Tomatoes
Peppers
Potatoes
Beets
Zucchini
Melon
Lettuce
We got a ton of tomatoes again, and after not eating many of last week's tomatoes I needed something to use up a bunch. And even though it's as hot as it's been all summer I couldn't stop thinking about a tomato soup recipe I saw earlier in the week. So simple, and while it took a little longer to make than the recipe says, it was totally worth it.
With peppers leftover from the week before it was time for more stuffed peppers, this time with an italian twist. After the success of the tomato soup earlier in the week, I wanted to go in a similar direction. I cooked up some onions and tomatoes with some farm fresh ground beef (and some spices, egg and cheese) and stuffed it all into some pre-roasted peppers (the key to great stuffed peppers). The long, green and sweet green peppers (shaped like poblanos or anaheim peppers, but without the heat) were the best.
3 tablespoons butter
4 to 5 medium ripe tomatoes, halved
Flaky salt and freshly ground black pepper
⅓ cup cream
1 large sprig of rosemary or thyme, optional
Put the butter in a large skillet over medium heat. When it melts, add the tomatoes, cut side down, and season with salt and pepper. Cook until the tomatoes have released most their juices (but aren’t charred), 10 to 15 minutes. Turn the tomatoes over and cook until they begin to break down, 5 to 7 minutes.
Remove the pan from the heat. After 30 seconds, add the cream and stir, scraping the bottom of the pot as you go. Use the spoon to break down the tomatoes to a chunky but spoonable consistency. Add the thyme or rosemary sprig, if desired. Taste and adjust the seasoning, and serve warm.
Recipe from Slate.com
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