Week 11: Here Come the Tomatoes!

I love lining up the different varieties of tomatoes we get from Groundswell, and then getting to work! This week features a spicy tomato salsa, a no-cook olive tomato sauce that couldn’t be easier, cucumber-tomato salsa, skirt steak with bloody mary tomato salad and tomato poached eggs with kale and wheat berries. You should have no problem using all of your tomatoes with this week’s line-up of options!

Spicy Tomato Salsa

6 lbs. tomatoes
3 c. diced red onion
1 1/2 c. chopped cilantro, tightly packed
15 cloves garlic
12 jalapeños, seeded and diced
1 TBSP salt
3/4 tsp. dried chili flakes
3/4 c. red wine vinegar

Blanch and peel tomatoes and dice into 1/4 inch pieces. Combine all ingredients into a large sauce pot. Bring to boil. Reduce heat and simmer 10 minutes, until it thickens. Ladle hot salsa into hot jars, leaving 1/4 inch headspace, and cap. Process for 15 minutes in boiling-water canner.

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Pasta with no-cook Tomato Sauce
Recipe Credit: Real Simple, August 2014

1 1/4 lbs. ripe tomatoes, cut into bite-sized pieces
4 anchovy fillets, finely chopped
1 clove garlic, chopped
1/2 c. pitted kalamata olives, chopped
1/3 c. olive oil
1/2 tsp. red pepper flakes
kosher salt
3/4 lb. spaghetti
torn fresh basil, to serve
parmesan, to serve

Combine tomatoes, anchovies, garlic, olive oil, red pepper and 1/2 tsp salt in a large bowl. Let sit, stirring occasionally, until the flavors meld, at least 10 minutes and up to 30 minutes.

Cook spaghetti according to package directions; drain. Add to the bowl with the no-cook tomato sauce and serve with basil and parmesan.

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Cucumber-Tomato Salsa
Recipe Credit: Moosewood Restaurant Favorites Cookbook

2 c. diced fresh tomatoes
1 c peeled, diced cucumbers
1/4 c. finely diced chives, scallions or red onion
1/2 tsp salt
1 tsp minced fresh thyme or 1 tsp dried oregano
1 TBSP olive oil
2 tsp fresh lemon juice or red wine vinegar
1/4 tsp. ground black pepper
1 TBSP minced fresh parsley

Put all ingredients in a bowl and mix well. Add more salt and black pepper to taste. If  you use dried oregano, let salsa at least 10 – 15 min before serving. Excellent with falafel and veggie burgers.

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Skirt Steak with Bloody Mary Tomato Salad
Recipe Credit: Smitten Kitchen

Steak
2 1 1/2 pound skirt steaks
Kosher salt
4 teaspoons (packed) brown sugar, light or dark
2 teaspoons paprika
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon freshly ground black pepper
Vegetable oil (for brushing)

Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved (from about 3 pints or 10 ounce containers)
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare steaks: Arrange steaks on large rimmed sheet or cutting board. Mix 1 teaspoon Kosher salt, dark brown sugar, paprika, cayenne and freshly ground black pepper together in a dish. Rub all over steaks and let them marinate in this rub for 1 to 3 hours, covered in the refrigerator. Remove steaks from fridge 1 hour before you’re ready to cook them, to bring them to room temperature.

Prepare salad: Pour 1 tablespoon sherry vinegar over onions in the bottom of a large bowl and let them sit for 10 minutes, stirring occasionally. This will temper the onion’s bite. Add tomatoes, celery and olives. Whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a medium bowl. Slowly drizzle in oil, whisking constantly until combined. Add to tomato salad and toss to coat. Season with salt and pepper to taste. Set aside until needed, and up to 4 hours in advance, if covered and refrigerated.

Cook steaks: Preheat a charcoal grill to medium-high or a gas grill to the highest heat. Brush grill grates with oil. Grill steaks for about 4 to 5 minutes on each side for medium-rare. Let rest for 10 minutes before slicing into 1/4-inch thick slices, against the grain.

Alternately, cook the steaks inside: Heat a large cast-iron skillet on medium-high to high and coat bottom with oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. Repeat with second steak. If your steaks are too large to cook in one piece, you may halve them to fit. Let rest for 10 minutes before slicing into 1/4-inch thick slices, against the grain.

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Tomato Poached Eggs with Kale and Wheat Berries
Recipe Credit: Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons

3 tablespoons olive oil, plus more for serving
1/2 medium yellow onion, diced
2 Anaheim chiles, stemmed, seeded, and diced
3 garlic cloves, minced
2 – 2 1/2 cups very finely diced tomatoes
1 tablespoon tomato paste
3/4 cup cooked wheat berries (boil in salted water for about 30-40 minutes until tender but chewy)
3 tablespoons capers, drained
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon grated lemon zest (I didn’t have a lemon so I left this out)
1 teaspoon kosher salt
1/2 bunch kale, stemmed and coarsely chopped
5 to 6 large eggs
1/4 cup crumbled feta cheese
Flaky salt
Red pepper flakes

In a 12-inch skillet over medium heat, warm the oil until it shimmers. Add the onion and saute´until soft, 3 to 4 minutes. Add the chiles and continue to saute´for 3 to 4 minutes more. Then add the garlic and cook for 1 minute.

Add the tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest (if using) and kosher salt and stir to combine. Simmer, uncovered, over low heat until the sauce just starts to thicken, about 15 minutes. Taste and adjust seasoning to your liking.

Stir in the kale and simmer for 1 to 2 minutes until the color brightens and the leaves soften. Carefully crack the eggs evenly around the pan. Cover and gently cook until the whites are firm but the yellows are runny, 6 to 8 minutes.

Top with crumbled feta. Serve with flaky salt, olive oil for drizzling and chile flakes for heat.

Leftovers will keep in the refrigerator for up to 2 days.

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