Here are the other Tomato ideas from the Moosewood world cooking book – Sundays at Moosewood Restaurant.
Italy
Traditional and simple – Bread & Tomato Salad, Tomato Crostini, Marinated Tomato Salad, Tomato & Mozzarella Antipasto.
Bulgaria
Spicy Tomato Dumpling Soup. The heat comes from hot chilli powder and the dumplings are made from semolina topped with a sharp, grated cheese (Kashkaval or Cheddar).
India
Tomato Kachumber Salad – refreshing with a kick. Tomatoes, spring onions, fresh mint, ginger, lime juice and black mustard seeds which have been heated and popped in hot vegetable oil.
Tomato & Apricot Chutney
Mexico
Tomato, Lime & Tortilla Soup. Tomatoes, onion, garlic, chillies, cumin, oregano and lime juice – are the body and flavour. Grated cheese and crumbled tortilla chips the texture and topping. Good enough to stick a cocktail umbrella in.
Fresh Tomato Sauce – Tomatoes, chillies, coriander and lime juice. I think we may just need to order some more tortilla chips and a beer for a big salsa dipper.
Pompano Tampico – Flounder rolls with Tomatoes, Almonds and Coriander. This one had me foxed, floundered in fact. I then realised it meant Flounder – the fish. Fillets rolled into parcels and baked with a sun-dried & fresh tomato, almond and coriander filling and served with a garlicky , peppery butter.
That combination of tomatoes and almonds popping up again…..
Provence
Tomato Sauce – more sedate. Onions, garlic sautéed in olive oil as the base with bay, thyme, marjoram and tomato paste adding the high notes.
Chile
Green beans and tomato salad. The green beans are cooked, cooled and then added to sliced fresh tomatoes with a lemon, oil and garlic dressing. A fresh take on green beans in a cooked, garlicky tomato sauce.
Middle Eastern
Roasted Chilli and Tomato relish. Chillies and Peppers – roasted, charred skin removed and chopped. Olive oil and lemon juice, cumin and fennel seeds and fresh parsley. Love the idea of this as a pitta dip.
No more from the UK . Although I enjoyed Brussels sprouts described as ‘little bite-sized cabbages’ (making them sound like an exotic canapé) and that their status is ‘very popular’. Although to be fair the Brussels Sprouts haters probably haven’t tried them with Horseradish as suggested here.
The UK section also features Red Pottage which I first came across in Gail Duff’s vegetarian cookbook.
