Tagged: tomatoes

Spaghetti Squash with Tomatoes and Basil

Spaghetti Squash with Tomatoes and Basil

Here’s another great spaghetti squash recipe from steamykitchen.com.  If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with the tomatoes.

I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash.  Serves 8-10. (more…)

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)

Bhindi Masala

Bhindi Masala

Bhindi (okra) is a staple in Indian cuisine. This recipe for Bhindi Masala comes from Slate Magazine. If you were scarred by stewed okra as a child, you might be wary of overcooking your okra here. Don’t be. Counterintuitively, you want to cook it so long it’s just shy of burning. A long frying session will give the okra time to dry out as its liquid evaporates, and that dried out texture is what you want if you’re trying to avoid slime. Your okra’s not done until it looks wilted and deeply browned. (more…)

Three Cheese Tomato Tart

Three Cheese Tomato Tart

This recipe is basically a Southern spin on pizza (just add mayo.)  A flaky pie crust, a cheddar and mayonnaise blend, and juicy garden tomatoes.  Found on thekitchn.com food blog, this is one of those recipes that just takes you aback the first time you have a bite.  You just won’t believe how delicious (and easy) it is! (more…)

Tomatoes

Tomatoes

The tomato, like the eggplant, is a member of the Solanaceae, or Nightshade family.  While tomatoes are closely associated with Italian cuisine, they are native to western South America, but cultivated in Mexico because the Mexican Indians were intrigued by this fruit since it resembled the tomatillo which was a staple in their cuisine.  With the discovery of the New World, tomato seeds were brought back to Spain, beginning the introduction of the fruit into Europe.  Tomatoes made their way to North America with the colonists who first settled in Virginia. (more…)

Rustic Homemade Pizza Sauce

Rustic Homemade Pizza Sauce

You can turn almost any of your extra CSA veggies into toppings on a homemade pizza.  From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas.  It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later.  You can also freeze it, in case you have more tomatoes than you know what to do with.

If you have fresh herbs, the conversion is one teaspoon dry equals one Tablespoon fresh (and fresh will taste so much better!).

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