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Family-friendly tomato recipes

Posted: February 27, 2013 2:00 a.m.
Updated: February 27, 2013 2:00 a.m.
Tomato Linguini Sauté Tomato Linguini Sauté
Tomato Linguini Sauté

Tomato Linguini Sauté
Yield: 4 servings
    2     pounds ripe Florida
    1/2     cup olive oil
    1     lemon, zested and juiced
    1     pound whole-wheat
            linguini (or your
            favorite pasta)
    3     cloves garlic, minced
    1/2     bunch fresh basil, hand
            torn (or 1 tablespoon
        Freshly grated Parmesan
        Kosher salt to taste
        Fresh ground pepper
            to taste

Wash and rinse tomatoes. Dry tomatoes, then core and cut in half. Use a spoon to remove most of the seeds. Chop tomatoes coarsely. Add chopped tomatoes to a colan­der, sprinkle with a few pinches
of salt and let them sit so they can release some of their water. This should only take a half an hour and can be done ahead of time.

Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic into a large sauté pan. Heat tomato mixture over low heat. The idea is to warm the mixture and not cook it.

Cook and drain pasta according to package directions.

Put pasta in a bowl. Add fresh basil and Parmesan to pasta and toss. Taste for seasoning and adjust with kosher salt and fresh ground pepper.

Dish pasta onto plates, and top with tomato mixture.

Serve warm with crusty bread, or chill for later.

Fresh Vegetable Pita Pizza
Yield: 4 servings
    1     pound Florida tomatoes
    4     7-inch pita breads
    1     tablespoon olive oil
    2     tablespoons grated
            Parmesan cheese
    1 1/2     teaspoons Italian
            seasoning, divided
    2     cups shredded part-skim
            mozzarella cheese, divided
    1     medium zucchini cut in
            half lengthwise and
            thinly sliced (2 cups)
    1     green pepper cut in half
            lengthwise and thinly sliced
    1     cup thinly sliced sweet
            red or white onion
        Crushed red pepper, optional

Preheat oven to 425°F.

Use tomatoes held at room tem­perature until fully ripe. Core and slice tomatoes; cut each slice in half.

Place pitas on 2 baking sheets; brush with oil. Arrange tomato slices on each pita, dividing evenly. Sprinkle with Parmesan and half of the Italian seasoning.

Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes.

Sprinkle tomatoes with half of
the mozza­rella cheese. Top with zucchini, green pepper and onion. Sprinkle with remaining mozza­rella and Italian seasoning.

Bake until cheese is melted and vege­tables are crisp-tender, about 10 minutes. Serve with crushed red pepper, and additional Parmesan, if desired.

Broiled Fresh Tomato Soup

Yield: 4 servings    
    2     pounds Florida tomatoes
    3     medium onions cut into halves
    6     garlic cloves
    2     tablespoons olive oil
    1     tablespoon red wine vinegar
    1     teaspoon sugar
    1/2     teaspoon salt
    1/2     teaspoon ground black pepper
    1     can (13 ounces) ready-to-serve
            chicken broth
    4     large (5-inch) Kaiser rolls
    1     cup cubed Muenster cheese
        Basil or parsley for garnish

Use tomatoes held at room temperature until fully ripe; core and cut into halves. Preheat broiler.

On shallow pan, arrange tomato and onion halves cut side down. Place garlic cloves around vegetables.

In a cup, mix oil, vinegar, sugar, salt and pepper. Brush over vegetables, coat­ing completely. Broil 3 to 4 inches from heat source until lightly charred, 10 to 15 minutes, removing garlic cloves as they brown and soften, and turning pan around for even cooking.

Turn vegetables over and broil until lightly charred and tender, about 10 to
15 minutes longer.

Remove pan from broiler and cool; peel skins from tomatoes.

In food processor or blender, puree tomatoes, onions and garlic with pan juices until fairly smooth. Pour into medium saucepan; stir in chicken broth. Bring to a boil; reduce heat to medium-low; cover and simmer to blend flavors, about 10 minutes.

Remove from heat and keep warm.

To make bread bowls: preheat oven
to 400°F.

Using sharp knife, cut off top of
each roll. Pull out soft centers, leaving 1/2-inch-thick shells; discard soft bread. Reserve tops. Place bowls and tops on baking sheet. Bake until crisp, about 5
to 8 minutes, turning once.

To serve, place rolls in soup plates. Ladle hot soup into and around bowls. Top with cheese cubes. Garnish with basil or parsley, if desired. Serve immediately.



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