Cooking by hand - Tomato recipes of estimation and esteem.

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Garden-fresh tomato recipes.

Always use organic tomatoes - preferably fresh-picked by you or a friend. "No matter where you go, there you are."

Tomato recipe: Anna's Summer Tomato Soup.
Tomato recipe: Gazpacho (Marian's).
Tomato recipe: Green-tomato Chutney.
Tomato recipe: Rustic Tomato Comfort Soup.
Tomato recipe: Sun-dried Tomatoes in a Sunless Climate.

The New Vegetarian Epicure : Menus with 325 all-new recipes by Anna Thomas

Tomato recipe: Anna's Summer Tomato Soup.

This recipe is an adaptation of Summer Tomato Soup in The New Vegetarian Epicure by Anna Thomas.

Ingredients:

   Fresh-picked ripe organic tomatoes: a triple handful; 
      or about 13 medium-sized; or about 2 pounds.
	  
   Basil: a handful of fresh leaves, chopped.
   Garlic: 2 cloves, finely chopped.
   Rice (white or brown; cooked perhaps in additional vegetable broth): 1 cup.
   Olive oil (virgin): 1 tablespoon.
   Onion: a quarter (¼) finely chopped. 
   Vegetable stock (broth): half a pint (1 cup or 8 ounces).

   Some people add half a teaspoon of salt, fresh-ground pepper to taste. 
   
   Other variants add with the tomatoes:
   toasted cashew pieces 
   tomato paste
   soy sauce
   balsamic vinegar
   dill

   Some replace vegetable stock by:
   vanilla rice milk

Method:

1. Boil a bowl of water. Submerge the tomatoes (a few at a time) so that their skins peel off easily.
2. Peel the tomatoes; chop tomato flesh thoroughly.
3. Heat a deep big frying pan or soup pot containing the olive oil.
4. Sauté the chopped onions in the olive oil for a few minutes.
5. Add garlic to onion and continue sautéing for 2 more minutes.
6. When onions have become slightly translucent, add chopped tomatoes, basil, optional salt.
7. Simmer for a half hour, until mixture has thickened.
8. [Optional step in some recipes: put in a blender and
9. Add vegetable stock and cooked rice; bring all to simmer.
10. Taste and correct seasoning; if desired add pepper and more salt.
11. Serves 3.

Tomato recipe: Gazpacho (Marian's)

Thanks for this recipe to book critic Liz Davis.

Ingredients:

   4 large ripe tomatoes, quartered (no need to peel)
   2 or more slices onion
   3 or more slices red/yellow/orange pepper
   1/3 English cucumber, sliced
   4 parsley sprigs
   1-2 cloves garlic
   1 tsp. salt
   1/4 tsp. pepper, freshly ground
   2 T olive oil
   2 T red wine vinegar
   1/2 tsp. Worcestershire sauce
   1/2 cup ice water
   1/2 cup red wine

   croutons

Method:

1. Put all ingredients except croutons into blender. Cover.
2. Press button for approx. 8 seconds or until all ingredients pass through blades. Flash blend if needed. Do not overblend.
3. Refrigerate and let it sit for a few hours or overnight. [This is important. When you first make it, it tastes raw and the cucumber and garlic are overpowering. After a few hours, by some magic, it becomes very sweet.]
4. Makes 6 servings.
5. Garnish with croutons. Optionally add fresh basil or other herbs, or green onion tops or scallions.

Tomato recipe: Green Tomato Chutney

This recipe is an adaptation of various family traditional chutney recipes.

Ingredients:

   Fresh-picked green organic tomatoes: a triple handful; 
      or about a dozen medium-sized; or about 2 pounds.
	  
   Apple: 3 medium (about 1 pound), peeled and chopped.
   Olive oil: 2 tablespoons.
   Onion: 2 medium, peeled and chopped.
   Raisins: several handfuls, totalling 8 ounces or more; a variety is good; 
      include small dark Thompson's and large golden sultanas.
   Spices: half teaspoon of mace, nutmeg, cloves.
   Vinegar (malt is best): half a pint or a cup.

   Some people add a chunked banana.
   Some add up to a half pound of brown sugar and decrease the raisins and sultanas.
   Some people add a teaspoon of salt, black pepper.
   Some add a muslin bag of 4 chiles and a quarter ounce of bruised root ginger.

Method:

1. Heat a deep big frying pan or soup pot containing the olive oil.
2. Sauté onion in the olive oil.
3. Chop tomatoes and apples. Remember to stir the onions so they don't burn.
4. When onions have become slightly translucent, add chopped tomatoes, apples, raisins, and spices.
5. Bring to a boil.
6. Taste to see if sugar or salt is needed.
7. Simmer for an hour, letting mixture thicken a little and meditate so that the flavors mingle in a calm and enlightened manner.
8. Wash thoroughly in hot water previously cleaned and saved small glass jars (8-ounce and 12-ounce sizes are best).
9. Dry each jar and fill it while still warm with chutney; tighten the lid; label the pot.
10. Save your pots in the fridge for use as needed and for sharing with friends.

Tomato recipe: Rustic Tomato Comfort Soup

Bowl Food By Kay Scarlett

Ingredients:

   Fresh-picked ripe organic tomatoes: a double handful; 
      or about 9 or 10 medium-sized; or about a pound and a half.
	  
   Basil: a handful of leaves.
   Bread: 8-to-16 ounces; should be a day or two old and robust (something solid 
      that can hold its shape while it changes alchemically into a tomato-infused dumpling).
   Garlic: several cloves; 3 or 12 or what you will.
   Olive oil: 5 tablespoons.
   Onion: 1. 
   Spices: pinch of mace, nutmeg, cloves.
   Vegetable stock (broth): an imperial quart (5 cups or 40 ounces).

   Some people add a tablespoon of tomato paste or a chopped-up green pepper.
   Some people add salt, black pepper, a half teaspoon of chile.

Method:

1. Heat a deep big frying pan or soup pot containing the olive oil.
2. Peel and chop the onion; sauté in half the olive oil.
3. Peel the garlic cloves. Optionally crush or chop them. Add to onion and continue sautéing.
4. Boil a bowl of water. Submerge the tomatoes (a few at a time) so that their skins peel off easily.
5. Peel the tomatoes; optionally cut out the seeds; chop tomato flesh. Remember to stir the onions and garlic so they don't burn.
6. When onions have become slightly translucent, add chopped tomatoes and spices.
7. Simmer for a quarter hour or until mixture has thickened a little.
8. Add (prefereably heated) stock; bring all to boil for 2 minutes.
9. Break the bread into 1" chunks and stir into the soup.
10. Simmer for 5-10 minutes.
11. Wash and shred a handful of basil leaves; stir into the soup.
12. Stir in the rest of the olive oil.
13. Let the soup meditate for 5 minutes so that the flavors mingle in a calm and enlightened manner.

Tomato recipe: Sun-dried Tomatoes in a Sunless Climate

This recipe is an adaptation of folk wisdom.

Ingredients:

   Fresh-picked ripe organic tomatoes (plum-sized).
	  
   That's it!   

Method:

1. Line an oven tray with foil.
2. Cut each tomato into 6 pieces.
3. Place each piece on the tray, skin side down, cradling its seeds and juice.
4. Put tray in oven. Heat to 200° for an hour.
5. Turn the heat down a little - experiment to find the right temperature so that your oven will dry the tomatoes without burning them.
6. Check them every hour or whenever you feel like it so that you avoid burning.
7. Typically after about half a day (your mileage may vary), the tomatoes are dried. Let them cool while you start the next batch.
8. Put the cooled tomatoes in a sealed plastic bag.
9. Store in your freezer till needed.

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