olives « Tag

Posted on 24 March 2011 by tomatocasual.com

Tomato-Green Olive Relish

By David Harbilas

Relishes are an underrated condiment, perhaps because they are little more than a mixture of chopped vegetables.

There are a few ways to improve on a boring relish.

One is to use the freshest ingredients possible, and in this case the ripest, juiciest tomatoes can really make a difference.

Another step is to let the ingredients sit for a period of time to allow their flavors to deepen.

Usually some sort of a liquid or acid like lemon juice helps. Here I opt for orange segments and juice, since they balance out the acid of the tomatoes and the salt of the olives. This sauce goes particularly well with chicken and fish.

Makes about 2 cups of relish

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Posted on 22 March 2011 by tomatocasual.com

Tomato-Black Olive Puree

By David Harbilas

Olives are not the most forgiving of foods, and it seems that most either love them or hate them.

They are, however, very good companions to tomatoes, mostly due to how the salt plays off the tomato’s sweetness.

This sauce can be made a number of different ways, with stewed, roasted, or even raw tomatoes.

This version is very similar to a putanesca sauce, minus the spice and capers. Serve it with chicken, lamb, or fish.

Makes about 4 cups of sauce

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Posted on 20 January 2011 by tomatocasual.com

Tomato and Olive Crusted Cod

olivesBy David Harbilas

The Greeks have a traditional method of preparing fish called plaki, which is little more than roasting fish with slices of ripe tomato, onion, herbs, and white wine.

The idea is to let the fish cook with all the juices of the tomatoes and onions, creating of a sweet and tart entrée.

Here, most of the elements are eliminated, allowing one to combine flavors as one sees fit.

Add a few chopped herbs over the top, or perhaps in a salad; make a simple butter sauce or vinaigrette to moisten the fish a little further; or serve atop a stew of onions and potatoes.

However you look at it, this is a very simple method that can be made with a number of substitutions. If you don’t like olives, try diced, cooked mushrooms, zucchini, roast garlic, or even orange segments.

Serves 2

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Posted on 18 January 2011 by tomatocasual.com

Tomatoes and Olive Recipes

tomato-sauce7By David Harbilas

To me, tomatoes and olives are perfect companions: one is salty, the other sweet; one is forgiving, the other angry toward some palettes.

Each, however, has a certain affinity for tartness.

The pairing is also adept with a number of cooking methods, from raw, to roasted, to stewed, as well as a number of textures.

Whether it is in a salsa, cooked sauce, a paste to spread on a sandwich, or soup, olives and tomatoes are natural mates in all seasons. Here are three simple preparations.

Tomato-Olive and Citrus Salsa

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