Last week, Robert and I decided to tackle some tomatoes from his garden. He came over with a variety of ripe, just-picked heirloom and smaller tomatoes We decided to make two different kinds of tomato sauce. One of the recipes had been in my canning folder for years. It came from a 2006 Gourmet magazine article named "Grandma’s Tomato Sauce" and was edited by Edith Guerino. I changed the recipe a bit by adding more sugar and a large carrot to offset the acidity. It turned into a wonderful creamy sauce. For the second sauce recipe, I used Alton Brown’s recipe but changed several ingredients and how the sauce was roasted and completed. The roasted sauce has a tart flavor but a rich tomato taste and is great to put over fish. Robert brought his tomato device that separates the seeds and the skin from the fruit, a clever machine that saved us time and aggravation. I made a large faro salad with tomatoes and herbs using Giada De Laurentis' recipe. For over a week, I kept the tomatoes on a cookie sheet in my cold downstairs office. One night I made a platter of tomato slices with mozzarella and another night we had lamb chops with Julia Child’s "Tomates A La Provençal." Absolutely delicious!
A Wonderful Appetizer
Here are some thick sliced tomatoes on a bed of lettuce, topped with fresh mozzarella, pesto, slow -baked tomatoes, and sprinkled with fresh basil, balsamic vinegar, olive oil, and salt and pepper.
I have been slow roasting tomatoes for several years. I use them like a marmalade on different appetizers. They taste great just by themselves and keep in the refrigerator for about a week .
I am not a big pesto fan, but I love using it in my seafood pasta dish—and basil is abundant in the summer. I make a batch and freeze whatever is leftover.
This is my signature dish. The presentation is lovely. I frequently prepare it for my friends and family, who always seem to enjoy it. I cook it differently according to the season. In the spring, I use asparagus. In the winter, I use sun-dried tomatoes from Trader Joe's. But right now, I have some wonderful tasting tomatoes from Robert's garden. You can make this with shrimp only and it will be just as good. Omit the seafood and you have a vegetarian entree. I use my homemade pesto when preparing this dish.c. At this point , my cooking is much better than my photography. You get the picture. I assemble everything on one plate. My husband broke my antique round serving plate one evening when washing the dishes, so all I have now are oval dishes. I have to tell you, he always cleans up my mess and washes the dishes after a meal. Bless his heart! I wouldn't do half the cooking if I had to clean up by myself.
Thank you for taking the time to read my blog. It means a lot to me and I would love to hear from you .
Comments in English and German are welcome!
the chef mimi blog
East of Eden Cooking
The Kitchen Lioness
Chocolate and Zucchini
Cocoa and Lavender
from the Bartolini Kitchen
Saving Room for Dessert
Saving Room For Dessert
COPYRIGHT © 2017 Sunnycovechef blog.
All rights reserved.