Tomato Recipe Zine

The Tomato Recipe Zine Issue 1 of 3 Summer 2014 100 print editions

Recipes from Friends an ancillary publication of The Tomato Stand an art project by Jon Henry 1 Â

Paul's Summer Caprese

By Paul Alexander Ingredients: 2 large ripe tomatoes 1/4 lb fresh mozzarella, the kind that comes in cylindrical form 2 sprigs of basil, stems removed olive oil kosher salt fresh ground pepper Directions: Slice the top and bottom off the tomatoes.

Slice the remainder into substantial tomato “steaks,” at least a 3/8” thick.

Slice the cheese into 1/4” pieces.

Layer tomatoes, then cheese onto a serving plate.

Using kitchen scissors, cut basil leaves into 1/2” strips, letting them fall directly onto the mozzarella layer.

Generously add salt and pepper.

Finish with olive oil to taste.

Suggested variations: Try adding your favorite balsamic vinaigrette. Or try using fancy salt.

Note: This dish can only be prepared in the peak of summer, when ripe tomatoes and fresh basil are in abundance. You must not use store-bought tomatoes.

This will only work with tomatoes bought at a farm stand or from your own garden.

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Horiatiki (Village) Greek Salad

By Denise Phillipbar Ingredients: 1 Lg. Cucumber-thinly sliced 1/2 Med. Onion-thinly sliced 1 Large ripe tomato quartered then cut into 8ths 4 ounces Feta cheese cubed 9 Kalamata olives (optional) Dried oregon to taste salt to taste pepper to taste olive oil Directions: Using a large flat plate, arrange the cucumbers to form a flat layer covering the surface of the plate.

Add the onions as a second layer.

Arrange the tomatoes on top of the onions and add the feta cubes. Arrange the olives among the tomatoes.

Sprinkle with dried oregano, salt and paper, then drizzle with olive oil.

Serve as a first dish or as part of the main meal

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Burst Tomato Galette with Corn and Zucchini

By Farhang Rouhani Serves 4 to 6 as a main or 8 as an appetizer or side dish Ingredients: For the pastry: 1 1/4 cups (160 grams) all-purpose flour 1/4 teaspoon table salt 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again 1/4 cup (60 grams) plain yogurt or sour cream 2 teaspoons (10 ml) fresh lemon juice 1/4 cup (60 ml) ice water For the filling: 1 tablespoon (15 ml) olive oil 1/4 teaspoon coarse Kosher or sea salt 3 cups (about 450 grams) cherry or grape tomatoes 1 ear corn, cut from the cob (about 1 cup) 1 small (8 ounces or 225 grams) zucchini or summer squash, diced 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced 1/2 cup (2 ounces or 55 grams) grated parmesan Glaze: 1 egg yolk beaten with 1 teaspoon water Make dough: Whisk stir the flour and salt in a large bowl.

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

In a small bowl, stir together the sour cream, lemon juice and water and add this to the butterflour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form.

Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

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Make filling: Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften.

Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.

Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped.

Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan.

Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.

Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

5

Tomato, Green Bean, Pasta Salad

By Denise Phillipbar Ingredients: 2 quarts of salted boiling water 1.5 cups of uncooked pasta (penne, rotelli, bowties, elbows, etc) 1.5 cups of green beans, uncooked, cut in half 2 large tomatoes cut into 1/8s 1/4 C of fresh parsley, chopped (Italian) 3 T grated parmesan cheese 2 T olive oil 2 T lemon juice (preferably fresh) Salt and pepper to taste Directions: Add the pasta to the water and stir. In the last 3 minutes of cooking, add the green beans. Drain and rinse with cold water. Toss with remaining ingredients.

Caprese Salad Thing

By Lauryn Esposito Cut up tomatoes, mozzarella and spinach leaves tossed with some balsamic vinaigrette.

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Vegan Caprese Salad

By Kristen Shrewsbury Layer sliced tomatoes and avocado about 4 slices thick.

Sprinkle with fresh basil leaves.

Drizzle with olive oil and balsamic vinegar, to taste.

Sprinkle salt as a final touch (it makes the avocado sweat, so sprinkle right before you serve/eat).

Creamy Baked Tomato

By Gwen I like to cut roma tomatoes (in halves).

Cover them with parmesan cheese and a little cream.

Bake at 350 for ten minutes or so, until the cheese melts and browns a bit.

Makes a nice side.

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Bangin' Bruschetta

By Randi B For the bread: Slice small pieces of italian bread.

Brush both sides of each slice with olive oil.

On the top side, sprinkle garlic powder, oregano, and parmesan cheese.

Toast bread and set aside.

For the topping: Chop finely: tomatoes, variety of olives, onions, garlic, and canned or fresh red sweet peppers.

Season to taste with salt, pepper, olive oil, and red wine vinegar.

Add toppings to bread, and NOM NOM! (Sorry this isn’t more specific. I never cook by measurements!)

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Fresh Pasta Sauce

By Denise Phillipbar Ingredients: 5 Ripe Tomatoes blanched, peeled, and coarsely chopped Olive oil for frying 1 to 4 cloves of Garlic, crushed and/or chopped 1 Med Onion, finely chopped 1 Tsp Nonpareil Capers with brine 2 large anchovies (optional—they are cooked so you won’t see or taste them) About 1 cup of White wine for deglazing the pan and Flavoring the sauce Salt to taste Pepper to taste Dried or fresh oregano to taste Crushed red pepper (option to add some heat) Water Directions: First, smash the tomatoes in a strainer to separate the meat from the juice and set the juice aside.

In a large, deep skillet, heat the olive oil but don’t let it smoke.

Add the onions and fry until just browning. Salt and pepper. Add the garlic and sauté until it is just fragrant. Add the anchovies and capers and stir until the anchovies break apart. Add the meat from the tomatoes and stir until they start to break down. Add about 1/2 cup of the wine and stir to deglaze the pan.

When the wine is reduced, add the juice from the tomatoes and the oregano. Bring to a boil, then lower the heat to simmer for about 15 minutes. The sauce should not be too think so as to coat the pasta, so her is where you can add more wine and water to thin it out a bit.

Taste and adjust seasoning, then simmer for another 5 minutes. Toss with your favorite freshly cooked pasta and serve.

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Crusty Bruscetta

By Bethany Ledebuhr-Davis Bryson Ingredients: 12 1-inch thick slices of French or Italian-style bread, toasted slightly in oven 3 cloves of garlic, peeled, and cut through the middle (waist) at a slight angle 8 plum, Roma or small garden tomatoes, diced (blanched and peeled, if desired, I don’t desire) 2 T balsamic vinegar (or more, I like more) 1/2 c olive oil, or less, I like less 1 bunch fresh basil, more is better. Chop it a bit to suit your taste and release the flavor 1 t salt, to taste Fresh ground pepper to taste Directions: Mix together everything except the bread and garlic.

Allow that to sit while you prepare the bread.

Toast the bead, and allow to cool only until it gets a little crusty, then rub each slice generously with a piece of garlic.

Finally, spoon the tomato mixture on each piece of toast and fight off your guests.

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Heavenly Grilled Cheese

By Katherine Schmidt Ingredients: Sliced white bread Salted butter Havarti cheese Freshly cut tomatoes Ripe avocados Directions: Heat a non-stick skillet to medium high, and let the pan warm up.

Take two sliced of bread, and butter one side of each.

Put the buttered bread slices in the skillet butter side down.

Put one slice of Havarti on each slice. As the cheese begins to melt, take three slices of fresh tomato, and put them on one slice. Then, take a few slices of avocado and put them on top of the tomato.

Using a spatula, take a peep at the underside of both slices of bread. Once they turn a golden hue, put the remaining slice cheese-side down on top of the slice that has all of the tomato and avocado on it.

Very carefully, flip your sandwich over in the pan, allowing all of the ingredients to set.

After about 30 seconds, your sandwich should be ready to go!

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The Tomato Stand is an ongoing art project by Jon Henry that entangles the topics of food, equity, trust, commerce, and family through its pursuits of socially engaged arts’ frontiers.

This recipe zine is a pedagogically extension that hopes to facilitate a good condition, cooking, and camaraderie.

We are still looking for more recipes! Please submit your recipes either in person or via email: jon3name@gmail.com The Tomato stand is located at 355 Sullivan Street Warrenton VA Follow The Tomato Stand’s adventures and discourse online: TomatoeTomatoProject.Tumblr.Com 12