Tag: tomato

Tomato, Peach & Watermelon Panzanella Salad

Earlier this summer my husband and I had a delicious panzanella salad at a local restaurant. Most panzanella salads incorporate tomatoes and bread; however, this version was interesting. It featured not only tomatoes but also peaches and watermelon.

It was really an unexpected combination — but so delicious. I thought I would try to re-create the salad, and I was inspired by the over-abundance of peaches in my house (from a recent peach picking trip). Panzanella salad is also a recipe I’ve been meaning to make, so I was excited to finally try my hand at it!

What I love about this salad is that it allows you to use day-old crusty bread – which I always seem to have lying around my kitchen. It also offers the chance to incorporate seasonal fruit in a new and innovative way. It’s not your typical salad — it’s like a savory fruit salad.

In addition to the fruit, it features thinly sliced red onion, tangy feta cheese, fresh basil and crisp croutons. It’s simply dressed with olive oil and balsamic vinegar. The croutons eventually soak up the juices from the fruit creating a nice combination of textures which really helps set this salad apart!

It can also easily be modified. If you follow a gluten or dairy-free diet you can omit the croutons and the feta cheese. You can throw some veggies into the salad as well — perhaps cucumbers or peppers. Whatever fruit or vegetables you add, try to keep it roughly the same size.

Enjoy!

Tomato, Peach and Watermelon Panzanella Salad
Serves 4-6 people

2 large tomatoes, cut into 1-inch cubes
2 peaches, cut into 1-inch pieces
1-1 1/2 cups of watermelon, cut into 1-inch cubes
1/2 small red onion, sliced thinly (in half moon-shaped slices)
1/4 cup of crumbled feta cheese
15 basil leaves, cut finely
3 tablespoons olive oil
1 tablespoon balsamic vinegar
15 large croutons (see recipe below)
salt and pepper to taste

Add tomatoes, peaches, watermelon, red onion, feta cheese and basil to a large bowl. Mix the olive oil and vinegar in a separate, small bowl and pour over the salad. Incorporate croutons and toss. Season with salt and pepper to taste.

Helpful hint: You can make your own bread croutons with day old bread. Cut the bread into cubes and arrange in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper, toss and bake at 400 degrees until crisp and slightly browned. The croutons will harden as they cool.

August 20, 2014
Summer Pasta with Fresh Tomato & Arugula

No one wants to turn on the stove to make tomato sauce in the summer. And, while the tomatoes are ripe, it’s the best time to try your hand at a fresh, uncooked tomato sauce. All of the ingredients in this sauce are raw. The only thing you need to cook is the pasta — the heat of which will help bring these raw ingredients to life and create a “sauce”!

The beauty of this dish is that it can be made in less than 30 minutes. And, you can decide what type of pasta works for your diet. I used a multi-grain pasta, but you can use any type of pasta that meets your family’s needs (just be mindful that not all pastas will translate well once cooled, such as corn pasta which may get gummy).

That being said, you can serve this pasta hot or cold — although I prefer eating it warm.

Summer Pasta with Fresh Tomato & Arugula

Serves 4-6 people, dinner portion

3 cups of chopped tomatoes (I used three medium-sized vine tomatoes)
2 cups of arugula, chopped
10 basil leaves, chopped
1/2 cup of olive oil
2 tablespoons of balsamic vinegar
2 cloves of garlic, crushed
salt and pepper, to taste
1, 1 lb box of penne pasta (my box was just under 1 lb and it worked perfectly fine!)

Bring a large pot of well-salted water to a boil.

In the meantime, chop the tomatoes, arugula and basil and add to a large serving bowl. Whisk together the olive oil, vinegar and crushed garlic in a separate small bowl, creating a dressing.

Cook pasta according to directions, remove once it is cooked al dente and drain in a colander. Add cooked pasta, while still warm, to large serving bowl with tomatoes, arugula and basil. Top with dressing and toss to combine. Add salt and pepper to taste, and serve.

Enjoy!

June 25, 2014
Weeknight Marinara

Why would you open up a jar of marinara sauce when you can easily whip up a homemade batch? I know, it seems like way too much work, especially on a weeknight when time is limited, but I can guarantee, in just a few simple steps you will have a hearty tomato sauce (a double batch, in fact) that would put any jarred sauce to shame.

The beauty of this marinara, is that it only requires a few ingredients, all of which you likely already have in your pantry: canned tomatoes (I prefer crushed), olive oil, garlic, onion, dried herbs, salt and pepper.

And, you can modify it to your liking. If you have more time and can let the sauce cook for a few hours, throw in a bay leaf. If you like a spicy sauce add some crushed red pepper. If you prefer other herbs, throw in some oregano, parsley – and of course, use fresh herbs when they are available.

This marinara can also serve as the basis for other tomato-based sauces. Add some veggies and create your own primavera, or add some ground turkey, beef or sausage and you have a meat sauce . . . the possibilities are endless.

Weeknight Marinara

Yields enough for a pasta dinner for four with leftovers!

2, 28 ounce cans of crushed tomatoes (I use San Marzano, but you can use any brand that you like)

1/2 onion, chopped

2 cloves of garlic, crushed

a few tablespoons of olive oil

1/2 teaspoon of dried basil (or oregano, parley, etc.)

salt and pepper to taste

Add a few tablespoons of olive oil to a large pot over medium heat. Add the chopped onion, and let it cook until softened, 5-7 minutes. Add the garlic until lightly browned (but not burned!). Add the dried basil to the onion and garlic mixture — cooking it at this stage helps draw out its flavor. Then, add the crushed tomatoes, salt and pepper to taste. If your sauce is too thick, feel free to add some water (or wine) — I would start with 1/2 cup.

Let the sauce come to a full boil, and then reduce to low heat. Simmer for a minimum of 20 minutes. Serve over a pasta of your choice.

May 14, 2014