Dependable and SimpleTomato Recipes
Pasta with Fresh Tomato Sauce
1 clove garlic, minced fine. You can also use roasted garlic, in which case use 2 or 3 cloves.
2-1/2 to 3 pounds vine ripened tomatoes, cut into 1/4-inch dice
1-1/2 tightly packed tablespoons fresh basil leaves, sliced in ribbons
3 to 4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fusilli, penne, linguine or spaghetti pasta, cooked
1/2 to 1 cup freshly grated parmesan or asiago cheese
Combine the garlic, tomatoes, basil, oil, and salt and pepper to taste. Let stand at room temperature while you cook the pasta. Once cooked and drained, add the pasta to the sauce, and top with grated cheese. You could also add sautéed kale or chard, zucchini, mushrooms, onions, peas, chicken or shrimp to this recipe to add protein and extra nutrition.
Gazpacho
6 ripe tomatoes, peeled and chopped. If out of season, use cherry or roma for best results.
1 red onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar, agave or honey
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice
Combine all ingredients in blender. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Toppings can include sour cream, chives, shredded cheese and croutons. You could also mound cooked shrimp or crab to make it a meal.
Caprese Salad
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling. You can also use balsamic vinegar.
Coarse salt and pepper
Layer the tomatoes, basil and mozzarella. Season with salt and pepper. Drizzle over lightly with balsamic vinegar and olive oil.
