If you have a generous supply of cherry tomatoes and like croutons, this salad is for you. It is an adaptation of a dish we ate at a quaint sidewalk cafe while visiting Hamburg, Germany, two years ago in August (well before the Covid-19 virus). Recently, I found a similar recipe on a German food blog, “Mediterraner Brotsaladmit Tomate-Mozzarella,” which roughly translates to “Mediterranean bread salad with tomato mozzarella.” Who else would think of naming a salad, “bread salad”? I am renaming the salad with emphasis on the tomatoes. It is a great way to jazz up cherry tomatoes by adding in flavorful croutons (with Mediterranean-type herbs) made with New Orleans-style French bread. Here is my recipe variation.Continue reading
I fell in love with Detroit deep dish pizzas when I lived in that city many years ago. While researching the history of those pizzas, I ran across a “copycat” recipe for the pizza sauce. I made the sauce with a few variations, and just by chance, used Cento Chef’s Cut Tomatoes. That made all the difference. The sauce is thick and flavorful. I like it so much like that It has become my “go to” tomato sauce for spaghetti and pasta, lasagna and pizzas. And it makes a great dipping sauce for Focaccia bread. I am planning several posts which include the sauce in the recipes (such as zucchini lasagna and deep dish pizza) and decided to write a post just on the tomato sauce.Continue reading
Once again, I’m attempting to grow tomatoes in my backyard garden. I love fresh, ripe tomatoes in the summertime and am not giving up as a gardener. This time I have a few green Heirloom tomatoes on my tomato vines. Hurrah! I’ll add a few more tomatoes from the market for a grand tomato salad because I’m getting tired of waiting for my tomatoes to ripen. I’m serving the tomatoes with my favorite salad dressing, “Classic French Vinaigrette.” This vinaigrette recipe has been my “go to” dressing for years for any type of salad greens or tomatoes. My dressing is “light” in flavor, adds just enough pizzazz to dress up the tomatoes and salad and includes one “secret ingredient.”
Let’s make “Pico de Gallo” to go along with the Shrimp Quesadilla recipe which I posted last week. Pico de Gallo is a spicy and pungent salsa which extends the flavors of summer. I love fresh, ripe tomatoes but it is difficult to find flavorful tomatoes when they are out of season. This recipe seems to make the best of tomatoes in the wintertime. Plus the recipe uses lots of cilantro — which is plentiful at this time of year — and growing in my garden now. Continue reading
My favorite vegetable any time of the year is a ripe and juicy tomato. It has to be a home grown and vine ripe tomato; not the grocery store variety which has been picked early and shipped a long distance. Here’s a savory stewed tomato recipe that I’ve made many times and perfected over the past year. I use both fresh Louisiana Creole tomatoes as well as canned tomatoes and added a few other ingredients for a savory flavor.
What’s my favorite summer salad? Simply tomatoes and cucumbers marinated in red wine or balsamic vinegar and olive oil. I could eat this salad every day. The combination can easily be jazzed up, too, with a few other ingredients.
This fall I feel like I’m on the television show “Chopped”. I am participating in CSA through my employer. On Monday I get a box of fresh produce from a local farmer to bring home and cook. Get ready, open basket, wait for the buzzer to go off and I’ve got a week to cook the box of food. It’s a fun challenge! And generous helping of fresh vegetables for our family.
Do tomatoes grow in Louisiana? Yes, they do. I have not had much luck, however, at growing them in my garden. But thanks to roadside stands and farmers’ markets, I purchased some juicy, ripe tomatoes. And I saved a recipe for “Roasted Tomato Soup”, hoping for the right occasion to use it.