fennel « Tag

Posted on 02 January 2012 by tomatocasual.com

Tomato, Fennel, and Onion Pie

By David Harbilas

This is a variation on a traditional Greek appetizer, tiropita, which is essentially spanikopita without spinach.

Spanikopita has become such a traditional and oft-times boring dish that it sometimes surprises people to see something other than spinach wrapped in filo.

Being that tomatoes are hardly an easy medium for such a fragile pastry, they need to be stewed down to a nearly dry consistency–which is good, since their flavor will also concentrate as they cook.

Makes 20 pita

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Posted on 12 March 2011 by tomatocasual.com

Tomato-Fennel Cream

By David Harbilas

Fennel is one of the most underappreciated and versatile vegetables available.

Its spectrum of flavors runs from bitter to sweet to mild to almost offensive, depending on how it’s used.

I prefer it on the sweet side, which usually means cooking slowly.

This sauce, like many featured here, is very simple in that it requires little more than the three ingredients in its title.

The trick, however, is to combine them in a way that highlights their inherent qualities. At the risk of sounding like a broken record, roasting is often the best way to concentrate sweetness while also creating a tender mixture that lends itself to a silky puree. This sauce is best used with fish, pork, and chicken.

Yields about 4 cups of sauce

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Posted on 20 February 2011 by tomatocasual.com

Tomato-Fennel Aioli

By David Harbilas

Chunky aioli sauces are not often appealing, especially considering that their purpose is often to be spread on a sandwich.

This aioli makes use of a smooth roasted tomato and fennel puree, balancing the vinegar of the aioli with a sweet quality.

The sauce goes well with fish, chicken, and beef, as well as roasted or raw vegetables as a dip.

Makes 2 cups of aioli

  • 1 cup aioli or store-bought mayonnaise
  • 3 plum tomatoes, cut in half lengthwise
  • 1 head of fennel, sliced
  • Juice of ½ lemon
  • 1 tablespoon honey Read the rest of this entry »
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Posted on 18 February 2011 by tomatocasual.com

Roasted Tomato-Fennel Ketchup

By David Harbilas

Homemade condiments like ketchup are not hard to make, yet they are often overlooked or seen as an unnecessary chore.

For something out of the ordinary, try this simple variation that requires little more than a few roasted, pureed vegetables added to commercial, prepared ketchup.

The result can transform a boring burger or chicken sandwich into something a bit more exciting and memorable.

Makes about 3 cups of ketchup

  • 4 plum tomatoes, cut in half lengthwise
  • 2 garlic cloves
  • 1 head of fennel, sliced
  • 2 tablespoons of balsamic vinegar
  • 2 cups prepared ketchup
  • salt and pepper
  • olive oil

Preheat an oven to 400 degrees. Place the tomatoes Read the rest of this entry »

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Posted on 15 May 2010 by tomatocasual.com

Recipe: Grilled Zucchini, Tomato, and Fennel Salad with Lemon and Oregano

zuch3By David Harbilas

Tomato is one of the few vegetables that pairs well with many others, including zucchini, which seems to end up in many bland preparations.

One of the best ways to cook zucchini is to grill it, and its mild flavor goes perfectly with ripe sliced tomato.

Fennel, shaved thinly, adds a licorice flavor, and the entire salad is dressed with lemon, olive oil, and chopped oregano.

Serves 2

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Posted on 22 May 2008 by tomatocasual.com

Companion Planting Part 2: The Arch-Enemies of Tomatoes

By Vanessa Richins

Recently we learned about the friends of tomatoes.

This time we turn attention to the foes – these are the plants that you don’t want to grow anywhere near your tomatoes.

Corn: Corn and tomatoes have an enemy in common. Whether you know it as the tomato fruitworm or the corn earworm, it’s bad, bad news. These 1.5-2″ monsters chew their way through your tomatoes, corn, and a host of other plants.

Dill: It’s strange….when dill is young, it actually enhances tomato growth and health. Once it is mature, however, the opposite is true and it will stunt tomato growth.

Potatoes: Remember how there was a Read the rest of this entry »

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