Tag Archives: Tomato

Penne al Sugo di Pomodoro (Tomato Sauce)

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Ingredients:

  • 1 onion finely chopped
  • 1/2 cup olive oil
  • 1 28-ounce can of peeled plum tomatoes, puréed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4-5 basil leaves coarsely chopped
  • 1 tablespoon sugar – optional. (See notes below)
  • 1-pound penne – or any pasta
  • Grated Parmigiano for serving

Instructions:

In a large skillet over medium heat, sauté the onion in the olive oil until it’s golden. Add the tomatoes, salt and pepper. Add the basil, and a little sugar as desired. Lower the heat and simmer until reduced, 20 – 30 minutes.

 Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 2 minutes less than package directions). Drain, add to the sauce, and mix together over medium heat. Serve immediately with grated Parmigiano. Total Time: 45 minutes. Serves 4-6

 

TOMATO – WARM SLICED WITH CHEESE

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This is more a directional on how to put this composed hot tomato than an actual recipe.  It makes an excellent side on a plate for color and variety.

Slice tomatoes about ½ inch thick.  Put a dollop of garlic
herb goat cheese on each.  Spread some grated parmigiano cheese on top.  Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese.  I would say, about 5-8 minutes.  Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course).  Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top.  Lay a few strips of grilled or roasted red pepper on top for garnish.

TARRAGON TOMATO SALAD

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  • ½ cup parsley chopped fine

  • 1 T. fresh tarragon chopped fine

  • 1 medium clove garlic

  • 1 egg

  • ½ cup oil

  • 3 T. red wine vinegar

  • ½ t. salt

  • Pinch of sugar

  • Pepper to taste

  • Sliced tomatoes

Chop parsley, tarragon and garlic in food processor.  Add egg, oil, vinegar, salt,
sugar, and pepper.  Pour over fresh sliced tomatoes.

TOMATO SALAD FROM PARIS – SERVES 4

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This is more a directional recipe than anything to be measured out.

Place a leave of leaf lettuce (or bibb or mache) on each salad plate.

Place about 5 kalamata olives sliced on top of the lettuce leaf.

Spread a ½ inch thick slice of tomato with herb goat cheese and place it on top of the olives

Fry a ½ inch thick slice of egg plant about the diameter of whatever your tomato slice is.  I fry it in a dry non stick skillet until it is brown on both sides and a little soft.
Leave the skin on.  Cool it.

Spread the egg plant slice with herb goat cheese and place it on top of the tomato slice.

Top the eggplant slice with another 2/3 inch thick tomato slice.
Drizzle Barefoot’s French viniagarette dressing over salad and garnish
with fresh chopped basil and parsely.

This salad is pretty and delicious and very easy to make.  Can be assembled at least and hour before serving.

TOMATO AND MOZZARELLA SUB SANDWICH

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  • 1# fresh mozzarella

  • 4-6 T garlic vinaigrette

  • 1 loaf of baguette bread, sliced lengthwise and bread removed

  • 1-2 firm ripe Roma tomatoes

  • Shredded lettuce

Vinaigrette

  • ¼ cup red wine vinegar

  • 1-2 large garlic cloves

  • 1 T. shallots chopped

  • ½ t. dried oregano or marjoram

  • 2 T chopped parsley

  • ¾ cup olive oil

Brush insides of baguette with vinaigrette.  Slice tomatoes and cheese and layer in bottom cavity.  Sprinkle with vinaigrette.  Cover with shredded lettuce.  Close lid and wrap in foil for an hour or so.