Thursday, August 21, 2014

Roasted Roma Tomatoes Recipe

The Recipe: Simple roasted Roma tomatoes, using time and temperature to turn so-so supermarket tomatoes into something truly special – or a way to use up a glut of late-summer Roma tomatoes from the garden. Not just vegan, Vegan Done Real.

The Conversation: My stake in Ferguson.

Roasted Roma Tomatoes ♥ KitchenParade.com, turning so-so supermarket tomatoes into something special. WW1.
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new 'summer easy' recipes all summer long.
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COMPLIMENTS!
"... out of this world ... tomato candy!!!" ~ Marjorie


Remember when the Crayola people put out the first “multi-cultural” crayons? All eight colors lined up in the box: white to black, with tan, apricot and peach on the lighter side, sepia, mahogany and burnt sienna on the darker side.

If only real life were as neat and tidy as a crayon box. But it’s not.

If only a box of crayons could represent the rainbow of world skin tones. But it can’t.

Word is that “everyone” is talking about Ferguson, at work, at home, over meals and around TVs. We too are gripped by the news, watching and reading many hours each day since Mike Brown’s death on August 9th, horrified by the violence from both police and citizens, stunned to watch our city in a tear-gas and looting spotlight.

Word is that white Americans – the “peach” and “apricot” people like me – are largely silent in public places, not trusting our words, not wanting to incite further rancor from black Americans – the “sepia” people.

But America is my country and St. Louis is my town and much closer to home, my beloved nephew Matthew, born with pretty brown skin and adopted as a newborn, identifies as African-American and at age 24, by virtue of demographics alone, is an “at risk young black man”.

So like every other American, I have a stake in Ferguson. And if I’m not talking? It’s because I’m listening.

Here's one quick way to use your Roasted Roma Tomatoes, it's an excellent vegetable dip. I also like it spread on a cracker or thin bread slice, topped with another piece of tomato.

ROASTED ROMA TOMATO DIP In a mini food processor, mix 4 pieces of Roasted Roma Tomato, 1/4 cup cottage cheese, a 1" square of feta, a pinch of sugar, scraping the sides as needed. Add buttermilk to thin to the right consistency.

ROASTED ROMA TOMATOES

Hands-on time: 10 minutes
Time to table: 4 hours
Makes about 1-1/2 cups roasted tomatoes / about 32 pieces
  • 1 pound (454g) Roma tomatoes (about 8 tomatoes)
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Heat oven to 225F/100C.

Lengthwise, cut tomatoes into quarters. Toss with olive oil, salt and pepper. Arrange cut-side up on a rimmed baking sheet lined with foil or parchment, otherwise, yikes, the acidic tomato will dull the shiny surface.

Roast for about 3 hours, checking every 15 minutes or so after 2 hours. The tomatoes should be firm and slightly dry, if a little char occurs on the tips, all the better!

Refrigerate tomatoes and tomato juices until ready to serve. Keeps several days.

ALANNA's TIPS I usually roast a trayful of tomatoes at a time, that's about 30 ounces/850g. They haven't gone to waste yet! With the first cut, I like to cut beside, not through the center, of the tomato's stem end, then remove a tiny sliver where the stem once was. Just-picked Roma tomatoes from the garden may take longer to roast, I suspect it's the extra moisture. Back in 2005, I published my recipe for Slow-Roasted Tomatoes, wonderful for cooking, adding an amazing deep'n'dark tomato flavor to winter dishes. In contrast, Roasted Roma Tomatoes are meant to be eaten as they are, I love them in salads, atop a smear of hummus, tucked into omelets.

NUTRITION INFORMATION Per Tomato Quarter/Four Quarters: 9/39 Calories; 1/3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0/2mg Sodium; 1g Carb; 0g Fiber; 0/1g Sugar; 0/1g Protein. WEIGHT WATCHERS POINTS WW Old Points 0/1 & WW Points Plus 0/1.
Adapted from the recipe for a Oven-Dried Tomato and Goat Cheese Tart published in my column in the St. Louis Post-Dispatch.

Roasted Roma Tomato Dip


Roasted Roma Tomato Dip ♥ KitchenParade.com

RECIPE HIGHLIGHT Here's one great way to use your Roasted Roma Tomatoes, Roasted Roma Tomato Dip. It's great for a vegetable dip, also to smear on a cracker or slice of bread with a piece of tomato on top. Lovely next to a bowl of soup or a quick appetizer!


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Late-Summer Tomato Recipes

(hover for a description, click a photo for a recipe)
Zucchini Spiral 'Noodle' Salad Panzanella (Classic Italian Tomato Salad) Tomato Basil Quiche
Slow-Roasted Tomatoes Ratatouille Steak & Tomatoes

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~ Roasted Roma Tomato Dip ~

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Wednesday, August 13, 2014

Red Rice with Tomatoes

The Recipe: A simple summer vegan side dish with really pretty color, just rice cooked with perfect summer tomatoes. It's almost a loaves 'n' fishes story, rice that blossoms from one cup to six cups, thanks to an intriguing cooking technique – don't worry, it's easy, no special equipment needed!

Weight Watchers friendly, just two points per serving. Not just vegan, Vegan Done Real.

The Conversation: Are you a side-dish cook? Me either.

Red Rice with Tomatoes, a lovely rouge-tinted vegan summer side dish. Recipe, inside tips, nutrition, Weight Watchers points at Kitchen Parade.
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

Some cooks punt pie, some bypass bread, some dodge desserts. Me, I skirt side dishes. (Enough with the alliteration? Okay!)

Why? Maybe because once I put a protein, a vegetable and a salad on the table, I’m done. Or because my cooking style tends to one-pot suppers, especially in winter. Or because a starch side dish is last on the list of nutrition priorities – even a sweet ending (aka dessert) trumps a side dish.

But last summer, I found myself making one side dish after another, just because there was time, twice when roasting the decidedly unfussy Fast Roast Chicken, twice more when my bestest-n-favoritest cook was tending meat and vegetables on the grill.

Red rice is definitely kicked up a notch both color-wise and taste-wise. It’s not “spicy hot” but “spicy mellow” – it’s a great make-ahead side dish, easy to rewarm. It calls for Ras Al-Hanout, a North African spice blend. I’ve used different versions for years, consider making extra for spicing grilled meat and fish and roast chicken.

HOW FUNNY! I just now realized that my very first Kitchen Parade column back in 2002 was in fact a side dish, the wonderful Cheese Gnocchi Pie! Still, there are only a few side dish recipes here. Any recipes to recommend? I love it when readers share ideas and recipes!

ALANNA’s TIPS Here’s a quick trick for peeling and grating ripe summer tomatoes at the same time. Cut a ripe tomato in half, then rub the cut side against the large holes of a box grater (put it over a plate to capture the flesh and juices), rubbing off all the flesh, leaving the skin in your hand. But if you’re not picky about tomato skins, just dice the tomatoes. For something simpler than Ras Al-Hanout, the inspiring recipe called for 1 tablespoon chili powder.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

RED RICE with TOMATOES

Hands-on time: 20 minutes
Time to table: 45 minutes
Makes 6 cups
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 jalapeño, minced
  • 3 cloves garlic, chopped
  • 2 medium-size summer tomatoes, peeled and grated (see TIPS)
  • 1-1/2 tablespoons Ras Al-Hanout (see spice mixture below) or chili powder
  • 1 cup short-grain rice
  • 1-1/2 teaspoons kosher salt
  • 2 sprigs fresh herbs – thyme, oregano, rosemary
  • 1 cup tomato juice
  • 2 cups water
  • Fresh tomato slices & fresh herbs for garnish, optional

In a large pot, heat oil until shimmery on medium heat, then stir in onion and cook gently, stirring occasionally, until onion begins to soften. Stir in jalapeño and garlic, cook for 2 – 3 minutes until jalapeño begins to soften.

Reduce heat to low (otherwise the sugar in the tomatoes may burn on a higher heat), stir in tomatoes and Ras Al-Hanout and let simmer, stirring occasionally, for about 10 minutes.

Stir in rice, salt, herbs, tomato juice and water. Let come to a simmer, then cover and cook for 15 minutes, checking every five minutes adjusting the heat to maintain a slow simmer.

After 15 minutes, the rice should be cooked but quite loose with some liquid left in the pan. Remove from the heat, cover and let rest for 10 minutes, allowing time for the extra liquid to be absorbed.

Serve immediately, topped with fresh tomatoes and herbs. Otherwise, to serve later, refrigerate and gently reheat, adding water if needed to rehydrate the rice.

RAS AL-HANOUT You can find ready-made Ras Al-Hanout in spice shops but it’s easy to mix at home. For just enough spice mix for the rice, use 1-3/4 teaspoons cinnamon, 3/4 teaspoons turmeric, 1/2 teaspoon black pepper and 1/4 teaspoon each of nutmeg, cardamom and cloves.

NUTRITION INFORMATION Per Half Cup: 88 Calories; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 110mg Sodium; 17g Carb; 2g Fiber; 2g Sugar; 2g Protein. WEIGHT WATCHERS POINTS WW Old Points 1.5, WW PointsPlus 2 CALORIE COUNTERS 100-calorie serving = 9 tablespoons (1g protein). This recipe has been 'Alanna-sized' with reductions in fat and increases in flavor with extra spices.

More Recipes for Summer's Perfect Tomatoes

(hover for a description, click a photo for a recipe)
Creamy Ricotta with Tomato-Cucumber-Corn Salad Summer's Tomato Soup Grilled Steak with Summer Tomato Salad
~ more tomato recipes ~
from Kitchen Parade

~ Tomato Platter with Olives & Feta ~
~ Fire-Charred Tomatoes ~
~ Tomato & Onion Salad ~
~ more tomato recipes ~
from A Veggie Venture, my food blog

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2014 Kitchen Parade