TOMATO VINAIGRETTE

Frank Stitt’s Soutnern Table

Makes 2 cupa

This goes well on grilled chicken, fish or vegetables

2 pounds of ripe tomatoes, cored, halved and seeded if you like
Olive oil for brushing
1 shallot, finely minced
1 tbs. cider vinegar
1 tbs. balsamic vinegar
Kosher salt and freshly group black pepper to taste
5 tbs. olive oil
¼ cup basil leaves, tinly slivered

Light or grill and char the tomatoes, brushing them with olive oil and putting them on the grill skin down.
Transfer them to a food processor and process until smooth.
Transfer the puree to a medium bowl.
All the shallot, vinegars, and salt and pepper and whisk until incorpprated.
Slowly add the olive oil in a thin stream whisking until emulsified.
Add the basil just before using
Will keep three days

TOMATO SAUCE WITH SAUTEED VEGETABLES AND OLIVE OIL

Serves 6
This is a nice dense sauce because of the sautéed vegetables. Also one of very simple flavors.

2 pounds of fresh tomatoes, or two cups canned ones
1/3 cup olive oil
1/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
Salt
1 to 1 ½ pounds pasta. Rigatoni, ridged penne carry the sauce well.

If using fresh tomatoes, peel and chop them and simmer in a saucepan for about an hour. Stir from time to time and mash them up as they cook. Transfer the cooked tomatoes to a bowl with their juices.

If using canned tomatoes, start here.

Wipe the saucepan dry and add the oil, onion and turn on the heat to medium. Cook the onion until it becomes colored a pale gold, add the carrot and celery, and cook at a medium high heat for a minute or two, stirring to coat all the vegetables well.

Add the cooked tomatoes and a large pinch of salt, stir thoroughly, and adjust heat to simmer and cook the fresh tomatoes uncovered for 15 to 20 minutes or the canned tomatoes for 45 minutes. Stir from time to time.
Adjust the salt and serve.

NOTE – I wanted a taste that wasn’t so much tomato and added one teaspoon of thyme. I also noticed that the salt really mattered.

CUCUMBER AND ONION FILLED TOMATOES

Mama Dip’s Family Cookbook by Mildred Council.
Mama Dip’s Kitchen in Chapel Hill, is an North Carolina institution and she is known for her straight up Southern style cooking using the best fresh ingredients.

Serves 4

This one also uses a lot of vegetables in your box of at our booth.

1 cucumber, finely chopped
1 medium onion, finely chopped
½ cup fresh basil, chopped
salt and black pepper
4 ripe tomatoes

Combine the cucumber and onion with the basil, salt, and pepper. Core the tomatoes and stuff them with the mixture. Refrigerate and serve topped with mayonnaise. Duke’s if you are a keeper of the region’s traditions.

TOMATO SALAD CALIENTE

the Border Cookbook by James Beard Award winning authors Cheryl Alters Jamison and Bill Jamison.

Serves 6

Here’s a way to use some of your tomatoes and the green chilies you got this week.

Shredded lettuce
3 large slicing tomatoes, sliced thick and peeled if you like
½ cup of this week’s green chilies, chopped fine
4 to 6 ounces of Monterey jack cheese or sharp cheddar if you prefer

Heat your broiler
Arrange the tomatoes in a single layer on a greased baking sheet.
Top the tomatoes with equal portions of the chile and sprinkle the cheese over the chile.
Broil the tomatoes for 1 or 2 minutes, until the cheese is melted and bubbly.
Transfer to plates on a bed of lettuce and drizzle with a vinegar/olive oil dressing that includes dried thyme and rosemary or any dressing along these lines you like.

If you have a taste for foods for the Southwest, this is an outstanding cookbook.

GAZPACHO

This is from Vanessa’s mom, Kathleen Campbell.

2 pounds of tomatoes – no need to peel, just core
½ green pepper
½ cucumber, peeled
1 garlic clove, crushed
1 or 2 tbsp. sherry vinegar
1 tsp. salt

In a blender or food processor blend all the ingredients and add ¼ to 1 cup of good olive oil as desired. Remember the more oil the more oily the gazpacho.