Courts Italian Tomato Appie Recipes

SPAGHETTI IN TOMATO-APPLE SAUCE

Steps:

• Pour the canned tomatoes into the food processor or blender; puree until smooth.
• Add 4 tablespoons oil into a large skillet or saute pan; set over medium heat, and strew the chopped celery and onion in the pan.
• Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
• Stir in the pureed tomatoes, season with salt and heat to a bubbling simmer.
• Cook, stirring occasionally for 5 minutes or so.
• As the tomatoes perk, peel and core the apples, and remove the seeds.
• Shred them, using the coarse holes in a shredder or grater.
• When the tomatoes have cooked about 5 minutes, stir the apples into the sauce.
• Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and again, until it has reduced and thickened and the apple shreds are cooked and tender.
• Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente.
• Lift the spaghetti from the water; let drain for a moment, and drop it into the warm sauce.
• Toss pasta with the sauce for a minute or two, until all the strands are coated and perfectly al dente.
• Turn off the heat, sprinkle the grated cheese over the pasta, and toss well.
• Drizzle over it the remaining oil, toss once again, and heap the pasta in warm bowls.
• Serve immediately, passing more cheese at the table.

ITALIAN TOMATO PIE

Steps:

• Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
• Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
• Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
• Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
• Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
• When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
• Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
• Sprinkle with Pecorino Romano cheese, cut into slices, and serve.

COURTS ITALIAN TOMATO APPIE

Steps:

• Slice off the tops of the tomatoes.
• Clean out the inside of the tomatoes.(a serrated spoon works well!).
• Combine all ingredients except tomatoes.
• Let tomatoes sit upside down on a paper towel for 10 minutes to let the juices dry up.
• With a small spoon fill tomatoes.
• Refrigerate for a while to let flavors absorb together.