Anne's Tomato Recipes

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Mince garlic and hot pepper. Chop cilantro, onion, green pepper, and tomatoes into small pieces; add to garlic and pepper. Stir in rest of the ingredients.

Pasta with Tomatoes,Basil, And Arugula

This is my favorite low-fat summer pasta dish; it takes five minutes to prepare. If you don't have arugula growing in your garden (and why don't you?), use some fresh salad greens or spinach. 2 to 3 ripe garden tomatoes, chopped into 1/2" pieces
2 to 3 cloves garlic, minced
2 tablespoons vinegar, balsamic or cham pagne
1/2 teaspoon sugar salt, ground pepper, pinch of cayenne pepper
4 to 5 leaves fresh basil, washed, patted dry, and cut with scissors
2 to 3 cups arugula, washed, patted dry, and cut with scissors
8 ounces angel-hair pasta or thin spaghetti (1 use whole wheat)
1 tablespoon olive oil
freshly grated Parmesan cheese, or pecorino romano Toss together chopped tomatoes, garlic, vinegar, sugar, spices, and basil. Prepare pasta; drain. Toss with olive oil and arugula. Pour on the tomato mixture and toss again. Serve topped with grated cheese. Serves two (or one very hungry person).

Marinara Sauce

Every kitchen needs a good tomato sauce recipe. They freeze well and use up your overripe and imperfect tomatoes. Below is my Italian stepmother's recipe, which people just rave about. (Makes three cups of sauce.)

3 tablespoons olive oil
1 tablespoon garlic, minced
4 cups fresh tomatoes (Italian plum are best), skinned and coarsely chopped but not drained, or four cups canned plum tomatoes (1 28-ounce can)
1 six-ounce can tomato paste
1 tablespoon dried oregano, crumbled
1 teaspoon dried basil, or 1 stem fresh basil (to be removed later)1 bay leaf
2 teaspoons sugar
1 1/2 teaspoons salt
freshly ground pepper
dash cayenne pepper (option)

In a large pot, heat oil and sauté garlic and onion, stirring constantly. When transparent (but not brown), add tomatoes and rest of ingredients. Bring sauce to a boil. Turn heat very low and simmer uncovered, stirring occasionally, for approximately one hour. The sauce should be thick and smooth when finished. Remove bay leaf and fresh basil. Taste for additional seasoning. Serve over pasta with fresh sautéed vegetables, chicken, or veal or use it for ravioli or lasagna.

Curried Green Tomatoes

Instead of "fried green tomatoes;" here's a lower-fat version: 1 tablespoon olive oil
1 small clove garlic, minced
1 small red onion, sliced into thin circles
1 teaspoon curry powder, or more to taste
pinch of sugar
pinch cayenne pepper
salt and freshly ground pepper to taste
2 teaspoons olive oil
2 large green tomatoes, sliced 1/4-inch thick
cornmeal for coating
1 tablespoon Italian parsley, finely chopped

RSS | Comments | E-mail | Print