Tag Archives: tomatoes

Another Giveaway

It’s been a long time since my last giveaway, and the wonderful people at Red Gold have offered another sampler.  What you’d get is a fairly large tin and in the tin are cans of tomatoes, a reusable bag (I use it all the time and it holds tons), a cookbook, and a commemorative cute little truck.

So, here are the rules:

Add a comment to this blog with your favorite or easy tomato recipe.  The owner of the winning recipe gets the prize.

Memories of Summer (tomato salads)

Aren't they cute!

Aren't they cute!

On days like today and those like last week, I need to remember summer. Since tomatoes are my favorite food, it’s hard to replicate the feeling of summer in the dead of winter. But somehow, I was able to spot good tomatoes at Costco (yes, I know, but they were great). These little beauties were so sweet (they were intended for soup or sauce, but I tasted one and decided that they’re good enough for salad).
So here’s my new take on salad.

Ingredients:
Tomatoes
Onions
Feta
Olive Oil, Balsamic Vinegar
Salt, pepper (to taste)

Steps:
1. Quarter the tomatoes
2. Slice the onions into thin moons
3. Add salt, pepper, olive oil, balsamic vinegar, and feta. Mix. Eat.

Tomato close-up

Tomato close-up

Salad

Salad

Mediterranean Orzo

This is a little odd, but I’ve never made orzo before today. I’ve eaten it plenty of times, just never made it. don’t know why I haven’t tried it sooner. I’ve been craving warm-weather dishes, and the Mediterranean always makes me think of summer and all those fresh flavors.

Here, I just threw things that I thought would work, but of course, experiment with your favorite flavors and quantities.

Some of the ingredients

Some of the ingredients

Ingredients:
1 cup of orzo
1-2 tb of olive oil
Spinach (about 4 cups fresh)
Mushrooms (I used about 1.5 cups of baby bella)
2 Red bell peppers
2 Roasted bell peppers
3 cloves of garlic
3-6 small tomatoes
1 small onion
handful of pitted olives
handful of jarred artichoke hearts
3.5 – 4 cups of chicken stock (for the orzo)
chili powder, cumin, flat leaf parsley, garlic powder
Feta cheese

Steps:
1. Cook the orzo according to the directions on the box (I used stock instead of water though).
2. In a large skillet, saute diced onion and garlic.
3. Add diced bell pepper and roasted red pepper. Cook together for a few minutes.
4. Add the sliced mushrooms and spinach. Cook together for a while, till spinach wilts. This is where I usually add the spices, but you can add them a little sooner.
5. Add the diced olives, artichokes and halved tomatoes.
6. When the orzo is cooked, add it to the skillet with everything else.
7. Add the parsley and feta.

Mushrooms, Artichokes, Olives, Peppers

Mushrooms, Artichokes, Olives, Peppers

Added the Orzo, Spinach, and Parsley

Added the Orzo, Spinach, and Parsley

Close-up

Close-up - Added the Orzo, Spinach, and Parsley

Ta-Da!

Ta-Da!

Roasted Tomatoes

Fresh Roma Tomatoes

Fresh Roma Tomatoes

I found this recipe on The Perfect Pantry and decided to give it a try.  I followed the recipe closely, but not exactly.  Since ovens vary, I actually roasted my tomatoes for around 14 hours (started late in the evening and turned it off in the morning).  Also, I didn’t add the thyme.  To me, it makes everything taste moldy.  Yeah, I know, it’s odd.

But just to recap, here is what happened.

Ingredients:
Several pounds of Roma tomatoes
Olive oil (if you have garlic olive oil, it would be PERFECT! here)
Garlic (a lot/to taste)
Salt
Black pepper, freshly ground

Seasoned Tomatoes

Seasoned Tomatoes

Steps:
1. Preheat the oven to 200 degrees.
2. Cut the tomatoes lengthwise. Salt and pepper liberally. Place on a cookie sheet.
3. Sprinkle minced garlic (this should be to taste and it should depend on how many pounds of tomatoes you have).
4. Drizzle olive oil and place the tomatoes into the oven.

The phenomenal smell emanating from the oven will be ridiculously hard to resist, but please do. The results will be well worth the wait.

Roasted Tomatoes

Roasted Tomatoes

Leftovers into the pan

I always have too many leftovers and I never know what to do with them.  Today I decided to toss all of them into a pot.  Generally, that’s my typical cooking style (through stuff into a pot and see what happens) unless I’m making a specific dish.  Today I had bits of uncooked pasta, half a large eggplant, and a few other raw ingredients.  Feel free to try this with anything you like.  Here is what I had.

Ingredients:

1/2 of a large eggplant (peeled and diced)
3/4 of a large red onion (diced)
1 14.5 oz. can of tomatoes (whatever you have on hand)
a packet of mushrooms (mine were already sliced)
cheese (whatever you like, to taste)
salt, pepper, parsley, garlic
a handful of spaghetti
liquid (you can use some wine, or stock or water. I used about a cup of chicken stock)

Steps:
1. In a large skillet saute onions, garlic and eggplant together. When the eggplant shrinks a little and the onions are really soft, add the mushrooms.
2. Add stock and cook for a few minutes before adding the can of tomatoes.
3. Season.
4. Add the cooked pasta (cook it in a different pot), parsley, and cheese.

Salad

In my family, there is really only one Salad.  Yes, with a capital “S”.   Certainly we eat other salads, but none of them would resemble anything an American would recognize.  None of our salads have lettuce.

Ingredients:
1 small onion
2-3 medium tomatoes
Salt, to taste

Steps:
Cut the onion into thin half-moons. If you want to reduce the bite of the onion, soak it in cold, salty water for a little while (in my case, as long as it takes me to cut the tomatoes).

Onions in stalted water
Cut the tomatoes in half and cut out the woody stem. Cut the tomato halves into somewhat thin slices. Sprinkle with salt, to taste.

Completed Salad

There are many variations on this salad. Some add cucumbers, or dill, or dress it with olive oil, or sour cream or a combination of those.