In season-Summer

Roasted Plum Tomatoes

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Roasted Plum Tomatoes are delicious and versatile:

  • As a side to broiled or pan roasted fish.
  • In pasta dishes.
  • Also good to eat with mozzarella or for goat cheese and tomato crostini or in a sandwich.
  • As a flavor enhancer when added to vegetable soup.
  • You can also put them through a food mill for a smooth tomato sauce.

So great to have Roasted Plum Tomatoes on call to use in a variety of dishes. They last for one week in the frig.

You can still find local plum tomatoes at the farmers markets and the price is right. You may not even have to let them ripen this time of the year.

Roasted Plum Tomatoes © Karen Lee 2013

  • 12 ripe plum tomatoes, washed and dried
  • 2-3 tablespoons extra virgin olive oil
  • ½ teaspoon salt mixed with 1/8-teaspoon cayenne pepper
  • 2-3 cloves of garlic, sliced, green stem removed if any

Drizzle a small amount of olive oil in a stainless steel skillet or a shallow roasting pan. The skillet you choose should be big enough so the tomatoes have a little space between them.

Slice the tomatoes in half lengthwise with a serrated knife and put them in the skillet cut-side up. Do not over crowd. Drizzle with extra virgin olive oil. Season with salt and cayenne. Insert a sliver of garlic in each half.

Roast at 300° for 1-3 hours or until they have shriveled a little, are soft, and are a little brown on the bottom but still holding their shape.

This recipe can be adjusted to a small amount or a large amount of tomatoes. The more tomatoes you have in the oven the longer they will take to finish roasting.

“Last Taste of Summer”

We recently prepared in class this Black Bean and Corn Salad.  Julie Inglis, one of my regular students, commented, “This is delicious. . . . our last taste of summer”.

Black Bean and Corn Salad is great to serve as a side dish, as a first course, for lunch or as an hors d’oeuvres in Belgian endive leaves.  I place the corn salad and the black bean salad along side of each other so the black beans do not bleed into the corn.

You can still buy corn from open air and farmers markets.  During colder months I buy corn from produce stores and some supermarkets.  Always ask: “Was the corn delivered today?” and if the produce person said yes then I buy it. The sugar in corn turns to starch overnight so when you return home, steam or boil it right away to preserve all the sugar and that sweet wonderful appealing taste of corn.

Black Bean and Corn Salad  and Tomato Salad

© Karen Lee 2012

1 cup black beans, washed, drained, covered with water by 7 inches, soaked for 8 hours, drained and simmered covered in 2 cups of water and one bay leaf for 1 hour or until soft. When the beans have cooked through, you should have no more than 2 tablespoons of water in bottom of pan. Add 1 teaspoon of salt to the black beans at the end of the cooking. Allow to cool. This step can be done three days in advance.

4-8 ears of corn (buy and cook same day).  Steam or boil for 4 minutes. Shocking is not necessary.  After cooling, shave off corn kernels.

1 cup cherry tomatoes, cut in half or quarters if they are large

½ cup snipped chives or ¼ cup scallions cut into 1/8- inch rounds

1/3 cup red onion, diced, then soaked in ice water for 15 minutes, drained

2 tablespoons chopped parsley

2 tablespoons chopped cilantro (opt.)

2 tablespoons chopped dill

Dressing:

1 ½ tablespoons rice vinegar

1 ½ tablespoons aged sherry vinegar

3 tablespoons olive oil

1/8 teaspoon black pepper

½ teaspoon ground cumin

 

Place the tomatoes and corn in one bowl and toss gently with dressing.

Dress the black beans separately.

Scatter arugula or water cress or mesculin on a serving platter or individual plates.

Add herbs and scallions to the black beans and toss.

Place the corn mixture and the black beans side by side over the greens.

 

Karen Lee’s Summertime Cooking Tips on Food Schmooze

I’m pleased to share with you my second interview on the Faith Middleton show on NPR. Karen Lee on the Food Schmooze aired on June 29th. The show’s recording is available here, which features some of my cooking tips for summer favorites.

  • What’s the best cut of meat for hamburgers?
  • Is it safe to keep butter out in the summer?
  • A delicious butter blend for corn on the cob
  • Plum tomatoes and chopped olives topping for grilled fish

To Listen:

  • Click the title below to start the audio.
  • To find Karen’s segment in the audio clip, start the audio and then click on the gray bar until you find the spot labeled 14:30 minutes.
Audio: Food Schmooze June 29th 2011

 

Garden fresh plum tomatoes

Photo credit: Letouj / Creative Commons 2.0