Stewed Summer Tomatoes
10 tomatoes (roma or plum), split length wise in 1/2
2 teaspoons salt
1 small onion, medium dice
1 clove garlic, sliced
2T extra virgin olive oil
1 cherry bomb pepper, sliced *optional
3-4 large leaves of fresh basil
1-1/2c boiling water
Heat up a large cooking pot; add the olive oil and onions and sauté just until translucent. Add the garlic slices and tomato halves to the onions. Cover with hot water. Bring everything to a boil and then reduce the heat to medium to medium-low and continue to cook uncovered for 30 minutes or so. The tomatoes should remain intact. Allow to cool for at least 30 minutes if not using right away to store. Remove from the pot to a jar or glass container and while still warm, add the fresh basil. If eating immediately, add the fresh basil in at the end before serving and drizzle with more salt and olive oil.
Serve fresh or you can freeze them. I eat them over crusty bread as a snack hot, warm or cold. I also use them to make a delicious dish; Baked Pasta with Stewed Tomatoes. AMAZE.
So delicious and simple!!! Especially when you don’t feel like cooking in warm weather. I made the tofu this weekend and the basil pesto was from a couple of weeks ago stored in my fridge. I picked up gorgeous heirloom tomatoes at the Greenfield Farmer’s Market along with a beautiful, tender head of green leaf lettuce and more fresh basil- making the assembly of my lunch today a breeze.
Simple Grilled Tofu
1 pound extra firm tofu
2T Extra Virgin Olive Oil
1 large clove garlic, smashed and minced
1/2t pink salt
Heat up the grill or grill pan.
Prepare the tofu:
Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.
Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.
In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil and set aside.
Over medium high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-7 minutes. The slices should easily flip and have gorgeous markings- if not, they are not ready for turning. Once flipped, continue to grill for another 5-6 minutes.
Salt and pepper the slices again to taste.
Serve hot or cold.
On a bed of clean greens (arugala would be amazing also), layer the fresh tomato slices, brushing each one generously with pesto. Add the cold or hot grilled tofu on top. Drizzle with extra virgin olive oil, salt, fresh black pepper and a squeeze of lemon.