Summer Cooking with Tomatoes & Peppers

Summer Cooking with Tomatoes & Peppers

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HEIRLOOM CHERRY TOMATO “COMPOTE” & CEVICHE ROAST PEPPER RELISH & PICKLING LIQUID

Heirloom Cherry Tomato “Compote”

Ingredients:

  • Extra virgin Olive Oil – 2 TBS
  • Red Onion minced — 1 cup
  • Garlic minced — 2 cloves
  • Heirloom Cherry Tomatoes — 3 pints
  • Rosemary — 1 sprig
  • Thyme — 1 sprig
  • Salt & Fresh Pepper to taste

Preparation:

  • In medium saucepan, heat oil over medium heat.
  • Add the onions and cook until translucent.
  • Add garlic and sauté for about 1 minute.
  • Increase heat to medium high and add tomatoes, rosemary and thyme. Cook stirring occasionally until tomatoes burst, about 10 minutes.
  • Remove from heat and season with salt and pepper.
  • This can be refrigerated, serve at room temperature—serve with seafood, fish, on crusty bread or heat and toss with pasta nice olive oil and good parmesan cheese.

 

 

Heirloom Cherry Tomato “Ceviche”

Ingredients:

  • Heirloom Cherry Tomatoes – 1 pint
  • Red Onion – ¼ cup
  • Cilantro Chopped – 1 – 1/2 TBS
  • Jalapeno – 1, no seeds or stems, minced—stems & seed provide heat so keep as much as you like
  • Fresh Lime Juice – 2 TBS
  • Rice Vinegar – 1 TBS
  • Extra Virgin Olive Oil – 2 TBS
  • Grated Lime zest – 1 tsp.
  • Grated Orange zest – 1 tsp.
  • Salt and ground White Pepper to taste
  • Hot Sauce – a couple of drops – I use Tapatio sauce 

Preparation:

  • Cut cherry tomatoes in half and place in bowl adding red onions, cilantro and jalapeno.
  • Mix lime juice, vinegar, oil, lime and orange zest and tapatio sauce.
  • Taste and season with salt and white pepper.
  • Mix dressing with tomato mixture, taste and season as necessary.
  • Refrigerate for a couple of hours and serve in martini glasses as an amuse or use as relish for grilled shrimp, or serve on wild arugula, or with chips. Uses are endless; taste is refreshing and perfect for this weather. 

 

Roasted Pepper Relish

Ingredients: 

  • Red Bell Peppers – 2 Roasted, peeled, seeded and cut into strips or small dice
  • Gold Bell Peppers 2 Roasted, peeled, seeded and cut into strips or small dice
  • Fresh Basil – a small bunch, julienne
  • Balsamic Vinegar – ¼ cup
  • Extra Virgin Olive oil – ¼ cup
  • Salt and Fresh Ground pepper to taste

Preparation:

  • Mix everything together and taste for seasoning
  • Use this on Bruschetta, as a relish for fish or chicken, as antipasto, as a component to a salad –this is a use for soft bell peppers.

 

Pickling Liquid

Ingredients:

  • Rice Vinegar – 1 cup
  • Water – 1 cup
  • Granulated sugar – 1 cup
  • Bay Leaves – 3
  • Garlic – 4 cloves
  • Kosher Salt – 2 TBS
  • Whole Black Peppercorns – 1 TBS
  • Crushed Chiles – A pinch
  • Extra Virgin Olive oil – ¼ cup
  • Salt and Fresh Ground pepper to taste

Preparation:

  • Bring liquid to a boil and simmer until sugar dissolves.
  • Take your veggies and place in a container and pour hot liquid over and let reset until cool. You’re ready to roll.
  • For this demo, thinly slice and chop various peppers. I want a mildly spicy pepper, which we can play off sweet and tart pickling liquid. These can then be used as garnishes for some of the dishes we have made, sprinkled into salads or served on the dinner table as a condiment
  • Use this on Bruschetta, as a relish for fish or chicken, as antipasto, as a component to a salad –this is a use for soft bell peppers.

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