Fresh Tomatoes
Wednesday, July 25 2007
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Host Frank Stasio and resident foodie Kelly Alexander visit the Carrboro farmer's market for the annual tomato tasting. They bump into chef Bill Smith and meet vendor Eliza McClean. There's also a discussion of Frank's tomato thieving past and recipes for fresh tomato sauce, bruschetta, a good salsa, and James beard's mother's cream of tomato soup.
RECIPES:CATALAN TOMATO BREAD, also known PA AMB TOMAQUET
* 6 vine-riped tomatoes
* Sea salt and freshly ground pepper to taste
* 1 French baguette or other crunchy bread
* 1/3 cup good quality extra virgin olive oil
* 3 large cloves of garlic, peeled and cut in half on a diagonal
* 1/2 pound prosciutto or Serrano ham if available, thinly sliced
(optional)
Heat a grill pan to medium high temperature. Wash tomatoes, cut in quarters,
remove the inside seeds and juice from half of the quarters, and then
sprinkle all with salt and pepper. Put in a food processor and pulse for
several times until reaching a coarse puree. Place in a serving bowl.
Slice the bread on a diagonal in 3/4-inch thick pieces. Brush both sides of
the bread with olive oil and place on grill for about 2 minutes and then
flipping 45 degrees on the same side (to make cross-hatched marks). Turn
slices over and repeat on other side. Once all slices are grilled on both
sides, take a of garlic and rub it lightly over one side of the toast. Place
the toast on a serving platter, garlic-rubbed side facing up. Top with a
tablespoon of the tomato mixture and a few prosciutto slices, if you like.
FRESH TOMATO SAUCE
1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
2 garlic cloves, peeled and minced
3 tablespoons olive oil
salt and pepper to taste
PREPARATION:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save
the juice and discard seeds. In a food processor, combine garlic, tomatoes
with juice, 3 tablespoons olive oil. Pulse quickly to chop roughly. Serve
over 1 lb. cooked spaghetti, with diced basil and freshly grated parmesan
cheese.
SALSA ROJA
MAKES 1 1⁄2 CUPS
We like to eat this "roasted" tomato salsa with tortilla chips. (Broiling
allows you to use the juice that seeps out while cooking.)
2 tomatoes
2 garlic cloves
1 large fresh serrano chile, stemmed
1 tbsp. roughly chopped fresh cilantro
Pinch sugar
Salt
1. Preheat broiler. Place tomatoes on a baking pan lined with aluminum foil.
Char, turning to blacken all over, about 15 minutes.
2. Heat a cast-iron skillet over medium heat. Add garlic and chile, and
toast, turning frequently, until soft, 10-15 minutes. Set aside to cool.
3. Peel garlic, then place in a blender or food processor with chile and
pulse until chopped. Core tomato (blackened skin will lend a slightly smoky
flavor), add to purée, and pulse until blended. Transfer to a bowl. Stir in
cilantro and sugar. Season with salt.
JAMES BEARD'S MOTHER'S CREAM OF TOMATO SOUP
6 c. tomatoes
2 c. beef broth
2 onions, stuck with cloves
2 tsp. basil
1 tsp. freshly ground pepper
1/2 tsp. bicarbonate of soda
2 3/4 tbsp. flour
2 3/4 tbsp. butter
3 tbsp. sugar, if needed
4 c. heavy cream, heated
Chopped parsley
Cook the tomatoes, broth and seasonings, covered, over low heat for 1 hour
or until tomatoes "stew up". Strain through a fine sieve (or food mill). Add
the soda and correct the seasoning. Blend the flour and butter together with
a fork until it is a smooth paste. Stir it (along with sugar if needed) into
the tomato mixture and cook over medium heat until slightly thickened. Add
the heated cream to the tomato mixture very slowly off the fire (to prevent
curdling). Reheat the soup; serve with garnish of chopped parsley.
