Tag Archives: Medium Tomatoes

Guacamole

guac

How we love guacamole! But how do we not love the store-bought weird grey- looking stuff! Our quest for the perfect guacamole started a couple of years ago thanks to the generosity ( and overstock) of a neighbors guacamole tree. Although avocados might have a bad rap or being fatty,  they contain 0 trans fats and do contain 20 vitamins a a cargo load of minerals such as potassium.  In our search for the perfect flavor we discovered a couple of useful facts: you MUST use lime, lemons an guacamole do not jive, and second: you must use fresh peppers. Use serrano peppers if you prefer mild, use jalapenos is you prefer a bit more spice.  ENJOY!

 

Ingredients: (for 2 cups)

2 large ripe avocados
3 firm medium tomatoes, diced
3 jalapenos or Serrano peppers, finely chopped
1 medium sweet yellow onion, chopped
1 green onion with the stalk, chopped
the juice of 1/2 or 1 lime
salt to taste

Cut the avocados in half, remove the seeds. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Add the lemon juice and mix. Place the diced tomatoes and onions into the bowl, mix well and add jalapenos and salt to taste, depending on the desired spiciness. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Use as a dip or as a condiment for fajitas and grilled meats.

Roasted Tomato Soup

 

 

This is a great summer  or winter dish . It’s fragrant, delicious and  certainly a more upscale version of the canned stuff . It’s the perfect answer to what to do with all those very ripe or “much less than perfect tomatoes”.

It’s lovely topped with grated cheese; use ground white pepper instead if you are watching your fat intake. Try adding a dash of your favorite hot sauce for flare. 
 Did you know that roasting tomatoes increases the amount  of the antioxidant lycopene released?
 Now that’s an ideal food! 

 

 Try it with our cornbread or panini bread and yummy yummy; back to the good old days of a warm satisfying wholesome supper.

 

 Ingredients:

8 medium tomatoes, whole
4 shallots, quartered
3 cups broth either chicken or vegetable (check for soy, corn, gluten)
5 Tbls olive oil
3 springs of thyme
salt and freshly cracked white pepper

To Roast the tomatoes: Preheat oven to 450 degrees, mix the shallots and the tomatoes with the oil. Place in a shallow roasting dish. Cook till the shallots are golden brown and the tomatoes collapse.

Place the roasted veggies in a food processor or blender with 1 cup of broth, process till smooth. You can sieve the mix if you would like. Put the mix in a pan and add the rest of the broth, taste for salt and add the pepper and the thyme. Heat the mix without boiling. Ladle the soup into serving dishes, sprinkle with pecorino cheese if desired.

Pico De Gallo Salsa

This is an authentic Mexican salsa; great served with ceviche, seafood, fajita tacos or pan seared meats. Pico de gallo can also be scrambled together with eggs for “Huevos a la Mexicana,” just be sure to leave out the lemon juice if you try this. For a spicy surprise, mix pico de gallo with fresh avocado

Ingredients:

3 firm medium tomatoes
1 green onion with the stalk, chopped
3 jalapenos or serrano peppers, finely chopped
1/2 cup chopped cilantro (about ½ bunch)
1 medium sweet yellow onion
salt to taste

Dice the tomatoes and onions into little cubes and place them in a large mixing bowl. Add the cilantro and jalapenos to taste, depending on the desired spiciness. Add the sweet onion, the green onion and the salt. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste again for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Optional: if served with seafood or fajitas, add a bit of fresh lemon or lime juice.