Quick Tomato Recipes
- Dried-Tomato Mayonnaise: Stir 2—3 tablespoons puréed dried tomatoes into 1 cup homemade or best-quality commercial mayonnaise. Excellent on chicken sandwiches and hamburgers, adds a pleasant tang to creamy potato salads.
- Deviled Eggs with Dried Tomatoes: Peel 4 hard-boiled eggs and cut them in half. Scoop out the yolk, mash it with a fork, and mix in about 4 tablespoons dried tomato mayonnaise and 1 tablespoon Dijon mustard. Spoon the mixture into the whites of the egg and garnish with a few turns of black pepper and a thin strip of marinated dried tomatoes.
- Stuffed Olives: Stuff pitted olives -which type is up to you; just be sure the pit is removed-with strips of dried tomatoes marinated in olive oil. Cut the tomatoes into lengthwise strips about 3/8-inch wide and 1-inch long and fit them into each olive; you can add a caper to each olive if you like. Serve immediately.
- Avocado & Tomato Salad: Cut 2 ripe avocadoes and two ripe tomatoes into 1/2 inch pieces and toss them with some fresh chopped garlic (as much or as little as you want), a tablespoon or two of your favorite olive oil, and the juice of a lemon. Add some cilantro leaves, kosher salt, and several turns of black pepper, toss again, and serve.
- Dried Tomato & Chevre Salad: Toss together 2 cups of crumbled chevre (chabis, etc.), 12 halved dried tomatoes marinated in oil and cut in slivers, 1/4 cup pitted Kalamata or Nicoise olives, 1/4 cup extra-virgin olive oil, and the juice of 1/2 lemon. Add several turns of black pepper, toss again, and serve on a bed of butter lettuce or mixed greens.
- Sautéed Tomatoes: For four people, peel four medium tomatoes and cut them into wedges. Heat a little olive oil in a sauté pan and cook the tomatoes quickly, about 2 minutes on each side. Season with a squeeze of lemon, salt and black pepper; scatter minced scallions over them, or top them with some finely minced garlic and very thin strips of basil. Serve immediately as a side dish.
- Grilled Scallions: Rub a bunch of cleaned scallions (about 12) with a bit of olive oil and roast them in a 375 degree oven or grill them on a stove top grill until they are limp and tender. Serve them wrapped in a warm corn tortilla or with white rice and plenty of your favorite tomato salsa.
- Scalloped Potatoes: Add 1/2 cup diced dried tomatoes to your favorite scalloped potato recipe.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
The Good Cook's Online Guide to Tomatoes
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This Archived Page created between 1994 and 2001. Modified August 2007