TOMATO BROTH
A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.
Provided by Busters friend
Categories Vegetable
Time 1h45m
Yield 6 ounces
Number Of Ingredients 10
Steps:
- Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
- Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
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Servings 6Total Time 1 hr 50 minsCategory Light MealsPublished 2015-10-21
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