ONLINE EXTRA — TOMATO RECIPES: Caprese Salad . . . Fresh Tomato Salsa . . . Tomato Soup al Aroma de Idiazabal . . . Gazpacho al Chili Poblano, etc.
By: Herald Staff and Wire Reports,
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.
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
1 garlic clove, peeled
A few sprigs of cilantro
1/3 cup walnuts and hazelnuts
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
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.