Zuppa de Pomodori

Tomatillo

The tomatillo (pronounced "toe-mah-tee-yo"), also called a Mexican green tomato, belongs to the same family as the tomato. It resembles a small green tomato except that it has a thin parchment-like covering. Although they can ripen to yellow, they are generally used while still green and firm. The taste is slightly acidic with a lemony flavor. The flesh is solid and seedy.

Selection:
Choose firm fruit with dry, tight-fitting husks.

Storage:
Store in a paper bag in the refrigerator up to two weeks.

Uses & Preparation:

• Peel off husks and stems then wash to remove the sticky, resinous material that is exuded.


• Chop for Mexican salsas and guacamole.


• Use raw in salads.


• Cooking enhances its flavor.


• Use in sauces.

Availability:
Year-round.

Information:
Low in fat and calories.
Sodium and cholesterol free.
Good source of vitamin A.
High in vitamin C.
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Botanical information on the tomatillo, from Perdue University

Roasted Tomatoes

Slow-roasting concentrates the tomato taste in a subtle and mighty pleasant way, while the sugar and oil accentuate their summery sweetness.

Roasting tomatoes brings out their flavor, and they can then be used to create tasty pasta sauces, as a flavoring for soups, to top bruschetta, or on a salad. Use warm or cold.

Use fresh, ripe, flavorful tomatoes for the best results. You can use all red or a mixture of both red and yellow tomatoes.

Tomates Confites
Preheat your oven to 100°C (210°F).

6 ripe roma tomatoes (or similar variety, firm with little juice)
Halve the tomatoes, and run your thumb in the cavities to remove the juice and seeds.
Roma tomatoes have a very thin stem that you can leave in, but if the tomatoes you're using have a tougher stem, cut it out.
Put the tomato halves, cut side up, in a non-stick baking dish (or a regular but greased baking dish).
*** Contrary to what some recipes have you do, I didn't peel the tomatoes before roasting (wasn't the oven enough of an ordeal to go through?) because I enjoy the taste and texture of their skin.

1 tsp sugar
salt, pepper
dried herbs (optional)
Sprinkle with sugar, season with salt, pepper, and dried herbs if using.
*** I chose to season them with salt, pepper and sugar, but no dried herbs: I wanted to make "plain" tomates confites, and add my choice of herb when using them in a dish.

olive oil
Drizzle with olive oil.
Stir gently to coat, using a wooden spatula.
Make sure all the tomatoes are back cut side up.

Put into the oven to bake, keeping an eye on them, for 2 to 3 hours depending on the variety and the desired consistency.

*** My oven does not run very hot, so it took 3 hours to get them to the consistency I was looking for, where their edges wilt and curl, but there it still the memory of plump flesh.

Refreshing Spicy Tomato Soup

1 1/2 lb. ripe Roma and Beefsteak tomatoes
Fill a large pot with water and bring to a boil. Core each tomato and cut a small “x” in the skin on the bottom.
Blanch 2 or 3 tomatoes for 15 to 20 seconds, or until the skins start to peel. Immediately transfer to a large bowl of iced water. Repeat with the remaining tomatoes. Peel with a paring knife. Cut in half horizontally and coarsely chop, squeezing out the seeds.

1 garlic clove, minced
In a blender or a food processor, pur?e the garlic clove and the chopped tomatoes.

1/2 cup vegetable broth
1/2 tsp. ground cumin
Sea salt, to taste
Black pepper, to taste
1 Tbsp. lime juice
Add the broth, cumin, salt, pepper, and lime juice, pur?eing until smooth.
Pour into a metal bowl, set in a bowl of iced water, and stir occasionally until very cold.

Hot sauce, to taste
Using the hot sauce, salt, pepper, and lime juice, adjust the flavor.

1/2 avocado, diced
3 tsp. minced fresh chives
Divide the avocado and the chives between two chilled bowls, top with the soup, and serve.

Makes 2 servings
(VegCooking)

Marinated Cherry Tomatoes

I halved cherry tomatoes, drizzled with a raspberry balsamic vinegar, some salt and a pinch of sugar. (anne's food)

Cherry Tomato Cinnamon Jam

Pour boiling water all over a glass jar and its lid. Leave it upside down to dry on a clean kitchen towel.



400 g ripe cherry tomatoes
200 g crystallized sugar
a stick of cinnamon
Rinse and dry the tomatoes. Cut them in halves and put them in a large pot with the sugar and cinnamon. Stir, and let macerate for an hour.

Put the pot on high heat, and bring to a boil, stirring often with a wooden spoon. Cook for about 10 minutes.
Drain the tomatoes and put the syrup back in for 5 minutes, until thickened.

Put the tomatoes back in, and cook for an additional 5 minutes, stirring often.
Take the pot off the heat, pour the mixture in the glass jar, plant the cinnamon stick in, and close the lid tightly.
Store in a cool dark place for a few months.
*** Over the summer, I made three different recipes in small batches, put the jars away, and vowed to wait until the chilly winter days to open them.

This jam looks beautiful, bright red with golden specks, and the taste is very surprising, a sweet and tangy compote with a full tomato flavor and a hint of cinnamon. In my opinion, the latter could be more pronounced, and I will use more next time, probably adding ground cinnamon too.