Most people say that the way to a man’s heart is through his stomach. Barnaby apparently thought it was the other way around as he’s been feeding me delicious meal after meal for nearly nine years. Not that I would have packed it up and headed out if he didn’t feed me so well, for he had me at “paella” (the first dish he cooked for me).

One of the first I’ll-throw-something-together dinners he made me on a rainy Friday evening was this beef filled pita with lemony tahini, tomatoes, avocado and sprouts. An oh so tasty sandwich that combines the flavors of the Middle East with a bit of Berkeley (I always associate sprouts with the famous hippie city!), all wrapped up in a whole wheat pita. Great with an ice cold beer and a good movie.

Click below for the full recipe:

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Categories:	Meat & Poultry • Middle Eastern • condiments	2 Comments
Tags:	avocado • beef • easy • easy dinner • sandwich • sesame tahini • sprouts • tahini • tomato

Photo: jspatchwork

Pasta with a simple tomato sauce is one of my favorite comfort foods, filling the kitchen with sweet, rich smells. My sister Jody, an excellent cook, taught me this recipe after learning from an italian friend’s mother – so you know you can’t go wrong. This recipe allows for much variation, use it in its most simple form or as a foundation.

Simple Tomato Sauce

Ingredients:

Canned Tomatoes – I exclusively use whole canned tomatoes from San Marzano. If you are lucky enough to find these in your grocery store, feel lucky. Many will have to search. They are a little more expensive than the ordinary canned tomatoes – maybe $1 to $2 more per can – but they are truly worth every cent.

Yellow Onion – I like the flavor that these onions bring to the sauce, but sweeter varieties are also a nice addition.

Olive Oil – I prefer extra virgin for this recipe, though because it will cook for a long time an expensive one is not necessary.

Sugar – Most of the time I use a little sugar, maybe 1/2 a teaspoon, to the sauce to balance out the acidic quality that can arise. When using sweeter onions taste before you add this ingredient.

Salt – I add salt at the end, to taste. I have also made this recipe without salt when my guests are avoiding salt in their diets and have not found it too bland.

Pepper – Fresh ground, of course, to taste.

Optional Ingredients:

Red Pepper Flakes – I love to add red pepper flakes for a little kick.

Anchovy Paste – I sometimes add this in place of salt, but be careful not to use too much. A little can go a long way in this sauce.

Italian Sausage – I would betray my family’s south side of Chicago roots if I didn’t put a plug in for a good saaausage (pronounced with a long a if you’re from the neighborhood). I prefer hot italian sausage, but any good italian will be nice.

Basil – I tend to use a little dried, added while the sauce is cooking. Fresh basil is also nice, though when I use fresh I tend to sprinkle a little chiffonade at the end.

Parmigiano-Reggiano - I save the rinds in my refridgerator and add one to the sauce as it’s cooking. It adds a richness I am confident you will enjoy. Remove before serving and beware – it will burn and stick to the bottom of the pot if you cook your sauce on a heat that is too high. Nibbling off the soft gooey cheese is a nice treat for the chef.

Garlic – No, this recipe does not include garlic. I will share other tomato sauces soon that include garlic, but I like the absence of garlic in this recipe. That said, use garlic if you feel so inclined, though be careful not to brown it or it can become bitter.

Technique:

• Slice onion (one large) along the grain. I prefer to slice with the grain to keep the slices neat and intact. I slice mine to make long, thin slices, which makes a nice contrast to the little rounds of italian sausage that I often add to this sauce.
• Saute onion in a non-reactive pot, I love my le crueset for this sauce, in olive oil until lightly golden. Add red pepper flakes if so desired and anchovy paste at this stage, though be careful not to scorch the anchovy paste because it can make your sauce a little bitter.
• Add canned tomatoes. I prefer to crush them in my hands before I add them to the pot, though beware – they will squirt. A good masher can also do the trick. This is a rustic sauce, though you may also puree these tomatoes prior to adding to the sauce for a smoother texture.
• Add the cheese rind if you so choose and roughly 1-2 teaspoons of dried basil at this stage.
• Simmer on low for at least 1 hour. I have been known to simmer this for several hours.
• Taste – add a little sugar when you are mid-way through your cooking process. Add in small amounts, maybe 1/4-1/2 teaspoon at a time. You can always add more.
• If adding italian sausage, I prefer to brown mind in a pan first. Once nicely browned, but not necessarily cooked through, I like to wipe out the grease that has emerged from the sausage, deglaze the pan, slice the sausage into bite-sized rounds, and add to my sauce at least 1/2 hour before serving so that the flavors can meld.
• I like to add salt and pepper at the end, to taste.

To serve, add a generous sprinkle of cheese on top of your sauce and pasta. I also like to add chopped green onions and parsley. I sometimes add fresh basil. If my husband is eating this, he adds more red pepper flakes. Experiment. You can’t go wrong.

Buon Appetito.

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Categories:	Canned Goods • Cheese • Herbs • Italian • Pasta & Grains • Sauces • Uncategorized	3 Comments
Tags:	anchovy paste • basil • italian sausage • olive oil • onion • red pepper flakes • tomato • tomato sauce

One year Barnaby’s mother Mandy made a tomato aspic that was the yummiest thing ever. She served it with Thanksgiving dinner at her home in Palm Springs. We ate outside and the aspic was a perfect side salad to have on a warm evening (it would be great on a cool eve too, for that matter!).

The nice thing about aspic is that it’s quick and easy to prepare, you can make it in advance so you’re not freaking out at the last minute, and no one ever expects to be served this tasty retro dish.

Tomato Apsic

2 cups vegetable juice or Bloody Mary mix, cold and divided
2 1/2 cups vegetable juice or Bloody Mary mix, heated until hot
3 tablespoons unflavored gelatin (3 envelopes)
1 tablespoon lemon juice

Place 1-1/2 cups of cold vegetable juice in a bowl and sprinkle the gelatin over the top. Let stand for 5 minutes so the gelatin softens.

Add 2-1/2 cups of vegetable juice to saucepan and heat until hot; remove from heat. Add 1-1/2 cups of tomato/gelatin mixture. Continue heating on medium heat setting and stir mixture until the gelatin dissolves into the juice (about 5 minutes). Pour in the remaining 1 cup of cold juice and lemon juice.

Pour into a bowl, mold or individual cups, and chill until firm.

Excellent served with avocado and a dollop of mayo.

Note: Trader Joe’s has a great Bloody Mary mix that makes a wonderful, slightly spicy aspic. Sometimes I will add diced onions, celery, and olive to the mold in order to give the aspic texture.

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Categories:	Holiday • Salads • Veggies	8 Comments
Tags:	aspic • Food • foodista • gelatin • retro food • salad • tomato • tomato aspic

Heirloom tomatoes are worth their often-expensive price. Deep red, orange, yellow, green, black (dark purple red), these tomatoes always make the most beautiful arrangement. The best thing about heirlooms is they’re more meaty with less seeds, and much sweeter.

We drizzled ours with white truffle oil, a balsamic vinegar reduction, salt and pepper, and a bit of chopped basil.

A gorgeous and delicious kaleidoscope of color! It’s like sunshine on plate.

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Categories:	Fruit • Salads	4 Comments
Tags:	balsamic • Food • foodista • Fruit • heirloom tomatoes • salad • Salads • tomato • tomatoes • truffle oil

What better way to wrap up Tomato Week than with a B.L.T.? Since all the tomato recipes this week have been vegetarian or vegan, I thought I’d end with a carnivorous bang! Bacon.

Nothing goes better with tomato than bacon. Well, actually many things go well with tomato, it’s just a really good excuse to eat bacon! The way I like to figure it is this: a serving each of fruit and veggie is sure to cancel out the badness of the bacon, so really, it’s kinda of a healthy meal. Right? Ok, I know that’s a crock, at least I tried.

The best B.L.T., in my opinion, consists of thick-sliced bacon, tender lettuce, and plump and juicy fresh-from-your-garden tomatoes – not the poor anemic ones found in big supermarkets. If you’re going to do it right, you gotta do it right. I also like mine on a good artisan bread, such as ciabatta (shown), then lightly toasted just enough to shred the top of your mouth.

Thank you, tomato, for being perfect in about everything! And thank you, bacon, for…well, for being bacon.

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Categories:	Fruit • Meat & Poultry • Veggies	8 Comments
Tags:	bacon • BLT • Food • foodista • lettuce • sandwich • tomato

Barnaby whipped up this refreshing cocktail from the most beautiful crimson tomatoes we found at the farmer’s market. They’re so lovely, their color so perfect, they shine like they’re in a beauty pageant. “Me, me, pick me!” they seem to shout.

And, mmm…mmm…are they juicy! Perfect for flavoring a summer-fresh cocktail.

By using the strained juice of a plump tomato you get the wonderful, tasty essence of the fruit.

Fresh Tomato Martini

2 – 2 1/2 jiggers of fresh tomato water
1- 1 1/2 jiggers of vodka
Ice

In a blender, puree 2 small tomatoes. Strain the pulp through a fine flour sack cloth or cheesecloth into a bowl, tightening the towel to get as much juice as possible.

Fill a martini shaker 3/4 of the way with ice. Add the vodka and the fresh tomato juice, and shake well. Strain over a martini glass and serve immediately.

1 serving.

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Categories:	Beverages • Fruit • Uncategorized	7 Comments
Tags:	beverage • cocktails • Food • foodista • martini • Summer • tomato

In Italy, when the first tomatoes of the season are ripe for plucking, they celebrate summer by preparing this delicious pasta dish. It’s simple to make, and tastes like you’ve captured the freshness of summer on your plate.

This isn’t just an ordinary tomato-on-pasta dish. The pasta is served piping hot and the sauce chilly cold, creating a temperature contrast that is both refreshing and unexpected. Once introduced to the heat of the pasta, the flavors of the tomato and olive oil burst with flavor.

Pasta Verano
Summer Pasta

1 pound angel hair or spaghetti
1 pound of tomatoes, peeled, seeded, and finely diced
1 red bell pepper, seeded and finely diced
3-4 basil leaves, roughly chopped
1 small sweet onion, finely diced
1 teaspoon good quality balsamic vinegar
1 1/2 tablespoons olive oil
Salt and fresh cracked pepper to taste

Strain the diced tomato (save the juice for tomorrow’s recipe!). In a large bowl, add the remaining diced and chopped vegetables, as well as the oil and vinegar. Season to taste with salt and pepper, and refrigerate until well chilled.

Once your sauce is sufficiently chilled, start to cook your pasta in well-salted water (a good handful!). Strain the pasta, then place it in your serving dish. Drizzle with olive oil and toss until well coated. Spoon your chilled sauce on the top, and serve immediately.

Serves 4-6

Buon Appetito!

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Categories:	Cooking tips • Fruit • Herbs • Italian • Pasta & Grains • Sauces • Veggies	6 Comments
Tags:	Food • foodista • Italian • pasta • pasta verano • recipe • tomato • verano

Not long ago I posted a recipe for a chunky California-style gazpacho. It was such a hit that I thought I’d share with you a more traditional, but just as delicious, recipe.

Allow me to take you on a little trip to Spain…

Gazpacho
The following recipe is adapted from the famous Spanish cookbook 1080 Recipes.

2 1/4 pounds ripe tomatoes, peeled, seeded, and coarsely chopped
1/4 onion, coarsely chopped
1 small cucumber, peeled and coarsely chopped
1/2 small green bell pepper, seeded and coarsely chopped, plus a little extra for garnish
4 1/2 cups bread crumbs
3/4 cup olive oil
2 tablespoons white wine vinegar
Salt and fresh ground pepper

Put the tomato, onion, cucumber, bell pepper, bread crumbs, oil, and vinegar into a food processor or blender and process until smooth. If the mixture is too thick, then add a bit of cold water. Transfer to a bowl, cover with plastic wrap, and refrigerate until fully chilled (about 2 hours).

Season to taste with salt and pepper, and garnish with a bit of diced green bell peppers and tomato. A drizzle of a good quality extra virgin olive oil is quite nice too.

Serves 4-6

How easy was that! Enjoy!

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Categories:	Fruit • Latin • Uncategorized	2 Comments
Tags:	Food • foodista • gazpacho • Soup • Spain • Spanish • tomato

We found some stunning tomatoes at the farmer’s market yesterday and we immediately thought of a slew of dishes we could make with those bright crimson beauties.

Our newest invention is Tomato Poke, the vegetarian version of the traditional Hawaiian dish Tuna Poke. Tuna Poke (pronounced poh-kay) is made with fresh ahi, but when we saw the gorgeous red flesh of the tomatoes Barnaby said, “Perfect. I know the perfect thing to make.” And he came up with not one, not two, but three perfect recipes. One of which is below, the other two I will share over the next couple of days in what I’m now calling my Tomato Week series.

Tomato Poke
Makes approximately 6 small toasts

2 medium sized tomatoes or one large one
Soy sauce, to taste
Sesame oil, to taste
1/4 inch slices of a good French baguette (or vegan bread), lightly toasted

Additional options that would be delicious mixed in: grated ginger, finely chopped green onion, sesame seeds and/or shredded nori (seaweed) for garnish.

Remove the skin, seeds and any tough white parts of the tomato. Finely dice the remaining tomato flesh, then strain over a bowl to remove as much juice as possible. Save the strained tomato juice! I’ll tell you about a fresh and tasty cocktail later this week.

Place your drained tomato in a bowl and drizzle with soy sauce and a bit of sesame oil. Mix well, then carefully spoon on top of toasted baguette slices.

You’ll almost forget you’re not eating tuna poke!

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Categories:	Cooking tips • Fruit • Sauces • Seasoning & Spices • Veggies	5 Comments
Tags:	Food • foodista • hawaiian • poke • sesame oil • soy sauce • tomato • tomato poke • tuna poke • tuna poki • vegan • Vegetarian

I thought I was the only one who got ecstatic at the first sign of life in the garden, then my friend called yesterday to tell me her big news: she got her first strawberry! “We got our first tomato!” I exclaimed.

Hallllleeeluuuja!!

We’ve had a couple of false starts. You see, we have many pesky blackbirds in our neighborhood – in fact so many that there’s a restaurant down the street aptly named Blackbird Bistro – and trying to keep them from pillaging our garden is no small feat. They are smart, those birds. We turned our backs once – briefly – and found that one had taken flight with half a salmon burger in it’s mouth.

So the fact that finally one of our tomatoes had survived the birds was cause for celebration! Our itty bitty tomato (above) was no larger than a button, but what it lacked in size it made up for in flavor.

“Haaaa!!!” I screamed at the birds, holding my precious little tomato up at them, “You missed one!” I then realized that I am far too young to be referred to as the “crazy lady who yells at birds” and quietly slinked back into the house to enjoy the fruit of our labor.

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Categories:	Fruit • Uncategorized	1 Comment
Tags:	blackbirds • Food • foodista • gardening • tomato