TOMATO RECIPES: Insalata Caprese . . . Range Fire Salsa . . . Scallops With Cherry Tomatoes, Green Onions and Parsley . . . Basic Pasta Sauce
By: Herald Staff and Wire Reports,
2 pounds vine-ripened tomatoes (about 4 large), sliced ¼-inch thick
1 pound fresh mozzarella, sliced ¼-inch thick
¼ cup packed fresh basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Drizzle with oil. Season with salt and pepper.
Yield: Serves 4 to 6.
Range Fire Salsa
7¼ pounds ripe tomatoes, peeled
2 1/3 pounds bell peppers, green and/or yellow
3¾ pounds onions
5 jalapeno peppers
1¼ cups cider vinegar
¼ cup fresh lemon juice
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon red chili flakes
1½ teaspoons ground black pepper
1½ teaspoons ground cumin
Core, coarsely chop tomatoes. Stem, seed, coarsely chop bell peppers. Peel, chop onions. Stem, mince jalapenos. In large kettle, combine tomatoes, bell peppers, onions, jalapenos, vinegar, lemon juice, garlic, salt, chili flakes, pepper, cumin. Bring to boil. Reduce heat to medium. Cook, stirring often, for hour. Keep cooking over medium heat, stirring until reduced by half, up to hour more. Fill sterilized jars, leaving ½-inch headspace. Wipe rims. seal. Process jars for 15 minutes in hot-water bath. Cool, check seals and store in cool, dark place.
Yield: 7 pints.
Scallops With Cherry Tomatoes, Green Onions and Parsley
1½ pounds large sea scallops, side muscles removed
Fleur de sel or coarse kosher salt
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12-ounce to 1-pint container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
½ teaspoon mild Spanish paprika or Hungarian sweet paprika
Rinse and drain scallops; pat dry with paper towels. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to a plate; cover.
Add 1 tablespoon oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute. Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice and paprika.
Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper.
Transfer scallop mixture to platter. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon chopped parsley.
Yield: Serves 4.
Approximate nutritional analysis per serving: 270 calories, 15 grams fat (2 grams saturated), 45 milligrams cholesterol, 23 grams protein, 10 grams carbohydrates, 3 grams sugar, 2 grams fiber, 220 milligrams sodium, 65 milligrams calcium.
Basic Pasta Sauce
2 pounds fresh, ripe tomatoes, peeled and cored
2/3 cup chopped carrots2/3 cup chopped celery
2/3 cup chopped onion
Salt to taste
1/3 cup extra virgin olive oil
Chop tomatoes, retaining their juice. Put in a large saucepan. Add carrots, celery, onions and a little salt (about a half teaspoon). Cook uncovered over medium heat at a slow, steady simmer for 30 minutes, stirring occasionally with a wooden spoon.
Add olive oil, raise the heat slightly to a somewhat stronger simmer and stir occasionally while reducing the tomatoes to pulp, mashing them with the back of the spoon. Cook for 15 minutes then adjust seasoning, adding more salt if desired.
Variations: Add 2 teaspoons fresh marjoram or rosemary (or 1 teaspoon dried marjoram or rosemary) in final 5 minutes of simmering.
Yield: 1 quart.