Grilled Tomato Rosé Sauce
Рубрика: Tomatoes
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Rustic Tomato Tart
This tomato pie is inpired by bakery cold pizzas that truly highlight tomatoes. For a strong tomato flavour, cover the crust with a spread made from roasted shallots, tomato paste, red wine and garlic for a true concentration of flavour. For the crust, make a simple shortcrust pastry in the food processor with plenty of Parmesan cheese. For the topping, use heirloom tomatoes (which have less water and are more flavourful), and bake to perfection. Be sure to salt the tomatoes beforehand to keep the water from soaking through the dough.
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Squash and Roasted Tomato Soup
As long as there are vegetables at the market, take the opportunity to prepare this delicious soup that can be made in large batches and then frozen. In order to enhance the sweet flavour of the butternut squash and tomatoes, as well as allow the vegetables to caramelize well, roast them in the oven with shallots, garlic and thyme. Add cream for the right amount of richness, and you’ve got a steaming hot bowl of comfort.
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Greek Salad with Cheese Curds
Surprise your buffet guests with this twist on a Greek salad, prepared with cheese curds instead of feta cheese. And to ensure it keeps the texture you love, serve the salad at room temperature.
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Yogurt dip with Confit Tomatoes and Cashews
For a bold and texture-rich appetizer, try this yogurt and dill dip served with a bright garnish. Cherry tomatoes and celery bring freshess, whereas the seasoned cashews add a nice surprise, creating the perfect bite.
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Meatball Subs
Breathe new life into your meatballs by placing them in a sandwich, and then topping it with a crunchy arugula and radicchio salad. It’s important for the tomato sauce not to be too liquid, so that the bread doesn’t get too soggy. It’s perfect for a quick lunch or a meal that’ll defy expectations.
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Tomato, Sausage and Pecorino Rigatoni (Pasta Alla Zozzona)
This recipe alone combines four Italian pasta classics: cacio e pepe for its peppery kick, gricia for the guanciale, carbonara for the eggs and pecorino, and amatriciana for the tomato coulis. We even added sausage! Coat the rigatoni with the tomato coulis or sauce and a mix of egg and pecorino, for a rich and creamy sauce with a kick that breaks the monotony of everyday meals.
