Tomatoes – Roasted Tomatoes and 10 Fun Facts

Having a fresh farm stand tomato is simply heaven. I am just so thrilled there is still more time in the season to enjoy them. It is hard to avoid them as they seem to be everywhere even in the New York Times “So Many tomatoes to Stuff in a Week” by, Mellissa Clark. As a child I did not fancy tomatoes, I know, crazy. How much I missed out on. One of the simplest ways to prepare tomatoes is roasting them. This is perfect because it can be added to all kinds of dishes: Salads, Pastas, and Sandwiches. Past recipes to check out too is Gazpacho , Bruschetta and Peeling Tomatoes.

Roasted Tomatoes
4 Pounds of Beefsteak Tomatoes (cut in half)
1 Cup of Olive Oil
1 Tablespoon of Sugar
1 Tablespoon of Salt
11/2 Tablespoon of Balsamic Vinegar
5 Cloves of Garlic (Minced)
2 Tablespoons of Thyme

Preheat Oven 350
Arrange the tomatoes cut side up on a baking sheet that has been lined with tin foil. Coat the sheet with Olive Oil about 2-3 Tablespoons. Sprinkle Sugar and Salt evenly over the tomatoes and let stand for about 5- minutes. The sprinkle Garlic and Thyme over the Tomatoes and finish by drizzling the Balsamic Vinegar and rest of the Olive Oil over the Tomatoes. Bake for 3 hours if they start to brown to quickly reduced the heat.

1. The tomato is the world’s most popular fruit
2. Tomatoes are rich in vitamins A and C
3. What makes the tomato red- Lycopene research thinks it might prevent cancer
4. There are more than 10,000 varieties of tomatoes
5. Don’t store ripe tomatoes in the fridge, lessens the flavor. Instead store tem in a cool, dark place, stem-side down.
6. If you must refrigerate take is out an hour before and let return to room temperature.
7. A good serrated knife is far better than a flat-edged knife when slicing tomatoes
8. Cherry Tomatoes- scooped out make a great edible cup
9. Plum Tomatoes are best used for sauces
10. Herbs that goes well with Tomatoes- Basil, Oregano, Garlic, Thyme. Pepper, Chives, Tarragon, Bay Leaf, and Celery Seed. Basically EVERYTHING!

Posted by Patty in Recipes, Sides, Top Ten. 1 Comment »

Plum Tart- House Warming Basket

We have all had that horrid experience of moving. I think probably one of the worst experiences is moving in New York City. I realize being young and living in a transient environment people move often but it is not so often that people buy their first home. I thought instead of bringing over flowers, a bottle of champagne or a welcome mat I would bring dinner for the happy couple. So they did not have to worry about cooking or ordering among all the boxes and can enjoy the comforts of their new home.
The Menu
Roasted Chicken
Sundried Tomato Pasta
Mesclun Greens
Roasted Peppers and Eggplant
Plum Tart with Vanilla Ice Cream

Plum Tart
This tart is simple and delicious. Perfect for when you are in a rush and need to impress!
1 Sheet of Puff Pastry (approximately 8.6 oz cut into three pieces)
4 Plums
3 Tablespoons of Apricot Jam
1 Egg (for Egg Wash)
Serve with Vanilla Ice Cream
Preheat Oven 425
Slice Plums 1/8 inch slices and cut in half. (So that they are in a semi circle) Layer the plum slices on the puff pastry, leaving the edges of pastry uncovered. In a separate bowl beat the egg and a tablespoon of water.  With a pastry brush the edges of the pastry. Place in oven and bake for 25 minutes until the puff pastry is golden brown.
In a sauce pan melt the apricot jam on low heat. Once the tarts have been taken out of the oven brush the top of the tart with the jam. This will give a little more taste and have that professional glossy finish.
Serve with Vanilla Ice Cream

Posted by Patty in Fruit, Ideas, Sweets. No comments »

Corn Salad

Fresh corn in the summer, is one of those great summer delights in my mind. This salad is simple and delicious. The taste of the cilantro will enhance over time. This corn recipe is light healthy and refreshing.

6 ears of corn

1 Red Bell Pepper

1 Medium Red Onion

2 Tablespoons of Cilantro

1 Lime

1/3 Cup of Olive Oil

3 Teaspoons of White Wine Vinegar

1 Teaspoon Dijon Mustard

Salt and Pepper

Cut corn off from the ear of corn. (I find it easiest to hold corn standing up and cut kernels off from top down moving around the corn till all kernels are off) In pot of boiling water cook corn, drain and let cool.

Dice red pepper and onion and toss in with corn. Chop Cilantro and add to corn mixture.  In a separate bowl mix together Olive Oil, Vinegar, Mustard, Lime juice, Salt and Pepper. (Taste to make sure you like the vinaigrette- if to mild add some vinegar or lime juice) Pour vinaigrette over corn and make sure evenly combined. Refrigerate until ready to serve. This is really perfect for any summer BBQ or Picnic!

Posted by Patty in Recipes, Sides, Uncategorized. 1 Comment »