|
Click
here for more recipes from Chef Cameron |
Roasted
Tomato Sauce
(For Pizza or Flavourful Pasta)
|
| |
2 pounds
fresh tomatoes
2-3 tbsp. chopped fresh thyme
2 tbsp. chopped garlic
salt
freshly ground black pepper
½ cup fruity flavoured olive oil
Note:
For Yellow Tomatoes
Follow above directions but add 1 or 2 roasted yellow peppers
(skin and seeds removed) when pureeing. this will help maintain
a more mustard yellow and create a more well rounded sauce
which is best suited for pasta dishes.
|
Turn
oven to 400F. Wash tomatoes and slice them in half across
their width. In a large bowl toss them with a ¼ cup
of the olive oil. Place them cut side up in a baking dish/sheet
where they will fit snugly. Sprinkle each half with the thyme,
garlic, salt and pepper. Place in the middle or upper rack
of the preheated oven. Bake for about 1 ½-2 hours until
they have become shrunken and their skins are lightly blackened.
There should be only a little natural juice left in each half.
Depending on size of tomatoes some may need to be taken out
of the oven earlier than other halves. Remove tomatoes from
oven and puree them in a food processor or food mill. Place
the puree into a saucepan, add the remaining olive oil and
bring to a boil. Adjust seasoning with salt and pepper if
needed and remove from heat. Sauce will stay good for a half
week or so in fridge or freeze for future use.
If desired,
allow shrunken tomatoes to cool and simply bag and place in
the freezer for future use for stews or soups.
|
 |
|
| |
Freezing
of Tomatoes
|
| |
Tomatoes
can be frozen whole in freezer ziploc bags. When ready use
them for any cooked dish and not as a fresh tomato. Here are
some helpful suggestions/ tips for freezing tomatoes.
Cut an
X (only skin deep!) in the rounded side of the tomato before
freezing. Then when taken out frozen it is very simple to
peel away the skin.
Cut tomatoes
in half, season with olive oil, salt, pepper and grill over
high heat. When done and cool, bag and freeze. You will keep
some of the grilled flavour adding to your prepared dish. |
| |
|
| |
Tomato
Butter
Makes 1 ½-2 pints; Recipe can easily be doubled or
tripled.
|
| |
This recipe
comes from a very good family friend, Jane Morley. It is also
found in the Laura Secord Canadian Cookbook. Incidentally,
it has been in Jane’s family for generations and became
so popular that it made its way into the cookbook! For as
long as I can remember this has always been on our family’s
table for Thanksgiving and Christmas dinners.
|
| |
5 lbs.
tomatoes , scald, peeled and finely mashed
1 ¼ cups cider vinegar
1 ½ pounds granulated sugar
¾ cups reserved liquid
pinch freshly ground pepper
½ tbsp. salt
½ tbsp. whole allspice and ½ cinnamon stick
(wrapped in cheesecloth)
|
Pour cider
vinegar over tomatoes and let stand 8 hours or overnight.
Next
day, drain tomatoes, reserving the liquid.
In a large saucepan, make a syrup with the sugar, reserved
liquid, pepper, salt, and spices. Add the drained tomatoes
to the syrup and cook slowly over medium low heat until the
mixture is thick. May take one or two hours (remember to stir
every so often so it does not burn). Once thick, remove spice
bag and ladle into sterilized jars and seal. |
| |
Tomato
Flavoured Butter
(yes
butter is in this recipe!) Makes 1 ½ cups |
| |
1
tbsp. olive oil
1 tsp. garlic, minced
2 tbsp. shallots or onions, minced
1 cup fresh tomatoes, diced
¼ cup sun dried tomatoes
¼ cup water
¾ cup unsalted butter, soft
1 tbsp. fresh oregano or marjoram or thyme
1 tbsp. fresh italian parsley, chopped
|
Heat olive oil in a saucepan over medium heat. Add garlic
and shallots and saute a couple of minutes until translucent.
Add the tomatoes, sun dried tomatoes, and water. Reduce
heat to medium low and simmer for about 10 minutes until
thickened. Remove the saucepan from the heat and let the
tomato mixture cool completely. In a food processor, puree
the tomato mixture until smooth. Add in the butter and puree
until just combined. Transfer to a small bowl and mix in
the chopped herbs.
This can be stored in the fridge tightly covered for about
5 days or frozen for up to two months. Serve at room temperature.
|
| |
|
| |
Tomato
Clafoutis
Essentially a crustless quiche. Great
for brunch with a nice green salad. |
| |
2
pounds ripe tomatoes
sea salt
2 large eggs
2 egg yolks
1/3 cup heavy cream
½ cup fresh grated cheese (parmesan, goat’s cheese,
cheddar or mixture)
2 tsp. fresh thyme leaves, carefully stemmed and coarsely chopped
|
Preheat oven to 375F.
Core, peel, and quarter tomatoes the tomatoes lengthwise
(depending on size). Place tomatoes, side by side, on a
double thickness of paper towelling. Sprinkle with salt
and cover with another double thickness of paper towelling.
Set aside to purge the tomatoes of their liquid for at least
10 minutes and up to an hour.
Note: if you already have oven roasted tomatoes (see roasted
tomato sauce recipe). These are a great substitution and
actually intensifies the flavour.
In a small bowl combine eggs, yolks, cream, and half of
the cheese, and half of the thyme leaves. Season lightly
with salt and whisk to blend. In a 9 or 10 inch round baking
dish, layer the tomatoes on the bottom of the baking dish.
Pour the batter over the tomatoes. Sprinkle with the remaining
cheese and thyme. Place in the center of the oven and bake
until the batter is set, golden and just bubbling around
the edges (20-30 minutes). Serve warm or at room temperature
either spooned from the baking dish or cut into wedges.
|
| |
|
