Tomato recipes

TOMATOES AND FETA CHEESE WITH HERB-AND-GARLIC DRESSING

This recipe can be prepared in 45 minutes or less.
Tomatoes from the garden are put to good use in this salad.






6 tablespoons tarragon vinegar
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 tablespoon coarse-grained Dijon mustard
1 shallot, minced
1 large garlic clove, minced
1 teaspoon minced peeled fresh ginger
1 cup olive oil
4 large tomatoes, thinly sliced
1/3 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1/3 cup crumbled feta cheese

Combine first 6 ingredients in medium bowl; gradually whisk in oil. Season dressing to taste with salt and pepper.
Arrange tomatoes on platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve, passing remaining dressing separately.



FRIED GREEN TOMATOES WITH PARMA CHEESE

This is a my version of a favorite Southern classic. This recipe will work with firm red or yellow tomatoes, as well. Tomatoes are the third most popular vegetable eaten by Americans, behind potatoes and processed tomato foods like juice, puree, and—you guessed it—ketchup.

2 green tomatoes, sliced 1/4 inch thick
1/2 teaspoon salt, plus more to taste
1/2 plus 1/4 cup unbleached all-purpose flour
1 cup cornmeal
1/4 cup finely grated Parmigiano Reggiano
Freshly ground pepper to taste
2 eggs
three tablespoons olive oil
Season the tomato slices with the salt.


Combine the 1/4 cup flour, cornmeal, salt, pepper, and parma cheese. Set up a breading station: In three separate bowls, place the remaining 1/2 cup flour, eggs, and cornmeal mixture. Coat each tomato slice in the flour, tap off the excess, submerge in the eggs, and then coat well in the cornmeal mixture. Bread all of the tomato slices; refrigerate for at least 1 hour. (You may prepare the tomatoes several hours ahead of cooking.) When the tomatoes are ready, heat the olive oil in a pan over medium-high heat, until a single drop of water makes the oil sizzle. Cook the tomato slices until they are golden brown on each side, turning them once. Remove the tomatoes to a plate lined with paper towels for a few moments. Serve them immediately.

My favorite thing also is to make a BLT useing these yummy tomatoes with an avocado spread.

Damn Good!


GAZPACHO

2 cups 1/2-inch cubes crustless day-old country-style white bread
1/2 cup water
5 large plum tomatoes (about 1 1/2 pounds), chopped
1 cucumber, peeled, chopped
2 tablespoons chopped fresh parsley
1 red bell pepper, chopped
1 onion, chopped
1/2 cup extra-virgin olive oi
l2 tablespoons dry Sherry
2 tablespoons red wine vinegar
2 garlic cloves

Combine bread and 1/2 cup water in medium bowl. Let stand until most of water is absorbed, about 10 minutes.
Combine 1/4 cup chopped tomatoes, 1/4 cup chopped cucumber and chopped parsley in small bowl; stir to blend. Set aside for garnish.
Combine bread mixture, remaining tomatoes, remaining cucumber, red bell pepper and next 5 ingredients in large bowl; stir to blend. Working in 2 batches, add bread-vegetable mixture to blender and then purée until smooth. Strain gazpacho into large bowl. Cover and refrigerate until very cold, about 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)
Ladle gazpacho into bowls. Garnish with reserved tomato-cucumber mixture. Serve well chilled.


Bork, Bork, Bork.