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Totally Tomato

Tomato  

Like eggplant, tomato is a member of the nightshade family and is fruit rather than vegetable. The most popular garden vegetable in the United States, the tomato is native to Peru, Ecuador, Bolivia, and Chile. Now used in everything from salads to biscotti, the tomato has also taken its place as an American favorite on the table. Try: homemade ketchup or roasted tomato salsa as condiments, tomato fennel bisque or tomato mango ceviche as appetizers, tomato white bean salad or grilled mozzarella, eggplant, and tomato panini for quick treats, and finally, pan-fried shark with tomatoes and lemon or stuffed tomatoes with spring vegetables for your main course

About the Author:

Helene Siegel has written most of the Totally Cookbook series. She is also the author of the Ethnic Kitchen Series (HarperCollins, 1992-1994) including Italian, Chinese, Mexican, and French Cooking for Beginners; and co-author of Mesa Mexicana (Morrow, 1994), City Cuisine (Morrow, 1990), and Ma Cuisine (Random House, 1988). She is a contributor to the Los Angeles Times, The Times Syndicate, Bon Appetit, and Food & Wine magazines and has appeared on numerous radio and television shows. She is a member of the Southern California Culinary Guild and International Association of Culinary Professionals. She resides in Los Angeles with her husband, tow sons, and a well-fed dog.

 

Tomatoes with Crab and Corn Salad

A light, no fuss, stuffed tomato to brighten the senses.

  • 6 medium tomatoes, halved
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels
  • 1 garlic clove, minced
  • 1/2 pound flaked, cleaned crabmeat
  • 1 celery rib, diced
  • juice of 1/2 lemon
  • 3 tablespoons mayonnaise
  • Tabasco and freshly ground pepper

With a teaspoon, scrape out the discard tomato pulp and seeds. Place halves, cut-side down, on paper towels to drain.

Heat oil in small skillet over high heat. sauté corn and garlic about 1 minute.

Combine crabmeat, celery, and corn in mixing bowl. Sprinkle with lemon juice, add mayonnaise, and gently stir to combine. Season to taste with Tabasco and pepper. Fill each tomato half with a generous tablespoonful of crab salad. Serve cold.

Serves 6 to 12

 

Pan-Fried Shark with Tomatoes and Lemon

You may substitute other fleshy whitefish such as mahimahi or bluefish if shark is not available.

  • 4 (5-ounce) shark fillets
  • salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh Italian parsley
  • 1 large tomato, roughly chopped
  • juice of 1/2 lemon

Season fish all over with salt and pepper.

Heat the oil in a large nonstick skillet over high heat. Sear fish 1 minutes each side. Reduce heat to moderate and cook and additional 2 minutes per side. Then reduce heat to low, add parsley, tomato, and lemon juice, and cover pan. Cook until fish is opaque in center, about 4 minutes longer. Place fish on individual plates and spoon on sauce to serve.

Serves 4

 

Recipes from:
Totally Tomato
by Helene Siegel
Celestial Arts
Publication Date : May 15, 1996
ISBN: 0-89087-788-2

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


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