Tag Archive for 'tomato'

Insalata Caprese

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Living in Northern California, with a generally moderate climate, I do feel spoiled by the constant flurry of good fresh foods I have access to. While I am cognoscente of it, I have an indulginest attitude. Ergo- I am lucky, I am appreciative, and I enjoy every opportunity to partake in the available local bounty. This time of year the bounty is abundant with the most succulent tomatoes and fresh herbs.

Good produce makes for great food. Contrary to popular belief, you don’t have to be a great cook to prepare delicious food. What you need is Continue reading ‘Insalata Caprese’

Tomato Basil Compote – Plump it UP!

As thoughts of this year’s summer garden fill my head, like visions of sugar plum fairies, I wanted to share this ‘oh so simple, yet delicious’ recipe that can be featured many ways. The secret to success…cooking the tomatoes allows the heat to plump-up this fruit masquerading as a vegetable. The finished product is a luscious compote to top grilled foods or serve as a side dish. I like to spoon the compote over pan fried pork chops, place it on top of poached eggs, and use it as a pizza topping. To make it into a quick appetizer, adorn polenta rounds with the compote or add it on top of toast with a dab of ricotta or marscarpone cheese. The possibilities are endless. I look forward to hearing your delicious combinations.

Tomato Basil Compote

Ingredients

1 1/2 TBS olive oil

1 clove garlic, peeled & finely chopped

1 1/2 pint yellow, red, and orange tomatoes

salt & freshly ground pepper

8 large basil leaves

Directions

Heat oil in a large-size skillet over medium-low heat. Add garlic and cook approximately 3-5 minutes or until soft and golden brown. Add tomatoes, season well with salt and pepper, and cook no longer than 5 minutes, stirring often, until tomatoes are just warm and ready to burst. Add basil and cook approximately 1 minute, until just wilted.

If canning to preserve, place in glass jar while still hot and seal lid immediately to make a seal. I like to make a batch of this towards the end of summer so that as we head into the winter months I can break out a jar to recapture the flavors of days gone by.