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In a small bowl, pour boiling water
over gelatin, stirring until dissolved. Stir in tomato sauce, wine
vinegar, salt, onion, hot pepper sauce, and cloves; refrigerate until
slightly thickened but not set. When slightly thickened, remove
from refrigerator and stir in diced celery. Pour into a 4-cup mold.
Refrigerate until firm. To serve, unmold onto a bed of lettuce.
Makes 4-6 serviings.
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Tomato
Bruschetta
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- 2 medium beefsteak or
heirloom tomatoes, or 4-5 plum tomatoes
- 2 large cloves garlic
- 1 small handful fresh
basil, plus (optional) additional for garnish
- 1/4 c extra-virgin olive
oil
- salt
- 6 slices ciabatta,
French, or Italian bread (or any sliced bread)
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Score an "x" in the top and
bottom of each tomato, and submerge tomatoes in a deep bowl of
boiling water for about 10 minutes. While tomatoes are
sitting, peel garlic and crush slightly. Rub garlic on both sides of
each slice of bread, then mince garlic and set aside. Tear basil
into small pieces and set aside. Peel tomatoes;
the peel should come off easily around the "x" marks to start you
off. Seed tomatoes (this is most easily done by hand, although it
gets messy) and dice. Mix tomatoes, garlic, and basil together. Add
salt to taste, then put entire mixture in a strainer and let drain
for at least 5 minutes while you prepare the bread. The
bread can be toasted in one of three ways -- under a broiler in the
oven, in a toaster oven, or on a grill. (A conventional toaster
won't work because the bread is brushed with olive oil and should be
toasted flat.) Preheat your chosen toasting method, if necessary.
Put olive oil in a bowl and brush both sides of each slice of bread
thoroughly. (If any olive oil remains after brushing, add it to the
tomato-basil mixture just before serving.) Toast
bread on both sides until it is as brown as you desire. Serve
immediately with tomato-basil mixture and additional olive oil for
topping.
Serves 6 as an appetizer.
This recipe can easily be doubled or tripled for a large group.
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Corn,
Zucchini and Tomato Pie |
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- 3 cups fresh, or
frozen and defrosted corn kernels
- 5 small zucchini, cut
into matchstick pieces
- 2 teaspoons salt
- 1 teaspoon freshly
ground black pepper
- 1 tablespoon fresh
dill weed
- 2 tablespoons melted
butter
- 3 to 4 vine-ripened
tomatoes, cut into 1/2-inch slices
- 1/2 cup freshly
grated Parmesan cheese
- 1/4 cup dry bread
crumbs
- 2 tablespoons olive
oil
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Preheat the oven to 375°.
In a 13 by 9-inch ovenproof baking dish, combine the corn,
zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill,
and the melted butter, tossing to coat the vegetables. Cover the
vegetable swith the tomatoes. Sprinkle with the remaining salt
and pepper.
In a small bowl, combine
the cheese and the bread crumbs. Sprinkle the mixture over the
tomatoes and drizzle with the olive oil. Bake the pie for 30
minutes, or until the cheese is bubbling. Remove it from the
oven, and let it stand for 5 minutes before serving.
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