many as possible of the infinite types of tomatoes that are available now. Choose whatever tomato selection you can get; the one below is just a suggestion.
Instead of the Sardinian fregola (available from kalustyans.com), you can use Arab mograbiah (from Middle Eastern grocers) or Israeli couscous. Or just leave out the fregola and double the quantity of couscous.
- ¾ cup couscous
- Olive oil
- 2/3 cup boiling water
- 1 cup fregola
- 3 medium vine-ripened tomatoes, quartered
- ¾ teaspoon brown sugar
- Black pepper
- 1 teaspoon balsamic vinegar
- 1 cup yellow cherry tomatoes, halved
- 2 tablespoons roughly chopped oregano
- 2 tablespoons roughly chopped tarragon
- 3 tablespoons roughly chopped mint
- 1 garlic clove, crushed
- 1 small green tomato, cut into thin wedges
- ¾ cup red cherry tomatoes, halved
Preheat the oven to 325 degrees. Put the couscous in a bowl with a pinch of salt and a drizzle of oil. Pour over the boiling water, stir, and cover the bowl with plastic wrap. Set aside for 12 minutes, then remove the plastic wrap, separate the grains with a fork and leave to cool.
Place the fregola in a pan of boiling salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold running water. Leave to dry completely.
Meanwhile, spread the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes remove from the oven and increase the temperature to 400 degrees. On the empty side of the baking pan, spread the yellow tomatoes. Season them with salt and pepper and drizzle over some oil. Return to the oven and roast for 12 minutes. Remove the tomatoes and allow to cool down.
Mix together the couscous and fregola in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, the green tomato and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning: you might need to add salt, pepper, and some olive oil.
Party pies with homemade tomato sauce
This pastry snack is inspired by a recipe of Dan Lepard's.
- 50 ml vegetable oil
- 550 gm braising beef such as oyster blade, cut into 2cm pieces
- For dusting: seasoned plain flour
- 120 gm mild pancetta, finely chopped
- 8 golden shallots, coarsely chopped
- 4 garlic cloves, finely chopped
- 125 ml red wine
- 600 ml beef stock
- 125 gm (½ cup) canned crushed tomatoes
- 2 tbsp thyme
- ½ tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- For eggwash: lightly beaten egg
- 450 gm (3 cups) plain flour, plus extra for dusting
- ¾ tsp baking powder
- 300 gm butter, chilled, cut into 1cm pieces
- 60 gm (¼ cup) Dijon mustard
- 1 kg vine-ripened tomatoes, cored and coarsely chopped
- 150 ml malt vinegar
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp Dijon mustard
- 1 tsp celery seeds
- 1 tsp finely grated ginger
- 1 clove
- ½ tsp ground allspice
- 55 gm (¼ cup) each brown sugar and caster sugar
Note In the absence of a mouli, blend the sauce in a food processor and press through a fine sieve.
Drink Suggestion: Big Barossa shiraz. Drink suggestion by Max Allen
The 65 Most Delish Ways To Eat Tomatoes
We're giving you totally amazing ways to use up all those summer tomatoes before the season ends. Get on it.
And if you need more ideas, try our amazing tomato salads.
Melty mozzarella and fresh tomatoes give basic garlic bread a MAJOR upgrade.
Is it, uh, bad form to chug it straight from the bowl? Cause this gazpacho that good.
Highly recommend 'em in a bowl of fettuccine alfredo.
These are the prettiest low-carb tacos you'll ever see.
Swordfish makes even the most mundane weeknight special.
Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
This bright, satisfying salad comes together in 10 minutes tops.
The crunchy croutons are everything.
This salad is the epitome of summer in a bowl.
Wrap up chicken and summer veggies for a fast and super-fresh meal.
It's like a portable garden.
You're going to be making this satisfying shrimp pasta all summer long.
Go ahead and top these babies off with crumbled feta, you deserve it.
There's Ranch dressing in there.
You've never had a sauce like this one before.
This will be your new favorite way to eat tortellini.
Everything is better with a bacon weave bun.
Pop as many of these juicy babies into your mouth as you want &mdash they're baked!
We want all Greek, all the time.
Bonus: Way cheaper than a trip to Italy.
Easy and healthy? Count us in.
We've all enjoyed a traditional Caprese salad with layered mozzarella and tomatoes, a hint of basil, and balsamic vinaigrette. You may think there is no improving on perfection, but this is a slightly new take, a hot one, in casserole form, and believe me when I tell you there is a time and place for both the traditional and this twist!
5 Ina Garten Recipes Starring Summer Tomatoes
Ina Garten is the master of transforming exquisite-looking, delicious meals into approachable, everyday recipes. For any avid follower of the celebrity chef, you know about her love of tomatoes. While she frequently recommends the canned variety to make her meals quick and easy, Garten clearly loves to use gorgeous, colorful, fresh tomatoes in her summer-ready dishes. If you do, too &mdash and basically wait all year for sweet, snackable Sun Golds and sandwich-ready beefsteaks to reach their peak &mdash you’ll appreciate these five light, refreshing Ina Garten tomato recipes that let the fruit take center stage.
Slow-Roasted Tomato & Ricotta Bruschetta
Want to “#keepitsimple” but still whip up a crowd-pleaser? This dish calls for just three ingredients: fresh bread, soft cheese, and some slow-roasted tomatoes. Garten explained how she “didn&rsquot even need a recipe!!” And, even without instructions, we trust that this five-minute appetizer will not disappoint. The chef suggests pairing it with either pesto pasta or grilled lamb chops for one easy, dinner party-ready spread.
Grilled Bread With Tomatoes
This dish proves that less truly can be more and is perfect for vegans or anyone just trying to cut down on dairy. With only tomatoes, spices, and some fresh greens, this bruschetta-inspired dish is perfect for a hot day and to serve alongside other small plates or for happy hour. Grill up thick slices of rustic bread and top with some raw, ripe tomatoes, olive oil, and herbs for a delicious, nutritious snack or side any time of the day.
Roasted Tomato Caprese Salad
If you’re looking for an indulgent option without the bread, this timeless Caprese salad is perfect for the hot weather. To make Ina Garten’s take on this classic Italian starter, use plum tomatoes and soft fresh mozzarella with some balsamic vinegar, olive oil, garlic, spices, and a bit of sugar. Top with basil leaves for a refreshing, artisanal touch. Get the full recipe here.
Tomato & Goat Cheese Crostata
For an elevated version of your standard homemade pizza, try out Ina Garten’s Tomato Crostata. Garten shared a similar recipe with Food Network that you make in under an hour. To make this recipe, use puff pastry, goat cheese, a tomato, onions, garlic, some fresh herbs, dry white wine, and good olive oil. Sauté the onion according to the directions, assemble, and place the tart in the oven for a nearly effortless Italian meal. Get the full recipe here.
Anna’s Tomato Tart
If you’re looking for a tomato-centric main dish and are craving something with a bit more substance, Garten has you and your plate covered &mdash with cheese, that is. Whether you’re looking for a fresh dinner party recipe or to impress your friends and family with something special, follow Garten’s instructions to make a homemade crust (it calls for a secret ingredient: dried beans!). For the filling, Garten keeps it simple with sliced tomatoes, Guryére and Parmesan cheeses, fresh herbs, olive oil, and Dijon mustard for some extra flavor and depth. Get the full recipe here.
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Tomato Twiddle- The Ultimate Tomato Sandwich
Tomato Twiddle. The ultimate Tomato Sandwich! This Tomato Twiddle recipe is perfect as a tea party sandwich. Easy to make, only 3 ingredients, and so flavorful! Get ready to meet your new favorite sandwich!
These Tomato Twiddle sandwiches are the ultimate in tomato sandwiches! Tomatoes mixed with sharp cheddar and onion for flavor. This creates a smooth spread that is perfect on sandwiches! Serve these sandwiches as a tea party option or just for lunch!
This is my husband Tommy’s favorite summer meal, especially on those nights it’s too hot to cook. We get a loaf of crusty bread, sometimes we even toast it and rub a raw garlic clove on the bread. Then eat the tomatoes and let the bread sop up all those delicious juices at the bottom (so good you’ll want to drink it!). Of course, the bread is totally optional here!
You just can’t buy juicy tomatoes like this in the supermarket, they will never compare to garden tomatoes that you wait all summer for. So if you have a ton of tomatoes in your garden, or see some at the farmer’s market, make this salad, you’ll thank me later!
The ingredients are simple, so the flavor really relies on the best tomatoes and a good quality extra virgin olive oil. Although Tommy eats this as a main dish, you can serve this as a side dish with anything you’re grilling such as chicken or fish.
Tiny Tomato Tarts
Preheat oven to 425°. Unroll piecrust on a lightly floured surface roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork.
Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°.
Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture.
Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired.
Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.
Shrimp and Fresh Pesto Pasta
The Spruce Eats / Elaine Lemm
Pesto with shrimp and pasta is a surprisingly quick dish to make, and the sauce doesn't come out of a jar! With this recipe, you'll make the pesto from scratch using fresh basil, pine nuts, and two types of cheese. The shrimp and cherry tomatoes and the tagliatelle or spaghetti noodles are cooked simultaneously. In no time, you'll have a delicious spring or summer meal on the table.
Vegan Roasted Eggplant and Tomato Party Dip
Sharing with you, an easy party dip with smokey, velvety eggplant, loaded with tangy-sweet tomatoes, crunchy onions, and aromatic fresh cilantro. Vegan, and gluten free, this vegetarian warm dip is easy on stomach yet packed with flavor! A delicious party entertainer!
let's eat some roasted eggplant!! yumm.
Well. not everyone likes texture of eggplant. Though I am okay with eggplant texture now. growing up, I never-rrrr liked eggplant. I almost always ran away from dinner table unless mom made roasted eggplant. Stress is on ROASTED here! There was a time when mom stopped cooking eggplant anyways but roasted, since non of my siblings or my dad liked eggplant curries or eggplant any other way. :)
Vishal, he still does not like eggplant, unless I make a roasted variation :) See, I always tell you, he is one picky-eater in my home. Any eggplant dishes, stuffed eggplant, eggplant curry nothing works for him but roasted eggplant dips/curry etc. It is futile to even try because I KNOW, I will cook non-roasted eggplant (any recipe) and he will convenience me to eat out! Later, I have to finish leftover eggplant (called leftover but practically all of it), all by myself, in a day or 2, slowly. in phases. with breakfast. dinner. and dessert. j/k
I will not give-up that easily. (don't tell anyone, I am planning to make Roasted Eggplant Caponata next time. let's see how that goes. start is good, it starts with word ROASTED!!)
Back to my roasted eggplant dip again.
Roasted Eggplant? How does it matter, if it is roasted or not?
I am glad you asked! Roasting makes eggplant smokey, velvety and meaty in taste. There is very close variation of this roasted eggplant dip in India, Baingan (eggplant) Bhartha (Roasted Eggplant Curry) which we eat in main course with Indian naan or roti. And that's how we all happen to love it so much. If you don't like eggplant, trust me on this dip and try once.
The key to success of this dip is smokey and velvety texture which is achieved after cooking eggplant on open flame or on a grill or in oven under broiler. Skin gets charred and is peeled-off, the pulp cooks in direct heat yet protected with thick outer skin. Hence becomes very juicy and meaty yet not mushy. Plus, eggplant is not pureed but chopped very fine to leave somewhat chunky bites.
Trust me, all it needs is roasted eggplant, with spices and some onion, and ginger for some textural contrast and you have it!! THE BEST way to eat eggplant ever!
Whenever we buy eggplant in groceries, it always ends up in main course, for dinner, as Roasted Eggplant Curry. Last weekend, I bought an extra one pound to share this easy dip with you all. This dip has pretty close method of preparation to curry, but curry version is cooked longer and often we add sweet peas, scallions or beans to increase the quantity and give texture to curry. For dip, however, I have kept it very simple, very less number of ingredients and very clean and refreshing flavors.
Roasted eggplant dip can me be made ahead for parties, easily a day in advance. Just re-heat before serving. Ideally, it should be served warm but room temperature works great too. I gave this some Mediterranean touch by serving, pita chips, olives, feta cheese and pepperoncini (or banana peppers) surrounding the dip.
This Savory Tomato Tart Recipe Is Everything We Love About Summer
Forget about dessert tarts, because savory tarts are our new obsession. Take this tomato tart recipe. You'll need heirloom tomatoes from the farmers' market, premade puff-pastry dough from the grocery store and a few other choice ingredients. The result? Summery slices of heaven that'll have you going back for seconds. and probably thirds.
3 medium tomatoes, thickly sliced (we use heirloom tomatoes, but any kind will do)
2 sheets store-bought puff-pastry dough
¼ cup chopped fresh parsley
⅓ cup chopped fresh basil, plus more for finishing
Salt and freshly ground black pepper
1. Preheat the oven to 425°F. Line one baking sheet with parchment paper.
2. Line another baking sheet with 3 or 4 layers of paper towels. Place the tomato slices on the towel-lined sheet and sprinkle evenly with the salt. Place a few more layers of paper towels on top of the tomatoes. (This helps absorb some of the moisture so the tart isn&rsquot soggy.)
3. On a lightly floured surface, place the 2 sheets of puff-pastry dough next to each other and gently press them together. Roll out the dough into a single rectangle, about ⅛-inch thick. Roll the crust onto your rolling pin and then unfurl it onto the prepared baking sheet.
4. Cut a 1-inch-wide strip off each side of the rectangle. Lightly brush the edges of the puff-pastry dough with water and place the strips on top (this makes a raised edge to hold in the filling). Trim away any excess with a knife. Chill the crust while you prepare the filling.
5. In a medium bowl, whisk the ricotta with the egg, garlic, oregano, parsley and basil to combine.
6. Spread the ricotta mixture evenly across the center of the tart crust. Arrange the tomato slices on top, overlapping them slightly to make sure almost all the cheese is covered. Season the surface with salt and pepper.
7. Bake until the crust is golden brown, 25 to 30 minutes. The finished tart can be served warm or at room temperature.