Yes we have a thread for tomatoes - but have you done anything new with them that you would like to share?
Moroccan Eggplant Tomato Salad
1 small globe eggplant
Salt
1 6-ounce can tomato paste
2 large tomatoes, cubed
2 teaspoons sweet paprika
1 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon sugar
freshly ground black pepper to taste
fresh lemon juice to taste
lettuce leaves for serving
10 black olives for garnish
1. Preheat oven to 375 degrees F.
2. Peel and coarsely cube the eggplant. Place the cubes on a kitchen towel and sprinkle them with salt. Let them stand for 15 minutes, then gently pat them dry.
3. In a 2-quart ovenproof baking dish, place the eggplant, tomato paste, tomatoes, paprika, cumin, olive oil, and garlic. Sprinkle with sugar. Mix all the ingredients well. Cover with aluminum foil, and cook until the eggplant in completely tender, 45 to 50 minutes. Stir once or twice while baking. If the mixture becomes too dry, add a little water.
4.Place the mixture in a serving dish and season with salt and pepper. Stir in enough lemon juice to obtain a light, tangy taste. To serve, top with black olives.
1 small globe eggplant
Salt
1 6-ounce can tomato paste
2 large tomatoes, cubed
2 teaspoons sweet paprika
1 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon sugar
freshly ground black pepper to taste
fresh lemon juice to taste
lettuce leaves for serving
10 black olives for garnish
1. Preheat oven to 375 degrees F.
2. Peel and coarsely cube the eggplant. Place the cubes on a kitchen towel and sprinkle them with salt. Let them stand for 15 minutes, then gently pat them dry.
3. In a 2-quart ovenproof baking dish, place the eggplant, tomato paste, tomatoes, paprika, cumin, olive oil, and garlic. Sprinkle with sugar. Mix all the ingredients well. Cover with aluminum foil, and cook until the eggplant in completely tender, 45 to 50 minutes. Stir once or twice while baking. If the mixture becomes too dry, add a little water.
4.Place the mixture in a serving dish and season with salt and pepper. Stir in enough lemon juice to obtain a light, tangy taste. To serve, top with black olives.
Tunisian Pasta Sauce with Capers
3 large tomatoes
8 unpeeled garlic cloves
2 tablespoons capers, drained
2 teaspoons caper juice
15 fresh flat-leaf parsley sprigs, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon harissa
1 jalapeno chili, seeded, deribbed, and minced (optional)
1. Preheat the broiler. Place the tomatoes on a lightly oiled baking sheet, and broil about 1 inch from the heat source, until the skins are evenly blackened. Set aside to cool. Broil the unpeeled garlic cloves until lightly browned on both sides. Five to six minutes. Set aside to cool.
2. When the tomatoes are cool enough to handle, peel, seal, and finely dice them. Place them in a colander to drain for 30 minutes. Squeeze the tender garlic cloves out of their skins and mash them coarsely with a fork. Set a side.
3. Transfer the tomatoes to a serving bowl. Stir in the garlic, capers, caper juice, half of the parsley, one tablespoon of the olive oil, salt, pepper, harrisa, and optional jalapeno.
3 large tomatoes
8 unpeeled garlic cloves
2 tablespoons capers, drained
2 teaspoons caper juice
15 fresh flat-leaf parsley sprigs, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon harissa
1 jalapeno chili, seeded, deribbed, and minced (optional)
1. Preheat the broiler. Place the tomatoes on a lightly oiled baking sheet, and broil about 1 inch from the heat source, until the skins are evenly blackened. Set aside to cool. Broil the unpeeled garlic cloves until lightly browned on both sides. Five to six minutes. Set aside to cool.
2. When the tomatoes are cool enough to handle, peel, seal, and finely dice them. Place them in a colander to drain for 30 minutes. Squeeze the tender garlic cloves out of their skins and mash them coarsely with a fork. Set a side.
3. Transfer the tomatoes to a serving bowl. Stir in the garlic, capers, caper juice, half of the parsley, one tablespoon of the olive oil, salt, pepper, harrisa, and optional jalapeno.
African Tomato-Avocado Soup
3 lb tomatoes peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 avocado, mashed to a puree
juice of 1 lemon
2 tablespoons finely minced parsley
salt and pepper to taste
hot pepper sauce
garnish
1 cucumber, peeled and seeded and diced
1. Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
2. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
3. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.
3 lb tomatoes peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 avocado, mashed to a puree
juice of 1 lemon
2 tablespoons finely minced parsley
salt and pepper to taste
hot pepper sauce
garnish
1 cucumber, peeled and seeded and diced
1. Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
2. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
3. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.
Indian Tomato Chutney
8 medium size ripe tomatoes
1/2 cup vinegar
4 cloves garlic, peeled
2 dried green chili peppers
2-inch piece green ginger, peeled
2 cups granulated sugar
1/2 teaspoon salt
1. Peel, seed and slice tomatoes and place in saucepan.
2. Reserve 1/4th cup vinegar and add the rest to the tomatoes. Cook until tomatoes are soft.
3. Grind together the garlic, Chile peppers and ginger. Mix with the reserved vinegar and add to the tomatoes along with the sugar and salt.
4. Cook until the mixture thickens, then cool and chill.
8 medium size ripe tomatoes
1/2 cup vinegar
4 cloves garlic, peeled
2 dried green chili peppers
2-inch piece green ginger, peeled
2 cups granulated sugar
1/2 teaspoon salt
1. Peel, seed and slice tomatoes and place in saucepan.
2. Reserve 1/4th cup vinegar and add the rest to the tomatoes. Cook until tomatoes are soft.
3. Grind together the garlic, Chile peppers and ginger. Mix with the reserved vinegar and add to the tomatoes along with the sugar and salt.
4. Cook until the mixture thickens, then cool and chill.