Tag Archives: tomatoes

Steal My Sunshine

Summer Tomato Sauce

summer_tomato_pasta_sauce

Working a Farmer’s Market is fantastic, especially when there are leftover tomatoes at the end of the day!  Second tomatoes aren’t always the easiest to use, but if you are willing to put the work in when it comes time to cutting they are a fantastic (cheaper) option.  It also means getting a variety of types, so I indulged in some research to figure out what I had and what it would work as.  A quick google led me to realize that the Green Zebra would be a fantastic addition for a stew or a quinoa dish – and I was really craving some pasta.  This left me with some Cherokee  purple, yellow pear, and Virginia sweet all of which were perfect for the sauce I was hoping to create.  All I needed was to go to my herb garden and grab a handful of basil, and figure out where the missing vidalia onion was hiding.

Steal My Sunshine

Serves 4

Ingredients

  • 1/2 vidalia onion, diced
  • 3 cloves garlic, minced
  • 4 lbs fresh tomatoes, cubed
  • 1/4 cup fresh basil, diced
  • 1/4 tsp red chili flakes
  • pinch of salt
  • 1/2 lb angel hair pasta

Instructions

  1. Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic and cook for 7 minutes before adding the tomatoes. Cook the tomatoes for 15 minutes, stirring occasionally to help break the tomatoes down. Add the basil along with the chili flakes and the pinch of salt. Cover and turn heat to low.
  2. Meanwhile bring a large pot of water to a boil and add the pasta. Cook the pasta until not quite al dente. Drain, rinse with cold water, and then add the pasta to the sauce.
  3. Stir the pasta in to the sauce, making sure to fully cover. Allow to simmer for a final 5 minutes.
  4. Serve and enjoy!

Notes

I used Barilla Plus angel hair but have used their Gluten Free line before with fantastic results - just adjust cooking time since GF takes longer to cook!

http://www.dancingveggies.com/blog/2014/09/steal-my-sunshine.html

By allowing the pasta to finish cooking in the sauce it was able to suck up every last drop of tomato goodness, and also gave the pasta a fantastic pink shade (this trick also works with gluten free pasta!).  Joe topped his with some cheese while I kept mine on the naked side, though as with any pasta dish there is no right or wrong.  The only important thing is to make sure all the sauce is fully enjoyed otherwise it’s a total sauce foul!

I’m also sending this over to Franglais Kitchen – where this month’s Simple and in Season is being hosted.   Also sending a HUGE thanks to Chocolates and Tomato Farm for growing and harvesting such tasty treats!

and Let Live

Taco Bowl

Taco Bowl

Greeting!  Today’s dish is what happens when you leave a crucial item off of a shopping list – in this case taco shells.  While I first debated attempting to make my own shells, I then realized a much safer option would be forgetting about the shells and going for the taco version of a burrito bowl.  I used the usual cast of characters when it came to the taco “filling” and then tossed it all with some rice for a simple bowl of delicious.   As an added bonus the jalapeno came from my own garden, tho sadly I can not claim the tomatoes since this year I only have the cherry variety going – but maybe next year!

and Let Live

Serves 4-5

Ingredients

  • 2 cups brown rice
  • 2 cups water
  • 1 tbsp vegetable oil
  • 1/4 tsp cumin
  • 1 tsp cayenne powder
  • 1/2 tbsp chili powder
  • 1 vidalia onion, diced
  • 1 jalapeno, diced
  • 1 green pepper, diced
  • 1 large beefsteak tomato, diced
  • 2 cups presoaked black (or pinto) beans
  • 1/2 cup black olives, halved
  • 1/2 cup crushed tortilla chips (optional)

Instructions

  1. Soak the brown rice in the water for 25 minutes, set aside.
  2. While the rice is soaking heat the oil in a deep skillet over medium heat. Add the cumin and toast for 3 minutes before adding the remaining spices, cook for 2 minutes while stirring constantly.
  3. Add the onion and cook for 5 minutes before adding the peppers. Cook for an additional 10 minutes, or until onion starts to brown. Add the tomato, beans, and olives and cook for 5 minutes stirring as needed to break up the tomato.
  4. Drain the rice then place in a sauce pan along with 3 cups of water. Bring to a quick boil, then turn hit to simmer, cover and cook for 10 minutes. Fluff the rice and then add to the vegetable mixture along with any remaining water.
  5. Stir well and cook for a final 10 minutes. Add the crushed up chips and give everything a final stir.
  6. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/09/and-let-live.html

Sometimes it pays off to forget something as now I have a new quick dish that has all the taco taste – just minus the shells. Plus it uses up random scraps of food that might otherwise have been thrown away, which is a HUGE positive in my opinion.  The taco rice can be topped with avocado, sour cream, cheese, or salsa – whatever your taste buds desire!

Note: Saying extra prayers today for all the family and friends who lost loved ones in the horrible attacks 13 years ago.  I’ve written before about my own experience before here for anyone interested.

Back to the Corner

Mexican Corn Dip

Corn Salsa

It’s the first Monday of the month which means that once again it’s time for the Secret Recipe Club!!!!  I was so excited to see that I had been partnered up with Jessie – aka The Vanderbilt Wife.  After all, how can you not like a blog that sponsors so many amazing charities!  For the longest time I was planning to make her delicious peach cake, which would have been perfect for my pit fruit entry but I couldn’t move past a certain dish with “magically delicious” in the title.  I’m a sucker for a good dip, as evident from past secret recipe club posts, and since I was hosting a day of board gaming I just couldn’t pass up her Corn Dip.  The only change I made was to up the spice level since everyone attending enjoys things on the hotter side.

Back to the Corner

Serves: Makes 3 cups

Ingredients

  • 3 ears of corn
  • 1 green pepper, diced (optional)
  • 1 can Rotel
  • 8 oz cream cheese (tofutti or dairy)
  • 1 garlic clove
  • 1/4 tsp cayenne powder (optional)

Instructions

  1. Preheat oven to 350
  2. Cut the corn off the cob and then mix in with the remaining ingredients in a large casserole dish.
  3. Bake for 30 minutes, then stir, allow to sit for 5 minutes and Enjoy!
http://www.dancingveggies.com/blog/2014/07/back-to-the-corner.html

Yes – this recipe is magically delicious and magically quick to put together!  While most of it was killed the day of serving there was just enough left to serve on top of some chilaquiles the next evening.  The corn dip added the perfect crunch along with a bit of heat which was perfect.  I also took advantage of some local “early corn” at the market, instead of the canned corn – and while it’s a pain to cut the kernels off I’m a sucker for local produce.   I also tossed in a green pepper for color and extra crunch, which worked perfectly with the corn and tomatoes.  I served this dip hot and cold, and both ways was a hit!

Speaking of local produce I’ve now harvested three cherry tomatoes, with another 40+ on the horizon, and one jalapeno.  At last check there were 10 (!!!) fairy eggplants growing and fingers crossed will be able to pick some this week!  The cold snap we had the other day also brought some life back to my arugula so maybe that’ll give up another harvest?  So far so good – just have to hope the weather continues to cooperate.   Thanks again for stopping by for another awesome SRC!

Sock You

Spicy Kale and Tomato Sauce

Spicy Kale Sauce

It seems the end of one growing season is already here as I look outside to see lots of wilted greens that weren’t picked in time.  I’m hopeful that the farmer’s markets but have some for at least the next week or two – but soon I’ll be forced back to the grocery store in order to get one of the staples of my diet: kale.  It wasn’t too long ago that I was living a kale-free existence, unaware of this amazingly healthy and tasty treat.   Now that I know it’s there – I essentially add it to everything!  It adds the perfect crunch with just a hint of bitter, which is perfect for me since I’m allergic to the more common acids (aka citrus).  I also understand that kale is not for everyone but I firmly think that’s just because everyone hasn’t tried kale!

Sock You

Serves: Makes 2 cups

Ingredients

  • 1 tsp olive oil
  • 3 garlic cloves, diced
  • 1/2 vidalia onion, diced
  • 5 roma tomatoes, peeled and halved
  • 1/4 tsp salt
  • 3 basil leaves, sliced
  • 1/2 tsp fresh oregano, diced
  • 1 cup kale, torn

Instructions

  1. Heat the olive oil in a deep skillet. Add the onion and garlic and cook for 10 minutes, or until golden brown.
  2. Add the roma tomatoes, seed side down and cook for 7 minutes, then flip and use a spatula to break down the tomato. Add the fresh herbs and continue cooking for 5 minutes before adding the kale, half at a time.
  3. Once the kale has cooked down, cover and allow to simmer for 10 minutes. Then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/07/sock-you.html

I served this sauce over some whole wheat pasta but spaghetti squash or polenta would also work well.   What’s next? Kale cookies? Kale Cake?? Probably not, but I plan to continue this love affair as long as possible – unless I turn my skin green in which case I might back off.

Now for other gardening news: first red tomato has been picked!  There is one more that’s on the verge of ready and another 3 dozen or so close behind.  I’ve also jumped up to 8 fairy eggplants and 5 jalapenos :-) I have a feeling July is going to be a delicious month!!!

What about Angels

Garlicky Green Beans with Confit Tomatoes

Turkish Stuffed Eggplant

I apologize for the repeat photo but none of the ones of the green beans straight on were in focus – so a repeat it is!  Since I had been falling behind a bit for my 52weeksfood challenge, I decided to do two challenges in one week.  The Turkish dish being the delicious stuffed eggplant I posted about this past Thursday, and the confit dish being today’s feature.  While I had heard of confits before (thank you Top Chef), I always assumed it required skills well beyond mine.  Nothing like being proved wrong and getting a delicious meal out of it!  BTW – this is not an appropriate side dish for people that don’t enjoy garlic.

Garlicky Green Beans

Serves 4-5, as a side

Ingredients

  • 3 tbsp olive oil, divided
  • 1/4 tsp fresh thyme
  • 1/2 tsp fresh rosemary
  • 2 basil leaves, diced
  • 3 plum tomatoes, halved
  • 4 garlic cloves
  • 1/2 red onion, diced
  • 1 lb green beans, ends snipped off

Instructions

  1. Preheat oven to 325.
  2. Toss the halved tomatoes in 2 tbsp of olive oil, along with the thyme, basil, and rosemary. Place flesh down in a roasting pan and cook for 45 minutes.
  3. Remove the tomatoes and set aside.
  4. Heat the rest of the olive oil in a deep skillet over medium heat. Add the garlic and red onion and cook for 10 minutes, before adding the green beans. Cook for another 10 minutes, stirring frequently to prevent sticking.
  5. Toss the tomatoes in - then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/06/what-about-angels.html

The tomatoes can be done a day or two in advance – just add them a little bit earlier so that they can get heated up.  Taste wise they reminded me of sundried tomatoes, just a real concentrated WOW of tomato goodness.  The tomatoes would also go well on top of pizza, pasta, or as an alternative to brucshetta.