Fresh tomatoes are hitting the area farmer’s markets and Jim and Marilyn Bero have some great recipe ideas for end of summer dinners and cookouts. Watch a demonstration of the preparation of a great no-cook fresh tomato marinara with orecchiette pasta,
NO COOK FRESH TOMATO MARINARA SAUCE WITH ORECCHIETTE
2 POUNDS OF TOMATOES CORED AND CUT INTO 1/2 INCH CUBES
1/2 CUP OLIVE OIL, 1 TEASPOON MINCED GARLIC , 1 TEASPOON SALT, 1/4 TEASPOON PEPPER, PINCH OF RED PEPPER FLAKES ,
MINCED FRESH HERBS: 1 TABLESPOON THYME, 11/3 CUP BASIL, 1/3 CUP PARSLEY,
1 CUP PARMESAN, 1/4 CUP CHOPPED OLIVES ( KALAMATA AND GREEN)
1/4 CUP OF PESTO, 1 TEASPOON LEMON ZEST
MIX ABOVE INGREDIENTS IN A LARGE BOWL
ADD COOKED WARM ORECCHIETTE
TOSS AND SERVE
GREEN TOMATO CASSEROLE
2 SWEET ONIONS SLICED, 2 TABLESPOONS OLIVE OIL, 8 GREEN TOMATOES CUT INTO 1/2 INCH SLICES
1 TEASPOON OF SALT, 1 TEASPOON OF CURRY POWDER, 1/4 TEASPOON OF PEPPER. 1CUP BROWN SUGAR
1/2 CUP OF WATER OR CHICKEN BROTH. BREAD CRUMBS, PARMESAN CHEESE
COOKING:
IN A LARGE SKILLET HEAT OIL OVER MEDIUM HEAT
ADD ONIONS, COOK UNTIL LIGHTLY BROWN ABOUT 5 MINUTES
ADD SALT, CURRY POWDER, PEPPER, SUGAR, AND WATER, SIMMER FOR 5 MINUTES
PREHAT OVEN TO 300 DEGREES
IN A 2 QUART BAKING CASSEROLE, PLACE A LAYER OF TOMATOES, LAYER OF ONION,
REPEAT UNTIL ALL TOMATOES AND ONIONS ARE USED
TOP WITH BREAD CRUMBS TO COVER
SPRINKLE WITH CHEESE
BAKE UNTIL BROWN, ABOUT 45 MINUTES AND SERVE
OVEN DRIED TOMATOES
INGREDIENTS , 24 PLUM TOMATOES, 4 TABLESPOONS OF OLIVE OIL, 6 CLOVES OF FINELY MINCED GARLIC, SALT( SEA SALT OR KOSHER)
TURN OVEN TO 175 DGREES,
CUTT TOMATOES IN HALF, PLACE IN A BAKING PAN CUT SIDE UP
BRUSH WITH OLIVE OIL, SPRINKLE WITH SALT AND GARLIC, ADD FRESH CHOPPED HERBS SUCH AS BASIL, OREGANO AND THYME, BRUSH WITH MORE OLIVE OIL
BAKE 6 TO 8 HOURS
DONE WHEN TOMATOES AR DRIED AND SHRIVELED
PLACE IN A JAR WITH A SCREW TYPE LID AND PLACE IN THE REFRIGERATOR
TOMATOES GLAZED WITH VINEGAR
INGREDIENTS:
11/2 POUNDS TOMATOES, CORED AND CUT INTO WEDGES, 2 TABLESPOONS OF BUTTER, 3 TABLESPOONS OF BALSAMIC VINEGAR, 1 MINCED SHALLOT, SALT AND PEEPER TO TASTE
COOKING :
HEAT THE BUTTER,
ADD THE TOMATOES , COOK OVER HIGH HEAT FOR 3 MINUTES
ADD VINEGAR AND SHALLOT, SHAKE PAN BACK AND FORTH
COOK UNTIL SAUCE IS THICK
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