It’s tomato season and Jim and Marilyn have the best recipes that highlight fresh, in-season tomatoes, including Marilyn’s family marinara sauce. Also, some great new products to look out for next time you are at the supermarket.
Thoughts or suggestions? E-Mail us at healthycooking@fingerlakes1.com.
PORK AND PORTOBELLO
Mix : 1 lb. italian Sausage, 1 tablespoon of minced garlic. 1 teaspoon fresh rosemary, pinch of salt
4 portobello mushrooms,
scrape the gills, drizzle with oil,sprinkle with salt and pepper
Press meat mixture into the hollow of the portobello
Grill meat side down for 4 minutes , turn and grill 6 to 8 minutes
Temp 145 degrees
Serve on a bun
“TARALLI”
TOMATO BREAD SALAD
Mix: 3 tomatoes, preferably heirloom, cut into cubes, 1/2 cup thinly sliced red onions. 1 tablespoon dry oregano, 2 tablespoons fresh basil (chiffonade)
1/2 cup of feta or cheve cheese, crumbled, 1/4 cup olive oil, 1 tablespoon of vinegar, salt and pepper to taste
Place a cup of taralli or Sauder’s seasoned oyster crackers in a plastic bag and pound into large pieces
Mix , let set for 15 minutes and serve
FRESH TOMATO MARINARA SAUCE
Saute in oil olive 2 shallots 3 cloves of garlic , thinly sliced, and a pinch of hot pepper until light brown
Brown 2 tablespoons of tomato paste, cook for 3 minutes
Cut up at least 6 large heirloom tomatoes
Add to paste mixture
Cook over medium heat for 15 to 20 minutes or until some of the juice is reduced
Add 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh basil and 1/4 cup chopped fresh chives ,
Season to taste with salt and pepper.
Check to see if it needs a pinch of sugar
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