Recipe: Basic Tomato Sauce

Basic Tomato Sauce

Yield: 6-8 servings

Ingredients

3 pounds fresh tomatoes*

4 Tbsp extra virgin olive oil

3 sprigs fresh oregano 

1 sprig fresh rosemary

3 garlic cloves, finely minced

1/2 c basil

Instructions

Bring a large pot of water to a boil. Cut an "X" on the bottom of each tomato. Working in batches, add several tomatoes to the pot and blanch for approximately 30 seconds. Using a slotted spoon, transfer the tomatoes to a bowl.

Peel tomatoes, then crush. If the tomatoes are very watery, place in a fine mesh strainer to drain excess juice. I normally skip this step, and simmer the sauce a bit longer.

Heat oil in a heavy gauge sauce pan until hot but not smoking. Add garlic and herbs. Sauté until garlic softens.

Add the tomatoes and basil to the sauce pan. Season with salt and pepper to taste. Simmer sauce for approximately 30 minutes (or longer) on medium heat until desired thickness.

Remove and discard oregano and rosemary sprigs.

*You can substitute 2-28 oz cans of crushed tomatoes, if fresh tomatoes are unavailable.

Recipe: Basil Pesto

Basil Pesto

Adapted from Simple Recipes

Yield: 1 cup

Ingredients

2 c fresh basil leaves, packed

1/2 c grated pecorino or parmesan cheese

1/2 c extra virgin olive oil

1/4 c pine nuts

3 medium sized garlic cloves, ground to a paste

Salt and freshly ground pepper to taste

Instructions

Place basil and pine nuts in bowl of food processor and pulse until coarsely chopped. Add the garlic and pulse to combine.

Add the olive oil in a constant stream while the food processor is on. Blend until smooth.

Transfer mixture to a bowl. Stir in cheese. Season with salt and pepper. (If the pesto seems too thick, add additional olive oil to thin.)

To prevent the pesto from oxidizing and turning dark, float a few tablespoons of olive oil on top.  For long term storage, it is best to freeze.

Recipe: Baked Flounder with Tomatoes and Basil

Baked Flounder with Tomatoes and Basil

Adapted from Bon Appetit (Recipe credit: Chef Jason Alley, Comfort Restaurant, Richmond VA)

Yield: 4 servings

Ingredients

1 lb very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

2 Tbsp thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8 oz boneless flounder fillets

Instructions

Preheat oven to 425 F.

Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer. Bake tomato mixture for 5 minutes.

Season fish with salt and pepper. Arrange fish in a single layer over the tomato mixture. Roast until fish just begins to flake, about 10 minutes.

Recipe: Tiramisu

Tiramisu

Serves: 10-12

Adapted from Dino Paganelli, Executive Chef Palazzo Tour D'Eau and Cook's Illustated

Ingredients

6 eggs yolks

1/2 c sugar

16 oz mascarpone cheese

2 c (1 pint) heavy cream

2 1/2 cup strong coffee (or espresso)

6 Tbsp  rum*

14 oz lady fingers (approximately 48)

cocoa for dusting top  

Instructions 

Place egg yolks in the bowl of a standing mixer, fitted with whisk attachment. Add sugar and beat on medium speed until the mixture turns pale yellow, approximately 2-3 minutes.

Add mascarpone and beat on medium speed, until well combined and no lumps remain. 

In a separate bowl, beat cream on medium speed until frothy. Increase speed to high, and beat until cream holds soft peaks.

Fold 1/3 of whipped cream into the mascarpone mixture to lighten, and then gently fold in the remaining whipped cream until no white steaks remain. Set aside.

Place coffee and rum into a shallow dish, and stir to combine.

Working one at a time, drop ladyfinger into the coffee mixture, roll and place in a 9 x 13 inch dish. (Entire process should take about 2-3 seconds; do not submerge cookie.) Arrange soaked cookies in a single layer in baking dish, breaking cookies as necessary to make a snug fit.

Spread half of the mascarpone mixture over the lady fingers, using a rubber spatula to distribute evenly.

Repeat dipping and arrangement of the lady fingers, and spread remaining mascarpone mixture over the lady fingers. Using a fine mesh strainer, dust the top of the tiramisu with cocoa.

Refrigerate 6 to 24 hours before serving.  

*3 Tbsp Tia Maria or Cognac can also be used

Recipe: Tomatoes stuffed with Rice

Tomatoes stuffed with Rice (Pomodori al Riso)

Adapted from Elizabeth Minchilli, Elizabeth Minchilli in Rome

Yield: 6 servings

Ingredients

12 round, medium sized tomatoes

1 c short grain rice

1 small onion, finely chopped

3 cloves garlic, finely minced

3 Tbsp olive oil, plus additional for drizzling

3 large potatoes

12 basil leaves

Instructions

Preheat the oven to 375F

Cut the top off each tomato, and reserve.  

Using a spoon, or melon baller, remove the pulp from each tomato and place in a large bowl with the juice. (Take care not to puncture the outer wall of the tomato when removing the pulp.)

Place the tomatoes cut side down on a paper (or in a colander) to drain.

Break up any large pieces of the pulp with your hands or the back of the spoon. Add the onion, garlic, rice and 3 Tbsp olive oil to the tomato mixture. Season with salt and pepper. Mix well and let stand for 90 to allow the rice to soften.

Cut the potatoes into wedges. Place in a separate bowl and toss with olive oil, salt and pepper. Feel free to add sliced garlic or finely minced herbs to the potatoes.

Generously oil a roasting pan. Salt and pepper the tomato cavities, and place a basil leaf on the bottom of each tomato.  Place the tomatoes snuggly into the roasting pan. Scatter the potatoes around the tomatoes, propping them up as necessary.  

Fill the tomatoes to the top with the rice mixture, and then place the corresponding top back on each tomato. Drizzle olive oil over each tomato.

Roast the tomatoes for approximately 90 minutes -- occasionally basting with the pan juices. Ovens vary, so check the vegetables after 60 minutes. The dish is done when the potatoes are fully cooked and the rice has absorbed all the liquid.

Serve at room temperature.