Roasted Tomatoes with Horseradish
Serves 4.
Ingredients
4 vine-ripened tomatoes
4 tablespoons olive oil
4 tablespoons water
2 tablespoons sherry vinegar
Salt and pepper
¼ cup prepared horseradish
8 slices ciabatta, toasted
Directions
Preheat oven to 350 degrees. Place the tomatoes in a small baking dish and drizzle with olive oil, water and salt and pepper. Cover with foil and bake about 45 minutes. Serve the tomatoes in their liquid, topped with horseradish and vinegar, with a side of bread.
Tarragon Vinaigrette for Sliced Tomatoes
Makes about ¾ cup.
Ingredients
3 tablespoons tarragon vinegar
1 egg yolk
2 tablespoons mustard
1 tablespoon honey
½ cup canola oil
2 tablespoons extra-virgin olive oil
Directions
Whisk together tarragon vinegar, egg yolk, mustard, honey and salt and pepper. Slowly whisk in both oils. Serve with sliced tomatoes.
Tomato, Cucumber and Avocado Salad with Goat Cheese
From John Broening, serves 4.
Ingredients
2-3 vine-ripened tomatoes, cut into 1-inch chunks
1 avocado, cut into 1-inch chunks
1 small, cucumber, peeled and cut into 1-inch chunks
4 tablespoons finely diced red onion
12 basil leaves, torn
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
cup fresh goat cheese, at room temperature
Directions
In a mixing bowl, combine the tomatoes, avocado, cucumber, red onion and basil. Season with salt and pepper and drizzle with the oil, then the vinegar. Dot with the goat cheese (do not mix the goat cheese into the salad) and serve.
Fresh Tomato Sauce
From John Broening, makes about 1 quart.
Ingredients
3 pounds vine-ripened tomatoes
2 tablespoons olive oil
3 shallots, minced
Pinch salt
BOUQUET GARNI
Bouquet garni
1 bay leaf
1 tablespoon fennel seeds
1 tablespoon black peppercorns
Pinch chile flakes
2 sprigs rosemary
Directions
Pass the tomatoes through a food mill fitted with a medium disc.
Heat the olive oil in a heavy-bottomed pot over low heat. Add the shallots and sweat for 3 minutes.
Place the bouquet garni ingredients in cheesecloth and tie securely. Add the tomato puree, salt and bouquet garni to the shallots and cook for about 45 minutes, stirring occasionally.
Remove the bouquet garni and adjust seasoning.
Serve the sauce with pasta or fish.
