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Roast Tomatoes
On a flat tray
,
spray olive oil and place tomatoes slices about inch thick. Spray the
tomatoes with olive oil.
Sprinkle
onion or garlic salt and lots of black pepper and fresh basil finely chopped on top and grill in oven turning once.
Add more
pepper and salt on other side and grill.
Dried basil is oks..but fresh is best
Great on French sticks at BBQ time
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Fresh Garden Salsa
This
coarse textured salsa is more of a relish or Pico de Gallo. The
ingredients can be finely diced or use a medium for chunky salsa.
Serve
with traditional tortilla chips or use as a side dish with grilled meat or anywhere you want a bright, tart,
savoury accompaniment.
Ingredients:
2 x large ripe tomatoes,
cored and chopped 1 x small white onion, chopped 1 x
spring onion, chopped 1 to 2 chilli peppers seeded, finely chopped
1/4 cup cilantro leaves
minced.
Juice of a lime 1 x tsp salt
Method:
Chop tomatoes. In a medium bowl, toss
together the tomatoes, onions, peppers, and cilantro. Squeeze lime juice
over the mixture and sprinkle on the salt.
Allow to rest 30 minutes
before serving to allow salt to draw juice from the tomatoes. Stir again
just before serving.
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Fried Green Tomatoes
Fried green tomatoes are a southern
tradition made famous by the movie of the same name.
They are so popular
in the south that gardeners plant extra slicing tomatoes to be harvested
green for this recipe.
Ingredients:
4 x green tomatoes, cut in 1/4-inch slices 1 cup flour 1
x egg beaten with cup skim milk 1 cup yellow cornmeal
1 x tsp each salt and black pepper
Canola oil for frying
Method:
Assemble ingredients. Spread flour on a sheet of waxed paper or on
a plate.Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate
Add salt
and pepper, and mix well. Dredge the tomato slices in flour and shake off the excess .Dip each slice in the egg wash and drain off excess.
Coat
with the cornmeal, shaking off excess gently. Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over
a medium flame.
When hot, add the tomato slices. Do not overcrowd the
skillet. Cook several minutes, until golden, then turn. Drain on paper
towels and serve while still hot.
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Grilled Tomato Kebabs
Basil is a
great compliment to tomatoes and can be substituted for the oregano
Small tomatoes such as cherry, current or
pear tomatoes are best eaten raw or briefly cooked.
They are perfect for
skewering and grilling because they do not fall apart, unless
overcooked.
If you are using wooden skewers, soak them for 30 minutes in
cold water before using.
Ingredients:
36 small tomatoes, such as
cherry or sweet100. 1 tbsp olive oil 1 x tsp each, salt and black pepper
1 tbsp dried oregano Six wooden or metal skewers
Method:
Wash and drain tomatoes. Using a paper towel, dry each or spread
on towels and allow to dry so the oil will stick to the skins Place the dry tomatoes in a large bowl. Drizzle with olive oil,
and season with oregano and pepper. Toss to coat tomatoes .Thread 6 tomatoes, spaced at least an inch apart, on each of the 6
skewers
Brush hot grill / grate with oil to
prevent sticking. Arrange skewers on grate. Grill 2 to 4 minutes. Turn
and grill the other side for 1 to 2 minutes.
Remove skewers and sprinkle
with salt, if desired. |
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