Saturday Beefcake: Stuffing Tomatoes and such


How boring would the world be, especially the culinary world, without tomatoes. The juiciest aren't necessarily the best -- in fact, to utilize a tomato at its best one needs to get the excess out of there. Cut off the top and turn it upside down and squeeze it to do so. The meaty tomatoes are the best: firm and ripe, important qualities in so many aspects of life.




Here in honour of firm, ripe tomatoes are two recipes, one of which from a mighty fine tomato in his own right, Mr. Dave Lieberman.

The first is a Sicilian recipe and there's a lot to say about Sicilians and their firmness and ripeness.

Pomidoro alla Siciliana

Tomatoes, one kilo
Sea Salt
Virgin Olive Oil
Onions, finely chopped about a quarter cup
Garlic, finley chopped two cloves
Bread crumbs from two slices of Italian or French bread
Anchovy filets, four, rinsed, dried and finely chopped
Tuna Fish, in olive oil about 250 grams chopped
Basil, about three tablespoons, chopped
Capers, washed and dried, about two tablespoons
Olives, six finely chopped
Chopped parsley for garnish
Oven, preheated to 375F

1. Cut the tops (about a quarter inch) off of the meatiest tomatoes you can find and scoop them out leaving them hollow.
2. Salt the insides and turn them upside down over paper towels to drain them.
3. In large skillet heat the onions and garlic in the olive oil until the onions are translucent.
4. Stir in the bread crumbs, anchovy and tuna, stirring consistently for about two minutes.
5. Remove the skillet from the heat and add the basil, capers and olives. Make sure it isn't too dry. If necessary add a bit more olive oil.
6. Spoon the stuffing into the tomato shells.
7. Arrange the tomatoes in a shallow baking dish and bake them for about thirty minutes until they are tender and not limp.

May be served hot or cold.






Dave's tomato recipe is simpler and adaptable to more than one type of repast -- versatility is of the utmost importance in cooking and in life in general.

Oven Roasted Plum Tomatoes



Plum Tomatoes, 500 grams, ripe and firm
Extra Virgin Olive Oil
Thyme, fresh sprigs
Freshly ground black pepper
Sea Salt
Oven, pre-heated 400F

1. Cut off the top and bottom tips of the tomatoes.
2. Cut them in half lenghtwise.
3. Toss the halves in a bowl with the oil and thyme sprigs with salt and pepper to taste.
4. Lay the tomatoes with the cut side up on a baking sheet lined with aluminum foil and pour any left over seasoned oil over them.
5. Roast for about 25 minutes and cool them to room temperature. Gently pinch off the shriveled skins.


And to remind everyone of the importance of ripeness and firmness the newsstand has once again been raided. This time Lean Magazine and the The Best of Men's Workout help to make the point.

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