Archive for the ‘Tomatoes’ Category

Grain-ree Tabbouleh


  • raw cauliflower instead of the traditional bulgur
  • parsley
  • tomatoes (with the seeds and pulp removed)

Step by Step

  1. Use a food processor to chop cauliflower, parsley, and tomatoes with the seeds and pulp removed.
  2. Pulse each ingredient separately until you reach the desired consistency, then combine all ingredients and toss with a splash of lemon juice, a bit of olive oil, and salt to taste.

grain-free tabbouleh

courtesy of:


Butternut Squash-Shiitake Ragout


  • 10 ounces fresh shiitake mushrooms, stems removed and reserved, caps halved if small or quartered if large
  • 4 sun-dried tomatoes, not packed in oil (optional)
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 garlic clove, finely chopped
  • 1/2 cup tawny Port, divided
  • 1 large onion, chopped
  • 1 medium butternut squash, peeled, seeded, cut in 1” cubes
  • 1/4 cup pomegranate seeds

Step by Step

  1. Combine shiitake stems, sun-dried tomatoes, if using, and 2 cups boiling water in a medium bowl. Let stand for 15 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Add mushroom caps; cook until lightly colored, about 2 minutes. Stir in a pinch of salt; the mushrooms will release some water. Cook until liquid is absorbed, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup Port and cook, scraping up any browned bits from bottom of skillet, until all liquid is absorbed, about 3 minutes. Stir in onion and a pinch of salt. Cook, scraping up any browned bits from bottom of skillet, until onion is soft, about 5 minutes. Pour in remaining 1/4 cup Port and cook until sauce is glossy and dry, about 3 minutes.
  3. Add butternut squash; stir to coat. Strain the mushroom stem liquid into skillet; discard stems and tomatoes, if using. Bring liquid to a boil. Reduce heat to medium-low, cover skillet, and cook until squash is almost tender, about 10 minutes. Uncover; continue to cook until liquid is reduced and glossy, 5-8 minutes.
  4. Season with salt and garnish with pomegranate seeds.

Butternut Squash-Shiitake Ragout
Recipe by Sara Dickerman
Photograph by Kimberley Hasselbrink

Sofrito (Puerto Rican)

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

makes 5 cups


  • 2 green bell peppers, seeded and chopped
  • 1 red bell peppers, seeded and chopped
  • 10 ajies dulces peppers, tops removed
  • 3 medium tomatoes, chopped
  • 4 onions, cut into large chunks
  • 3 medium heads garlic, peeled
  • 25 cilantro leaves with stems
  • 25 leaves recao, or culantro
  • 1 tablespoon salt
  • 1 tablespoon black pepper

Step by step instructions:

  1. In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.



  • Recao is a popular Caribbean herb with many aliases. Among them, Culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
  • Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can’t find it, use red bell pepper.
  • You can cook your sofrito in bulk and I freeze it in ice cube trays

Cabbage Rolls

From:  Rural Resources  With that beautiful cabbage available the cabbage rolls should be delicious. The leaves need to be nice and tender so these should be very good. These rolls are easy to make, yummy to eat, and can be frozen to enjoy later.

Serves: Serves 4-6

  • 1 Head Cabbage
  • 1 pound Locally grown sausage or hamburger
  • 1 large Onion, chopped
  • 3 cloves Garlic, chopped
  • 2 medium Free-range eggs
  • 4 pinches Spices (turmeric, cayene pepper, S&P)
  • 1/2 cup Chicken broth
  • 2 medium Tomatoes, chopped
Step by Step Instructions
  1. Wash and core the cabbage. Separate the leaves from the core without tearing them (a little tearing is OK). Set aside to dry while mixing the other ingredients.
  2. Preheat oven to 425. Mix the meat, onion, garlic, tomatoes, spices and eggs in a large mixing bowl. This mixture will be gooey and that helps to keep the rolls from unwrapping.
  3. Start at the bottom of the cabbage leaf (end that was attached to the core) and place enough of the mixture to fill the bottom (until it almost runs out the end). Tuck a little of the leaf on each side, then roll up to the top of the leaf. The roll will usually stay rolled up but if it doesn’t want to, just place a toothpick in the middle to keep it rolled. Don’t forget to take it out before serving. Repeat until all mixture has been used. Place the rolls in a baking dish. The rolls can be stacked on top of each other. If there are left over leaves, just tear them up and place on top of the rolls. Pour the chicken broth over the rolls. Bake for 45-60 minutes at 425. Sprinkle a little cheese over the rolls and serve with wild brown rice and green beans.
  4. When hot peppers and mushrooms are available add them to the mixture. They add a wonderful flavor and some extra spice.

Marinated Radish and Cucumber Salad with Chickpea

From Florida Suncoast Locally Grown

Source: LeClercq Family Cookbook (Entered by Cheryl Hedger)
Serves: 6-8 Servings

  • 6-8 large firm, but ripe, wedged tomato
  • 1 1/2 pounds thinly sliced cucumber
  • 8 large thinly sliced radishes
  • 1 large thinly sliced sweet white onion
  • 1/4 cup white balsamic vinager
  • 3/4 cup extra virgin olive oil
  • 1-2 clove minced garlic
  • 1 teaspoon local, organic honey
  • 1/2 teaspoon lemon zest
  • 8 large red or green leaf or your favorite lettuce
  • 1-18 ounce can, well drained chickpeas or othe bean
  • to taste salt and pepper
  • 1/4 cup finely chopped Italian parsley
Step by Step Instructions
  1. In a blender, combine oilive oil, white balsamic vinegar, garlic, honey and blend on high for 10 seconds. If you don’t have a blender put everything in a large bowl and using a wire wisk blend well.
  2. In a seperate bowl add the chickpeas and cover with dressing. Let marinate for 60 minutes before adding tomatos, cucmbers, radishes, onions and parsley. Mix well and season to taste with salt and pepper.
  3. Arrange lettuce on 6-8 plates, spoon marinated veggies and chickpeas on each leaf. Garnish with fresh herbs and a lemon wedge. My mother loved to top her salad with some grated parmesan cheese. Enjoy!

Lamb Gyros with Radish Tzatziki

Source: Food Network–Bobby Flay
  • Lamb Marinade and Basting Mixture
    • 2c white wine
    • 1/2 c freshly squeezed lemon juice
    • 1/2c olive oil
    • 8 cloves of garlic
    • zest of 1 lemon
    • leaves from 3 large sprigs oregano, plus more for serving
    • Freshly-ground black pepper
    • Rosemary
  • Vinaigrette
    • 6tbsp Red Wine Vinegar
    • 2tbsp freshly squeezed lemon juice
    • 2tbsp Dijon Mustard
    • 1tbsp Clover Honey
    • Salt and freshly ground black pepper
    • 1c extra virgin Greek olive oil, plus more for drizzling
      • Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
  • Radish Tsatziki
    • 3/4c finely grated radish
    • 1/4 small red onion, finely grated
    • 3/4c Greek Yogurt
    • 3 cloves garlic, finely chopped
    • 2tbsp chopped fresh dill
    • 1tsp lemon zest
    • 1/4tsp kosher salt
    • 1/4tsp freshly ground pepper
      • Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30min to drain the liquid. Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30min and up to 1day before serving.
  • 1 boneless leg of lamb roast (about 4lbs)
  • Flatbread or pita pockets (warmed on the grill for serving)
  • Grilled Plum tomatoes
Step by Step instructions
  1. For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth.  Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.
  2. One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.
  3. Preheat a gas or charcoal grill with a rotisserie attachment to high heat.
  4. Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer’s directions. Roll up and tie with butcher’s twine at 1-inch intervals.
  5. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill.  [The cooking time will depend on the type of grill and how hot your charcoal is.]
  6. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.
  7. Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.
  8. Grilled Plum Tomatoes:  8 plum tomatoes, ends removed, sliced into very thick rounds.  Canola oil for grilling, Salt and freshly ground black pepper. Heat a grill to medium-high.  Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.

Summer Salsa [from the Food Box of GrowNYC]

DID YOU KNOW:  tomatoes come in different colors besides red?  There are yellow, orange, purple and green varieties of tomatoes.  It is also a fruit that is eaten as a vegetable.  They have Vitamin A, C and potassium.  Potassium helps maintain normal blood pressure by offsetting the effects of sodium.

  • 3 cups dice ripe juicy summer tomatoes*
  • 1/2 cup of chopped white onion or scallions*
  • 1/2 cup chopped fresh cilantro*
  • 1 or 2 fresh jalapeño chiles chopped with 1/2 tsp seeds, if desired*
  • 2 tsp fresh lime juice
  • 11/2 to 2 tsp salt
  • 1/2 cucumber, small diced
  • 1 ear of corn

*Ingredients available at Greenmarket

  1. Remove kernels from the corn
  2. In a medium bowl, combine the corn, tomato, cucumbers, onion (or scallion), cilantro, jalapeños, lime juice, and salt.
  3. Taste and add more seeds if a hotter salsa is desired.  Seeds are the spiciest part of the pepper.
  4. Serve right away or cover and chill.

Caution:  After handling jalapeño peppers, wash your hands with soap.  Avoid touching your eyes or other sensitive parts of your body.

Recipe from Big Flavors by jim Fobel.