You are currently browsing the tag archive for the ‘Tomato’ tag.

Cooking with end of summer tomatoes and garden herbs.

At this time of the year in the North East home gardeners are probably pulling out their tomato plants. The fruits are getting smaller, there are worm holes in them and the plant is an eye sore. I would say hold off a little bit more to give the remaining green tomatoes a chance to get a little bit bigger. I’ll share a green tomato recipe later. For now, what to do with the small misshapen, flavorless orange-red tomatoes? How about cooking them with some insipid grits? Two negatives make a positive, right? 

I would hear over and over again my friends say their single most hated dish was grits. I bought some to check it out. The instructions were to practically cook it in butter and smother with cheese. That sounded like a one note dish. I love carbs so I knew I was going to love grits. It was so easy to think of flavoring it with grilled tomatoes, herbs and lots, I mean lots of salt. That is how I like it and this South Indian girl eats far more grits than any Southern girl, I am sure of it!

There is no recipe as such for the tomato grits. Prepare grits according to package instructions [In just plain water, no butter please]. Slice or cut tomatoes in half and arrange in a baking dish. Drizzle a good quality oil,  and broil on high till brown spots appear on the tomatoes. You can then turn the tomatoes over and blister on the other side though I skip this step most of the time, like today. Plate the grits, drizzle some olive oil, add the broiled tomatoes, garnish with basil and other herbs of your choice. Salt liberally. Add pepper, pepper flakes or dashes of hot sauce, whatever  you prefer and enjoy. You won’t be a hater anymore!

Food Notes.

  • You can make this totally fat-free. Broiling tomatoes releases a lot of  juices which is very syrupy and mimicks the texture of oil. No need to drizzle oil on the grits either. It doesn’t take away from the taste as the broiled tomatoes are so flavorful.
  • I added basil, chives and thyme as a garnish to my grits.
  • I only use a glass, ceramic dish for broiling/grilling the tomatoes so I can confidentally consume the run offs. Can’t say the same if I were to use a regular metal sheet pan.

Thanks for dropping by,

Best, S.

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Cooking with Eggplant, Tomatoes, Onions and Thai Chilies from my garden. 

I asked my dear friend Saroj while we were both living in London, to teach me a dish from her native Orissa. She rummaged through my vegetable crisper, pulled out an eggplant and a tomato, handed it to me and asked me to boil it while she looked for other ingredients. How about you teach me something else I said with trepidation at the thought of a soggy, collapsed eggplant. I was already planning a backup lunch if things didn’t work out. Boy was I wrong! This eggplant dish is one of my faves and I have become its ambassador, recommending it to anyone who asks me for a simple healthy suggestion for a side.

Method

You simply boil or steam the eggplant, tomato and potato. Peel the potatoes, then mash everybody else together skin and all. Finely chop a medium onion, a chili pepper or two and a handful of cilantro leaves. Chop this garnish really fine as you don’t want to bite into chunky pieces of raw onion or chili. Mix the garnish into the mash. Add salt to taste and squeeze the juice of ½ a small lemon.

Please take note, even though this is not a sophisticated dish, follow the proportions indicated in the picture. Too many tomatoes will make it runny and too many eggplants will make it very earthy.

The eggplant in this dish is normally grilled whole over a flame, but in London neither of us had a gas stove so she adapted the recipe to include steamed/ boiled eggplant. Why bother with all the bits of flying eggplant skin while grilling or messing with an oven to roast the eggplant when it works so well this way.

It doesn’t take much effort to make this, it is fat free and tastes great. Hope you will try this and not be skeptical like I was at first. 

Saroj, thank you so much for this recipe.

Food Notes

I boil and steam the veggies simultaneously in an Indian style pressure cooker. I put the potatoes in water in a stainless steel bowl and set it in the the cooker. Then I put a steam rack on top of this bowl with the eggplant and tomatoes on it. This way the eggplant and tomatoes hold their juices inside while the potato cooks perfectly in water.

Thanks for dropping by,

Best, S.

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