Tomatoes By The Twos And Threes

 There's a phenomenon that's happening right now involving tomaottes.Maybe because it's the height of their season or there's so many of them right now. It seems that there are many dishes requiring two and three types of tomatoes.

I discovered this a week ago when I was trying to use up leftover grape and vine ripened ones . Both kinds looked ripe and juicy so why not combine them in a salad with some fresh basil and olive oil? It turned out to be a good combination, The smaller variety gave the bigger ones sweetness while the larger vine ripes brought a full bodiedness to the salad.A more colorful variation .  is using the Japanese black cherry tomatoes many groceries are selling right now. Combine these with what's called rainbow tomatoes (usually cherry tomatoes in orange,yellow and bright red hues) for a colorful end of summer dish. To make it more refreshing you could add watermelon chunks. Another idea is adding some kind of cheese whether feta or provolone.For a more Provencale flavor think about adding capers and anchovies or tuna to the salad too. A panzanella  or bread salad using different kinds of tomatoes is another tasty summer side or even lunch. Tear up a fresh loaf of Itlian bread or a baguette , toss in the mix of tomatoes and douse with a good glug of olive oil. Season with salt and pepper and a sprinkling of torn freshly picked basil leaves.It's actually the easiest dish to make on a too hot day.

Can a combination of tomatoes be used in hot dishes! Yes! There is a recipe in tomorrow's New York Times Sunday Magazine that has Chef Eric KIm's sauce recipe. This looks like a good one, not just for the summer but for the cooler months ahead.He takes a mix of plum, cherry, grape and Campari tomatoes and transform them intoa silky sauce. Campari tomatoes has a high  sugar level and low acidity ,a perfect foil for the others.  All are coarsely chopped and then sauteed in olive oil and garlic .Cook  until the mix bubbles steasily. Salt is added and then the tomatoes are simmered over a medium heat. This will takes forty minutes until the tomatoes break down and then the sauce is sieved into a big bowl. Doing such rids the sauce of the skins and seeds,Repeatedly scrape the pulp agsinst the strainer to release more juice The sauce is then poured over spaghetti that's been cooked in the Dutch oven.It's stirred until every strand is coated. Tomato chutney is another dish you could make with two different kinds of tomatoes, It's an Indian side dish ususally cooked with a wide variety of spices.Most recipes call for one kind of tomato but you could add some grape or cherry ones for a sweetness that tempers the fieriness. Another idea is taking Campari and heriloom tomatoes and combining them in a tomatoes Provencale where they're sauteed in garlic and oil and topped with generous amount of breadcrumbs.

Combining toamtoes in cold and hot dishes is becoming popular. It's a great way of emphasizing the fruit's sweet and vegetal flavor. Try them in any combination for a tasty dish.

The Art Of The New

This is the time to learn a new dish or cuisine. It gives us a chance to expand our talents and expertise. Not only that it helps us to change up the usual staying in menu.

There is a whole world out there of good recipes and interesting dishes. Many home chefs always have qualms about cooking a different cuisine. If that's the case then begin with the simplest recipes like stews and skillet dinners. Every country has easy dinners that are a snap to replicate. Another turn off is the array of strange spices, yet if you study the recipes you see that there are substitutions. A berbere spice can be replaced by that paprika you used last week or soy sauce can fill in for tamari sauce. Then there's the problem that you may not have the right pots and pans. You do. Again any pot or pan can sub in for a fancier or more specific one like a tangine or rice pot. Where can you find interesting and exotic recipes? Your library of cookbooks, of course. There is also the internet where there are literally thousands upon thousands of recipes. Just ask yourself - "what should I try?" Japanese teriyaki? Ethiopian doro wat?Svenska kottbullar or real Swedish meatballs?

Ethiopian food has fascinated me lately.It's an interesting country to begin with and the food also has a particular allure. I am going to be making the country's lentil stew. Am I worried that my Stop &Shop didn't have any lentils (and believe me I looked). Now I plan on using kidney beans. Of course there will be a slightly different taste but then I don't have some of the spices. I will improvise. I will also sub in. it calls for tomato paste but I feel that using vine ripe tomatoes may give it a fresher flavor. My Berbere spice blend will be slightly different than the one I found at Immaculate Eats where i discovered the stew recipe. Yet it's still exciting. When life and food shopping returns to normal , then I will get the appropriate ingredients. For now it's just the excitement of trying something different and not the usual tomato sauces or chilis.What will I try next? Maybe  chicken barbecue sandwiches with Morningstar Farms chicken strips and Acme's barbecue sauce, served on soft rolls.Or something French from Brittany or Normandy?

This is the time to try new recipes and taste new dishes. Be creative. Be curious. it will lead you on a culinary adventure to a new country with exotic flavors and delicious tastes.

Recipes Past , Recipes Best

This is my Mom's second birthday without her. I think the best way to pay homage is by posting one of her best recipes and my all time favorites - tomatoes Provencale. This is a great way to use vine ripe tomatoes. Just be sure to have a whole (!) loaf of Italian  bread to sop up all that delicious tomato infused oil when you've polished off the tomatoes..

Ingredients
Olive oil
two finely chopped garlic cloves
1 cup breadcrumbs , preferably plain
5-6 vine ripe tomatoes
salt and pepper to taste


Pour enough olive oil to cover the bottom of a medium frying pan. Mince garlic and add to bread crumbs along with sea salt and freshly ground pepper. Slice tomatoes and lay them side by side in the frying pan.Spoon large heaps of the breadcrumbs over them and cook them over a medium flame. Put a glass lid over the tomatoes to steam them. Doing this will give a more tender flesh. Cook for about ten minutes or until tomatoes look wilted and breadcrumbs are browned.

Usually tomatoes provencale are served with a roast chicken or barbecued or grilled steak. You can do  this or better yet, just have the tomatoes on their own with a good iced hard cider. Dip hunks of Italian bread into the olive oil and enjoy!!!

Thanks , Mom!!!💓💓💓