Friday, September 19, 2003
Almost every cuisine has its own way of using tomatoes. My files are stuffed with recipes for soups, stews and sauces that are based on tomatoes. One of my favorite salads comes from Tuscany. The Italians call this bread and tomato mixture "panzenella." Although it is a great way to use up leftover bread, I find that I often buy a fresh loaf and let it get a bit stale so that I have a reason to make this dish. The bread cubes soak up all the juices from the tomatoes, so that not a bit of the salad is wasted.
Serves about 6
1. Bake bread cubes on a cookie sheet at 400° about 10 minutes or until golden brown.
2. Whisk dressing ingredients.
3. About 30 minutes before serving, toss bread with salad ingredients. Add enough salad dressing to coat.
It's fun to use tomatoes as edible containers for a grain or pasta salad. These cold, stuffed tomatoes are good served with meat, chicken or fish from the grill.Couscous-Stuffed Tomatoes
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a one-half inch shell. Sprinkle insides of tomato shells with salt; turn upside down to drain.
2. Bring water and salt to a boil. Stir in the couscous. Remove from heat; cover pan. Cool and then fluff up the grains with a fork.
3. Mix together the oil, vinegar, mustard and garlic. Add to couscous mixture.
4. Stuff the tomato shells with couscous mixture.
5. Arrange on top of a platter lined with lettuce leaves.
Although this dish is delectable, it takes very little preparation.
Roasted Summer Tomatoes
1. Arrange tomato halves snugly in a 9x13-inch pan. Fit in wedges of onion. Sprinkle with sugar, salt and pepper. Drizzle with 2 tablespoons of olive oil.
2. Roast at 325° for 1 hour and 45 minutes.
3. Mix bread crumbs, herbs, salt and pepper. Sprinkle over top of vegetables. Drizzle with remaining 2 tablespoons oil.
4. Roast 20 minutes more. Serve at room temperature.
Sadly, summer passes by all too quickly. September often brings a frost, and we are left with a plethora of green tomatoes. Because they are firm, they don't fall apart the way a ripe tomato would. Fried green tomatoes are delicious!
1. Combine egg and milk; set aside
2. Mix cornmeal, flour, salt and pepper.
3. First dip tomato slices in egg mixture; then dredge in cornmeal mixture.
4. Heat oil and butter in a large fry pan. Arrange a single layer of tomato slices in pan, and sauté until golden-brown on each side. Keep warm until all slices are cooked, adding additional butter or oil if needed.
© 2003 The Carlisle Mosquito