heirloom tomatoes

Roasted, Raw and Fermented: Heirloom Salsa

/ Ren

Ah, the bounty of a Texas summer!

Heirloom Salsa

Heirloom Salsa

This homemade salsa combines the dark smokiness of roasted heirloom tomatoes, garlic, sweet onions and peppers with the fresh taste of raw tomatoes, cilantro and lime.

As good as this is, it is even better if allowed to ferment into a pro-biotic riot of Southwest flavor..

(click to enlarge)

For 1 pint

1 large heirloom tomato, quartered
1 medium Texas 1015 onion, quartered
3 cloves garlic
1-2 jalapeño peppers
1 mild red New Mexico pepper
1 teaspoon cumin seed, toasted
1 teaspoon sea salt
1/2 teaspoon cracked pepper
1 chile chipotle (Dorado or Morita), soaked, toasted and chopped
1 small lime
2 tablespoons whey
fresh cilantro

Roast 3/4 of the tomatoes, 1/2 the onions and all of the garlic and peppers (except the chipotle) on a comal in a 500 degree oven until slightly blackened.  Allow to cool to room temperature.

Meanwhile, steep 1 dried chipotle in hot water until soft and pliable.

Split the re-hydrated chipotle open and discard the stem and seeds.  Toast the chipotle with cumin seeds until browned and fragrant, about 5 minutes.

Combine all ingredients in a glass bowl and refrigerate for 2 hours.

Eat within a day or two, or add 2 tablespoons of whey and allow to stand on the counter for 24 hours before transferring to the refrigerator for up to a few weeks.

This post is part of Food Renegade’s excellent Fight Back Fridays

Heirloom Tomato Basil Sauce

/ Ren

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Is there anything better (or easier) than tomato sauce made from the freshest ingredients?  Not only delicious, fresh cooked tomatoes are are loaded with lycopene and vitamins A and C.

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Start by peeling and seeding the tomatoes; bring a pot of filtered water to a boil, then turn it off and carefully blanch the tomatoes until the skins peel away, about 10-20 seconds.  Use a slotted spoon to transfer the tomatoes into a bowl and allow to cool slightly.

Cut tomatoes in half and gently squeeze out the seeds.  Diced the tomatoes and set aside.  The skins and seeds can be saved for the stockpot.

Dice onions and sauté in olive oil until soft, about 5 minutes.  Moisten the onions with a few drops of balsamic vinegar and/or an ounce or 2 of red wine.

Add garlic and tomatoes and cook, stirring often, until most of the moisture has evaporated, about 20-30 minutes.

Add chopped fresh basil and oregano and season with sea salt and freshly ground pepper.

Use immediately, or allow to cool to room temperature before transferring to refrigerator or freezer.

Click on the closeup of the basil in the picture below and see if you can spot the perfectly camouflaged critter hiding in the leaves..

This post is part of Food Renegade’s Fight Back Fridays


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Sprouted Wheat Salad

/ Ren

An all organic, raw, living salad of sprouted wheat berries, heirloom tomatoes, green onions, Anaheim peppers and garlic dressed with coarse salt and pepper, olive oil and basil hydrosol, with herbs and field greens..

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Raw foods have profoundly higher nutritional value and are full of the life-sustaining enzymes that are lost when foods are cooked.

“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”

“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”.

Its really easy to sprout wheat..

Use 1 part organic wheat berries to 3 parts filtered water.  Soak berries overnight, then drain thoroughly, rinse and drain again.  Set on counter, away from direct light.  I use a glass jar with a screen lid, but you could just as easily use cheesecloth and a rubber band.

Continue to rinse and drain 3 times a day for 2-3 days or until the sprouted reach 1/4 to 1/2 inch in length.  Keep sprouts refrigerated and use within 2 days.

Una bella fetta

/ Ren

Fresh Italian sausage, basil, “ugly ripes”, black gerignola olives, hot cherry pepper and garlic.

Wet mozzarella, insalata panino and grana padano stravecchio.

Chop the tomatoes, squeeze out the water then add them to the pan with the garlic, peppers and dried Italian herbs. Cook until soft, not more than 10 minutes. Drain any excess juice.

Assemble the pie.  I’m using a prepared crust, but you can use whatever you like.  Focaccia and flatbread both work well.  Tomato sauce on the bottom, a little grated cheese, sausage, mozzarella, insalata and fresh basil.

Into a 500 degree oven (don’t forget to preheat your stone) until it looks the way you like it.

Slice, plate and enjoy with a salad of field greens with artichokes and lemon garlic dressing.

Tagliatelle with sausage marinara

/ Ren

This ain’t your mama’s spaghetti. Not unless your mama is Mario Batali, who learned this at the hand of my Uncle Gary, that is.

Fresh, uncured Italian pork sausage, heirloom tomatoes, elephant garlic, sweet hatch onion, fresh egg tagliatelle, hot pepper paste, fresh and dried herbs.

Heat a little olive oil and European butter in a skillet and saute the onions and dried basil and oregano until it begins to caramelize.  Add the garlic and saute another 30 seconds.  Don’t burn the garlic, or you’ll have to start over.

Pulse half the tomatoes in a food processor (or chop by hand if you prefer) and add to the pan.  Let cook until nearly dry, then add the wine.  An un-oaked, soft Italian is best. Using a wooden spoon, scrape the fond from the bottom of the pan so that it adds a slight roasted flavor to the sauce.  If you’re using a non-stick pan you will not have any fond, and your sauce will not be as good.

This would be a good time to start the pasta.  I’ve added turmeric for its color and medicinal properties.

Add the other half of the tomatoes, freshly ground pepper and hot pepper paste. Our sauce now contains both smoky and fresh tasting tomatoes.

Toss in the pasta and fresh herbs. I’m using opal basil, oregano and flat leaf parsley.

Top with some Grana Padano Stravecchio and serve with a multigrain ficelle with olive oil and balsamic.

Somebody get me a stretcher!