Tomato Recipe Zine

The Tomato Recipe Zine Recipes from Friends & Family Issue 2 of 3 Summer 2014 100 print editions an ancillary publication of The Tomato Stand an art project by Jon Henry

Sicilian pesto

By Huntley Skinker 2lbs tomatoes 4 oz toasted almonds 25 basil leaves 6 cloves of garlic 1/2 C olive oil Salt and pepper In a food processor purĂŠe almonds, add garlic, basil and olive Oil until smooth.

Blanch tomatoes in boiling water for 60 seconds, chill in ice water, remove skins and purĂŠe. Gently warm an serve with whole wheat pasta.

Green Turtle Salsa

By Jeff Hale 6 lbs of Tomatoes Pack of Salsa Mix (sold at Tractor Supply and S. States) 1 small Jalapeño Pepper 1/2 cup of Vinegar 1 Large Onion 1 Large Green Pepper 3 Good Sized Cloves of Garlic 1 FRESH CORN SHUCKED! Blanch the tomatoes to remove skin— dice up in small cubes and de-core, then add to pot ***(blanch in boiling water 3 minutes) after blanching tomatoes place in ice cold water in order up remove skins). Then decore and dice."

Chop up Onions, Pepper, Garlic, Corn {cut off cob—not cooked yet) and Green Pepper and add to pot.

Add Salsa dry mix and 1/2 cup of Vinegar.

Bring to boil stirring often and then turn back heat and simmer for ten minutes!— [That’s It you are DONE] Let cool and freeze in small air tight containers.

[ALL TOMATOES, GREEN PEPPERS, CORN ARE PURCHASED AT THE TOMATO STAND WARRENTON VA.]

Rosa's Marinara Gravy

By Raffaele A. Castaldo Rosa’s Marinara Gravy is a traditional sauce which was passed down in my family. While non-Italian Americans call it “sauce,” we’d call it gravy. Also, you never shared your family’s secret recipe. Calling it sauce or sharing it with “stranieri” meant you had to watch out for mal’occhio.

With that in mind, this is a variant on Nonna Rosa’s gravy. And now that you’re making it, realize you’re in for the long haul…this is a Sunday morning recipe. Meaning you have 3 lbs of Roma Tomatoes 2 large cans (28oz) of Tomato Sauce 1 can (14oz) of Tomato Paste 2 cloves of garlic, finely chopped 1/4 cup of extra virgin olive oil 1/4 cup of freshly chopped basil 1 teaspoon oregano 1 teaspoon parsley 2 cups of red wine Put the olive oil in a saucepan and saute’ until the garlic lightly browns, saving both the garlic and the oil.

Blanche Roma Tomatoes in boiling water for about 90 seconds. Once you take the tomatoes out of the boiling water, immediately peel them with a sharp knife. Take about half of the tomatoes and dice into 1/4” chunks, and take the other half and put them through a food mill.

Take diced tomatoes, the tomato puree (that you’ve just put through the food mill), the cans of tomato sauce and paste in a large saucepan. Then add the garlic, oil, basil, oregano, parsley and one cup of the red wine. Put this on a medium-low heat, stirring every 10-15 minutes for the next 4 hours as the gravy will reduce, thicken, and the cooking brings out the natural sweetness of the tomato.

That second glass of red wine is for the cook. Sip it as you’re stirring the gravy.

I’d recommend pairing this with a fresh pasta. If you are putting meat (meatballs, sausage, bracciole) on the table as part of the meal, cook it first and add it to the gravy when it starts to simmer. And get a good rustic bread and a good Chianti (or Valpolicella if it’s cold outside).

This recipe will give you enough to not only have with dinner, but also enough to put up properly in mason jars. It serves a lot. Just don’t rush the cooking you’ll avoid the mal’occhio from Nonna.

Crusty Bruscetta

By Phred Bryson 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 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.

Summer Tomato/Veggie Stew

By Elizabeth Ygartua Ingredients (adjustable for taste and preference) 1 can of whole or chopped tomatoes or 5 chopped fresh tomatoes 1 can of kidney beans 1/4 whiskey (If you 1 can of black beans like/love it) 2 whole zucchini 1 Tbs. of balsamic vinegar 2 cups of frozen or fresh 1 clove garlic or tsp. of corn garlic powder 1/2 red onion Tsp. of chili powder 1/2 white onion Tsp. of Tabasco (If you 1/2 or whole red pepper (I like tabasco) prefer a whole red pepper) Salt and pepper to taste 1 Tbs. of Worcester Sauce (add more if desired) Approximate prep time: 30 - 45 mins.

Start by adding the tomatoes, beans, and chopped zucchini to a large pot and set it to heat on medium to high heat.

Defrost frozen corn or add fresh cut-off-the-cobb corn to the soup. If you need extra liquid as you start cooking it, add water sparingly and be sure to stir so that it absorbs the flavors. Chop the onions in chunks and cut the red pepper into either chunks or halved, bite-sized strips.

They don’t have to be perfect. Finely chop the garlic.

Nobody wants to eat a giant piece of garlic. In a frying pan set those to start caramelizing in some olive oil on medium heat. Wait until the onions have started looking clear and pour them into the soup. Be sure to scrape all the good juices into the soup too. Add the balsamic vinegar, whiskey, tabasco, chili powder, salt, and pepper while the onion/pepper mixture is simmering. Keep stirring periodically. If it boils, bring down the heat, but it won’t hurt if it boils for a minute or two. Taste it. Taste it again. If it needs more garlic or Worcester Sauce, add some. Don’t be afraid. Keep it covered between stirring.

I’m calling prep time at 30-45 mins because the longer it simmers, the better it gets. If you like ground beef, consider browning hamburger beef with the leftover juices from the onions and then adding it to the stew.

Serve hot over corn bread or by itself. Freeze leftovers to have for later.

This is not the most scientific recipe, but that’s part of the fun. Use whatever fresh summer veggies you have in your kitchen or that are on sale, but don’t forget the tomatoes.

YOU CAN NOT MAKE THIS WITH OUT THE TOMATOES.

Not-a-touille

By Phred Bryson You can make this dish entirely with ingredients from a Shenandoah Valley garden except for the salt, pepper, and oil, and it’s especially good at plowing through the produce that comes in over-abundant quantities: squash and tomatoes. I even canned this with good success, but I’m not sure if it breaks an Extension Office rule to mix an acid veggie with a non-acid one.

2-3 tomatoes, cut into wedges 1 clove of garlic, chopped 1/2 yellow onion, peeled and sliced 3-4 zucchini and/or yellow squash, sliced 1 bell or sweet pepper if you have one in the garden, and a bit of hot pepper if desired olive oil fresh basil salt and peper to taste optional cheese from a sprinkle of parmesan to 3/4 lb of jack Saute the garlic in olive oil using a large sauce pan, just before it begins to brown, add the tomatoes, bring them up to medium-high.

Then get a larger frying pan for the vegetables. First, sautĂŠ the onion in olive oil until it becomes translucent, then add the garden pepper, if you have any. Once the pepper has had a chance to cook a bit, add the squash.

Turn the tomatoes back to simmer. Went the tomatoes have cooked down, add the basil, and combine the two mixtures.

Add cheese if desired.

Creamy Tomato Gaspacho

By Evangeline Garreau Gaspacho is a term that means, simply, a soup made of uncooked vegetables. The choices and combinations are endless. In fact, fruit “gaspachos” are making their way onto restaurant menus and family dinner tables. Some gaspachos are delivered with meaty chunks of vegetables floating in vegetable juice, while others are blended or processed to a chunky or smooth puree. This is a pureed version, made rich and creamy with a handful of sliced blanched almonds that have been toasted to draw out the nuttiness. It’s a lovely variation on traditional gaspacho and is certain to become a favorite. Adapted from Martha Stewart.

2 pounds tomatoes (about 4), cored and coarsely chopped ½ English cucumber, peeled, seeded, and coarsely chopped ½ onion, coarsely chopped 1 small garlic clove ½ t hot pepper flakes 1 t salt 2 ounces blanched almonds (scant ½ cup), toasted 2 T sherry vinegar 2 T olive oil, plus more for drizzling ¼ – ½ C water Coarse salt and freshly ground pepper Puree tomatoes, cucumber, onion, garlic, almonds, vinegar, oil, and salt in a blender until smooth; add enough water to get the right consistency, not too thick. Refrigerate two hours. Drizzle with oil, and season with salt and pepper just before serving.

Salsa

By Daniel King So here's what I think... recipes, unlike a set of rules, are more of a catalyst for experimentation of the senses.

To make salsa is to gather a selection of grown flavors, best in your own back yard, chop them and spice them. Salsa is best eaten in large quantities and with friends and family.

I have only ever used a salsa recipe to get started in the process... and always veer off course and into new territory. Fruit, vegetables, beans, nuts, whatever tickles your fancy.

So here is a starting point: (Cherry salsa for two) Four medium sized tomatoes, seeded/chopped One small onion, chopped One green or colored sweet pepper, seeded/chopped One cup of Dark Red Cherries, pitted 1/4 cup chopped fresh cilantro (dislike the flavor? Try parsley instead) 1 Clove garlic, choppped fine 1 Tsp lime juice 1 Tbsp Apple Cider Vinegar 1 Tbsp sugar salt and pepper to taste Place tomatoes, peppers, onion, garlic and cilantro in food chopper or processor, chop until salsa reaches your preferred consistency.

Pour ingredients into small mixing bowl and lime juice, vinegar, sugar, pepper and a little salt. Mix with a fork.

Now hand chop the cherries into quarters and mix into salsa. Place in the fridge covered for about an hour or more. Salt to taste after its marinated for awhile. Salsa tends to become more pungent and flavorful over time.

Put on some music, invite your friends, and open some tortilla chips. Enjoy.

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 didactic 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