Posted on 02 June 2010 by tomatocasual.com
By David Harbilas
There is a story about this dish, which may not seem too interesting to some.
When I was a teenager I ate out with my family a lot, many times at some very nice restaurants in and around the Boston area.
One of these restaurants was called Ponte Vecchio, located in Danvers.
It may still be in business, but it has since become a memory for me. Their signature was a table-side filleted whole fish dressed with lemon and olive oil, but for our family a simple pasta dish made with rigatoni, proscuitto, peas, tomatoes and cream was it.
It took me a while to warm up to the dish, since I’d first loved a fusilli recipe made with a simple tomato-basil sauce. But my brother’s insistence that his favorite pasta ponte vecchio was better than my short-lived favorite eventually won me over.
Serves 4
- 1 pound rigatoni or penne pasta
- About ¼ cup proscuitto, thinly sliced into ribbons
- 2 cups peas, blanched
- 1 cup chopped tomatoes
- ½ cup white wine Read the rest of this entry »
Posted on 31 May 2010 by tomatocasual.com
By David Harbilas
The title of this recipe may sound boring, but despite its simplicity it’s a great example of how raw tomatoes can be the base of a flavorful pasta sauce.
The key lies in using a small amount of the pasta cooking water to slightly warm the tomatoes and melt the goat cheese into a sauce.
Using the best quality cherry tomatoes, in season, also helps.
Some torn basil and a drizzle of a good quality extra virgin olive oil add spice and fruit.
Serves 4
- 1 pound pasta, preferably penne, shells or fusilli
- 2 cups cherry tomatoes, halved
- 1 cup asparagus, blanched and cut into ½ inch long segments
- 1 cup goat cheese, crumbled Read the rest of this entry »
Posted on 29 May 2010 by tomatocasual.com
By David Harbilas
In past posts I’ve repeated the need to use the freshest, ripest tomatoes possible.
Now I’m telling you to find those hard, nearly green tomatoes that are grown only for mass consumption.
These are the tomatoes many restaurants unfortunately buy and use in bland salads, and they taste primarily of acid.
So why fight that? Pickling is so versatile and healthy it’s a wonder more people don’t do it at home. And it’s also very cheap, especially if you’re using those less than perfect vegetables.
- 2 pounds under-ripe tomatoes
- 1 yellow onion, roughly chopped
- 5 cloves garlic
- 3 cups vinegar, preferably cider though white distilled will also work fine
- 1 cup sugar Read the rest of this entry »
Posted on 25 May 2010 by tomatocasual.com
By David Harbilas
Nothing could be simpler or more satisfying than tomato salsa.
It’s not really a sauce, though it can act as one, and it requires no cooking, though there are some recipes that call for slow-cooking and canning.
My favorite is a simple mixture of chopped tomatoes, garnishes, acid and olive oil.
It goes well with fish, grilled chicken, or tortilla chips. As I’ve said in previous posts, ripe tomatoes make all the difference, though salsas are sometimes delicious with lesser-quality fruit if they sit in a mixture of acid and seasonings. If you don’t like cilantro, other tender herbs like tarragon, basil, or chives can be used.
Posted on 23 May 2010 by tomatocasual.com
By David Harbilas
The French are credited with much of the great food in history, and rightly so.
Much of what we know about the balance of flavors and pairing of ingredients can be traced to the techniques and recipes of French cuisine.
Tomatoes and zucchini may sound like a bland pairing, and it can be.
But attention to technique, another matter the French are known for in their cooking, can transform the simple to the sublime. Cutting the vegetables uniformly, seasoning the layers with care, and using the best possible ingredients, in season, can make this dish memorable.
Yields 4 servings
Posted on 21 May 2010 by tomatocasual.com
By David Harbilas
Stuffing tomatoes seems such a thing of the past that it would seem impossible to recommend it, yet this technique, not strictly a “stuffed” tomato, combines roasting and breading to yield a sweet and savory dish that pairs well with nearly any meat, chicken, or fish entrée.
To be sure, this is 1970’s cooking nearly at its worst when handled poorly.
The key to making it work is in pounding the fresh herb flavor into the bread crumb topping and seasoning with a good quality extra virgin olive oil. Using the freshest, juiciest tomatoes you can find doesn’t hurt either.
Yields 4 servings
