What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta.
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Entries tagged with 'tomatoes'
Stromboli stuffed with Italian sausage, garlic, red peppers, cheese and tomato sauce is a great alternative to pizza.
Everyone likes pizza. Isn't that a statement of fact? Sometimes, though, it's good to switch things up. That's where stromboli comes into play. Containing all the same ingredients in a different package, it's a customizable crowd-pleaser that can be prepared many ways. Ours is stuffed with sausage, garlic, and red peppers.
Be warned: this corn bread has enough cayenne in it to give it a tongue tingling heat.
If you're lucky, the end of summer can feel like an attack of the heirloom tomatoes. If you have a garden or a CSA, and you've made sauces and salsas already, face the challenge of too many tomatoes with this bright retooling of a classic cure-all.
Tomatoes are perfect candidates for end-of-the-summer jam. In this recipe, juicy heirlooms are paired with fresh ginger, cinnamon, and a dash of red pepper flakes for kick. This jam is absolutely delicious on a BLT or a grilled cheddar cheese sandwich.
This non-alcoholic Bloody Maria is perfect for those lazy Sundays when you want to spend every minute outside. Stay at your grill and toss the tomatoes, peppers, and onions alongside your burgers, making sure they get a nice char. Yes, you will have to venture inside to blend it all together, but it really won't take long.
I spent a good portion of the last month making eggplant parmesan for the Food Lab article on the subject. This left me with a few things: lots of canned tomatoes, plenty of Parmigiano-Reggiano, a slew of eggplants, and a great microwave-then-cook technique for getting the most out of their texture. That's about all there is to say about this recipe, other than the fact that it takes about 20 minutes to throw together, and is really good to boot.
I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious. The sweet bursts of the grape tomatoes and fragrant basil brought to mind a summer picnic.
How do you prep your tomatoes for pizza? I think we started to get into it in the comments of yesterday's glossary post on DOP tomatoes when Plainslicer asked about using the canned juices or purée as well. But then talk when back to the notion of DOP. So here's a bit of an open(ish) thread for Slice'rs to talk tomato prep. Straight outta the can with a little seasoning? Heavily herbed and cooked down? Dish. Maybe we'll all learn something new.
Just what are DOP tomatoes? Good question. The simple answer? DOP stands for the Italian phrase Denominazione d' Origine Protetta (roughly, "protected designation of origin"). The long answer, inside.
If you (along with the rest of us mortals) live in a place where fresh tomatoes are out of season, it's time to reach into the pantry and starting loving those canned beauties. Here are my top five ways to enjoy them. What are yours?
Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!
Even in an era of heightened food awareness and activists fighting for sustainable food across the country, there are still great inequities in the American agricultural system. One of the most harmful is the plight of tomato pickers in Immokalee, Florida. The Immokalee region has a $600 million tomato growing industry, and its workers are some of the most abused and poorly paid laborers in the country.
You may remember the preliminary round of canned-tomato sampling that we did in September, in which we asked for input on tomato brands for Round 2. Well, here's Round 2. With a surprising winner....
Now I have at least one more great option for this under-loved vegetable. This recipe from Gourmet simmers them with some Black Forest ham and a whole bunch of scallions. The soup is chunky, relatively light, and a great showcase for the green tomato's bracing acidity. The secret weapon is the sour cream, which really pulls everything together, and helps add some much needed body.
I had assumed that the mixture of spinach and chickpeas was solely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener, you can end up in Morocco with a completely new dish. It's kind of astonishing.
Taking a cue from the piazza style of cooking (which produces similar results to the Spanish technique of cooking seafood a la plancha), this recipe calls for cooking the scallops on a blazing hot surface inside of a grill. From there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole mess. For me, it was all a lovely goodbye to summer.
Easy to make and blessedly light, the sauce is a hearty, veggie-packed weeknight alternative to meat-heavy ragus. The flavor deepens after a few nights in the fridge, and a sprinkling of parmesan gives it even more depth, plus a pleasing cheesiness.