tomatoes

  • 4 tomatoes, about 1 ½ pound (750 g) 
  • Salt and freshly ground pepper 
  • 6 tablespoons (3 fl oz/90 ml) olive oil 
  • 1 pound (500 g) medium-sized shrimp, peeled and deveined 
  • 1 tablespoon finely chopped garlic 
  • 1 tablespoon sherry vinegar 
  • 2 tablespoons chopped fresh parsley 
  • cayenne pepper to taste

Sautéed Shrimp with Fried Garlic and Baked Tomato

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Course: 
  • 4 tablespoons olive oil, divided, plus more for the baking sheet 
  • 1 large Vidalia or other sweet onion, thinly sliced 
  • 2 garlic cloves, chopped into a fine paste 
  • 1 pound mustard greens, stemmed, washed, and roughly chopped 
  • 1 cup oil-packed sun-dried tomatoes, drained and chopped 
  • 2 cups corn bread croutons (see note in method)
  • ½ teaspoon kosher salt, plus more for serving 
  • freshly ground black pepper to taste
  • 6 (12-ounce) whole trout (ask the fishmonger to prepare the fish as whole, headless, butterflied, and boned)

Hazlenut Brown Butter Sauce

  • 8 tablespoons (1 stick) butter 
  • ½ cup blanched hazelnuts, coarsely chopped 
  • juice of 1 lemon 
  • ¼ cup chopped fresh sage leaves 
  • ½ teaspoon kosher salt 
  • freshly ground black pepper

Pan-Roasted Rainbow Trout

Pan-Roasted Rainbow Trout

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  • 5 tablespoons extra-virgin olive oil, divided
  • 6 medium tomatoes or large romas, cored, halved crosswise, seeded
  • 2 small garlic cloves, thinly slivered
  • 2 tablespoons minced fresh thyme, divided
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 cup coarsely grated whole-milk mozzarella cheese
  • 1/2 cup soft fresh goat cheese (about 4 ounces)
  • 2 large eggs
  • 1/4 cup whipping cream
  • 1/3 cup oil-cured black olives, pitted
  • 2 tablespoons freshly grated Parmesan cheese

     

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

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  • 6 large ripe tomatoes
  • 1 tablespoon sugar (optional)
  • salt and pepper to taste
  • ¼ cup olive oil, in all
  • 1 bunch green onions, white parts only, chopped
  • 4 cloves garlic, pressed
  •  red pepper flakes to taste
  • ½ pound baby spinach, washed, dried, and chopped
  • 1½ cups cooked rice
  • 3 ounces Cheddar cheese, shredded
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Stuffed Tomatoes Stuffed Tomatoes

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  • 2 cups/250 grams all-purpose flour, more for flouring the work surface
  • 1 teaspoon fine sea salt
  • 4 ounces/113 grams chilled unsalted butter (1 stick), cut into 1/2-inch cubes
  • 2 large egg yolks
  • Ice water



For the filling:

  • 1½ pounds ripe Roma tomatoes
  • Kosher salt
  • 4 thick slices bacon, cooked and crumbled, bacon fat reserved
  • 1 sweet onion, such as Vidalia or red onion, very thinly sliced
  • ½ cup mixed chopped fresh herbs, such as chives, parsley and basil
  • black and cayenne pepper to taste
  • 1 16-ounce container pimiento cheese spread

Tomato Pie with Pimiento Cheese

Tomato Pie with Pimiento Cheese

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Course: 
  • 4 tablespoons bacon drippings
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon
  • kosher salt or more to taste
  • 2 cups canned organic whole plum tomatoes, undrained, chopped
  • 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
  • 1¼ teaspoons freshly ground
  • black pepper
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
  • 2 cups long-grain rice
  • ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
  • 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 2 jalapeño chiles, seeded and minced
  • 1 medium tomato, coarsely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 3 cups chicken stock
  • 2 (15--ounce) cans white· beans, drained
  • and rinsed
  • 1 teaspoon salt
  • 4 to 6 tablespoons sour cream
  • 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

White Bean Chili

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Course: 
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus more for pan
  • 2 to 4 garlic cloves, finely minced
  • 24 grape tomatoes, halved
  • 24 young green beans, trimmed
  • 2 small yellow squash or zucchini, thinly sliced
  • 1 lemon, zest and juice reserved separately
  • Creole seasoning, as needed
  • 1 pound baby spinach, washed
  • salt and pepper
  • 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
  • minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

Pan-Seared Gulf Fish over Vegetables

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Course: 
  • kosher salt to taste
  • 8 ounces dried linguine
  • ½ cup extra virgin olive oil
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • ⅓ cup white wine
  • 8 mussels, scrubbed and debearded
  • ½ cup halved cherry tomatoes
  • 2 tablespoons unsalted butter
  • 8 large shrimp, peeled and deveined
  • 8 leaves basil, torn, plus more for garnish
  • black pepper to taste
  • ½ cup grated Asiago cheese
  • 4 lemon wedges

Figaretti's Linguine

Figaretti's Linguine

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