ONLINE EXTRA — TOMATO RECIPES: Caprese Salad . . . Fresh Tomato Salsa . . . Tomato Soup al Aroma de Idiazabal . . . Gazpacho al Chili Poblano, etc.

Caprese Salad

4 medium tomatoes (about 1¼ pounds), washed and cored

½ pound fresh mozzarella, sliced thinly

5 basil leaves, stacked neatly, rolled into a cylinder and cut into thin ribbons

2 to 3 tablespoons extra-virgin olive oil

Salt and pepper to taste

Cut tomatoes into ¼-inch slices and arrange on a plate, alternating tomatoes with mozzarella slices. Scatter the basil ribbons over the tomatoes and mozzarella. Drizzle with olive oil and season to taste.

Note: To make the salad a bit more tangy, add a splash of balsamic vinegar.

Yield: Serves 4.

Approximate nutritional analysis per serving: 268 calories, 70 percent of calories from fat, 21 grams fat (10 grams saturated), 51 milligrams cholesterol, 7 grams carbohydrates, 13 grams protein, 247 milligrams sodium, 1 gram dietary fiber.

Fresh Tomato Salsa

2 pounds tomatoes, diced

2¼ ounces green onions, sliced

5½ ounces red onions, diced

2¼ ounces jalapeno peppers, diced (see note)

1¾ teaspoons fresh cilantro, diced

1¾ teaspoons fresh garlic, chopped

2 tablespoons and 1¼ teaspoons Lawry’s Seasoning Salt

2½ cups tomato juice

2 tablespoons and 1¼ teaspoons lemon juice

Place all prepared vegetables in food processor and chop to desired size. Add garlic, seasoning salt, tomato juice and lemon juice to mixture.

Mix thoroughly.

Note: Wear gloves when handling jalapenos, and do not touch face with hands.

Salsa is best when refrigerated 24 hours to blend flavors.

Source: UND Food Services.

Tomato Soup al Aroma de Idiazabal

4 tomatoes, peeled and seeded

1 1/3 tablespoons balsamic vinegar

Salt

1 garlic clove, peeled

A few sprigs of cilantro

1/3 cup walnuts and hazelnuts

Olive oil

1½ tablespoons aioli

2 tablespoons grated Idiazabal or other smoked cheese

Cut out stems of tomatoes and with the tip of a knife score the tomato in quarters, just cutting into the skin. Put tomatoes into boiling water 2 at a time so water keeps boiling and then plunge them into ice water. The skins will slide off. Cut peeled tomatoes into quarters.

Mix tomato quarters with balsamic vinegar and a pinch of salt in a blender and liquify. Strain out seeds with a colander. Chill.

Using a mortar and pestle, pound the garlic clove, cilantro and the nuts. Emulsify with a little olive oil until you get a paste.

Fill a small glass ¾ full with tomato mixture, add a teaspoon of the nut mixture, a teaspoon of aioli, grated cheese and a sprig of cilantro if you wish.

Note: You can buy aioli at gourmet markets or make your own.

Yield: Serve 4.

Approximate nutritional analysis per serving: 135 calories, 70 percent of calories from fat, 11 grams fat (1.5 grams saturated, 1.9 grams monounsaturated) 3.2 milligrams cholesterol, 2.9 grams protein, 6 grams carbohydrates, 2.1 grams dietary fiber, 51 milligrams sodium.

Gazpacho al Chili Poblano

2½ pounds vine-ripened tomatoes

1 large cucumber

1 red bell pepper

1 small piece day-old bread, about 3 inches, preferably baguette

¼ cup sherry vinegar

½ cup plus 2 tablespoons extra-virgin olive oil

1 teaspoons salt

2 poblano chilies

4 cloves garlic, unpeeled

1 small onion, quartered

Ice water

Croutons, chopped poblano, chopped cucumbers

Roughly chop tomatoes, cucumber, bell pepper and bread; place into a bowl. Mix with sherry vinegar, ½ cup olive oil and salt. Cover; refrigerate at least 2 hours.

Heat oven to 400 degrees. Spread poblanos, garlic and onion on a baking sheet; drizzle with remaining 2 tablespoons olive oil. Roast until poblanos are blistered, 10 to 15 minutes. Cool.

Peel garlic; skin, stem and deseed poblanos. Puree tomato mixture in a blender on high speed, about 30 seconds. (You may need to do this in batches.) Add the garlic, onion and poblanos; puree until creamy and smooth. Taste for seasoning; add ice water if soup is too thick.

Cover; refrigerate until chilled, 2 to 3 hours. Serve with bowls of croutons, chopped poblano and chopped cucumber for garnish.

Yield: Serves 6.

Approximate nutritional analysis per serving: 278 calories, 73 percent of calories from fat, 23 grams fat (3 grams saturated), no cholesterol, 16 grams carbohydrates, 3 grams protein, 455 milligrams sodium, 3 grams fiber.

Tags: online extra, tomato recipes, life, food, recipes, tomatoes