Posts Tagged ‘tomatoes’

Mr. and Mrs. Tomato Plants

by Kelly Edwards | July 19th, 2009

Our gardener Hiro who we adore, except when he wakes us up at 8AM on a Saturday morning with a leaf blower, planted some tomato plants for us at the beginning of the summer in our backyard.  He surprised us with a note on the door which said:

Mr. and Mrs., Tomato Plants are for you. Please water. Hiro

Keep in mind that my green thumb is so bad that I can practically kill a cactus, so you can only imagine what was running through my head.  Needless to say, a little love and a few sprinkles of water later and look what has happened…this thing is 8ft. tall! I swear it’s on steroids!

So, not only am I learning to garden, but also how to cook.  I’ve officially decided to make something out of the 1,000 tomatoes that this plant has produced in the past week.  Here are a few yummy recipes that came from Gourmet.com.  Let me know if you have any recipes to share. It might be what’s for dinner tonight.  Btw… Hiro, we love you.

 

ROASTED-TOMATO TART

SERVES6 (HORS D’OEUVRE OR SIDE DISH)
  • ACTIVE TIME:25 MIN
  • START TO FINISH:1 1/2 HR
JULY 2006
Fruit tart desserts often steal the spotlight in summer, but this easy savory treat showcases plum tomatoes in their prime with such simple grace that you’ll forget about sweets for the moment.
  • 1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
  • 2 lb plum tomatoes (8 large), halved lengthwise
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3 1/2 teaspoons finely chopped fresh thyme
  • 1/2 cup Parmigiano-Reggiano shavings plus additional for garnish (1 1/4 oz; from a 6- to 8-oz piece)
  • Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
  • Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
  • Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
  • Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
  • Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
  • While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.
COOKS’ NOTE: Tomatoes (without pastry) can be roasted 1 week ahead and chilled in an airtight container. Reheat in a 350°F oven until heated through before using.

RECIPE AND FOOD STYLING BY PAUL GRIMES

PHOTOGRAPHS BY ROMULO YANES

CHERRY TOMATO AND LEMON SALAD

SERVES4
  • ACTIVE TIME:20 MIN
  • START TO FINISH:35 MIN
MAY 2005
  • 2 large lemons
  • 1 tablespoon sugar
  • 1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
  • 3 tablespoons chopped fresh chives
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
  • Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).

RECIPE AND FOOD STYLING BY GINA MARIE MIRAGLIA ERIQUEZ

PHOTOGRAPH BY ROMULO YANES

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Posted in Cooking | |