"dishes".. ok I hope this counts
1. tomato garlic sauce
Tools Large saucepan or Dutch oven
Ingredients 2 T olive oil
6-10 cloves garlic, minced
5 large ripe tomatoes, peeled and seeded (optional)*
½-1 t salt
Directions Sauté the garlic in the olive oil over medium heat until it begins to brown, about 3-5 minutes.
Chop the tomatoes and add to the garlic along with salt.
Cook over medium heat for 20-30 minutes, until most of the tomato juice has boiled away.
2. avocado/tomato salad
1 c fresh mozzarella OR feta cheese, cubed
½ cucumber, seeded (optional) and diced
1 large ripe tomato, diced
¼ c red onion, diced
1 avocado, diced
several T excellent olive oil
dash of salt
Toss the cheese with the various vegetables, drizzle with olive oil, sprinkle with salt, and serve immediately.
3. Arugula toast
4 thin slices from a small loaf of whole grain or nut bread (or cut slices from a larger loaf in half or quarters)
4-8 thin slices of feta cheese (depending on size of block)
4-8 leaves arugula
1 medium ripe tomato, sliced
Toast the bread until lightly tanned and somewhat crisp.
Arrange a single layer of feta cheese on each piece of toast. Top with a single layer of arugula, then a slice of tomato. Drizzle with olive oil, grind a bit of pepper on top, and serve immediately.
4. Moroccan Tomato Salad
2 T lemon juice
½ to 1 t harissa OR ¼ t cayenne pepper
8 oz ripe tomatoes, preferably cherry tomatoes
2 T onion, finely chopped
1 T cilantro, chopped
½ t cumin seeds
½ t salt
Place 1 t cumin seeds in small pan and heat over medium-high heat for a few minutes, until they darken and smell roasted. Grind.
If using cherry tomatoes, halve or quarter. Any other kind, dice.
Combine lemon juice and harissa in one bowl, and everything else in another. Stir the lemon harissa into the tomato salad, then let sit for 30 minutes before serving.
5. Provencal Tomatoes
4 medium tomatoes, ripe but firm
4 cloves garlic, minced
1 c parsley, chopped
3 T basil, chopped
¾ c bread crumbs
½ c parmesan cheese, grated (optional)
salt + pepper, to taste
¼ c olive oil
Preheat oven to 400º.
Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan.
Scoop out the seeds and pulp. Discard the seeds, but put the pulp into a bowl. Mix in the remaining ingredients, except for a few T of the olive oil.
Fill the tomatoes, drizzle with the remaining olive oil, and bake for about 30 minutes, until brown.
Give me 5 names of Greek Inhibated Islands
"Everyone should have themselves regularly overwhelmed by Nature"
- George Harrison