Anne's Tomato Recipes

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Heat oil on medium heat in non-stick skillet. Add garlic, onion slices, curry powder, sugar, salt, and pepper. Stir-fry until onion is limp and garlic is golden—not burned. Remove from pan to plate.

Re-heat pan to medium-high heat with two teaspoons olive oil. Dip tomato slices in cornmeal, then sauté immediately on both sides until golden. Serve tomato slices on plate with onion mixture on top. Sprinkle chopped parsley over all.

Broiled Tomatoes

A wonderful low-fat accompaniment for chicken or fish. 2 medium tomatoes, cut in half (don't cut through the stem)
1/4 cup dried bread crumbs
1 tablespoon fresh herbs (basil, oregano)
1/4 cup freshly grated Parmesan cheese
salt and pepper Place tomatoes, cut side up, on a cookie sheet lined with tin foil. Mix together topping and sprinkle on top of each tomato. Broil approximately four to five inches from the flame for approximately five minutes, watching carefully so they don't burn. Cherry Tomato Pasta Salad Cherry tomatoes are the perfect size for salads. Add them at the last minute so they aren't refrigerated. 8 ounces rotini or fusilli spiral pasta (I use whole wheat)
3 large cloves garlic, minced
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
teaspoon cayenne pepper (ground)
salt and freshly ground pepper
2 tablespoons Italian parsley, chopped
2 tablespoons fresh mint leaves (or basil), chopped
1 green or yellow sweet pepper, seeded and sliced thin
2 cups cherry tomatoes, halved
1/2 cup feta cheese or mild goat cheese, crumbled Boil water and cook pasta until just done. While pasta's cooking, heat oil and garlic until hot. Stir in vinegar, lemon juice, salt, and both peppers. Put drained pasta in a large bowl, pouring oil mixture over it. Stir in parsley, mint, and sweet peppers. If you're serving immediately, stir in cherry tomatoes and top with crumbled cheese. Otherwise refriger ate salad until serving time, then slice and stir in tomatoes and top with cheese.

P-L-T Sandwich

P is for pancetta, an Italian bacon that's much leaner than regular bacon.

4 slices pancetta, spicy or regular
2 medium tomatoes, sliced garden greens, arugula, spinach, etc., washed and dried
basil mayonnaise (seep. 28)
4 to 6 whole basil leaves
4 thick slices Italian bread

Fry pancetta and pat dry with a paper towel. Lightly toast bread. Spread a thin layer of basil mayonnaise on each slice. Assemble the sandwich, using your choice of greens. Serve immediately. Makes two sandwiches.

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