Tomatoes, which are in abundance now, are the most popular home-grown vegetable in this country. Eating the first tomato of the season can almost make us forget the red "bowling balls" available during winter. In addition to slicing for use in salads or sandwiches, fresh tomatoes can be used in numerous ways. Once purchased, tomatoes are best stored at room temperature. For recipes requiring pulp, drop ripe tomatoes in boiling water for 10-20 seconds, plunge in cold water, then peel. Core tomatoes and cut in half prior to gently squeezing out the juice and seeds, then coarsely chop remaining pulp. Pulp will keep covered in the refrigerator for 2-3 days and is an excellent way to extend the usefulness of very ripe tomatoes. The first recipe for Ratatouille not only takes advantage of the tomato crop, but also makes good use of eggplants, zucchini and red peppers.
Ingredients:
Cut eggplant into slices 1/2" thick, then cut slices into strips about 1" x 3". Quarter zucchini and then halve crosswise into 3" lengths. Place eggplant and zucchini strips in large bowl, sprinkle with salt and toss until covered. Let stand 30 minutes.
Place 2 TBS olive oil in large skillet and saute onion over low heat until just soft. Add diced red pepper and garlic and saute additional 5 minutes. Add chopped tomatoes and pepper and cook 5-8 minutes. Remove from heat.
Drain eggplant and zucchini, rinse well and dry thoroughly on paper towels. Coat in flour (do not use additional flour). Heat 3 TBS oil in large skillet and quickly saute eggplant and zucchini in small batches (adding more oil if necessary), and drain each batch on paper towels. Place 1/3 of tomato mixture in bottom of 12" skillet and sprinkle with 5-6 TBS grated cheese. In layers, add 1/2 vegetable mixture followed by 1/3 tomato, cheese, remaining vegetables, remaining tomato mixture and top with cheese. Cover and simmer gently for 10 minutes. Uncover pan and continue simmering 30-45 minutes or until most of the liquid has evaporated. Keep heat low to prevent scorching and check frequently. Serve hot or at room temperature. 6-8 servings.
Ingredients:
Cut core from tomatoes and remove pulp. Invert tomatoes on paper towels and drain for 30-45 minutes. Coarsely grate unpeeled zucchini and place in boiling water for 2-3 minutes. Immediately pour zucchini into colander and rinse with cold water. Let zucchini drain for 30 minutes. Preheat oven to 300°. Mix the drained zucchini with pesto and stuff into tomatoes. Place in lightly greased baking dish and sprinkle with grated cheese. Bake for 30-40 minutes, or until heated through. 8 servings.
Ingredients:
Mix cheese, green pepper, Worcestershire, mustard, mayonnaise, onion (if desired) and pepper. Place sliced tomatoes on toasted bread and divide cheese mixture evenly among them. Gently press cheese mixture onto tomatoes with the back of a spoon until tomatoes are completely covered. Broil until bubbling and golden brown. 4 generous servings.
Ingredients:
Melt butter in 10-12" skillet and saute ham strips in butter until lightly browned. Set aside. Add onions and peppers to skillet and cook over low heat until soft but not brown. Place chopped tomatoes over onion mixture and season with salt and pepper. Cover pan and cook slowly for 5-8 minutes. Uncover, raise heat and cook until most of the liquid has evaporated. In separate skillet, melt 1 1/2 TBS butter, add eggs and scramble lightly. Remove eggs from heat, top with tomato mixture and garnish with ham strips. 4 servings.
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